Birria Enchiladas

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When bold flavor meets cheesy comfort, you get Birria Enchiladas—a mash-up of slow-cooked meat, earthy chiles, and gooey melted cheese all wrapped in tender tortillas. This dish takes the heart of traditional birria, usually enjoyed as a stew or taco filling, and bakes it into a saucy, satisfying enchilada experience.

Imagine each bite layered with smoky heat from guajillo chiles, juicy shredded beef infused with warming spices, and a topping of melty cheese that browns just enough at the edges. It’s a meal that’s festive enough for a weekend feast but grounding enough to satisfy your comfort food cravings.

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Ingredients for this recipe

For the Birria Beef:

• 2 lbs beef chuck roast
• 3 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle pepper in adobo sauce
• 1 tbsp adobo sauce
• 4 garlic cloves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1 tbsp white vinegar
• 2 cups beef broth
• Salt and pepper to taste

For the Enchiladas:

• 12 small corn tortillas
• 2 cups shredded Mexican cheese blend
• 1/2 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 cup reserved birria consomé (the cooking broth)
• Oil for frying tortillas (optional)

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Step 1: Prepare the Birria

Start by toasting the dried guajillo and ancho chiles in a dry skillet for 1-2 minutes until fragrant, being careful not to burn them. Soak the toasted chiles in hot water for 15 minutes until softened. Drain, then blend with chipotle, adobo sauce, garlic, cumin, oregano, cinnamon, cloves, vinegar, and beef broth until smooth.

Step 2: Cook the Beef

Season beef chuck roast with salt and pepper. Place it in a slow cooker or heavy Dutch oven, pour the chile sauce over it, and cook on low for 8 hours (or 3-4 hours in an oven at 325°F) until the meat is tender and shreds easily. Reserve 1 cup of the cooking broth (consomé) for assembling enchiladas.

Step 3: Shred and Strain

Remove the beef, shred it with two forks, and strain the consomé if needed. Set aside the shredded meat and consomé.

Step 4: Prep the Tortillas

Lightly fry each tortilla in a bit of oil for about 10 seconds per side to prevent tearing. You can skip this step for a lighter version, but it helps with texture.

Step 5: Assemble the Enchiladas

Preheat oven to 375°F. Dip each tortilla briefly into the reserved consomé, then fill with shredded beef and a sprinkle of cheese. Roll tightly and place seam-side down in a greased baking dish.

Step 6: Bake

Once all enchiladas are assembled, pour more consomé over the top and sprinkle with remaining cheese. Bake for 20 minutes, or until the cheese is melted and bubbling.

Step 7: Garnish and Serve

Top with red onion and fresh cilantro just before serving. Add a drizzle of crema or a squeeze of lime for an extra punch.

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Frequently Asked Questions

Can I make this recipe with chicken instead of beef?

Yes, chicken thighs are a great substitute. They soak up the rich birria sauce beautifully and cook faster than beef.

Do I need to fry the tortillas?

Frying adds structure and prevents sogginess, but you can skip this step for a healthier twist.

What kind of cheese is best for Birria Enchiladas?

A Mexican cheese blend melts beautifully, but Oaxaca or Monterey Jack are excellent too.

Can I use store-bought enchilada sauce?

Traditional birria consomé has deeper flavor, but in a pinch, a good-quality enchilada sauce can substitute.

How spicy is this dish?

Moderate heat from guajillo and chipotle chiles. For more kick, add extra chipotle or a jalapeño.

Can I prep this dish ahead of time?

Absolutely! Assemble a day in advance and bake just before serving. It also freezes well for meal prep.

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