Birria Enchiladas With Shredded Beef (Print)
Tender beef birria in corn tortillas with rich consommé and melted Oaxaca cheese for a bold Mexican-inspired dish.
# Ingredient list:
→ Birria Meat Base
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
→ Dried Chiles
03 - 2 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla chiles, stemmed and seeded
→ Aromatics and Spices
06 - 1 large white onion, quartered
07 - 5 cloves garlic
08 - 2 Roma tomatoes, halved
09 - 2 bay leaves
10 - 1 cinnamon stick
11 - 1 tsp dried oregano
12 - 1 tsp dried thyme
13 - 1 tsp cumin seeds
14 - 1/2 tsp whole black peppercorns
15 - 1/2 tsp cloves
16 - 2 tsp salt, plus more to taste
→ Liquids and Oil
17 - 4 cups beef broth
18 - 1/2 cup apple cider vinegar
19 - 2 tbsp vegetable oil
→ Enchilada Assembly
20 - 12 corn tortillas
21 - 2 cups shredded Oaxaca or mozzarella cheese
22 - 1/2 cup diced white onion
23 - 1/2 cup chopped fresh cilantro
24 - Lime wedges, for serving
# Directions:
01 - In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant, stirring frequently to prevent burning.
02 - Transfer toasted chiles to a heatproof bowl and cover with hot water. Let soak for 15 minutes until completely softened.
03 - In the same skillet, roast quartered onion, garlic cloves, and halved tomatoes until slightly charred, about 5 minutes.
04 - Combine softened chiles, roasted vegetables, apple cider vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup beef broth in a blender. Process until completely smooth.
05 - Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef chuck chunks and short ribs on all sides until well-browned, working in batches if necessary.
06 - Pour blended sauce over browned beef. Add remaining beef broth, bay leaves, cinnamon stick, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5-3 hours until meat is fork-tender.
07 - Remove beef from pot, reserving the cooking liquid. Shred meat with two forks, discarding bones and excess fat. Skim excess fat from the consommé, reserving some for frying tortillas.
08 - Preheat oven to 375°F.
09 - Briefly dip each corn tortilla in warm birria consommé, then fry in a hot skillet with a small amount of reserved fat for 10-15 seconds per side until pliable.
10 - Fill each tortilla with shredded birria and a portion of cheese. Roll up tightly and place seam-side down in a baking dish.
11 - Pour additional birria consommé over the assembled enchiladas. Sprinkle remaining cheese evenly across the top.
12 - Bake for 10-15 minutes until cheese is fully melted and bubbly.
13 - Serve hot, generously garnished with diced white onion, chopped fresh cilantro, and lime wedges on the side.
# Expert Tips:
01 -
- The consommé alone is worth making—its basically liquid gold that elevates everything it touches
- Leftovers freeze beautifully, and honestly, the flavors get even better after a day or two
02 -
- The consommé will look very dark—thats exactly right and comes from all those dried chiles
- Skimming the fat is worth it, but save that liquid gold for frying the tortillas
03 -
- Toast your spices in a dry pan before blending—it unlocks oils you can taste
- Let the beef cool slightly before shredding, otherwise it just falls apart into strings