Description
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 lbs beef chuck roast (or short ribs, lamb, or goat)
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 large white onion
- 6 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp Mexican oregano
- 1 tsp cumin seeds (or ground cumin)
- 4 cups beef broth
- 16 corn tortillas
- 2 cups enchilada sauce (homemade, store-bought, or birria consomé)
- 2 cups shredded Oaxaca or Monterey Jack cheese
- ½ cup crumbled Cotija cheese
- Fresh cilantro, for garnish
Instructions
-
Prepare the Chiles
Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a skillet, then soak in hot water until softened. -
Blend the Sauce
Blend softened chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth until smooth. -
Cook the Meat
Season 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. -
Shred the Beef
Remove beef from the pot and shred. Strain the broth and reserve for sauce. -
Prepare the Tortillas
Warm tortillas on a skillet to soften. -
Assemble the Enchiladas
Fill each tortilla with shredded birria, roll up, and place seam-side down in a baking dish. -
Add Sauce and Cheese
Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese. -
Bake
Bake at 375°F for 15–20 minutes until the cheese is melted and bubbly.
-
Garnish and Serve
Top with Cotija cheese and fresh cilantro. Enjoy!