Birria Enchiladas Recipe for Flavor Enthusiasts

Crafting authentic birria enchiladas brings a vibrant celebration of Mexican culinary tradition right to your kitchen.

Mexican home cooks have perfected this delectable dish through generations of passionate cooking.

Tender, slow-braised meat infused with rich chile spices creates an irresistible filling that melts in your mouth.

Every bite tells a story of depth and complex flavors waiting to be savored.

Soft corn tortillas wrapped around succulent beef create a comforting meal that connects you to generations of Mexican cooking heritage.

Regional spices and careful preparation turn simple ingredients into an extraordinary dining experience.

You will absolutely fall in love with how these enchiladas deliver pure, soulful comfort on a plate.

Questions About Birria Enchiladas

• What makes birria sauce unique?

Birria sauce combines multiple dried chiles like guajillo and ancho, creating a complex, rich flavor profile with deep, slightly smoky undertones that distinguish it from other Mexican sauces.

• Can I use a different type of meat for this recipe?

While beef is traditional, you can substitute goat, lamb, or even chicken, though cooking times might vary slightly depending on the meat’s texture and fat content.

• Do I need any special equipment to make birria enchiladas?

A blender for creating the sauce and a large pot or Dutch oven for slow-cooking the meat are essential. A standard baking dish works perfectly for assembling the enchiladas.

• How spicy are birria enchiladas?

The spice level depends on the chiles used. This recipe includes mild guajillo and ancho chiles with a few chile de arbol, creating a moderate heat that’s flavorful without being overwhelming.

Why Birria Enchiladas Bring the Heat

• Uncover the Delights of Birria Enchiladas
• Transform simple beef into a mouthwatering meal with minimal cooking skills required, making it perfect for home cooks of all levels.
• Slow-simmering the beef creates tender, rich meat that practically falls apart, allowing you to multitask while the magic happens in the pot.
• Ideal for family gatherings or casual weekend dinners, this recipe brings excitement to the table with its complex yet approachable Mexican-inspired flavors.
• Easily adaptable with various toppings like fresh cilantro, tangy Cotija cheese, and zesty lime wedges, ensuring everyone can personalize their enchiladas.

Ingredients for Bold Birria Enchiladas

• Beef Chunks: Rich, tender meat that becomes melt-in-your-mouth delicious after slow cooking, choose chuck roast or beef shoulder for best results.

• Guajillo Chiles, Ancho Chiles, Chiles de Arbol: Complex, deep pepper flavor that creates authentic Mexican sauce, look for dried and whole chiles.
• Black Pepper, Cinnamon Stick, Bay Leaves, Black Peppercorns: Warm, aromatic spices that enhance meat's depth and complexity.
• Cumin, Oregano, Cloves, Coriander: Traditional Mexican spice blend providing robust and earthy undertones.

• Tomatoes: Adds natural sweetness and acidity to the sauce.
• Onion, Garlic: Classic flavor base providing aromatic foundation.
• Beef Broth: Helps create rich, deep liquid for braising meat.
• Vinegars: Adds tangy brightness to balance rich flavors.

• Tortillas: Corn tortillas preferred for authentic texture.
• Shredded Cheese: Melts beautifully, creates creamy texture.
• Cotija Cheese: Traditional Mexican cheese for garnishing.

• Cilantro: Fresh herb adding bright, clean flavor.
• Lime: Provides zesty, acidic balance.
• Pickled or Raw Onion: Adds crisp texture and sharp taste.

• Cooked Rice: Adds additional substance to enchiladas.

Instructions for Juicy Birria Enchiladas

Step 1: Spice Up the Beef

• Season beef chunks with salt and pepper
• Heat olive oil in a large pot over medium-high heat
• Sear beef on all sides until golden brown
• Remove beef and set aside

• Guajillo chiles
• Ancho chiles
• Chiles de arbol
• Tomatoes
• Onion
• Cinnamon stick
• Bay leaves
• Black peppercorns

Cover with water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.

Step 2: Blend the Magical Sauce

Transfer softened chiles and ingredients to a blender

• Cooking water
• Beef broth
• Vinegars
• Garlic
• Cumin
• Oregano
• Cloves
• Coriander

Blend until silky smooth.

Step 3: Create the Birria Base

Return beef to the pot

Pour blended sauce over the meat

Add extra beef broth if needed to cover

Bring to a simmer, cover, and slow cook for 3 hours until beef falls apart easily

Step 4: Prepare Enchilada Assembly

Preheat oven to 350F

Shred the tender beef

Strain cooking liquid, saving the sauce

Lightly fry tortillas in oil to make them flexible

Dip each tortilla in reserved birria sauce

Step 5: Roll and Stuff

Place shredded beef and rice in each tortilla

Roll tightly and arrange seam-side down in baking dish

Pour extra birria sauce over rolled enchiladas

Sprinkle generously with shredded cheese

Step 6: Bake to Perfection

Bake for 15-20 minutes

Wait until cheese melts and becomes bubbly

Step 7: Garnish and Serve

• Chopped cilantro
• Cotija cheese
• Lime wedges
• Pickled or raw onion

Tips for Shredded Birria Perfection

• Master the Meat Texture: Cook beef low and slow to ensure melt-in-your-mouth tenderness, allowing the collagen to break down completely for maximum flavor and softness.
• Boost Sauce Richness: Toast dried chiles before blending to intensify their smoky depth and unlock more complex, robust flavor profiles throughout the sauce.
• Perfect Tortilla Technique: Quickly dip tortillas in warm birria sauce before filling to prevent cracking and enhance moisture, creating a more authentic and flavorful enchilada experience.
• Customize Heat Levels: Adjust chile quantities or remove seeds from chiles de arbol to control spiciness, making the dish adaptable for different heat tolerances without compromising traditional taste.
• Smart Prep Strategy: Make birria filling a day ahead to allow flavors to develop and develop a more concentrated, deeply seasoned meat mixture that improves overall dish quality.

Best Way to Store Leftover Enchiladas

• Store leftover birria enchiladas in an airtight container within 2 hours of cooking. Properly sealed, they'll stay fresh for 3-4 days in the refrigerator.
• Wrap individual enchiladas tightly in plastic wrap, then place in a freezer-safe container. Frozen enchiladas maintain quality for up to 2 months.
• Preheat oven to 350°F. Cover enchiladas with foil to prevent drying out. Warm for 15-20 minutes until heated through, adding extra birria sauce for moisture.
• Place enchiladas on a microwave-safe plate. Heat in 30-second intervals, stirring between each to distribute heat evenly. Stop when thoroughly warm to avoid rubbery texture.

Top Pairings with Birria Enchiladas

• Blend classic lime margarita's citrus notes to cut through the rich, spicy birria sauce, creating a perfect flavor balance that refreshes the palate.
• Choose a crisp, light Mexican beer like Modelo or Pacifico to cool down the enchiladas' intense spiciness and cleanse the mouth between bites.
• Create a bright cabbage slaw with lime juice, cilantro, and jalapeños to add a fresh, crunchy contrast to the tender, saucy enchiladas.
• Prepare a homemade green salsa with tomatillos, cilantro, and serrano peppers to add a bright, acidic element that enhances the deep, complex birria flavors.

Creative Takes on Birria Enchiladas

Vegetarian Birria Enchiladas: Replace beef with jackfruit or young green jackfruit, slow-cooked in the same spicy sauce for a meaty texture and plant-based protein alternative.

Gluten-Free Version: Use corn tortillas instead of flour tortillas and ensure all spices and broths are certified gluten-free to accommodate wheat-sensitive diets.

Low-Carb Adaptation: Swap tortillas with large roasted poblano peppers, stuffing them with shredded meat and using cauliflower rice instead of traditional rice for reduced carbohydrate content.

Chicken Birria Enchiladas: Substitute beef with bone-in chicken thighs or chicken breasts, maintaining the same complex chile sauce and cooking technique for a lighter protein option.

Birria Enchiladas Recipe

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4.9 from 16 reviews

• Total Time: 4 hours
• Yield: 8 1x

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Description

Spicy Mexican Birria Enchiladas elevate comfort cuisine with shredded beef slow-simmered in rich chili sauce. Melted cheese and tender meat wrapped in warm tortillas create an irresistible meal you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Meat and Protein:

• 3 pounds (1.36 kilograms) beef chuck roast, cut into large chunks
• 7 cloves garlic

Chiles and Spices:

• 12 dried guajillo chiles, rinsed, stemmed, and seeded
• 5 dried ancho chiles, rinsed, stemmed, and seeded
• 5 dried chiles de arbol, rinsed, stemmed, and seeded
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• ¼ teaspoon ground cloves
• ¼ teaspoon ground coriander
• ½ teaspoon whole black peppercorns
• 2-inch Mexican cinnamon stick
• 3 bay leaves

Vegetables and Liquids:

• 2 medium tomatoes
• 1 medium yellow onion
• 2 cups beef broth
• 3 tablespoons distilled white vinegar
• 3 tablespoons apple cider vinegar
• 1 ½ tablespoons olive oil
• Salt and black pepper to taste

Enchilada Ingredients:

• 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

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Instructions

1. Marinate the beef chunks generously with salt and pepper, ensuring even coverage.
2. Heat olive oil in a large pot over medium-high temperature, creating a golden sear on all beef surfaces until richly browned. Transfer meat to a separate plate.
3. In the identical pot, combine guajillo, ancho, and chiles de arbol with tomatoes, onion, cinnamon stick, bay leaves, and black peppercorns. Submerge ingredients with water and initiate a vigorous boil.
4. Reduce heat, cover the pot, and allow ingredients to simmer for 10 minutes, developing deep flavor profiles.
5. Transfer softened chiles and accompanying ingredients to a blender using a slotted spoon. Incorporate cooking water, beef broth, vinegars, garlic, cumin, oregano, cloves, and coriander.
6. Blend the mixture until achieving a velvety, uniform consistency with no visible chile fragments.
7. Return beef to the pot, cascading the blended sauce thoroughly. Add additional beef broth if necessary to completely submerge the meat.
8. Bring liquid to a gentle simmer, cover, and cook on low heat approximately 3 hours until meat becomes exceptionally tender and easily shredded.
9. Preheat oven to 350F (175C), preparing for enchilada assembly.
10. Shred the succulent beef and strain cooking liquid, reserving the robust sauce.
11. Quickly fry tortillas in minimal oil, rendering them flexible and preventing cracking.
12. Dip each tortilla into reserved birria sauce, creating a rich, flavorful coating.
13. Distribute shredded beef and cooked rice along tortilla centers, rolling tightly and positioning seam-side downward in a baking dish.
14. Lavishly drench rolled enchiladas with additional birria sauce and generously sprinkle shredded cheese.
15. Bake for 15-20 minutes until cheese melts completely and develops a golden, bubbling surface.
16. Garnish with fresh cilantro, crumbled Cotija cheese, zesty lime wedges, and pickled or raw onion for vibrant presentation.

Notes

• Choose fatty beef cuts like chuck roast or beef short ribs for deeper, richer flavor and more tender meat during slow cooking.
• Adjust chile pepper quantities to control heat level, removing seeds for milder taste or adding extra for spice enthusiasts.
• Toast dried chiles briefly before rehydrating to enhance their smoky, complex flavor profile and unlock deeper aromatics.
• Make extra birria sauce and freeze for quick future meals, using as a versatile cooking liquid or dipping sauce for other Mexican dishes.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Dinner, Snacks
• Method: Baking
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 420
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 21 g
• Saturated Fat: 10 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 22 g
• Cholesterol: 75 mg