Description
These Savory Birria Enchiladas are the ultimate cheesy comfort dish, featuring tender slow-cooked beef marinated in a rich adobo sauce made from toasted dried chiles and aromatic spices. Rolled in warm corn tortillas, smothered in enchilada sauce, and baked with melted gooey cheese on top, they deliver deep, authentic Mexican flavors perfect for a hearty family meal or special occasion.
Ingredients
Scale
Meat and Marinade
- 2 pounds beef chuck roast or short ribs
- 4-6 dried chiles (e.g., guajillo, ancho)
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cloves cloves
- 4 cloves garlic
- 1 onion
- 1/4 cup vinegar or citrus juice
- Salt, to taste
- Pepper, to taste
Assembly
- 12 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (e.g., Oaxaca, Monterey Jack, or mozzarella)
Instructions
- Prepare Dried Chiles: Toast the dried chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, being careful not to burn them. Then soak the toasted chiles in hot water for 15-20 minutes until softened.
- Blend Adobo Marinade: In a blender, combine the soaked chiles, garlic, onion, cumin, oregano, cloves, vinegar, and a pinch of salt. Blend until smooth to create a flavorful adobo marinade.
- Marinate Beef: Coat the beef chuck roast evenly with the adobo marinade. Cover and refrigerate for several hours or preferably overnight to allow the flavors to deeply infuse the meat.
- Slow Cook the Meat: Place the marinated beef in a slow cooker and cook on low heat for 6-8 hours until very tender and easily shredded. Alternatively, use a pressure cooker at low pressure for about 1.5 hours to speed up cooking.
- Shred the Beef: Remove the cooked beef from the cooker, let it rest briefly, then shred it finely using two forks to create tender strands.
- Assemble Enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas to make them pliable. Fill each tortilla with a generous amount of shredded beef and roll tightly to form enchiladas.
- Cover with Sauce & Cheese: Arrange the rolled enchiladas in a baking dish. Pour the enchilada sauce evenly over the top and sprinkle with shredded cheese.
- Bake to Perfection: Bake uncovered in the preheated oven for 20-25 minutes until the cheese melts and becomes bubbly. For an extra crispy golden finish, broil for an additional 2-3 minutes if desired.
Notes
- If you prefer a spicier dish, add more dried chiles or include a chipotle chile for smokiness.
- Use homemade enchilada sauce for the best flavor or a high-quality store-bought version.
- Leftover birria meat can be saved for tacos or quesadillas.
- Make sure to warm tortillas before rolling to prevent cracking.
- Substitute beef with lamb or pork for a different taste.
