Birria Enchiladas Recipe
This authentic Birria Enchiladas Recipe combines traditional Mexican birria with classic enchiladas.
Equipment
- Large Dutch oven or slow cooker
- Large skillet for assembly
- Blender for sauce preparation
- 9x13 inch baking dish
- Fine mesh strainer
- Tongs for meat handling
Ingredients
- 3 lbs beef chuck roast cubed
- 6 dried guajillo chiles stemmed
- 4 dried ancho chiles stemmed
- 2 dried chipotle chiles stemmed
- 1 white onion quartered
- 6 garlic cloves
- 2 bay leaves
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups Oaxaca cheese shredded
- 1 white onion diced
- Fresh cilantro for garnish
Instructions
- Toast chiles in dry skillet for 2 minutes.
- Soak toasted chiles in hot water for 15 minutes.
- Blend chiles with soaking liquid until smooth.
- Season beef cubes with salt and pepper generously.
- Brown beef in Dutch oven on all sides.
- Add chile sauce, onion, garlic, and bay leaves.
- Cover and simmer for 3 hours until tender.
- Shred beef and strain the cooking liquid.
- Dip tortillas in warm consommé briefly.
- Fill tortillas with shredded beef and cheese.
- Roll tightly and place in baking dish.
- Pour remaining consommé over enchiladas.
- Bake at 375°F for 20 minutes.
- Garnish with onions and cilantro before serving.
Notes
- Use low sodium broth to control saltiness better.
- Toast chiles carefully to avoid burning them completely.
- Strain consommé twice for silky smooth texture.
- Warm tortillas before filling to prevent cracking.
- Save extra consommé for serving alongside enchiladas.