Birria Enchiladas (Printable)
Tender beef birria wrapped in corn tortillas, smothered with rich consommé and melted cheese for a bold twist on classic enchiladas.
# What's Needed:
→ Birria Meat
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
→ Dried Chiles
03 - 2 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla chiles, stemmed and seeded
→ Aromatics
06 - 1 large white onion, quartered
07 - 5 cloves garlic
08 - 2 Roma tomatoes, halved
→ Birria Seasonings
09 - 4 cups beef broth
10 - 1/2 cup apple cider vinegar
11 - 2 bay leaves
12 - 1 cinnamon stick
13 - 1 tsp dried oregano
14 - 1 tsp dried thyme
15 - 1 tsp cumin seeds
16 - 1/2 tsp whole black peppercorns
17 - 1/2 tsp cloves
18 - 2 tsp salt, plus more to taste
19 - 2 tbsp vegetable oil
→ Enchilada Assembly
20 - 12 corn tortillas
21 - 2 cups shredded Oaxaca or mozzarella cheese
22 - 1/2 cup diced white onion
23 - 1/2 cup chopped fresh cilantro
24 - Lime wedges for serving
# How to Make It:
01 - In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
02 - In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until slightly charred, about 5 minutes.
03 - Drain the soaked chiles and transfer to a blender. Add the roasted vegetables, apple cider vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup of beef broth. Blend until completely smooth.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef chuck chunks and short ribs on all sides until well-browned.
05 - Pour the blended sauce over the beef. Add the remaining 3 cups of beef broth, bay leaves, cinnamon stick, and 2 teaspoons of salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the meat is fork-tender.
06 - Remove the beef from the pot and shred with two forks, discarding bones and excess fat. Skim any excess fat from the birria consommé and reserve a small amount for frying the tortillas.
07 - Preheat the oven to 375°F.
08 - Dip each corn tortilla in the warm birria consommé, then fry briefly in a hot skillet with a little reserved fat until pliable, about 10-15 seconds per side.
09 - Fill each tortilla with shredded birria and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
10 - Pour extra birria consommé over the enchiladas and top with the remaining cheese.
11 - Bake for 10-15 minutes until the cheese is melted and bubbly.
12 - Serve hot, garnished with diced white onion, chopped fresh cilantro, and lime wedges on the side.
# Tips for Success:
01 -
- The consommé turns ordinary enchiladas into something extraordinary
- Leftovers freeze beautifully and taste even better the next day
02 -
- The consommé thickens as it cools, so don't panic if it seems thin at first
- Dipping tortillas too long makes them fall apart, so work quickly
03 -
- If the sauce is too bitter, add a tablespoon of brown sugar
- Frying tortillas in the consommé instead of oil changes everything