Birria Enchiladas Recipe

Imagine sinking your teeth into tender, juicy shredded beef wrapped in corn tortillas, all smothered in a rich, aromatic chile sauce that’s both smoky and slightly spicy. That’s the magic of Birria Enchiladas. This Mexican comfort food masterpiece combines the slow-cooked perfection of traditional birria with the familiar, comforting form of enchiladas, creating a dish that’s truly unforgettable. The vibrant red sauce, infused with dried chiles and warm spices, transforms ordinary enchiladas into something extraordinary. You’ll learn how to create this stunning dish step by step, from simmering the perfect birria to assembling and baking the most flavorful Birria Enchiladas you’ve ever tasted.

Why You’ll Love This Recipe

These Birria Enchiladas are destined to become your new favorite Mexican dish for so many reasons. First, the contrast between the crispy, slightly fried tortilla exterior and the succulent, tender birria meat inside creates a textural symphony that’s utterly satisfying. The complex flavor profile—combining earthy dried chiles, warm cinnamon, bright tomatoes, and savory beef—delivers layers of taste that unfold with each bite.

What makes this Birria Enchiladas recipe particularly special is its impressive presentation that belies how achievable it actually is. While it does require some time, most of it is hands-off, allowing the slow cooking to work its magic while you go about your day. The consommé that develops during cooking serves double duty as both a dipping sauce and the base for the enchilada sauce, meaning nothing goes to waste.

Best of all, these enchiladas are incredibly versatile. They’re perfect for Sunday family dinners but special enough for entertaining guests, who will undoubtedly be impressed by your culinary skills. The leftovers (if there are any!) might even taste better the next day as the flavors continue to develop.

Ingredients

For the Birria:

• 3 pounds (1.4 kg) beef chuck roast, cut into large chunks
• 1 pound (450g) beef short ribs or oxtails (for extra richness)
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 2 chipotle peppers in adobo sauce
• 1 white onion, quartered
• 6 garlic cloves, peeled
• 1 (14 oz/400g) can fire-roasted tomatoes
• 2 tablespoons (30ml) apple cider vinegar
• 2 teaspoons dried oregano (preferably Mexican)
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cloves
• 1 cinnamon stick
• 2 bay leaves
• 3 cups (720ml) beef broth
• 2 tablespoons (30ml) vegetable oil
• Salt and pepper to taste

For the Enchiladas:

• 12-16 corn tortillas
• 2 cups (226g) shredded Oaxaca or Monterey Jack cheese
• 1 cup (40g) chopped cilantro
• 1 cup (160g) diced white onion
• Lime wedges for serving

The dried chiles are the soul of authentic birria enchilada sauce, imparting deep, complex flavors that can’t be achieved with shortcuts. The combination of beef cuts creates the perfect balance of meat and fat for the most flavorful birria filling.

Pro Tips

Toast Your Chiles First: For the most authentic birria enchiladas, quickly toast the dried chiles in a dry skillet for 30-45 seconds per side before rehydrating them. This simple step wakes up the oils in the chiles, intensifying their flavor and adding a subtle smoky note that elevates the entire dish. Be careful not to burn them, as this will make the sauce bitter.

Dip Before You Fill: The secret to truly exceptional enchiladas lies in quickly dipping each tortilla in the hot birria consommé before filling and rolling. This not only adds flavor but also makes the tortillas pliable and less likely to crack. Plus, this technique creates a barrier that prevents the tortillas from becoming soggy once the sauce is poured over them. For extra richness, try lightly frying the dipped tortillas in a small amount of oil before filling.

Layer Your Flavors: When making the birria, build flavor at each stage. Season the meat generously with salt and pepper before searing it to create a flavorful crust. When blending your sauce ingredients, taste and adjust seasonings before adding to the meat. Finally, after cooking the birria, skim the fat from the top of the consommé and use it to enhance the enchilada sauce. This layering of flavors is what separates good birria enchiladas from truly memorable ones.

Instructions

Step 1: Prepare the Dried Chiles
Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30-45 seconds per side until they become fragrant but not burnt. Transfer to a bowl, cover with hot water, and let soak for 20-30 minutes until soft and pliable. Drain the chiles, reserving 1/2 cup of the soaking liquid.

Step 2: Sear the Meat
While the chiles are soaking, season the beef chunks generously with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the meat on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared meat to a plate and set aside.

Step 3: Make the Birria Sauce
In a blender, combine the rehydrated chiles, chipotle peppers, onion, garlic, fire-roasted tomatoes, apple cider vinegar, oregano, cumin, and cloves. Add the reserved chile soaking liquid and blend until completely smooth, about 1-2 minutes. Strain the sauce through a fine-mesh sieve to remove any remaining solids or skins.

Step 4: Slow Cook the Birria
Return the seared meat to the Dutch oven and pour the strained chile sauce over it. Add the cinnamon stick, bay leaves, and beef broth. Bring to a boil, then reduce to a simmer. Cover and cook for 3-3.5 hours, or until the meat is fork-tender and falling apart. You can also transfer everything to a slow cooker and cook on low for 7-8 hours or high for 4-5 hours.

Step 5: Shred the Meat and Prepare the Consommé
Once the meat is tender, remove it from the cooking liquid and set aside to cool slightly. Skim off some of the fat from the top of the consommé and reserve it for dipping tortillas. Shred the meat using two forks, discarding any large pieces of fat or gristle. Return about half of the shredded meat to the consommé to keep it moist and flavorful, and set aside the rest for the enchilada filling.

Step 6: Prepare the Enchiladas
Preheat your oven to 375°F (190°C). Heat 1/4 cup of the skimmed fat in a small skillet. Dip each tortilla briefly in the hot fat, then into the consommé. Fill with a generous portion of the shredded birria meat and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish. Repeat with remaining tortillas.

Step 7: Bake and Serve
Pour about 1-1.5 cups of the consommé over the rolled enchiladas and sprinkle with the remaining cheese. Bake for 20-25 minutes until the cheese is melted and the edges of the tortillas are slightly crispy. Garnish with chopped cilantro and diced onion. Serve with lime wedges and small bowls of the remaining consommé for dipping.

Variations

Cheese-Crusted Birria Enchiladas: For an extra indulgent twist on the classic birria enchilada recipe, sprinkle shredded Oaxaca cheese directly onto a hot skillet, then place your dipped tortilla on top before adding the filling. The cheese creates a crispy, golden crust that adds incredible texture and flavor. Roll as usual and proceed with the recipe. This quesabirria-style variation adds an irresistible cheesy crunch to each bite.

Vegetarian Mushroom Birria Enchiladas: Replace the beef with 2 pounds of mixed mushrooms (portobello, oyster, and shiitake work well) for a meaty texture without the meat. Roast the mushrooms with olive oil and salt at 425°F for 20 minutes before incorporating them into the sauce. Simmer for just 45 minutes instead of hours. Use vegetable broth instead of beef broth. The dried chiles and spices will still create that authentic birria flavor profile, making these vegetarian enchiladas just as satisfying as the traditional version.

Chicken Birria Enchiladas: For a lighter alternative, substitute 3 pounds of bone-in chicken thighs for the beef. Follow the same process but reduce the cooking time to about 1.5-2 hours, or until the chicken easily pulls apart. The chicken absorbs the rich birria flavors wonderfully while offering a different texture and taste experience that many find more approachable for weeknight meals.

Storage and Serving

Store leftover Birria Enchiladas in an airtight container in the refrigerator for up to 4 days. The flavors actually continue to develop, making them even more delicious the next day. For best results when reheating, add a few tablespoons of the reserved consommé over the enchiladas before covering with foil and heating in a 350°F oven for 15-20 minutes. The consommé can be stored separately and will keep for up to 5 days refrigerated or 3 months frozen.

For an impressive serving presentation, ladle some hot consommé onto each plate before placing the enchiladas on top. Garnish with a colorful array of toppings: fresh cilantro, thinly sliced radishes for crunch, crumbled queso fresco, and a dollop of Mexican crema. The traditional way to enjoy Birria Enchiladas is with a small bowl of the hot consommé on the side for dipping each bite.

Turn your Birria Enchiladas into a complete feast by serving with Mexican rice, refried beans, and a simple cabbage slaw dressed with lime juice to cut through the richness of the dish. For drinks, a cold Mexican lager with a lime wedge or a spicy michelada complements the flavors perfectly.

FAQs

Can I make Birria Enchiladas in advance?
Yes! The birria filling actually tastes better when made 1-2 days in advance as the flavors continue to develop. Store the meat and consommé separately in the refrigerator, then assemble and bake the enchiladas when ready to serve.

What’s the best cut of meat for Birria Enchiladas?
Chuck roast is ideal as the primary meat because of its perfect balance of fat and lean meat, which becomes tender and flavorful when slow-cooked. Adding some short ribs or oxtails creates an even richer, more complex flavor in your birria enchiladas.

Can I freeze leftover Birria Enchiladas?
Absolutely. Freeze assembled but unbaked enchiladas for up to 3 months. Thaw overnight in the refrigerator before baking. The consommé also freezes beautifully in airtight containers for up to 3 months.

Can I make this recipe less spicy?
Yes, reduce or omit the chipotle peppers and use only guajillo chiles, which provide flavor without intense heat. Remember that the dried chiles are essential for authentic birria enchilada flavor, so don’t eliminate them entirely.

What if I can’t find some of the dried chiles?
If guajillo or ancho chiles aren’t available, look for dried New Mexico chiles or California chiles as substitutes. Many grocery stores stock these in the international foods section, or try Latin American markets. In a pinch, 3 tablespoons of high-quality chili powder can substitute, though the flavor won’t be as complex.

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