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Birria Enchiladas

Birria Enchiladas are a delightful Mexican dish featuring soft corn tortillas filled with tender birria meat, coated in a rich and flavorful sauce. These enchiladas are baked until bubbly and served with fresh toppings for a satisfying meal that is perfect for gatherings or weeknight dinners.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Mexican
Servings 4 People
Calories 400 kcal

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.

Notes

Feel free to add toppings like avocado, sour cream, or salsa for extra flavor.
If you prefer a more elaborate dish, consider serving with a side of consomé (soup made from the cooking liquid) for dipping.