Description
Birria Enchiladas combine the rich, flavorful beef birria with the classic comfort of enchiladas. This dish features tender, slow-cooked beef wrapped in tortillas, topped with cheese, and baked to perfection.
Ingredients
Units
Scale
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- Salt and black pepper to taste
- 1 1/2 tablespoons olive oil
- 12 dried guajillo chiles, rinsed, stemmed, and seeded
- 5 dried ancho chiles, rinsed, stemmed, and seeded
- 5 dried chiles de árbol, rinsed, stemmed, and seeded
- 2 medium tomatoes
- 1 medium yellow onion
- 2-inch Mexican cinnamon stick
- 3 bay leaves
- 1/2 teaspoon whole black peppercorns
- 2 cups beef broth
- 3 tablespoons distilled white vinegar
- 3 tablespoons apple cider vinegar
- 7 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
For the Enchiladas:
- 16 tortillas (flour or corn)
- 2 cups cooked white or Mexican rice
- 3 cups Oaxaca or Chihuahua cheese, shredded
- Optional garnishes: chopped cilantro, Cotija cheese, lime wedges, pickled or raw onion
Instructions
- Prepare the Birria:
- Season the beef chunks generously with salt and black pepper.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside.
- In the same pot, add the guajillo, ancho, and chiles de árbol, tomatoes, onion, cinnamon stick, bay leaves, and black peppercorns. Cover with water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes.
- Using a slotted spoon, transfer the softened chiles and other ingredients to a blender. Add 1 cup of the cooking water, beef broth, both vinegars, garlic, cumin, oregano, cloves, and coriander. Blend until smooth.
- Return the beef to the pot and pour the blended sauce over it. Add additional beef broth if needed to cover the meat. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until the beef is tender and shreds easily.
- Assemble the Enchiladas:
- Preheat the oven to 350°F (175°C).
- Shred the cooked beef and set aside. Strain the cooking liquid to remove solids, reserving the sauce.
- Lightly fry the tortillas in a bit of oil to make them pliable. Dip each tortilla into the reserved birria sauce to coat.
- Place a portion of shredded beef and a spoonful of cooked rice onto each tortilla. Roll them up and place seam-side down in a baking dish.
- Pour additional birria sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro, Cotija cheese, lime wedges, and pickled or raw onion as desired.
Notes
- Make Ahead: The birria can be prepared a day in advance and stored in the refrigerator. Reheat before assembling the enchiladas.
- Variations: For a spicier version, increase the number of chiles de árbol. To reduce heat, use fewer spicy chiles and remove seeds.
- Serving Suggestion: Serve with a side of Mexican rice and refried beans for a complete meal.