Easy Birria Enchiladas Recipe: Bold Flavors Made Simple
Just indulged in these mouth-watering Birria Enchiladas! Tender beef, rich consommé, and melted cheese make for the perfect comfort food.
Ingredients
- 2 pounds beef chuck roast cut into chunks
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 dried pasilla chile stemmed and seeded
- 1 onion quartered
- 4 cloves garlic
- 2 tomatoes quartered
- 2 bay leaves
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 4 cups beef broth
- Salt and pepper to taste
- 12 corn tortillas
- 1 cup shredded Oaxaca or Monterey Jack cheese
- Chopped fresh cilantro and diced onions for garnish
- Lime wedges for serving
Instructions
- Prepare the Birria:
- In a dry skillet over medium heat, toast the dried chiles until fragrant, about 1-2 minutes per side. Be careful not to burn them.
- Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
- In the same skillet, add the quartered onion, garlic cloves, and tomatoes. Roast until they develop a slight char, approximately 5 minutes.
- Drain the soaked chiles and transfer them to a blender along with the roasted vegetables, cumin seeds, oregano, ground cloves, and 1 cup of beef broth. Blend until smooth.
- Cook the Birria:
- Season the beef chunks with salt and pepper.
- In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Sear the beef pieces until browned on all sides.
- Pour the chile sauce over the beef, ensuring the meat is well-coated. Add the bay leaves and the remaining beef broth.
- Bring to a boil, then reduce the heat to low. Cover and let it simmer for about 3 hours, or until the meat is tender and easily shreds with a fork.
- Once cooked, remove the beef pieces and shred them. Strain the cooking liquid to serve as the consommé.
- Assemble the Enchiladas:
- Preheat your oven to 375°F (190°C).
- Dip each corn tortilla into the warm consommé to soften it.
- Place a portion of the shredded birria meat onto each tortilla, sprinkle with a little cheese, and roll them up.
- Arrange the rolled tortillas seam-side down in a baking dish.
- Pour some consommé over the top of the enchiladas and sprinkle with the remaining cheese.
- Bake:
- Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
- Serve:
- Garnish with chopped cilantro and diced onions.
- Serve with lime wedges and additional consommé on the side for dipping.