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Birria Enchiladas Recipe
Ben Carraoli

Birria Enchiladas Recipe

When I first decided to combine two of my favorite dishes—slow-cooked birria and cheesy enchiladas—I knew it had to be special. The aroma of the simmering chilies and spices filled my kitchen, reminding me of the cozy feeling. This isn't just another meal; it's a celebration of deep, complex flavors wrapped in a warm tortilla and baked to perfection. The result was so incredible that it has become a staple for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Dinner
Calories: 320
Ingredients Method

Ingredients
  

  • For the Birria:
  • 2 ½ pounds beef chuck roast - This cut becomes incredibly tender when slow-cooked making it perfect for shredding.
  • 2 tablespoons oil - A neutral oil like canola or vegetable works best for searing the meat.
  • 2 dried guajillo chilies stemmed and seeded - These provide a mild, sweet heat and a beautiful red color to the sauce.
  • 2 dried ancho chilies stemmed and seeded - Ancho chilies add a deep, smoky, and slightly fruity flavor.
  • 1 chipotle pepper in adobo sauce - This brings a distinct smokiness and a welcome kick of heat.
  • 1 small onion chopped - Forms the aromatic base of the sauce.
  • 4 garlic cloves - Fresh garlic is a must for a robust savory flavor.
  • 1 teaspoon cumin - Adds an earthy warm spice that is essential in Mexican cuisine.
  • ½ teaspoon ground cinnamon - A pinch of cinnamon adds a subtle warmth that balances the chilies.
  • ½ teaspoon ground cloves - Cloves contribute a unique pungent sweetness to the sauce.
  • 1 teaspoon dried oregano - Preferably Mexican oregano for its authentic peppery notes.
  • 2 bay leaves - Infuses the broth with a subtle herbal background note.
  • 2 ½ cups beef broth - Use a low-sodium broth to better control the saltiness of the final dish.
  • Salt to taste - Season as you go for the best flavor development.
  • For the Enchiladas:
  • 12 corn tortillas - Corn tortillas hold up better to the sauce than flour and offer a more traditional taste.
  • 2 cups shredded Oaxaca or mozzarella cheese - Grate your own cheese from a block for the best melt and flavor.
  • ½ cup diced onion optional - Adds a bit of sharp, fresh flavor inside the enchiladas.
  • Fresh cilantro chopped (for garnish) - Brings a bright, herbaceous finish to the rich dish.
  • Lime wedges for serving - A squeeze of fresh lime cuts through the richness and brightens all the flavors.

Method
 

  1. First, toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 30 seconds per side until they become fragrant. Be careful not to burn them. Transfer the toasted chilies to a bowl, cover them with hot water, and let them soak for about 10 minutes to soften. Meanwhile, season the beef generously with salt. Heat the oil in your Dutch oven over medium-high heat and sear the beef on all sides until a deep brown crust forms. Remove the meat and set it aside.
  2. Drain the softened chilies and add them to a blender. Also add the chipotle pepper, chopped onion, garlic cloves, cumin, cinnamon, cloves, oregano, and one cup of the beef broth. Blend everything on high speed until the mixture is completely smooth. This vibrant red sauce is the heart of the birria's flavor, so ensure it is well-blended.
  3. Return the seared beef to the Dutch oven. Pour the blended chili sauce over the meat, then add the remaining beef broth and the bay leaves. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours. The meat is ready when it is fork-tender and falls apart easily. Once cooked, remove the meat from the pot and shred it using two forks. Reserve the remaining cooking liquid, also known as the consommé.
  4. Preheat your oven to 375°F (190°C). Prepare the tortillas by lightly dipping each one into the warm birria consommé. This step is crucial as it softens the tortillas and infuses them with flavor. Warm each dipped tortilla on a hot skillet for a few seconds per side. Spoon a generous amount of the shredded birria meat onto each tortilla, add a sprinkle of cheese and some diced onion if you're using it, then roll them up and place them seam-side down in your baking dish.
  5. Once all the enchiladas are arranged in the baking dish, pour a little more of the reserved consommé over the top. This keeps them moist and adds more flavor. Sprinkle the remaining shredded cheese generously over all the enchiladas. Bake them uncovered for 15-20 minutes, or until the cheese is completely melted, bubbly, and just beginning to turn golden brown at the edges.