Name: Birria Enchiladas
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, cut into chunks; 4 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 2 cups beef broth; 1 white onion, quartered; 4 garlic cloves; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground cinnamon; 2 bay leaves; Salt and pepper to taste; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Vegetable oil, for frying; Chopped fresh cilantro, for garnish; Diced onions, for garnish; Lime wedges, for serving

Birria Enchiladas

Print Recipe

Birria Enchiladas offer a flavorful twist on classic enchiladas, featuring tender, slow-cooked beef in a rich, spicy birria sauce that’s perfect for a hearty Mexican meal.

Author: Liliana
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Yield: 6 servings
Category: Dinner
Method: Slow Cooked
Cuisine: Mexican

Ingredients

Scale

2 lbs beef chuck roast, cut into chunks
4 dried guajillo chilies, stems and seeds removed
2 dried ancho chilies, stems and seeds removed
2 cups beef broth
1 white onion, quartered
4 garlic cloves
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground cinnamon
2 bay leaves
Salt and pepper to taste
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Vegetable oil, for frying
Chopped fresh cilantro, for garnish
Diced onions, for garnish
Lime wedges, for serving

Cook Mode Prevent your screen from going dark

Instructions

Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak the toasted chilies in hot water for 15 minutes until softened.
In a blender, combine soaked chilies, beef broth, onion, garlic, oregano, cumin, cinnamon, and salt. Blend until smooth to make the birria sauce.
Place beef chunks in a slow cooker or large pot. Pour the birria sauce over the beef, add bay leaves, and stir to coat.
Cook on low for 6-8 hours in a slow cooker, or simmer covered on low heat for 3-4 hours on the stove until beef is tender and shreds easily.
Remove beef from the sauce and shred it with two forks. Discard bay leaves.
Heat a skillet over medium-high heat. Lightly fry each tortilla in vegetable oil for about 10 seconds on each side to soften, then dip briefly in the warm birria sauce.
Place the dipped tortilla on a plate, add shredded beef and some cheese, then roll up. Arrange enchiladas seam side down.
Top enchiladas with more sauce and cheese. Optionally, place them back in the skillet and cook gently until cheese melts.
Garnish with chopped cilantro and diced onions. Serve with lime wedges and extra birria sauce on the side.

Notes

For an extra crispy finish, brush the rolled enchiladas lightly with oil before melting the cheese on top, and serve with a side of consommé for dipping.

Find it online: https://delilita.com/birria-enchiladas-delicious-hearty-treat/