Birria enchiladas combine the rich, slow-cooked flavors of traditional birria with the cheesy, saucy goodness of enchiladas. This dish features tender, shredded birria beef wrapped in corn tortillas, smothered in a flavorful birria consommé sauce, and topped with melted cheese. It’s a perfect fusion of two beloved Mexican dishes, delivering deep, bold flavors in every bite.
Why You’ll Love This Recipe
- Rich and Flavorful: Slow-cooked birria meat infuses every bite with deep, savory taste.
- Perfect for Leftovers: Great way to use up extra birria meat and consommé.
- Cheesy and Satisfying: The melty cheese and saucy tortillas make this dish irresistible.
- Customizable: Use beef, goat, or chicken, and adjust the spice level to your liking.
- Make-Ahead Friendly: Cook the birria ahead of time for an easy meal later.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Birria:
- Beef chuck roast or short ribs
- Dried guajillo chilies
- Dried ancho chilies
- Dried chipotle chilies
- Onion (quartered)
- Garlic cloves
- Roma tomatoes
- Mexican oregano
- Cumin
- Cloves
- Bay leaves
- Cinnamon stick
- Vinegar
- Beef broth
- Salt and pepper
For the Enchiladas:
- Corn tortillas
- Shredded birria meat
- Birria consommé (strained cooking broth)
- Shredded cheese (Oaxaca, mozzarella, or Monterey Jack)
- Chopped cilantro
- Diced onions
- Lime wedges (for serving)
Directions
Step 1: Make the Birria
- Prepare the Chilies:
- Remove stems and seeds from the dried chilies. Toast them lightly in a dry pan, then soak them in warm water until soft.
- Blend the Sauce:
- Blend the soaked chilies with tomatoes, onion, garlic, oregano, cumin, cloves, vinegar, and a bit of beef broth until smooth.
- Slow Cook the Meat:
- Season the beef with salt and pepper. Sear in a large pot until browned.
- Pour the chili sauce over the meat and add bay leaves, cinnamon stick, and remaining broth.
- Simmer for 3-4 hours (or cook in an Instant Pot for 1 hour) until the meat is tender and shreds easily.
- Shred the Meat:
- Remove the beef from the broth and shred it with forks. Strain the broth to use as consommé.
Step 2: Assemble the Enchiladas
- Dip and Fill the Tortillas:
- Lightly dip each tortilla in the warm consommé to coat.
- Fill with shredded birria and a sprinkle of cheese, then roll up tightly.
- Arrange and Bake:
- Place the rolled enchiladas in a greased baking dish.
- Pour extra consommé over them and top with more cheese.
- Bake:
- Preheat the oven to 375°F (190°C).
- Bake for 15-20 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro and onions. Serve with lime wedges and extra consommé for dipping.
Servings and Timing
- Servings: 6
- Prep Time: 20 minutes
- Cooking Time: 3-4 hours (for birria) + 20 minutes (baking)
- Total Time: About 4 hours (or 1.5 hours with an Instant Pot)
Variations
- Birria Chicken Enchiladas: Swap beef for shredded chicken cooked in the same birria sauce.
- Queso Birria Enchiladas: Add a layer of melted cheese inside the tortillas before rolling.
- Spicier Version: Add more chipotle or arbol chilies for extra heat.
- Crispy Enchiladas: Pan-fry the rolled tortillas before baking for a crunchy texture.
- Flour Tortilla Option: Use flour tortillas instead of corn for a softer texture.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave for 1-2 minutes.
- Freezing: Freeze assembled (unbaked) enchiladas for up to 2 months. Thaw overnight before baking.
FAQs
What is birria?
Birria is a traditional Mexican dish of slow-cooked, spiced meat, usually served with consommé for dipping.
Can I use store-bought enchilada sauce?
Yes, but using homemade birria consommé gives the best flavor.
How can I make this dish less spicy?
Reduce or remove the chipotle chilies and use only guajillo chilies for a milder taste.
Can I make birria in an Instant Pot or slow cooker?
Yes! Use an Instant Pot on high pressure for 1 hour or a slow cooker on low for 6-8 hours.
What cheese works best for birria enchiladas?
Oaxaca, Monterey Jack, or mozzarella melt well and complement the flavors.
Can I use a different meat?
Yes! Try goat, lamb, or pork for a variation on traditional birria.
How do I prevent my tortillas from breaking?
Warm them in a pan or microwave before dipping in consommé to keep them flexible.
Do I have to bake the enchiladas?
No, you can simply assemble and serve them with extra consommé instead of baking.
Can I make these enchiladas ahead of time?
Yes! Assemble them up to a day in advance and bake when ready to serve.
What side dishes go well with birria enchiladas?
Serve with Mexican rice, refried beans, or a simple avocado salad.
Conclusion
Birria enchiladas are the perfect fusion of rich, slow-cooked birria flavors and cheesy, saucy enchiladas. Whether you’re using leftover birria or making it fresh, this dish is a guaranteed crowd-pleaser. Serve it with extra consommé for dipping and enjoy a meal that’s bold, satisfying, and deeply flavorful!
PrintBirria Enchiladas Recipe
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.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 12 enchiladas 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Ingredients
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- Salt and black pepper to taste
- 1½ 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
- ½ 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
- ¼ teaspoon ground cloves
- ¼ 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:Â Serve with a side of Mexican rice and refried beans for a complete meal.