If you are ready to dive into a soul-satisfying comfort food with a Mexican twist, this Birria Enchiladas Recipe promises to be your new go-to favorite. Combining tender, slow-cooked beef soaked in a rich, fragrant chili broth with cheesy, crispy corn tortillas, these enchiladas are an absolute celebration of bold flavors and textures. The melding of smoky dried chiles, warming spices, and melty cheese creates an irresistible dish that feels like a warm hug on a plate. Whether you are serving this for a cozy family dinner or impressing friends, this recipe brings authentic taste and excitement every single time.
Ingredients You’ll Need
This Birria Enchiladas Recipe uses a thoughtfully curated list of ingredients that are surprisingly simple but essential for achieving that deep, layered flavor profile and perfect texture. Each component plays a role, from the spicy dried chiles that build complexity to the fresh cilantro that adds a bright finish.
- 3 pounds beef chuck roast: This cut is perfect for slow braising, becoming tender enough to shred easily.
- 3 dried guajillo chiles: Provide a mild heat with fruity undertones—soak to soften for blending.
- 2 dried ancho chiles: Offer a rich, smoky depth that enhances the overall sauce.
- 1 dried pasilla chile: Adds a slightly sweet, earthy flavor complementing the other chiles.
- 1 medium white onion, quartered: Essential for sweetness and body in the sauce.
- 6 cloves garlic: Bring pungency that balances the smoky and sweet notes beautifully.
- 1 tablespoon apple cider vinegar: Adds acidity to brighten the rich sauce and tenderize the meat.
- 1 teaspoon dried oregano: Contributes aromatic herbal notes typical of Mexican cuisine.
- 1 teaspoon ground cumin: Imparts warm, earthy undertones grounding the flavors.
- 1/2 teaspoon ground cinnamon: A subtle hint of sweetness and complexity.
- 1/4 teaspoon ground cloves: Used sparingly for a touch of spice and warmth.
- 2 bay leaves: Add a subtle herbal fragrance during the braising process.
- 6 cups beef broth: The soaking medium that becomes the flavorful base of your birria sauce.
- Salt to taste: Enhances and balances all the flavors.
- 12 corn tortillas: Traditional base for enchiladas, perfect for dipping into the broth and frying.
- 2 cups shredded Oaxaca or mozzarella cheese: Melts beautifully inside the enchiladas, creating gooey, cheesy pockets of delight.
- 1/2 cup chopped fresh cilantro: Adds freshness and a burst of color at serving.
- 1/2 cup diced white onion: Provides a crisp texture and sharp bite as garnish.
- Vegetable oil for frying: Needed to crisp the tortillas lightly while keeping them pliable.
How to Make Birria Enchiladas Recipe
Step 1: Prepare the Chile Sauce
Start by soaking the dried guajillo, ancho, and pasilla chiles in hot water for about 20 minutes to soften them up beautifully. While they soak, get your onion and garlic prepped. Once softened, blend the chiles together with the soaked onion, garlic, apple cider vinegar, oregano, cumin, cinnamon, cloves, and a cup of beef broth until completely smooth. This sauce will be the heart of your birria, infusing every bite with rich, smoky flavor.
Step 2: Braise the Beef
Season your beef chuck roast chunks generously with salt, then place them in a large pot or Dutch oven. Pour the vibrant chile sauce over the meat and add the bay leaves and remaining five cups of beef broth. Bring the pot to a gentle simmer, cover, and let it cook slowly over low heat for 2 1/2 to 3 hours. The beef will turn incredibly tender and soak up that amazing sauce, making shredding effortless.
Step 3: Shred the Beef and Prepare Tortillas
Once braised to perfection, remove the beef chunks from the pot and shred them finely using two forks. Keep the beef warm in some of the cooking broth to maintain moisture and flavor. Next, heat a skillet with a splash of vegetable oil. Dip each corn tortilla into the flavorful birria broth briefly, then fry just until they become pliable and slightly crisped to hold the filling without breaking.
Step 4: Assemble and Bake
Fill each tortilla with a generous portion of shredded birria and sprinkle with shredded Oaxaca or mozzarella cheese. Fold the tortillas and place them seam side down in a baking dish to keep everything intact. Spoon a little bit of broth over the enchiladas to keep them moist during baking. Bake at 375°F for around 15 minutes until the cheese inside melts into bubbling perfection.
How to Serve Birria Enchiladas Recipe
Garnishes
To elevate your Birria Enchiladas Recipe presentation and flavor, sprinkle chopped fresh cilantro and diced white onion on top right before serving. These garnishes add invigorating color and a fresh bite that perfectly balances the rich, savory layers beneath.
Side Dishes
Pair these enchiladas with a simple side of Mexican rice or refried beans for a traditional feast. A fresh cabbage slaw with lime juice also complements the hearty dish beautifully, offering a crunchy and zesty contrast.
Creative Ways to Present
If you want to impress guests or shake things up, serve individual enchiladas in mini cast iron skillets or rustic ceramic dishes. Add a small bowl of extra birria broth on the side for dipping—this communal, interactive touch makes every bite special and all the more delicious.
Make Ahead and Storage
Storing Leftovers
You can store leftover Birria Enchiladas Recipe in an airtight container in the refrigerator for up to 3 days. Keep the beef and broth separate from the assembled enchiladas if you want to maintain the tortillas’ texture better.
Freezing
To enjoy this dish later, freeze the shredded birria beef and broth in freezer-safe containers for up to 3 months. While the assembled enchiladas can be frozen, they are best baked fresh for ideal texture.
Reheating
Reheat the shredded beef gently on the stove with some broth to prevent drying out. Warm assembled enchiladas in the oven at 350°F until heated through and the cheese is gooey again—avoid microwaving to keep the tortillas from becoming soggy.
FAQs
Can I use a slow cooker to make the birria beef?
Absolutely! After blending the chile sauce, add everything to a slow cooker and cook on low for 6 to 8 hours until the beef is tender enough to shred. It’s an easy way to achieve delicious results without constant supervision.
What’s the best cheese for Birria Enchiladas Recipe?
Oaxaca cheese is ideal for its meltiness and mild flavor, but mozzarella is a great substitute if you cannot find it. Both produce that wonderfully gooey texture we love in enchiladas.
Can I prepare this dish without the dried chiles?
The dried chiles are crucial for authentic flavor and depth, so skipping them will change the profile significantly. However, you can experiment with fresh chiles and spices, though it will not be quite the same.
Is this recipe gluten-free?
Yes! Since it uses corn tortillas and naturally gluten-free ingredients, this Birria Enchiladas Recipe is a safe and delicious option for those avoiding gluten.
How spicy are these enchiladas?
The spice level is moderate and well-balanced with smoky and sweet undertones. If you prefer more heat, you can add a pinch of cayenne or extra chilies to the sauce during blending.
Final Thoughts
There is something truly special about the comfort and complexity wrapped up inside this Birria Enchiladas Recipe. It’s a dish that invites sharing, savoring, and celebration through every mouthwatering bite. Whether you’re a seasoned cook or just starting your kitchen adventures, I promise once you try this recipe, it will become a cherished favorite that brings joy and warmth to your table time and time again.
Print
Birria Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising and Baking
- Cuisine: Mexican
- Diet: Gluten Free
Description
This Birria Enchiladas recipe features tender, slow-braised beef chuck roast simmered in a rich and flavorful chile sauce made from guajillo, ancho, and pasilla chiles. The shredded beef is then stuffed into corn tortillas along with gooey Oaxaca or mozzarella cheese, lightly fried, and baked until bubbly. Served with fresh cilantro and diced onion, this dish offers an authentic taste of Mexican cuisine with a delightful combination of spicy, savory, and cheesy goodness.
Ingredients
Meat and Broth
- 3 pounds beef chuck roast, cut into large chunks
- 6 cups beef broth
- Salt, to taste
Chile Sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 dried pasilla chile, stem and seeds removed
- 1 medium white onion, quartered
- 6 cloves garlic
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 bay leaves
Enchiladas
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup chopped fresh cilantro
- 1/2 cup diced white onion
- Vegetable oil for frying
Instructions
- Prepare the chile sauce: Soak the dried guajillo, ancho, and pasilla chiles in hot water for 20 minutes until softened. Transfer the softened chiles to a blender along with the quartered white onion, garlic cloves, apple cider vinegar, dried oregano, ground cumin, ground cinnamon, ground cloves, and 1 cup of beef broth. Blend the mixture until completely smooth to create a rich chile sauce.
- Braise the beef: Season the beef chuck roast chunks with salt. Place them in a large pot or Dutch oven and pour the chile sauce over the meat. Add the bay leaves and the remaining 5 cups of beef broth. Bring the mixture to a simmer over medium heat, then reduce the heat to low. Cover and let it cook gently for 2 1/2 to 3 hours until the beef is very tender and easily shredded.
- Shred the beef: Carefully remove the beef from the pot and shred it using two forks. Keep the shredded beef immersed in the flavorful broth to retain moisture and flavor until ready to assemble the enchiladas.
- Prepare tortillas: Heat a skillet over medium heat with a small amount of vegetable oil. Dip each corn tortilla into the birria broth briefly to soak, then place it in the skillet and lightly fry until the tortilla becomes pliable but not crispy. Remove and keep warm.
- Assemble the enchiladas: Fill each soaked tortilla with a generous amount of shredded birria beef and a sprinkle of shredded cheese. Fold the tortillas and place them seam side down in a baking dish. Spoon some of the birria broth over the enchiladas to keep them moist.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled enchiladas for about 15 minutes, or until the cheese has melted and the sauce is bubbling around the edges.
- Garnish and serve: Remove the enchiladas from the oven and garnish with chopped fresh cilantro and diced white onion. Serve immediately with extra birria broth on the side for dipping.
Notes
- Serve the enchiladas with extra birria broth on the side for dipping for an authentic experience.
- This recipe can also be made using goat or lamb instead of beef for different flavor variations.
- Make sure to remove stems and seeds from dried chiles to avoid bitterness.
- Use fresh cilantro and diced onion as garnish for added freshness and texture.
