Birria Enchiladas (Print version)
Tender beef birria in corn tortillas with rich consommé and melted cheese for a bold Mexican main dish.
# What you'll need:
→ Birria Meat
01 - 2 pounds beef chuck roast cut into large chunks
02 - 1 pound 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 teaspoon dried oregano
12 - 1 teaspoon dried thyme
13 - 1 teaspoon cumin seeds
14 - 1/2 teaspoon whole black peppercorns
15 - 1/2 teaspoon cloves
16 - 2 teaspoons salt plus more to taste
→ Liquids and Oil
17 - 4 cups beef broth
18 - 1/2 cup apple cider vinegar
19 - 2 tablespoons 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
# How to make it:
01 - Heat a dry skillet over medium heat. Toast the dried guajillo, ancho, and pasilla chiles for 1 to 2 minutes until fragrant, stirring frequently. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
02 - In the same skillet, roast the quartered onion, garlic cloves, and halved Roma tomatoes until slightly charred, about 5 minutes. Set aside.
03 - Drain the soaked chiles and transfer to a blender. Add the roasted vegetables, apple cider vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup of beef broth. Blend until completely smooth.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Pat the beef chuck and short ribs dry, then sear on all sides until well browned, about 3 to 4 minutes per side.
05 - Pour the blended chile sauce over the browned beef. Add the remaining 3 cups of beef broth, bay leaves, cinnamon stick, and 2 teaspoons salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until meat is very tender and easily shreds.
06 - Remove the beef from the pot. Shred with two forks, discarding bones and excess fat. Skim excess fat from the birria consommé, reserving about 2 tablespoons for frying tortillas.
07 - Preheat oven to 375°F.
08 - Dip each corn tortilla in the warm birria consommé. Heat a skillet over medium-high heat with a small amount of reserved fat. Fry each dipped tortilla for 10 to 15 seconds per side until pliable.
09 - Fill each tortilla with shredded birria and a sprinkle of cheese. Roll up tightly and place seam-side down in a baking dish.
10 - Pour the remaining birria consommé over the enchiladas and top with the remaining cheese. Bake for 10 to 15 minutes until cheese is melted and bubbly.
11 - Serve hot, garnished with diced white onion, chopped fresh cilantro, and lime wedges on the side.
# Expert suggestions:
01 -
- The consommé alone is worth the effort—it's like liquid gold that makes everything taste better
- Leftovers freeze beautifully, and honestly, the flavors deepen even more after a day or two
- That moment when cheese hits hot birria and creates that perfect melty crust is pure kitchen magic
02 -
- Don't skip searing the beef properly—those browned bits are the foundation of all that deep flavor
- The consommé should be rich and slightly thickened, not watery—if it's too thin, let it simmer uncovered for a bit longer
- Frying the tortillas after dipping them in consommé is the difference between good enchiladas and amazing ones
03 -
- If your consommé is too spicy, add a tiny bit of honey or brown sugar to balance the heat
- A splash of lime juice right before serving brightens all those rich, deep flavors