Birria Enchiladas Recipe
Get ready to meet your new obsession: Birria Enchiladas Recipe. This dish combines the deep, soul-warming flavors of classic birria stew with the comforting, cheesy magic of enchiladas. Beef is slow-cooked to fall-apart perfection and then rolled up in saucy tortillas alongside rice and plenty of melty cheese. Each bite is a celebration of rich spices, smoky chiles, and the kind of hearty satisfaction that makes everyone at the table smile. It’s the perfect recipe to impress guests or just treat yourself to something special on a weeknight.
Ingredients You’ll Need
The secret to an unforgettable Birria Enchiladas Recipe is in the ingredients: each one brings something important, whether that’s bold color, a hit of spice, or irresistible meltiness. Don’t be intimidated! Most ingredients are easily found, and every single one plays a starring role in the final flavor.
- Beef chuck roast: This cut provides luscious marbling and the perfect texture for shredding after a long, slow braise.
- Salt and black pepper: A simple but necessary seasoning duo that brings out the best in the beef.
- Olive oil: Adds a savory richness and helps create a beautiful sear on the meat.
- Dried guajillo chiles: These lend earthy, brick-red depth and gentle heat.
- Dried ancho chiles: With their mellow, chocolatey notes, these round out the chile blend.
- Dried chiles de árbol: For a welcome kick of spice and vibrant color.
- Tomatoes: Freshens up the sauce and adds juicy body.
- Yellow onion: Boosts sweetness and forms the aromatic base of the sauce.
- Mexican cinnamon stick: Offers subtle warmth and complexity not found in regular cinnamon.
- Bay leaves: Infuse the birria with that savory, unmistakable slow-cooked aroma.
- Whole black peppercorns: Add a gentle, gradual heat that supports the overall flavor.
- Beef broth: Intensifies the meatiness of the sauce and braise.
- Distilled white vinegar: Cuts through the richness for a balanced, tangy finish.
- Apple cider vinegar: Adds a rounder, fruitier acidity that brightens everything up.
- Garlic: Seven big cloves bring unmistakable punch and depth.
- Ground cumin: Gives earthiness and that familiar, thumbprint Mexican flavor.
- Dried Mexican oregano: Brings an herbal note that stands up to the bold chiles.
- Ground cloves: Provides a subtle, spicy warmth that lingers just right.
- Ground coriander: Adds citrusy complexity and rounds out the spice blend.
- Tortillas (flour or corn): The vessels for all that goodness—pick your favorite or try both.
- Cooked white or Mexican rice: Adds a tender, comforting bite inside the enchiladas.
- Oaxaca or Chihuahua cheese: Choose either for meltiness that stretches with every bite.
- Optional garnishes (cilantro, Cotija, lime, onions): Dress up the top with crunch, zing, and a little tangy punch.
How to Make Birria Enchiladas Recipe
Step 1: Prepare the Beef
Kick things off by generously seasoning your beef chuck roast with salt and black pepper. This early step lays a flavor foundation you can taste in every bite. It allows the meat to absorb seasoning before searing, ensuring that the flavor goes deep and not just on the surface.
Step 2: Sear for Flavor
In a large pot or Dutch oven, heat up your olive oil until shimmering. Sear the beef on all sides, letting each piece get deeply bronzed. This browning builds a savory, caramelized crust that’ll intensify the stew’s final taste. Once you’ve finished searing, set the beef aside to rest.
Step 3: Blister and Simmer the Aromatics
Add the guajillo, ancho, and chiles de árbol to the same pot, along with tomatoes, onion, cinnamon stick, bay leaves, and black peppercorns. Pour in enough water to cover, then bring the whole mix to a boil. Drop the heat low, slap on the lid, and let it all gently simmer for 10 minutes—this rehydrates your chiles and mingles all those flavors together.
Step 4: Make the Rich Birria Sauce
With a slotted spoon, transfer the cooked chiles and veggies straight to your blender. Add in a cup of reserved cooking water, beef broth, both vinegars, garlic, cumin, oregano, cloves, and coriander. Blend everything until velvety-smooth. This is where the Birria Enchiladas Recipe gets its signature color and backbone of flavor!
Step 5: Braise the Beef in Sauce
Return the beef chunks to the pot and pour that vibrant blended sauce over the top. Add more beef broth if needed so the beef is just covered. Bring everything to a simmer—then cover and cook on low for about 3 hours. When the meat shreds with a fork, you know you’re there.
Step 6: Get Ready for the Oven
Preheat your oven to 350°F (175°C). Now’s the time to assemble and bake, but don’t rush—this is what transforms your stew into the ultimate Birria Enchiladas Recipe.
Step 7: Shred and Sauce
Take out the beef and shred it into tender hunks. Strain the cooking liquid through a sieve, tossing out the solids and keeping the glorious, spiced birria sauce for assembly.
Step 8: Prep Those Tortillas
Heat a slick of oil in a skillet and quickly fry each tortilla until just pliable. Then, dredge each one in the reserved birria sauce—this coats every layer in that deep, smoky flavor.
Step 9: Fill and Roll
Place a generous scoop of shredded birria and a spoonful of cooked rice in the center of each saucy tortilla. Roll ‘em up tight and set them seam-side down in your baking dish, snug and cozy.
Step 10: Sauce and Cheese
Pour yet more birria sauce over the baking dish, getting every enchilada lusciously coated. Shower with shredded Oaxaca or Chihuahua cheese, tucking it between and on top for maximum melt and stretchiness.
Step 11: Bake Until Bubbly
Slide that dish into the oven and bake for 15 to 20 minutes, until the cheese is golden and bubbling. This step brings the Birria Enchiladas Recipe together, melding all those flavors into pure comfort.
Step 12: Garnish and Serve
Pull from the oven and finish with your favorite garnishes—think fresh cilantro, a sprinkling of Cotija, tangy limes, and a sprinkle of onions for crunch and pop.
How to Serve Birria Enchiladas Recipe
Garnishes
Don’t skip the garnish—they’re not just pretty, they’re crucial for balancing the dish. Bright cilantro, creamy crumbled Cotija, tangy lime wedges, and either pickled or raw onions add freshness, acidity, and a pop of color to every serving of the Birria Enchiladas Recipe. Let everyone sprinkle their own on top so every plate feels personal.
Side Dishes
A classic Birria Enchiladas Recipe pairs perfectly with Mexican rice, refried beans, or even a zesty slaw. For something lighter, try a crisp green salad with a citrusy vinaigrette. These sides do more than round out the meal—they help showcase the bold, layered flavors of the enchiladas.
Creative Ways to Present
If you want to wow guests (or just yourself!), arrange the Birria Enchiladas Recipe on a rustic platter, stacked slightly over one another, and serve with little ramekins of extra birria sauce for dipping. For a party twist, slice them into smaller pieces and secure with toothpicks for an unforgettable appetizer setup.
Make Ahead and Storage
Storing Leftovers
Birria Enchiladas Recipe keeps surprisingly well. Store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually get deeper, so tomorrow’s lunch might just be better than tonight’s dinner.
Freezing
You can freeze assembled, unbaked enchiladas for up to 2 months. Wrap your dish tightly with plastic wrap and foil to prevent any freezer burn. When ready, thaw overnight in the refrigerator before baking.
Reheating
To reheat, place your birria enchiladas in a covered baking dish and bake at 325°F until warmed through—about 20-25 minutes. If microwaving, be sure to add a splash of reserved birria sauce to keep everything nice and juicy.
FAQs
Can I make the birria sauce ahead of time?
Absolutely! You can prepare the birria sauce up to 3 days in advance. Store it in the refrigerator and simply reheat before assembling your enchiladas. It’s even more flavorful after some time to mingle.
What if I don’t have all the chiles listed?
No worries—if you’re missing one or two types of dried chiles, just use what you have, aiming for a blend of smoky and spicy. The flavor will still be rich, and the Birria Enchiladas Recipe will be deliciously satisfying.
Is there a substitute for Oaxaca or Chihuahua cheese?
Mozzarella is a great stand-in for Oaxaca or Chihuahua cheese if you can’t find them. It melts beautifully and gives that signature stretch, though the flavor is a bit milder.
Can I use chicken instead of beef?
You sure can! Chicken thighs work especially well. Adjust the cooking time so the meat is tender (about 1 to 1.5 hours instead of 3), and proceed with the rest of the recipe as written.
How spicy is this Birria Enchiladas Recipe?
Birria typically brings some heat, but the spice level can be fine-tuned. For more kick, don’t shy away from the chiles de árbol. For a milder version, reduce their amount or remove seeds before cooking.
Final Thoughts
If you’re ready for intense flavor, incredible texture, and a true showstopper meal, give this Birria Enchiladas Recipe a spin. It’s a hug on a plate—satisfying, cozy, and guaranteed to gather everyone at the table. Go on, try it, and start a new tradition in your kitchen!
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Birria Enchiladas Recipe
- Total Time: 4 hours
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
These Birria Enchiladas are a delicious and flavorful twist on traditional enchiladas, featuring tender beef cooked in a rich, spicy sauce, rolled in tortillas, and baked to cheesy perfection. Perfect for a special dinner or gathering!
Ingredients
For the Birria:
- 3 lbs beef chuck roast, cut into large chunks
- Salt and black pepper to taste
- 1½ tablespoons olive oil
- 12 dried guajillo chiles, rinsed, stemmed, and seeded
- 5 dried ancho chiles, rinsed, stemmed, and seeded
- 5 dried chiles de árbol, rinsed, stemmed, and seeded
- 2 medium tomatoes
- 1 medium yellow onion
- 2-inch Mexican cinnamon stick
- 3 bay leaves
- ½ teaspoon whole black peppercorns
- 2 cups beef broth
- 3 tablespoons distilled white vinegar
- 3 tablespoons apple cider vinegar
- 7 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
For the Enchiladas:
- 16 tortillas (flour or corn)
- 2 cups cooked white or Mexican rice
- 3 cups Oaxaca or Chihuahua cheese, shredded
- Optional garnishes: chopped cilantro, Cotija cheese, lime wedges, pickled or raw onion
Instructions
- Prepare the Birria: Season the beef chunks generously with salt and black pepper.
- In the same pot, add the guajillo, ancho, and chiles de árbol, tomatoes, onion, cinnamon stick, bay leaves, and black peppercorns. Cover with water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes.
- Using a slotted spoon, transfer the softened chiles and other ingredients to a blender. Add 1 cup of the cooking water, beef broth, both vinegars, garlic, cumin, oregano, cloves, and coriander. Blend until smooth.
- Return the beef to the pot and pour the blended sauce over it. Add additional beef broth if needed to cover the meat. Bring to a simmer, cover, and cook on low heat for about 3 hours, or until the beef is tender and shreds easily.
- Assemble the Enchiladas: Preheat the oven to 350°F (175°C).
- Shred the cooked beef and set aside. Strain the cooking liquid to remove solids, reserving the sauce.
- Lightly fry the tortillas in a bit of oil to make them pliable. Dip each tortilla into the reserved birria sauce to coat.
- Place a portion of shredded beef and a spoonful of cooked rice onto each tortilla. Roll them up and place seam-side down in a baking dish.
- Pour additional birria sauce over the rolled tortillas and sprinkle with shredded cheese.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with chopped cilantro, Cotija cheese, lime wedges, and pickled or raw onion as desired.
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Sear the beef on all sides until browned. Remove the beef and set aside.
Notes
- For a spicier sauce, leave the chile seeds in.
- These enchiladas can be served with a side of Mexican crema or sour cream.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 390
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 70mg
Keywords: Birria Enchiladas, Mexican, Beef, Enchiladas Recipe
