Birria Enchiladas Recipe

Introduction

Birria enchiladas are a flavorful twist on the traditional Mexican stew, combining tender, slow-cooked beef with melted cheese and a rich, spicy sauce. This comforting dish is perfect for gatherings or a satisfying weeknight dinner.

Ingredients

• 2 lbs beef chuck roast, cut into chunks
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 chipotle pepper in adobo sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste
• 12 corn tortillas
• 2 cups shredded cheese (such as Monterey Jack or cheddar)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped red onion
• Lime wedges for serving

Instructions

1. Step 1: In a large pot or Dutch oven, combine the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.
2. Step 2: In a separate saucepan, cover the dried guajillo and ancho chiles with water and bring to a boil. Remove from heat and let soak for 15 minutes until softened.
3. Step 3: Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.
4. Step 4: Pour the blended sauce into the pot with the beef. Season with salt and pepper, then cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.
5. Step 5: Preheat your oven to 350°F (175°C). Warm the corn tortillas in a dry skillet or microwave to make them pliable.
6. Step 6: Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.
7. Step 7: Pour the remaining birria sauce over the enchiladas and sprinkle with more cheese.
8. Step 8: Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
9. Step 9: Garnish with chopped fresh cilantro and red onion. Serve with lime wedges on the side.

Tips & Variations

• For extra depth, add a cinnamon stick or cloves to the simmering beef broth.
• Substitute beef chuck with brisket or short ribs for a different texture.
• Use flour tortillas if corn tortillas are not preferred, but warm them carefully to avoid cracking.
• Add pickled jalapeños for a spicy kick when serving.

Storage

Store leftover birria enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to preserve the texture and flavor. Avoid microwaving if possible, as it can make the tortillas soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the birria sauce ahead of time?

Yes, the birria sauce and cooked beef can be prepared a day in advance. This allows the flavors to meld even more. Simply reheat gently before assembling the enchiladas.

What type of cheese works best for birria enchiladas?

Monterey Jack and cheddar are popular choices because they melt well and complement the bold flavors of the birria. You can also mix both for a balanced taste.

Birria Enchiladas Recipe

Print Recipe

★★★★★

4.8 from 101 reviews

Tender beef chuck is slow-simmered in a rich and smoky homemade birria sauce made from dried guajillo and ancho chiles, chipotle pepper, and aromatic spices. This flavorful meat is then shredded and rolled into warm corn tortillas with melted cheese, baked until bubbly, and garnished with fresh cilantro, red onion, and lime wedges for a mouthwatering Birria Enchiladas dish.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 3 hours 20 minutes
• Total Time: 3 hours 50 minutes
• Yield: 12 enchiladas 1x
• Category: Main Dish
• Method: Simmering
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Birria Beef

• 2 lbs beef chuck roast, cut into chunks
• 1 large onion, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 2 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 chipotle pepper in adobo sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• Salt and pepper to taste

Enchiladas

• 12 corn tortillas
• 2 cups shredded cheese (such as Monterey Jack or cheddar)
• 1/2 cup chopped fresh cilantro
• 1/2 cup chopped red onion
• Lime wedges for serving

Instructions

1. Prepare the Birria: In a large pot or Dutch oven, combine beef chunks, chopped onion, and minced garlic. Pour in beef broth to cover and bring to a simmer.
2. Soften the Chiles: In a separate saucepan, cover dried guajillo and ancho chiles with water and bring to a boil. Remove from heat and soak for 15 minutes until softened.
3. Make the Birria Sauce: Transfer softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth, creating a rich chili sauce.
4. Combine and Season: Pour the blended sauce into the pot with the beef. Season with salt and pepper to taste.
5. Simmer the Beef: Cover the pot and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.
6. Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the enchiladas.
7. Warm the Tortillas: Heat the corn tortillas in a dry skillet or microwave until pliable to prevent cracking when rolling.
8. Assemble the Enchiladas: Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up and place seam-side down in a baking dish.
9. Add Sauce and Cheese: Pour the remaining birria sauce over the assembled enchiladas, then sprinkle additional cheese on top.
10. Bake the Enchiladas: Bake in the preheated oven for about 20 minutes or until the cheese is melted and bubbly.
11. Garnish and Serve: Top with chopped fresh cilantro and red onion. Serve with lime wedges on the side for a bright, fresh finish.
12. Enjoy: Relish your warm, flavorful Birria Enchiladas!

Notes

• Soaking and blending the dried chiles is key to developing the signature smoky and rich birria flavor.
• Simmering the beef slowly ensures tenderness and allows flavors to meld deeply.
• Warming the tortillas before assembly prevents cracking and makes rolling easier.
• Feel free to use your preferred shredded cheese; Monterey Jack or cheddar provide great meltability and flavor.
• Leftover birria sauce can be saved for dipping or as a flavorful broth for sipping.

Keywords: Birria, Enchiladas, Mexican, Beef, Slow Simmered, Cheese, Homemade Sauce