Birria enchiladas have completely changed my weeknight dinners! I first tried them at a small, unassuming restaurant that had a line out the door, and let me tell you, it was love at first bite. The deep, rich flavor of the slow-cooked beef, combined with the smoky chili sauce and gooey cheese, was absolutely divine. It’s an experience that stays with you. I’ve since perfected my own authentic birria enchiladas at home, and the aroma that fills my kitchen while they bake is just incredible. They’re surprisingly straightforward to make, and I promise, the result is so worth it. Let’s get cooking!
Why You’ll Love These Birria Enchiladas
Get ready to fall in love with this incredible dish! These enchiladas are a flavor explosion you won’t forget.
- The slow-cooked birria meat is unbelievably tender and flavorful.
- It’s a wonderfully easy birria enchiladas recipe, perfect for busy nights.
- You’ll adore the perfectly gooey and cheesy birria enchiladas layers.
- The rich, savory sauce is deeply satisfying with every bite.
- It’s a fantastic way to bring authentic Mexican flavors to your table.
- The combination of tender meat and melted cheese is pure comfort food.
- It’s a impressive dish that’s surprisingly simple to assemble.
Ingredients for Birria Enchiladas
Gathering these birria enchilada ingredients is the first step to an amazing meal. I love how simple yet flavorful these components are.
- 3 lbs beef chuck roast – or short ribs, lamb, or goat for a different spin
- 6 dried guajillo chiles – for a mild, fruity heat and vibrant color
- 4 dried ancho chiles – these add a deeper, smoky flavor
- 1 large white onion, chopped – about 2 cups, for the sauce base
- 6 garlic cloves, peeled – essential for that savory depth
- 2 bay leaves – classic aromatics for slow cooking
- 1 cinnamon stick – adds a subtle warmth and complexity
- 3 whole cloves – use sparingly for a potent punch
- 1 tsp Mexican oregano – distinct from Mediterranean oregano
- 1 tsp cumin seeds – toast them first for maximum flavor, or use ground cumin
- 4 cups beef broth – low-sodium is best to control saltiness
- 16 corn tortillas – the perfect vessel for all that goodness
- 2 cups enchilada sauce – use your favorite homemade, store-bought, or even some reserved birria consomé
- 2 cups shredded Oaxaca or Monterey Jack cheese – for that ultra-melty, gooey factor
- ½ cup crumbled Cotija cheese – adds a salty, crumbly finish
- Fresh cilantro, chopped – for a burst of freshness as a garnish
How to Make Authentic Birria Enchiladas
I’m so excited to show you how to make birria enchiladas that will transport you straight to Mexico! This recipe truly captures the soul of the dish.
- Step 1: First, let’s get those chiles ready for our rich sauce. Remove the stems and seeds from the 6 dried guajillo chiles and 4 dried ancho chiles. Toast them gently in a dry skillet over medium heat for about 30 seconds per side, until they become fragrant and slightly pliable. Be careful not to burn them! Then, place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they’re nice and soft.
- Step 2: Now, we create the magic base for our birria. In a blender, combine the softened chiles (reserving some soaking liquid), the chopped onion, peeled garlic cloves, bay leaves, cinnamon stick, whole cloves, Mexican oregano, and cumin seeds. Add about a cup of beef broth to help it blend. Process until you have a smooth, vibrant sauce. The aroma at this stage is already incredible!
- Step 3: Time to cook the star of the show – the meat! Cut your 3 lbs beef chuck roast into large chunks. Heat a little olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the beef pieces until they’re nicely browned on all sides. This step builds so much flavor. Pour the blended chile sauce over the seared meat, add the remaining beef broth, and tuck in the bay leaves. Bring it to a simmer, then cover the pot tightly. Let it cook over low heat for 3-4 hours, or until the beef is fork-tender and practically falling apart.
- Step 4: Once the meat is tender, carefully remove it from the pot. Shred it finely using two forks. Make sure to reserve all those delicious cooking juices – this is where a lot of the flavor for dipping your tortillas comes from, especially if you’re using birria enchiladas with consomé.
- Step 5: Warm your 16 corn tortillas. You can do this briefly on a dry skillet or microwave them wrapped in a damp paper towel until they are soft and pliable. This prevents them from cracking when you roll them. Dip each warmed tortilla into the reserved birria juices or consomé for a quick flavor bath.
- Step 6: Assemble your enchiladas. Lay a sauce-dipped tortilla flat. Add a generous portion of the shredded birria meat and a sprinkle of the shredded Oaxaca or Monterey Jack cheese. Roll the tortilla up tightly and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
- Step 7: Pour the remaining birria sauce evenly over the rolled enchiladas, ensuring they’re all coated. Top generously with the crumbled Cotija cheese. Bake in a preheated oven at 375°F (190°C) for about 15-20 minutes, or until the cheese is melted and bubbly, and the sauce is heated through.
- Step 8: Garnish your beautiful birria enchiladas with fresh chopped cilantro for a pop of color and freshness. Serve immediately and enjoy this amazing dish!
Pro Tips for the Best Birria Enchiladas
I’ve learned a few tricks over time that really elevate these birria enchiladas from good to absolutely unforgettable. Follow these tips for the most incredible meal!
- For the most authentic flavor, toast your dried chiles until they’re fragrant but not burnt. This step is crucial for developing the deep, complex base of the sauce.
- Don’t rush the simmering process for the meat. Low and slow is the way to go to achieve that fork-tender, shreddable texture that makes these enchiladas so special.
- Gently warming the tortillas before dipping them in the consomé prevents them from tearing, ensuring your enchiladas hold their shape beautifully.
What’s the secret to perfect Birria Enchiladas?
The real secret to a perfect birria enchilada recipe lies in the quality of your chiles and the slow cooking of the meat. Toasting the chiles properly and letting the beef simmer for hours until incredibly tender creates that rich, deep flavor that defines authentic birria. For more insights on slow cooking techniques, you can explore resources on braising techniques.
Can I make Birria Enchiladas ahead of time?
Yes, you absolutely can! You can prepare the birria meat and sauce a day or two in advance. Store them separately in the refrigerator. Then, assemble and bake the enchiladas just before serving for the best texture and flavor.
How do I avoid common mistakes with Birria Enchiladas?
A common pitfall is burning the chiles – toast them gently! Another mistake is over-soaking the tortillas, making them too mushy. A quick dip is all they need. Also, avoid overmixing the shredded meat, which can make it tough.
Best Ways to Serve Birria Enchiladas
These incredible birria enchiladas are a showstopper on their own, but serving them with a few simple sides really makes them sing. They’re perfect for a hearty weeknight meal or impressing guests at a dinner party.
- For a complete Mexican feast, try serving them alongside a fresh, crisp Mexican street corn salad (esquites) or a simple side of seasoned black beans.
- A dollop of cool, creamy sour cream or Mexican crema and a sprinkle of fresh cilantro adds a wonderful contrast to the rich, savory flavors.
- If you’re planning birria enchiladas for dinner, consider a light, refreshing avocado salad or some pickled red onions to cut through the richness.
Nutrition Facts for Birria Enchiladas
Here’s a look at the estimated nutritional breakdown per serving for these delicious birria enchiladas. Keep in mind these are approximate values.
- Calories: Approximately 750
- Fat: 35g
- Saturated Fat: 15g
- Protein: 55g
- Carbohydrates: 50g
- Fiber: 6g
- Sugar: 8g
- Sodium: 900mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes.
How to Store and Reheat Homemade Birria Enchiladas
One of the best things about these homemade birria enchiladas is how well they store and reheat, making them perfect for meal prep. Properly storing them ensures you can enjoy this incredible dish later without sacrificing taste or texture.
- First, let the enchiladas cool completely on the counter for about 30 minutes after baking. This prevents condensation, which can make them soggy.
- Once cooled, transfer any leftovers to an airtight container. You can store them in the refrigerator for 3 to 4 days. For longer storage of birria enchiladas, wrap individual portions tightly in plastic wrap, then in aluminum foil, and freeze them for up to 3 months.
- To reheat, you have a few great options. For refrigerated enchiladas, simply microwave them for 1-2 minutes until heated through. If you’re reheating from frozen, it’s best to thaw them in the refrigerator overnight first. Then, you can microwave them or reheat them in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through to an internal temperature of 165°F.
Frequently Asked Questions About Birria Enchiladas
What are birria enchiladas?
Birria enchiladas are a delicious fusion dish that combines the rich, slow-cooked flavors of traditional Mexican birria stew with the classic comfort of enchiladas. Typically, they feature tender shredded meat (often beef, but lamb or goat are also common) simmered in a flavorful chile-based broth, then rolled up in corn tortillas, smothered in sauce, and baked with cheese until bubbly and golden. It’s a hearty, deeply flavorful meal that’s become a favorite for many!
What’s the best birria enchiladas sauce recipe?
The best birria enchiladas sauce recipe uses the same chile base as the birria itself, often incorporating guajillo and ancho chiles for a rich, smoky, and slightly fruity flavor. My recipe uses those classic chiles blended with onion, garlic, and aromatic spices, then simmered with the tender birria meat. You can also use reserved birria consomé as a sauce, which is fantastic!
Can I use chicken or pork for birria enchiladas?
Absolutely! While beef birria is traditional and incredibly rich, you can certainly make delicious enchiladas with chicken or pork birria. The cooking method is similar – slow simmering until tender – and the shredded meat works wonderfully in enchiladas. Just adjust cooking times as needed for the different meats.
How do I make spicy birria enchiladas?
To achieve spicy birria enchiladas, you can add a few dried árbol chiles to the chile blend along with the guajillo and ancho chiles. You can also add a pinch of cayenne pepper to the sauce or serve them with a side of your favorite hot sauce or a spicy salsa verde. A few finely diced jalapeños mixed in with the shredded meat also add a nice kick! For more on chile heat levels, check out this guide to chili peppers.
Variations of Birria Enchiladas You Can Try
While this birria enchiladas recipe is fantastic as is, I love experimenting with different twists! Here are a few ideas to keep things exciting and cater to different tastes and dietary needs.
- Beef Birria Enchiladas: This is the classic, and what we’ve made here! The slow-cooked beef chuck roast provides an incredibly rich and tender filling that’s hard to beat.
- Spicy Birria Enchiladas: Craving some heat? Easily make these spicy birria enchiladas by adding a few dried árbol chiles to the chile blend for extra kick, or mix in some diced jalapeños with the shredded meat.
- Chicken Birria Enchiladas: For a lighter option, swap the beef for chicken thighs. Simmer them in the birria sauce until tender and shred them – they’re delicious and cook a bit faster!
- Birria Enchilada Casserole: If you prefer a deconstructed version, layer the tortillas, meat, and cheese in a baking dish like a lasagna, pour over the sauce, and bake for a simpler assembly.
Birria Enchiladas: Amazing 3-Hour Recipe
- Total Time: 1 hour 20 minutes
- Yield: 4 Servings 1x
- Diet: Gluten Free
Description
Discover this authentic birria enchiladas recipe, a delightful fusion of traditional birria flavors and classic enchiladas. This dish features tender, slow-cooked beef birria, rich chili sauce, and melted cheese, offering a perfect balance of savory, smoky, and slightly spicy notes. It’s an easy-to-make, yet impressive meal for any occasion.
Ingredients
- 3 lbs beef chuck roast (or short ribs, lamb, or goat)
- 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 consomé)
- 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 them lightly in a dry skillet over medium heat until fragrant. Soak the toasted chiles in hot water for 20 minutes until softened.
- Make the birria sauce: In a blender, combine soaked chiles, chopped white onion, garlic cloves, bay leaves, cinnamon stick, cloves, Mexican oregano, and cumin seeds. Add a splash of beef broth and blend until smooth.
- Cook the meat: Cut beef chuck roast into large chunks. Sear the meat in a heavy pot with olive oil until browned. Pour in the chile sauce and remaining beef broth, cover, and simmer for 3-4 hours until meat is tender.
- Shred the meat: Remove meat from the pot and shred finely, reserving the juices.
- Prepare tortillas: Warm corn tortillas gently on a dry skillet until soft and pliable. Dip each tortilla briefly into the birria sauce or consomé.
- Assemble enchiladas: Place shredded meat and a generous sprinkle of Oaxaca or Monterey Jack cheese on each tortilla. Roll tightly and arrange in a baking dish.
- Bake: Pour remaining birria sauce over the assembled enchiladas and top with crumbled Cotija cheese. Bake at 375°F (190°C) for 15-20 minutes until cheese melts and enchiladas are bubbling.
- Garnish and serve: Sprinkle with fresh chopped cilantro.
Notes
- For best results, use low-sodium broth to control saltiness.
- Toast spices briefly before adding to the birria mix to enhance flavor.
- Ensure meat is at room temperature before searing for a good crust.
- Warm tortillas to prevent cracking.
- Consider a blend of cheeses for enhanced flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze individual portions for easy future meals, thawing overnight in the fridge.
- Reheat in the oven at 350°F to maintain texture.
- Wrap tightly in plastic wrap before freezing to prevent freezer burn.
- Consume frozen enchiladas within three months for best quality.
- Reheat to an internal temperature of 165°F.
- For a dairy-free option, use plant-based cheese.
- Use corn tortillas for a gluten-free meal.
- Add diced jalapeños for extra spice.
- Prep Time: 20 minutes
- Cook Time: 1 hour (for sauce and initial meat cooking)
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 700-800 (estimated)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A