Description
Delicious and hearty Birria Enchiladas featuring tender slow-simmered beef chuck roast in a rich, smoky chili sauce, rolled in warm corn tortillas, topped with melted cheese, and baked to perfection. This comfort dish is garnished with fresh cilantro, red onion, and lime wedges for a burst of fresh flavor.
Ingredients
Scale
Beef and Sauce
- 2 lbs beef chuck roast, cut into chunks
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
Enchiladas
- 12 corn tortillas
- 2 cups shredded cheese (Monterey Jack or cheddar)
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped red onion
- Lime wedges for serving
Instructions
- Prepare the Birria: In a large pot or Dutch oven, combine the beef chunks, chopped onion, and minced garlic with beef broth.
- Soften the Chiles: In a separate saucepan, cover dried guajillo and ancho chiles with water and bring to a boil. Remove from heat and soak for 15 minutes until softened.
- Make the Chili Sauce: Transfer softened chiles, chipotle pepper in adobo, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.
- Simmer the Beef: Pour the blended chili sauce into the pot with beef. Season with salt and pepper. Cover and simmer on low heat for about 3 hours until beef is tender and shreds easily.
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking enchiladas.
- Warm Tortillas: Heat corn tortillas in a dry skillet or microwave to make them pliable for rolling.
- Assemble Enchiladas: Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish.
- Add Sauce and Cheese: Pour remaining birria sauce over the rolled enchiladas and sprinkle extra cheese on top.
- Bake the Enchiladas: Bake uncovered in the preheated oven for about 20 minutes, until cheese is melted and bubbly.
- Garnish and Serve: Top with chopped fresh cilantro and red onion. Serve with lime wedges on the side. Enjoy your flavorful Birria Enchiladas!
Notes
- For extra smoky flavor, consider roasting the chiles slightly before soaking.
- Leftover birria sauce can be saved and used as a dipping sauce for the enchiladas or tacos.
- Adjust the level of heat by adding more or fewer chipotle peppers.
- Use a slow cooker or Instant Pot as an alternative to stove simmering for convenience.
- To make this dish gluten free, ensure that your tortillas and broth are certified gluten free.
- Prep Time: 30 minutes
- Cook Time: 3 hours 20 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: Birria Enchiladas, Mexican Enchiladas, Slow Cooked Beef, Spicy Beef Enchiladas, Cheese Enchiladas
