Birria Enchiladas

Birria Enchiladas are a delightfully flavorful dish that’s filled and topped with a rich and savory birria sauce and tender shredded beef. They’re not overly spicy or heavy either. I think they’re perfect for a cozy dinner, and if you’re not a fan of spicy food, feel free to adjust the heat level.

These enchiladas will still be undeniably delicious! If you’re looking for a hearty & comforting meal that’s not overly spicy, you’ve come to the right place. When you make tender, slow-cooked beef birria and pair it with a homemade enchilada sauce, you get the perfect dish. The addition of melted cheese just sends it over the top. I’ve really been in the mood for something comforting yet flavorful, and these dreamy enchiladas fit the bill. Not a fan of spicy food? Don’t worry, they’re still delicious with a milder sauce.

Kitchen Equipment Needed

• Slow cooker or large pot
• Baking dish
• Skillet
• Tongs
• Knife and cutting board
• Measuring cups and spoons
• Mixing bowl
• Oven

Ingredients

For the Birria:

• 2 pounds beef chuck roast, cut into large chunks
• 2 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded
• 1 onion, quartered
• 4 cloves garlic
• 1 cinnamon stick
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 4 cups beef broth
• Salt and pepper to taste

For the Enchiladas:

• 12 corn tortillas
• 2 cups shredded cheese (such as Oaxaca, Monterey Jack, or Cheddar)
• 1/2 cup chopped cilantro
• 1/2 cup chopped onion
• Lime wedges for serving

Directions

1. Prepare the Birria:
   • In a large pot or slow cooker, add the beef chuck roast.
   • In a skillet over medium heat, toast the dried chilies for a few minutes until fragrant.
   • Transfer the chilies to a bowl and cover with hot water. Let them soak for about 15 minutes until softened.
   • In a blender, combine the soaked chilies, onion, garlic, cinnamon stick, oregano, cumin, coriander, and a cup of beef broth. Blend until smooth.
   • Pour the chili mixture over the beef in the pot or slow cooker. Add the bay leaf and the remaining beef broth.
   • Season with salt and pepper to taste.
   • If using a slow cooker, cook on low for 6-8 hours or until the beef is tender and can be easily shredded. If using a pot, simmer on low heat for about 3-4 hours until the beef is tender.
2. Shred the Beef:
   • Once the beef is cooked, remove it from the pot and shred it using two forks. Set aside.
   • Strain the sauce from the pot to remove any solids, and reserve the liquid for the enchilada sauce.
3. Prepare the Enchiladas:
   • Preheat your oven to 375°F (190°C).
   • Heat a skillet over medium heat and lightly toast each tortilla until pliable.
   • Dip each tortilla into the reserved birria sauce to coat.
   • Fill each tortilla with shredded beef, a sprinkle of cheese, and some chopped onion and cilantro. Roll up the tortillas and place them seam-side down in a baking dish.
   • Pour more birria sauce over the top of the enchiladas and sprinkle with the remaining cheese.
4. Bake the Enchiladas:
   • Place the baking dish in the preheated oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
5. Serve:
   • Garnish the enchiladas with additional chopped cilantro and serve with lime wedges on the side.

These Birria Enchiladas are a perfect meal for any occasion. The combination of tender beef, rich birria sauce, and melted cheese creates a delightful harmony of flavors that will impress your family and friends. Enjoy!