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Birria Enchiladas

Savory Birria Enchiladas Bursting with Flavorful Goodness

Delightful Birria Enchiladas filled with rich, spiced meat and topped with cheesy goodness, perfect for dinner.
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Prep Time 20 minutes
Cook Time 3 hours
Resting Time 5 minutes
Total Time 3 hours 25 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 12 pieces Corn Tortillas flour tortillas can work, but don't forget to warm them up!
  • 5 pieces Guajillo Chiles dried ancho chiles are a great substitute if necessary.
  • 3 pieces Ancho Chiles more guajillo can be used if you can't find ancho.
  • 2 pounds Beef Chuck Roast consider lamb or goat for a delightful twist.
  • 4 cloves Garlic use fresh garlic for the best taste, but garlic powder can do in a pinch.
  • 1 medium Onion shallots are a fine alternative if you’re out of onions.
For the Sauce
  • 1 stick Cinnamon Stick ground spices can replace them, just use a smaller amount.
  • 6 pieces Cloves ground spices can replace them, just use a smaller amount.
  • 2 cups Beef Broth try low-sodium broth for a healthier option.
  • 2 pieces Bay Leaves skip if unavailable, but adjust simmering time if needed.
For the Topping
  • 2 cups Cheese (e.g., Oaxaca or Monterey Jack) Cotija gives a salty finish or use any other preferred melting cheese.

Equipment

  • Dutch oven
  • Blender
  • Skillet

Method
 

Step-by-Step Instructions
  1. Prepare Chiles: Remove stems and seeds from guajillo and ancho chiles. Toast them in a skillet over medium heat for about 2 minutes. Soak the chiles in hot water for 15 minutes until soft.
  2. Blend the Sauce: Combine softened chiles, garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth in a blender. Blend until smooth, about 1-2 minutes.
  3. Cook the Meat: Season beef chuck roast with salt and pepper. In a Dutch oven, sear the roast in oil over medium-high heat for 4-5 minutes on each side until browned. Add blended sauce and beef broth to cover three-quarters of the meat. Add bay leaves and simmer for 2.5-3 hours until tender.
  4. Shred the Beef: Remove beef from pot and shred into bite-sized pieces with forks. Strain the braising liquid to separate the sauce.
  5. Warm Tortillas: Warm corn tortillas in a dry skillet for about 30 seconds on each side until soft. Keep warm by stacking and covering them with a towel.
  6. Assemble Enchiladas: Place shredded beef on each tortilla, roll tightly, and place seam-side down in a greased baking dish.
  7. Add Sauce and Cheese: Pour reserved sauce over the rolled tortillas and sprinkle cheese on top.
  8. Bake: Preheat oven to 375°F (190°C). Bake enchiladas for 15-20 minutes until cheese is melted and bubbling.
  9. Garnish and Serve: Let enchiladas rest for about 5 minutes, then top with Cotija cheese and fresh cilantro before serving.

Nutrition

Serving: 1enchiladaCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

Warm your corn tortillas before filling to prevent tearing. Customize spice levels to your preference. Choose well-marbled beef for flavor and tenderness. Strain the sauce for a smooth finish. Allow resting time for flavors to meld.

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