Description
These Birria Enchiladas are a comforting, flavor-packed dinner made with slow-cooked birria beef, rich consommé sauce, and gooey melted cheese. A fusion of traditional Mexican birria and classic enchiladas, this dish is hearty, satisfying, and perfect for any special occasion or weekend indulgence.
Ingredients
3 lbs chuck roast or beef stew meat
4 dried guajillo chiles, de-seeded
2 dried ancho chiles, de-seeded
2 dried pasilla chiles, de-seeded
1 large onion, chopped
6 garlic cloves
1 tbsp Mexican oregano
2 bay leaves
2 tbsp apple cider vinegar
3 cups beef broth or water
12 corn or flour tortillas
2 cups shredded Oaxaca, mozzarella, or Monterey Jack cheese
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
Instructions
- Sear the Meat: In a large pot, sear beef on all sides until browned. Remove and set aside.
- Build the Sauce: Sauté onion and garlic in the same pot. Add dried chiles, oregano, bay leaves, and vinegar. Add broth and simmer until chiles soften.
- Blend the Sauce: Remove bay leaves and blend the mixture until smooth.
- Simmer the Meat: Return beef to pot, cover with blended sauce, and simmer 2.5 to 3 hours. Shred the meat when tender. Strain the broth to get consommé.
- Assemble Enchiladas: Preheat oven to 375°F. Dip tortillas in consommé, fill with shredded meat, and roll.
- Bake: Place in baking dish, top with more consommé and cheese. Bake for 15–20 minutes.
- Garnish and Serve: Sprinkle with red onions and cilantro. Serve hot with extra consommé.
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Category: Dinner