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Birria Enchiladas

Tender shredded beef birria rolled in corn tortillas, smothered in rich chile sauce and melted cheese for a flavorful Mexican fusion dish.
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Prep Time 1 hour
Cook Time 4 hours
Total Time 5 hours
Servings: 8 enchiladas
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Birria Beef
  • 3-4 lbs beef chuck roast cut into chunks
  • 6 dried guajillo chiles stemmed and seeded
  • 4 dried ancho chiles stemmed and seeded
  • 1 large white onion quartered
  • 8 garlic cloves
  • 4 Roma tomatoes halved
  • 1 cinnamon stick
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 4 cups beef broth
Enchiladas Assembly
  • 12-16 corn tortillas
  • 3 cups shredded Oaxaca or Monterey Jack cheese
  • 1/2 cup chopped white onion optional for filling
Garnish
  • fresh cilantro chopped
  • lime wedges

Equipment

  • Dutch oven or slow cooker
  • Blender
  • Baking dish
  • Skillet

Method
 

  1. Toast and soak dried chiles, then blend with charred vegetables and spices to make sauce.
  2. Sear beef chunks, then braise in the chile sauce with broth for 3-4 hours until tender.
  3. Shred the beef and strain the consommé.
  4. Lightly fry corn tortillas, dip in consommé.
  5. Fill with shredded beef and cheese, roll, and place in baking dish.
  6. Top with more consommé and cheese, bake at 375°F for 20-25 minutes.
  7. Garnish with cilantro, onion, and lime. Serve with extra consommé.

Notes

Make the birria ahead for best flavor. Adjust chiles for spice level. Use leftovers for tacos.