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Birria Enchiladas Recipe

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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.

Ingredients

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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: Serve with a side of Mexican rice and refried beans for a complete meal.

Find it online: https://ukfinda.com/birria-enchiladas-recipe/