Birria Enchiladas (Printable)
Slow-cooked beef birria wrapped in corn tortillas, topped with rich consommé and melted cheese for a bold Mexican-inspired meal.
# What You’ll Need:
→ For the Birria
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
03 - 2 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 1 large white onion, quartered
07 - 5 cloves garlic
08 - 2 Roma tomatoes, halved
09 - 4 cups beef broth
10 - 1/2 cup apple cider vinegar
11 - 2 bay leaves
12 - 1 cinnamon stick
13 - 1 tsp dried oregano
14 - 1 tsp dried thyme
15 - 1 tsp cumin seeds
16 - 1/2 tsp whole black peppercorns
17 - 1/2 tsp cloves
18 - 2 tsp salt, plus more to taste
19 - 2 tbsp vegetable oil
→ For the Enchiladas
20 - 12 corn tortillas
21 - 2 cups shredded Oaxaca or mozzarella cheese
22 - 1/2 cup diced white onion
23 - 1/2 cup chopped fresh cilantro
24 - Lime wedges, for serving
# How To Make It:
01 - In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant, being careful not to burn them.
02 - Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 15 minutes until completely softened.
03 - In the same skillet, roast the quartered onion, garlic cloves, and halved Roma tomatoes until slightly charred, about 5 minutes.
04 - Combine the softened chiles, roasted vegetables, apple cider vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup of beef broth in a blender. Blend until completely smooth.
05 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef chuck chunks and short ribs on all sides until well-browned.
06 - Pour the blended sauce over the browned beef. Add the remaining beef broth, bay leaves, cinnamon stick, and 2 teaspoons salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the meat is very tender and falling apart.
07 - Remove the beef from the pot and shred using two forks. Discard bones and excess fat. Skim excess fat from the birria consommé, reserving a small amount for frying the tortillas.
08 - Preheat oven to 375°F.
09 - Dip each corn tortilla in the warm birria consommé, then fry briefly in a hot skillet with a little reserved fat until pliable, about 10–15 seconds per side.
10 - Fill each tortilla with shredded birria and a sprinkle of cheese. Roll up tightly and place seam-side down in a baking dish.
11 - Pour extra birria consommé over the enchiladas and top with the remaining cheese.
12 - Bake for 10–15 minutes until the cheese is fully melted and bubbly.
13 - Serve hot, garnished with diced white onion, chopped fresh cilantro, and lime wedges on the side.
# Expert Advice:
01 -
- The combination of tender birria beef and consommé-soaked tortillas creates layers of flavor you just cant get from standard red enchiladas
- Your kitchen will smell incredible for hours, which is basically its own reward
- Leftovers freeze beautifully, making it worth the effort
02 -
- Reserve some of the fat that rises to the top of the consommé—it fries tortillas better than oil and adds incredible flavor
- Dont skip toasting the dried chiles first, as this step wakes up their essential oils and deepens the final taste
03 -
- The consommé reduces and concentrates as it cooks, so taste and adjust salt toward the end of braising
- Warm your tortillas in a dry skillet before dipping them in consommé to prevent cracking