Birria Enchiladas are a delightful fusion of tender, slow-cooked meat and the comforting embrace of enchiladas. This dish combines the rich, aromatic flavors of birria with the classic appeal of enchiladas, resulting in a meal that's both traditional and innovative.
Why You’ll Love This Recipe
I find that Birria Enchiladas offer a perfect blend of deep, savory flavors and comforting textures. The slow-cooked meat is incredibly tender, and when wrapped in soft tortillas and baked with cheese, it creates a dish that's both hearty and satisfying. It's a versatile recipe that's great for family dinners or special occasions.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Beef or goat meat, preferably chuck or shank
- Dried guajillo chilies
- Dried ancho chilies
- Garlic cloves
- Mexican oregano
- Ground cumin
- Bay leaves
- Corn tortillas
- Cheese (queso fresco or Oaxaca cheese)
- Onion, finely chopped (for garnish)
- Cilantro leaves (for garnish)
- Lime wedges (for serving)
Directions
- Prepare the Birria Marinade: I start by toasting the dried guajillo and ancho chilies in a dry skillet until they're fragrant. After removing the stems and seeds, I soak them in hot water to soften.
- Blend the Marinade: In a blender, I combine the soaked chilies, garlic, Mexican oregano, ground cumin, and a bit of water, blending until smooth.
- Cook the Meat: I place the beef or goat meat in a slow cooker, pour the birria marinade over it, add bay leaves, and enough water to cover the meat. Then, I slow-cook until the meat is tender and easily shreds.
- Assemble the Enchiladas: Preheating the oven to 350°F (175°C), I warm the corn tortillas slightly to make them pliable. I dip each tortilla into the birria broth, place a portion of shredded meat and cheese on it, and roll it up tightly.
- Bake: I arrange the rolled enchiladas in a baking dish, ladle some birria broth over them, top with additional cheese, and bake until the cheese is melted and bubbly.
- Garnish and Serve: Finally, I garnish the enchiladas with finely chopped onion, fresh cilantro leaves, and serve with lime wedges.
Servings and Timing
This recipe yields approximately 6 servings. The preparation time is about 30 minutes, with a cooking time of 3 hours, totaling around 3 hours and 30 minutes.
Variations
I sometimes experiment with different types of cheese, like Monterey Jack or cheddar, to find my favorite flavor combination. For a vegetarian version, I use hearty vegetables as a filling and adjust the seasonings accordingly. If I prefer a milder spice level, I reduce the number of dried chilies in the marinade.
Storage/Reheating
To store leftovers, I allow the enchiladas to cool to room temperature, then place them in an airtight container and refrigerate for up to 3 days. For reheating, I cover them with foil and warm in a preheated oven at 350°F (175°C) until heated through.
FAQs
Can I use store-bought birria for this recipe?
Yes, while homemade birria adds authentic flavor, using store-bought birria is a convenient option that still yields delicious results.
Is goat meat necessary for birria?
Not at all. While goat meat is traditional, I often use beef, such as chuck or shank, which works wonderfully in this recipe.
Can I make this dish vegetarian?
Absolutely! I substitute the meat with hearty vegetables like mushrooms or jackfruit and adjust the seasonings to taste.
How can I adjust the spice level?
To make the dish milder, I reduce the number of dried chilies in the marinade. For more heat, I add extra chilies or include a chipotle pepper in adobo sauce.
What sides pair well with Birria Enchiladas?
I enjoy serving these enchiladas with Mexican rice, refried beans, or a fresh green salad to complement the rich flavors.
Conclusion
Birria Enchiladas are a flavorful and comforting dish that brings together the best of traditional Mexican cuisine. Whether I'm cooking for family or friends, this recipe always impresses with its rich taste and satisfying textures.
Birria Enchiladas Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Slow Cooking, Baking
- Cuisine: Mexican
Description
Birria Enchiladas combine the bold, savory flavors of traditional birria with the comfort of classic enchiladas. Tender slow-cooked beef or goat is wrapped in tortillas, drenched in rich birria broth, and baked with melty cheese. Perfect for family dinners or festive occasions, this Birria Enchiladas recipe delivers authentic Mexican taste with a creative twist.
Ingredients
- Beef or goat meat (preferably chuck or shank)
- Dried guajillo chilies
- Dried ancho chilies
- Garlic cloves
- Mexican oregano
- Ground cumin
- Bay leaves
- Corn tortillas
- Cheese (queso fresco or Oaxaca cheese)
- Onion, finely chopped (for garnish)
- Cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare the Birria Marinade: Toast guajillo and ancho chilies in a dry skillet until fragrant. Remove stems and seeds, then soak in hot water.
- Blend the Marinade: Blend soaked chilies with garlic, oregano, cumin, and water until smooth.
- Cook the Meat: Add meat to a slow cooker, pour in marinade, add bay leaves and water to cover. Slow cook until meat is tender and shreddable.
- Assemble the Enchiladas: Preheat oven to 350°F (175°C). Warm tortillas to soften. Dip each into birria broth, add meat and cheese, and roll.
- Bake: Arrange in a baking dish, pour over birria broth, top with cheese, and bake until bubbly and melted.
- Garnish and Serve: Top with chopped onion, cilantro, and serve with lime wedges.
Notes
- You can use store-bought birria for convenience.
- Monterey Jack or cheddar cheese can be used as substitutes.
- For a vegetarian twist, swap the meat with mushrooms or jackfruit.
- Adjust the number of chilies to control spice level.
