Birria is а really old Mexican dish from Jalisco , known for its deep savory flavor . Folks usually cook goat or beef with a bunch of spices and let it simmer till it’s so tender it falls apart . It’s more than just food , it’s part of family gatherings and big celebrations , kinda like a warm hug on a plate .
Now imagine taking that melt-in-your-mouth Birria meat , rolling it up in corn tortillas with cheese , and dousing it in a tasty sauce . That’s Birria Enchiladas . You bake ’em till the cheese is all gooey , and you get this perfect mix of spicy broth, soft tortilla, and melty cheese .
Lately , Birria Enchiladas have blown up on social media . Restaurants are serving ’em and home cooks are making their own versions . Whether it’s a weekend party or a quick dinner , these enchiladas bring together old traditions and a fun new twist .
What is Birria ?
Birria is а classic Mexican stew that started in Jalisco . You take meat — goat or beef — marinate it in spices like cumin , cloves , and dried chilis , then cook it slowly in a broth until it’s super soft . The broth (consommé) is full of flavor too , and you usually eat it with warm corn tortillas .
Different places in Mexico make Birria a bit differently . In Mexico City you might see “Birria de res,” which uses beef . People love to garnish it with chopped onions , cilantro , lime , and spicy salsa to add some fresh taste .
The Fusion : Enchiladas and Birria
Enchiladas go way back — they’re corn tortillas filled with stuff like chicken, beef, or cheese , then topped with a chili sauce . Birria Enchiladas are just the next level : you fill the tortilla with shredded Birria meat , roll it up , pour on some Birria broth or sauce , sprinkle cheese , and bake .
This mash-up shows how Mexican food is always evolving . You get the old-school flavors of Birria plus the familiar enchilada feel , making a dish that’s both traditional and new .
Ingredients for Birria Enchiladas
Here’s what you’ll need :
- Birria meat : about 2 cups of shredded Birria
- Corn tortillas : 12–15 pieces
- Cheese : 1–2 cups shredded (Oaxaca or mozzarella works)
- Spices : 1 teaspoon cumin , 1 teaspoon chili powder , salt to taste
- Onion : 1 small , diced
- Cilantro : ¼ cup chopped
- Optional : sliced radishes , avocado , sour cream , lime wedges
Detailed Recipe for Birria Enchiladas
1. Make the Birria :
- Blend 4–5 dried guajillo chilis , 2–3 garlic cloves , 1 onion , 2 tomatoes , 2 teaspoon cumin , 2–3 cloves , and 4 cups water or broth until smooth .
- Marinate 2–3 pounds of meat in the sauce , cover and chill for 2 hours or overnight .
- Sear the meat in a pot with a bit of oil until brown .
- Add the rest of the sauce and broth , bring to a boil , then simmer for 2–3 hours until you can shred it easily . Reserve the broth .
2. Prep the tortillas :
- Warm them in a dry skillet or microwave till soft .
- Or fry lightly in oil for extra flavor .
3. Assemble and bake :
- Fill each tortilla with shredded Birria and cheese , roll up seam-side down .
- Pour a layer of broth or sauce in a baking dish , place enchiladas on top , cover with more sauce and cheese .
- Bake at 375°F (190°C) for 20–25 minutes until cheese is bubbly .
- Garnish with onions , cilantro , and any other toppings you like .
Serving Suggestions
- Serve hot with Mexican rice or refried beans .
- A side salad with lime dressing or pickled veggies is nice too .
- Drinks : margaritas , agua fresca , or a cold beer .
Health Benefits of Birria Enchiladas
- Protein from the meat and cheese .
- Fiber and vitamins from veggies and herbs .
- Use lean cuts and fresh toppings for a balanced meal .
Frequently Asked Questions (FAQ)
- Best meat for Birria ? Goat is traditional , but beef (chuck or brisket) works great too .
- Can I make it vegan ? Sure — use jackfruit , mushrooms , or beans and plant-based cheese .
- How to store leftovers ? In an airtight container in the fridge for up to 3 days . Reheat in oven or microwave .
- Freeze them ? Yes , wrap tightly and freeze up to 3 months . Thaw in fridge before reheating .
- Birria vs Barbacoa ? Both are slow-cooked meats , but Birria uses a spicier chili blend and comes with broth . Barbacoa is simpler and sometimes wrapped in leaves .
- What to serve with them ? Rice , beans , radishes , avocado , and sour cream .
Conclusion
Birria Enchiladas mix the best of two Mexican classics — the spicy, rich Birria and the cheesy enchiladas — into one awesome dish . Give it a try and taste a bit of tradition with a fun new spin !
Birria Enchiladas
Equipment
- 1 Large pot or Dutch oven
- 1 Frying pan
- 1 Baking dish (9x13 inches)
- 1 Blender or food processor
- 1 Wooden spoon
- 1 Tongs
Ingredients
- 2 lbs beef chuck roast or lamb, cut into chunks
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 medium onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheese (such as Monterey Jack or Oaxaca)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- 1 cup diced onion (for topping)
Instructions
- In a large pot or Dutch oven over medium heat, add the chunks of beef and brown them on all sides, about 10 minutes.
- Soak the guajillo and ancho chilies in hot water for about 15 minutes until softened. Drain and place them in a blender or food processor with the onion, garlic, beef broth, cumin, and oregano. Blend until smooth.
- Pour the chili sauce over the browned meat. Add enough water to cover the meat if needed. Season with salt and pepper. Bring to a simmer, cover, and cook on low heat for about 60 minutes, until the meat is tender and can be easily shredded.
- Preheat the oven to 350°F (175°C). Shred the cooked meat using two forks and reserve some of the cooking liquid for later.
- In a frying pan, lightly toast the corn tortillas on both sides until pliable.
- Fill each tortilla with shredded birria meat and sprinkle a generous amount of cheese on top. Roll the tortillas tightly and place them seam side down in a baking dish.
- Pour the reserved cooking liquid over the filled tortillas and sprinkle with any remaining cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly. Serve garnished with chopped cilantro and diced onion, with lime wedges on the side.
