Birria Enchiladas with Tender Beef (Printable)
Tender beef birria wrapped in corn tortillas with rich consommé and melted cheese for a bold Mexican twist.
# What You'll Need:
→ For the Birria
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
03 - 2 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 1 large white onion, quartered
07 - 5 cloves garlic
08 - 2 Roma tomatoes, halved
09 - 4 cups beef broth
10 - 1/2 cup apple cider vinegar
11 - 2 bay leaves
12 - 1 cinnamon stick
13 - 1 tsp dried oregano
14 - 1 tsp dried thyme
15 - 1 tsp cumin seeds
16 - 1/2 tsp whole black peppercorns
17 - 1/2 tsp cloves
18 - 2 tsp salt, plus more to taste
19 - 2 tbsp vegetable oil
→ For the Enchiladas
20 - 12 corn tortillas
21 - 2 cups shredded Oaxaca or mozzarella cheese
22 - 1/2 cup diced white onion
23 - 1/2 cup chopped fresh cilantro
24 - Lime wedges, for serving
# How to Make It:
01 - In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant, stirring frequently to prevent burning.
02 - Transfer toasted chiles to a bowl and cover with hot water. Let soak for 15 minutes until softened, then drain and reserve the soaking liquid.
03 - In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until slightly charred, about 5 minutes.
04 - Combine softened chiles, roasted vegetables, apple cider vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup beef broth in a blender. Process until completely smooth.
05 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef chunks and short ribs on all sides until deeply browned, working in batches if necessary.
06 - Pour blended sauce over the beef. Add remaining beef broth, bay leaves, cinnamon stick, and 2 tsp salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5–3 hours until meat is fork-tender.
07 - Remove beef from the pot. Shred with two forks, discarding bones and excess fat. Skim excess fat from the birria consommé, reserving some for frying tortillas.
08 - Preheat oven to 375°F.
09 - Dip each corn tortilla in the warm birria consommé, then fry briefly in a hot skillet with a little reserved fat until pliable, about 10–15 seconds per side.
10 - Fill each tortilla with shredded birria and a sprinkle of cheese. Roll up tightly and place seam-side down in a baking dish.
11 - Pour extra birria consommé over the enchiladas and top with remaining cheese.
12 - Bake for 10–15 minutes until cheese is melted and bubbly.
13 - Serve hot, garnished with diced white onion, chopped fresh cilantro, and lime wedges on the side.
# Expert Suggestions:
01 -
- The birria consomm creates the most incredible sauce that soaks into the tortillas while they bake
- This recipe makes a big batch, so you are looking at incredible leftovers or easy meal prep for days
02 -
- The consomm reduces as it cooks, so taste and adjust salt before serving
- Frying the dipped tortillas prevents them from getting soggy in the oven
03 -
- Save the birria fat that rises to the top for frying tortillas or even cooking eggs the next morning
- If the sauce seems too thin after simmering, remove the meat and reduce it on the stove before assembling the enchiladas