Irresistible Birria Enchiladas: Melted Cheese Meets Bold Birria Flavor
- Prep Time: 30 min
- Cook Time: 2 h 30 min
- Total Time: 3 h
- Yield: 4–6 1x
Ingredients
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2–3 lbs beef chuck roast (or mix short ribs)
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3 dried guajillo chiles
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2 dried ancho chiles
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1 medium onion, quartered
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4 garlic cloves
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2 Roma tomatoes (or 1 small canned tomato)
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1 tbsp apple cider vinegar
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1 tsp cumin
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1 tsp oregano
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2 bay leaves
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Salt and pepper, to taste
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8–10 corn tortillas
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2 cups shredded cheese (Oaxaca, Monterey Jack, or mozzarella)
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Oil or reserved fat
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Garnishes: chopped cilantro, diced onion, crema, lime wedges, queso fresco
Instructions
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Toast chiles lightly, remove stems/seeds, then soak in hot water ~20 min.
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Blend chiles + onion + garlic + tomato + vinegar + spices + soaking liquid into smooth sauce.
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Brown beef in a pot; add sauce and enough broth/water to cover → add bay leaves → cover.
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Slow-cook (oven 2½–3 hrs, slow cooker low 6–8 hrs, or pressure cook 45 min).
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Shred meat; strain and reserve consommé.
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Warm tortillas, dip quickly in consommé, fill with meat + cheese, roll in baking dish.
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Ladle a bit of consommé or sauce over enchiladas, more cheese on top.
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Bake 15–20 min at 350°F; optionally broil 1–2 minutes for crisp edges.
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Serve with consommé for dipping and garnish as desired.
Notes
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Warm tortillas briefly before dipping so they don’t break.
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Don’t over-soak tortillas—just coat them.
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Use a slotted spoon when dipping to avoid excess liquid.
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Broil only at end for crispness (watch closely).
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Store meat and consommé separately if making ahead.
Nutrition
- Calories: 550–650 kcal
- Fat: 25–35 g
- Carbohydrates: 35–45 g
- Protein: 35–45 g