Birria Enchiladas

Birria Enchiladas

from pin.it
240 min

Tender, slow-cooked birria meat wrapped in warm corn tortillas, smothered in rich enchilada sauce, and topped with melty cheese and fresh garnishes. These Birria Enchiladas are comforting, flavorful, and perfect for a special dinner or an easy meal prep option.

Ingredients

  • 3 lbsbeef chuck roast (or short ribs, lamb, or goat)
  • 6dried guajillo chiles
  • 4dried ancho chiles
  • 1 largewhite onion
  • 6garlic cloves
  • 2bay leaves
  • 1cinnamon stick
  • 3whole cloves
  • 1 tspmexican oregano
  • 1 tspcumin seeds (or ground cumin)
  • 4 cupsbeef broth
  • 16corn tortillas
  • 2 cupsenchilada sauce (homemade, store-bought, or birria consomé)
  • 2 cupsshredded oaxaca or monterey jack cheese
  • ½ cupcrumbled cotija cheese
  • fresh cilantro, for garnish

Directions

  1. 1

    Prepare the ChilesRemove stems and seeds from guajillo and ancho chiles. Toast lightly in a skillet, then soak in hot water until softened.

  2. 2

    Blend the SauceBlend softened chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth until smooth.

  3. 3

    Cook the MeatSeason the beef with salt and pepper. Sear in a Dutch oven, then cover with chile sauce, bay leaves, and broth. Simmer on low for 2.5 to 3 hours.

  4. 4

    Shred the BeefRemove beef from the pot and shred. Strain the broth and reserve for sauce.

  5. 5

    Prepare the TortillasWarm tortillas on a skillet to soften.

  6. 6

    Assemble the EnchiladasFill each tortilla with shredded birria, roll up, and place seam-side down in a baking dish.

  7. 7

    Add Sauce and CheesePour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.

  8. 8

    BakeBake at 375°F for 15–20 minutes until the cheese is melted and bubbly.

  9. 9

    Garnish and ServeTop with Cotija cheese and fresh cilantro. Enjoy!