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Birria Enchiladas

Close-up of Birria Enchiladas topped with melted cheese, onions, and cilantro in a rich sauce.
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A recipe for enchiladas made with tender birria meat and a rich chili sauce.

Ingredients

Scale
  • 2 pounds beef chuck roast
  • 1 tablespoon olive oil
  • 1 white onion, quartered
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 (28 ounce) can crushed tomatoes
  • 4 guajillo chilies, stemmed and seeded
  • 2 ancho chilies, stemmed and seeded
  • 1 chipotle pepper in adobo sauce
  • 12 corn tortillas
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped white onion
  • 1/4 cup sour cream

Instructions

  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. Season the beef chuck roast with salt and pepper.
  3. Heat olive oil in a large Dutch oven or pot over medium-high heat. Sear the beef on all sides until browned.
  4. Add the quartered onion, smashed garlic, bay leaves, oregano, cumin, salt, and pepper to the pot.
  5. Pour in the crushed tomatoes.
  6. In a separate bowl, soak the guajillo chilies, ancho chilies, and chipotle pepper in hot water for 20 minutes, or until softened.
  7. Remove the chilies from the water and place them in a blender with about 1 cup of the birria cooking liquid. Blend until smooth.
  8. Pour the blended chili sauce into the pot with the beef.
  9. Bring to a simmer, then cover and transfer to the preheated oven. Bake for 3-4 hours, or until the beef is fork-tender.
  10. Remove the beef from the pot and shred it using two forks. Skim off excess fat from the cooking liquid.
  11. Warm the corn tortillas slightly to make them pliable.
  12. Dip each tortilla in the birria cooking liquid.
  13. Place about 1/4 cup of shredded beef and a sprinkle of Monterey Jack cheese onto each tortilla. Roll them up and place them seam-side down in a baking dish.
  14. Pour the remaining birria cooking liquid over the enchiladas.
  15. Top with the remaining Monterey Jack cheese.
  16. Bake for 15-20 minutes, or until the cheese is melted and bubbly.
  17. Garnish with chopped cilantro and white onion. Serve with sour cream.

Notes

  • For a spicier enchilada, add an extra chipotle pepper or a pinch of cayenne pepper to the chili sauce.
  • You can make the birria ahead of time and shred the meat for easier assembly.

Nutrition

Keywords: birria, enchiladas, mexican food, beef, shredded beef, chili sauce, comfort food

Find it online: https://www.meltitclean.com/birria-enchiladas/