Birria Enchiladas with Cheese (Print-Friendly Version)
Corn tortillas filled with shredded birria beef and cheese, baked with flavorful sauce and fresh toppings.
# Ingredients Required:
→ Meat and Broth
01 -
900 grams beef chuck roast, cut into chunks
02 -
480 milliliters beef broth
→ Vegetables and Aromatics
03 -
1 large onion, chopped
04 -
4 garlic cloves, minced
05 -
½ cup chopped fresh cilantro
06 -
½ cup chopped red onion
→ Chiles and Spices
07 -
2 dried guajillo chiles, stems and seeds removed
08 -
2 dried ancho chiles, stems and seeds removed
09 -
1 chipotle pepper in adobo sauce
10 -
1 tablespoon apple cider vinegar
11 -
1 teaspoon ground cumin
12 -
1 teaspoon dried oregano
13 -
1 teaspoon paprika
14 -
Salt and freshly ground black pepper, to taste
→ Additional Ingredients
15 -
12 corn tortillas
16 -
200 grams shredded cheese (Monterey Jack or cheddar)
17 -
Lime wedges, for serving
# Detailed Directions:
01 -
Season beef chunks generously with salt and pepper. In a large pot or Dutch oven, sear beef on all sides until browned. Remove and set aside.
02 -
In the same pot, sauté chopped onion and minced garlic over medium heat until softened and fragrant. Add beef broth, guajillo chiles, ancho chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika. Bring to a gentle simmer.
03 -
Return the seared beef to the pot. Cover and simmer on low heat for 2.5 to 3 hours, or until the beef is very tender and easily shredded.
04 -
Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the cooking liquid.
05 -
Dip each corn tortilla briefly into the birria sauce to soften. Fill with shredded beef and shredded cheese. Roll tortillas tightly and arrange seam-side down in a baking dish.
06 -
Pour remaining birria sauce over the enchiladas and sprinkle additional cheese on top. Bake in a preheated oven at 190°C for 15 to 20 minutes, until cheese is melted and bubbly.
07 -
Garnish with chopped fresh cilantro and red onion. Serve hot with lime wedges.
# Helpful Advice:
01 -
For increased heat, incorporate additional chipotle peppers or a pinch of cayenne. Slow cooker method is viable by cooking beef on low for 6 to 8 hours. Consider serving with sour cream, guacamole, or salsa.