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Birria Enchiladas

Birria enchiladas topped with melted cheese and cilantro served with consommé
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Tender beef birria wrapped in corn tortillas, topped with cheese and baked until golden. Served with rich consommé for dipping. High protein Mexican comfort food.

Ingredients

Scale
  • 3 pounds beef chuck roast
  • 3 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 dried chipotle pepper
  • 1 white onion, quartered
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 cups beef broth
  • 2 bay leaves
  • 12 corn tortillas
  • 3 cups shredded birria beef
  • 2 cups shredded Oaxaca or Monterey Jack cheese, divided
  • 1 white onion, diced
  • 1/4 cup fresh cilantro, chopped
  • 2 cups consommé from birria
  • Oil for frying tortillas

Instructions

  1. Remove stems and seeds from dried chiles and toast in a dry pan over medium heat for 2-3 minutes until fragrant.
  2. Soak toasted chiles in hot water for 20 minutes until softened.
  3. In a large pot, brown beef chuck roast on all sides over medium-high heat for 12-15 minutes. Remove and set aside.
  4. In the same pot, sauté onion and garlic until softened, about 5 minutes.
  5. Add soaked chiles, cumin, oregano, pepper, and salt. Cook for 2 minutes, stirring constantly.
  6. Transfer onion mixture and soaked chiles to a blender with 2 cups beef broth. Blend until completely smooth, 1-2 minutes.
  7. Return beef to pot, pour chile sauce over it, and add remaining beef broth and bay leaves. Bring to boil, then reduce heat and simmer covered for 3-4 hours until beef is tender and falling apart.
  8. Remove beef, shred with forks, and set aside. Strain consommé through fine-mesh sieve and reserve.
  9. Preheat oven to 375°F (190°C). Lightly grease 9×13-inch baking dish.
  10. Lightly fry corn tortillas in oil for 15-20 seconds on each side to make pliable.
  11. Dip each warm tortilla in warm consommé and fill with 1/4 cup shredded birria beef and 2 tablespoons cheese.
  12. Roll up tightly and place seam-side down in greased baking dish. Pour 1/4 cup consommé into bottom of dish.
  13. Top with remaining cheese and diced onion.
  14. Bake for 15-20 minutes until cheese is melted and bubbly with golden spots.
  15. Garnish with fresh cilantro and serve immediately with extra hot consommé for dipping.

Notes

  • Make birria a day ahead for deeper flavor development. The flavors meld beautifully overnight in the refrigerator.
  • Don’t overfill tortillas to prevent breaking. Use about 1/4 cup beef per tortilla.
  • Use tongs when dipping tortillas in consommé to avoid burning hands.
  • Add consommé to bottom of baking dish to prevent sticking and keep enchiladas moist.
  • Reserve remaining consommé (about 2-4 cups) for serving alongside enchiladas.

Nutrition

Find it online: https://www.benefitiany.com/birria-enchiladas/