Birria Enchiladas
Tender, slow-cooked birria meat wrapped in warm corn tortillas, smothered in rich enchilada sauce, and topped with melty cheese and fresh garnishes. These Birria Enchiladas are comforting, flavorful, and perfect for a special dinner or an easy meal prep option.
Equipment
Ingredients
- 3 lbs. beef chuck roast or short ribs
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 large white onion
- 6 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 3 whole cloves
- 1 tsp Mexican oregano
- 1 tsp cumin seeds or ground cumin
- 4 cups beef broth
- 16 corn tortillas
- 2 cups enchilada sauce homemade, store-bought, or birria consommé
- 2 cups shredded Oaxaca or Monterey Jack cheese
- ½ cup crumbled Cotija cheese
- Fresh cilantro for garnish
Instructions
Prepare the Chiles:
- Remove stems and seeds from guajillo and ancho chiles. Toast lightly in a skillet, then soak in hot water until softened.
Blend the Sauce:
- Blend softened chiles with garlic, onion, cinnamon stick, cloves, cumin, oregano, and beef broth until smooth.
Cook the Meat:
- Season the beef with salt and pepper. Sear in a Dutch oven, then cover with chile sauce, bay leaves, and broth. Simmer on low for 2.5 to 3 hours.
Shred the Beef:
- Remove beef from the pot and shred. Strain the broth and reserve for sauce.
Prepare the Tortillas:
- Warm tortillas on a skillet to soften.
Assemble the Enchiladas:
- Fill each tortilla with shredded birria, roll up, and place seam-side down in a baking dish.
Add Sauce and Cheese:
- Pour enchilada sauce over the rolled tortillas and sprinkle with shredded cheese.
Bake:
- Bake at 375°F for 15–20 minutes until the cheese is melted and bubbly.
Garnish and Serve:
- Top with Cotija cheese and fresh cilantro. Enjoy!
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