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This birria enchiladas recipe is the ultimate comfort food with tender, slow-cooked beef wrapped in flavorful, cheesy tortillas and bathed in a rich, spicy sauce. It brings together the smoky warmth of dried chiles and the satisfying melt of cheese for a truly indulgent and festive meal.
I first made this dish hoping to recreate a birria taco experience at home and was instantly hooked. It has since become our go-to for when we want something both homey and impressively delicious.
Ingredients You Need
- Beef chuck roast: two pounds cut into chunks for slow braising to tender perfection
- Large onion: chopped to add sweetness and depth to the sauce
- Garlic cloves: minced to bring aromatic warmth
- Beef broth: two cups as the rich, savory braising liquid base
- Dried guajillo chiles: stems and seeds removed for mild smoky heat
- Dried ancho chiles: stems and seeds removed for earthy, slightly sweet undertones
- Chipotle pepper in adobo: for smoky and spicy complexity
- Apple cider vinegar: tablespoon to balance richness with tang
- Ground cumin: teaspoon to add warm, fragrant spice notes
- Dried oregano: teaspoon for a hint of herbal brightness
- Paprika: teaspoon enhancing the smoky character
- Salt and pepper: to taste for seasoning
- Corn tortillas: twelve to be dipped in sauce and rolled around the beef and cheese
- Shredded cheese: two cups such as Monterey Jack or cheddar because it melts beautifully and complements the spices
- Fresh cilantro: half cup chopped for a bright garnish
- Red onion: half cup chopped adding crisp, tangy freshness
- Lime wedges for serving: to add pops of citrus brightness
Detailed Cooking Directions
- Build The Braising Base:
- Sear the beef chunks seasoned with salt and pepper in a heavy pot until browned on all sides to develop deep flavor. Remove the beef and set aside.
- Simmer Aromatics and Chiles:
- Sauté chopped onions and garlic in the same pot until softened and fragrant. Add beef broth, guajillo and ancho chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika. Bring the mixture to a gentle simmer.
- Tenderize The Beef:
- Return the browned beef to the pot. Cover and let it simmer slowly for two and a half to three hours until the meat is tender and falls apart easily.
- Shred And Skim:
- Remove the beef and shred it with two forks. Skim off excess fat from the sauce left in the pot to keep the dish balanced.
- Prepare Enchiladas:
- Dip each corn tortilla in the rich birria sauce to absorb its flavors. Fill the tortillas generously with shredded beef and cheese. Roll them up tightly and place seam-side down in a baking dish.
- Bake To Melt:
- Pour some of the birria sauce over the rolled enchiladas and sprinkle more cheese on top. Bake in a preheated oven at 375 degrees Fahrenheit for fifteen to twenty minutes until the cheese is melted and bubbly.
- Garnish And Serve:
- Top the enchiladas with chopped fresh cilantro and red onion. Serve with lime wedges to squeeze over the dish right before enjoying.
This recipe reminds me of a family gathering where everyone gathered around the table sharing stories and laughter while eagerly waiting for the enchiladas to finish baking. The aroma filled the house, making the wait almost impossible.
Smart Storage Tips
Cooked birria enchiladas keep well in an airtight container in the fridge for up to three days. Reheat covered in the oven or microwave to keep the cheese gooey. You can freeze leftover shredded beef and sauce separately for up to three months& just thaw before assembling the enchiladas for easy weeknight meals.
Ingredient Variations
Try swapping beef chuck for short ribs for an even richer flavor. Use different types of cheese like queso fresco for a milder taste or a smoky queso Chihuahua. For the sauce, add a cinnamon stick or cloves for a subtle warm depth or experiment with more chipotle peppers for extra heat.
Perfect Pairing Ideas
Serve the enchiladas with a simple side of Mexican rice or refried beans to round out the meal. A fresh avocado salad or pickled jalapeños add brightness and contrast. For drinks, consider a cold cerveza or a classic margarita to complement the smoky, spicy notes.
Seasonal Makeovers
This dish shines year-round but especially warms the soul in cooler months. In spring or summer, lighten it up by adding fresh diced tomatoes and a side of grilled corn. Swap the beef for shredded chicken or even mushrooms for a colorful vegetarian twist in warmer seasons.
Letting the enchiladas rest for five minutes out of the oven helps the cheese set slightly, making them easier to serve and enjoy.
Frequently Asked Questions
- → What cut of beef is best for birria enchiladas?
Beef chuck roast is ideal due to its marbling and connective tissue, which break down during slow cooking to create tender, flavorful meat.
- → How do dried chiles contribute to the flavor?
Dried guajillo and ancho chiles provide a smoky, slightly sweet heat that forms the base of the sauce, enriching the meat with complex layers.
- → Can I prepare birria sauce ahead of time?
Yes, simmering the beef and sauce ahead enhances the flavors. Refrigerate and reheat gently before assembling the enchiladas.
- → What cheese works best for these enchiladas?
Monterey Jack or cheddar both melt well and complement the smoky richness of the birria beef in the dish.
- → How should I serve these enchiladas for best taste?
Serve hot with garnishes like fresh chopped cilantro, red onion, and lime wedges to add brightness and freshness to the hearty flavors.