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Close-up of Birria Enchiladas in a baking dish, topped with cheese, cilantro, and diced onions.

Birria Enchiladas

A recipe for birria enchiladas.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Birria
  • 3 pounds beef chuck roast cut into 2-inch pieces
  • 1 large onion quartered
  • 4 garlic cloves peeled
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 cups beef broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons salt
For the Enchiladas
  • 12 corn tortillas
  • 2 tablespoons vegetable oil
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced white onion

Equipment

  • Large pot or Dutch oven
  • Blender
  • Baking dish

Method
 

  1. To make the birria, place the beef, onion, garlic, guajillo chilies, ancho chilies, cumin, oregano, cinnamon, cloves, beef broth, apple cider vinegar, and salt in a large pot or Dutch oven. Bring to a boil, then reduce heat, cover, and simmer for 3 hours, or until the beef is tender.
  2. Remove the beef from the pot and shred it using two forks. Strain the broth through a fine-mesh sieve into a blender. Add the shredded beef to the blender with the broth. Blend until smooth.
  3. Preheat your oven to 375°F (190°C).
  4. Warm the tortillas in a skillet with vegetable oil until softened.
  5. Dip each tortilla in the birria sauce, then place about 1/4 cup of shredded beef in the center. Roll up the tortilla and place it seam-side down in a baking dish.
  6. Pour the remaining birria sauce over the enchiladas. Sprinkle with Monterey Jack cheese.
  7. Bake for 20 minutes, or until the cheese is melted and bubbly.
  8. Garnish with cilantro and diced onion before serving.

Notes

You can reserve some of the birria consommé for dipping.