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.
