Description
Birria Enchiladas: Delicious and cheesy enchiladas filled with tender birria beef, ready to impress any crowd.
Ingredients
Scale
- 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
- 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
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.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 enchilada
- Calories: 400
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg