Slow-Cooked Birria Enchiladas

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Birria Enchiladas are the ultimate comfort food, packed with savory and spicy flavors. Tender beef cooked in a rich, aromatic broth is wrapped in soft corn tortillas, smothered in gooey cheese, and baked to perfection. The consommé sauce adds an extra depth of flavor, making each bite a satisfying experience. Paired with fresh cilantro, onions, and a squeeze of lime, these enchiladas are a delicious take on the classic Mexican dish.

  1. Ingredients:
    • For the birria:
      • 2 lbs beef chuck roast, cut into large chunks
      • 2 dried guajillo chiles
      • 2 dried pasilla chiles
      • 1 dried ancho chile
      • 1 medium onion, chopped
      • 4 cloves garlic, minced
      • 2 tomatoes, chopped
      • 1 teaspoon ground cumin
      • 1 teaspoon ground oregano
      • 1/2 teaspoon ground cloves
      • 1 teaspoon ground cinnamon
      • 4 cups beef broth
      • 2 tablespoons apple cider vinegar
      • Salt and pepper to taste
    • For the enchiladas:
      • 12 corn tortillas
      • 1 1/2 cups shredded mozzarella cheese (or Oaxaca cheese)
      • 1/2 cup chopped cilantro
      • 1/2 cup diced onion
      • 2 tablespoons vegetable oil (for frying)
    • For the consommé sauce:
      • 1/2 cup birria broth
      • 1 tablespoon lime juice
      • Salt and pepper to taste

Directions:

  1. Prepare the birria: In a large pot, toast the dried chiles over medium heat for 2-3 minutes until fragrant. Remove the seeds and stems, then place the chiles in a bowl and cover them with hot water. Let them soak for about 10 minutes to rehydrate.
  2. In a blender, combine the rehydrated chiles, chopped onion, garlic, tomatoes, cumin, oregano, cloves, cinnamon, and a pinch of salt. Blend until smooth.
  3. Season the beef chuck roast with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the beef chunks on all sides, then remove from the pot.
  4. Add the chile mixture to the pot and cook for about 5 minutes, stirring occasionally. Return the beef to the pot, add the beef broth and apple cider vinegar, and bring to a simmer.
  5. Cover and cook the birria for 2-3 hours, or until the beef is tender and easily shreddable.
  6. Prepare the enchiladas: In a separate pan, heat vegetable oil over medium heat. Lightly fry the corn tortillas until softened but not crisp. Drain excess oil on paper towels.
  7. To assemble the enchiladas, dip each tortilla into the birria broth, coating it lightly. Place on a plate, then add a generous portion of shredded beef, followed by a sprinkle of cheese, cilantro, and onion. Roll up the tortillas into enchilada shapes.
  8. Arrange the filled enchiladas in a baking dish. Pour a little bit of the consommé sauce over the top of the enchiladas and sprinkle with more cheese.
  9. Bake the enchiladas: Preheat your oven to 350°F (175°C). Bake for 10-15 minutes, or until the cheese is melted and bubbly.
  10. Serve: Serve the enchiladas with the remaining consommé sauce on the side for dipping. Garnish with extra cilantro, diced onions, and lime wedges.

Prep Time: 20 minutes
Cooking Time: 3 hours (for birria) | 20 minutes (for enchiladas)
Total Time: 3 hours 40 minutes
Kcal: 480 kcal per serving
Servings: 4 servings

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