Birria Enchiladas
Birria Enchiladas are a deliciously flavorful Mexican dish made with tender, slow-cooked birria meat wrapped in tortillas and topped with a chili sauce and cheese. They are a perfect blend of savory and spicy and are sure to delight the entire family.
Equipment
- 1 large pot or Dutch oven
- 1 skillet
- 1 mixing bowl
- 1 baking dish
- 1 slow cooker (optional)
- 1 blender or food processor
- 1 wooden spoon
Ingredients
- 2 pounds beef chuck roast Alternatively, lamb can be used.
- 1 medium onion Chopped.
- 4 cloves garlic Minced.
- 2 cups beef broth
- 4 dried guajillo chiles Stemmed and seeded.
- 2 dried ancho chiles Stemmed and seeded.
- 1 teaspoon cumin
- 1 teaspoon oregano
- to taste salt
- to taste pepper
- 8 corn tortillas
- 1 cup shredded cheese Such as Oaxaca or Monterey Jack.
- 1 cup diced onion
- ½ cup fresh cilantro Chopped.
- for frying oil cooking oil
- 1 cup birria broth Reserve from cooking.
- as needed lime wedges For serving.
Instructions
- Start by preparing the birria. In a large pot, combine the beef chuck roast, chopped onion, minced garlic, and beef broth.
- In a saucepan, bring water to a boil and add the dried guajillo and ancho chiles. Boil for about 10 minutes until softened.
- Drain the chiles and add them to a blender along with cumin, oregano, salt, and pepper. Blend until smooth, adding a little beef broth if needed.
- Pour the blended sauce over the meat in the pot and mix well. Cover and simmer on low heat for about 1.5 hours until the meat is tender.
- Once the birria is ready, shred the meat with two forks and set aside. Reserve about 1 cup of the broth.
- Heat a skillet over medium-high heat and lightly fry the tortillas, one at a time, for about 30 seconds on each side until they are pliable.
- Preheat your oven to 350°F (175°C).
- To assemble the enchiladas, fill each tortilla with shredded birria meat, a sprinkle of diced onion, and a little cheese. Roll them up and place them seam-side down in a greased baking dish.
- Pour the reserved birria broth over the top of the enchiladas and sprinkle with additional cheese.
- Bake in the preheated oven for about 20 minutes until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped cilantro.
- Serve with lime wedges on the side for squeezing over the enchiladas.
Notes
You can adjust the level of spiciness by adding more or fewer chiles or using milder varieties.
These enchiladas pair well with Spanish rice or refried beans.
You can also prepare the birria a day in advance to enhance the flavors.
Feel free to add your favorite toppings like avocado slices or sour cream.