Birria Enchiladas

The bold and rich flavor of Birria Enchiladas brings a taste of Jalisco straight to your kitchen. These enchiladas are made with slow-cooked beef that’s been simmered in a blend of dried chiles, spices, and aromatics until perfectly tender and juicy. Once rolled into warm tortillas and drenched in the same savory broth, they’re topped with melty cheese and baked until bubbling.

This dish is a fusion of tradition and comfort, combining the classic birria technique with the universally loved enchilada format. Ideal for lunch, weeknight dinners, weekend feasts, or special occasions, these enchiladas are an easy way to elevate your meal and impress your guests. Garnish with fresh cilantro and diced onions for an added pop of flavor and crunch.

Full Recipe:

Ingredients:

For the Birria Beef:

2 lbs beef chuck roast, cut into chunks
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle pepper in adobo sauce
1 small onion, chopped
4 garlic cloves
1 tsp dried oregano
1/2 tsp ground cumin
1/4 tsp ground cinnamon
2 whole cloves
1 bay leaf
2 cups beef broth
1 tbsp white vinegar
Salt and pepper to taste

For the Enchiladas:

12 corn tortillas
2 cups shredded mozzarella or Oaxaca cheese
1/2 cup chopped cilantro (optional garnish)
1/2 cup finely diced onion (optional garnish)
Reserved birria sauce for dipping

Directions:

Prepare the Birria Sauce: In a saucepan over medium heat, add dried guajillo and ancho chiles. Toast for 1-2 minutes until fragrant, then soak them in warm water for 15 minutes.
In a blender, combine the soaked chiles, chipotle pepper, onion, garlic, oregano, cumin, cinnamon, cloves, vinegar, and 1 cup of beef broth. Blend until smooth.
Season beef with salt and pepper. Place it in a slow cooker or large pot, and pour the sauce over the meat. Add the bay leaf and remaining broth.
Cook on low heat for 6-8 hours (or 3-4 hours on high) until the beef is tender and shreds easily. Remove bay leaf and shred the beef in the sauce.
Preheat oven to 375°F (190°C). Lightly fry tortillas in oil for 10 seconds per side until soft.
Dip each tortilla into the reserved birria sauce, then fill with shredded beef and cheese. Roll tightly and place seam-side down in a baking dish.
Pour extra sauce over the enchiladas and top with more cheese if desired.
Bake for 20 minutes or until the cheese is melted and bubbling.
Garnish with chopped cilantro and onion before serving.

Prep Time: 30 minutes | Cooking Time: 6 hours (slow cook) + 20 minutes (baking) | Total Time: 6 hours 50 minutes
Kcal: 425 kcal | Servings: 6 servings

Birria Enchiladas: A Fusion of Tradition and Comfort

If you’re a fan of bold Mexican flavors, slow-cooked meat, and rich, saucy meals, Birria Enchiladas are about to become your new obsession. This hearty, comforting dish combines two iconic Mexican favorites, birria and enchiladas, into a single, flavor-packed meal that’s ideal for family dinners, special gatherings, or just a satisfying weekend indulgence.

In Mexican cuisine, birria traditionally refers to a slow-cooked stew of goat, lamb, or beef, simmered in a vibrant blend of dried chilies, herbs, and spices. It’s deeply rooted in Jalisco, a western Mexican state known for its robust culinary traditions, including mariachi music, tequila, and of course, birria. Traditionally served during weddings, festivals, or major holidays, birria is known for its tender meat and smoky, spicy, slightly tangy broth, called consomé.

Enchiladas, on the other hand, are a beloved Mexican comfort food made by rolling tortillas around a filling, smothering them in sauce, and baking them until hot and melty. The result is pure comfort in every bite, gooey, rich, and perfect for soaking up flavor.

So, what happens when you bring the deep, slow-simmered complexity of birria into the familiar format of enchiladas? You get a show-stopping dish that’s bold, cheesy, spicy, and entirely satisfying. Birria Enchiladas offer the best of both worlds: melt-in-your-mouth beef that’s packed with flavor and a bubbly, baked finish that’s irresistibly cheesy and satisfying.

What Makes Birria So Special?

To truly appreciate Birria Enchiladas, it’s important to understand what sets birria apart from other slow-cooked meats. The foundation of birria is its chile-based marinade, typically made from guajillo, ancho, and chipotle peppers, along with onions, garlic, cloves, cumin, and Mexican oregano. These ingredients are blended into a thick, intensely flavorful sauce that infuses the meat as it cooks.

Once marinated, the meat is braised low and slow, traditionally in clay pots or underground pits, although modern kitchens now use slow cookers, Instant Pots, or stovetop Dutch ovens. As the meat cooks, it breaks down and absorbs all the spices, while the juices turn into a rich, silky broth perfect for dipping, sipping, or drizzling over tacos, or in this case, enchiladas.

While birria tacos have surged in popularity on social media, with their crispy edges and consomé-dipping theatrics, Birria Enchiladas are their cozy cousin, less handheld street food, more hearty casserole. They allow you to feed a crowd and maximize flavor without sacrificing the traditional birria essence.

Why Birria Enchiladas Are Worth the Effort

Although the ingredient list may look long, don’t let that intimidate you. Birria is a labor of love, but the kind of love that rewards you with deep, layered flavors and juicy, fork-tender meat. And once the birria is ready, transforming it into enchiladas is incredibly simple.

Here’s what makes these enchiladas truly special:

Ultimate Comfort Food: The warm tortillas, melty cheese, and savory beef create an indulgent and cozy meal.
Freezer-Friendly: You can make the birria ahead of time, freeze it, and use it later for a quick enchilada dinner.
Flavorful for Days: The leftovers are even better the next day, as the spices meld and deepen.
Perfect for Entertaining: Whether it’s a family gathering, holiday meal, or potluck, these enchiladas are guaranteed to impress.

What’s more, you can tweak the recipe to fit your needs. Want more heat? Add extra chipotle or a dash of cayenne. Looking for a creamier texture? Sprinkle some queso fresco on top before baking. Going gluten-free? Use certified corn tortillas and check your broth ingredients.

Choosing the Right Ingredients

Beef Cut

Opt for chuck roast, beef shank, or short ribs, cuts with good marbling and collagen, which break down beautifully during slow cooking and make for juicy, flavorful bites. You can even mix beef with lamb for added richness.

Chiles

The key to authentic birria flavor is the chile blend. Guajillo and ancho chiles are mildly spicy and deeply earthy, while chipotle adds smoky heat. You can adjust the ratio depending on your spice tolerance.

Cheese

Use melty cheese like mozzarella, Monterey Jack, or Oaxaca. These create that irresistible cheese pull and blend beautifully with the saucy beef.

Tortillas

Fresh corn tortillas hold up better than flour in this recipe, especially after being dipped in sauce and baked. If you prefer flour tortillas, consider lightly toasting them to prevent sogginess.

Make-Ahead & Storage Tips

Birria Enchiladas are ideal for meal prepping or planning ahead. Here’s how to keep things simple:

Make Ahead: Prepare the birria up to 3 days in advance. Store it in an airtight container in the fridge, with the sauce kept separately if you plan to assemble later.
Freeze It: Cooked birria freezes well for up to 3 months. Thaw overnight in the fridge and reheat before using.
Leftovers: Store leftover enchiladas in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) until warm, or microwave in a covered dish.

Serving Suggestions

To complete the meal, serve Birria Enchiladas with:

Mexican rice or cilantro-lime rice
Refried beans or black bean salad
A simple cabbage slaw with lime and cilantro
A side of guacamole or pico de gallo
And, of course, extra consomé for drizzling or dipping

You can also top the enchiladas with diced onion, fresh cilantro, sour cream, or crumbled queso fresco for added flair and freshness.

Tips for the Perfect Birria Enchiladas

Don’t skip the chile soaking, it’s crucial for a smooth, rich sauce.
Lightly fry tortillas before dipping and rolling to prevent tearing and sogginess.
Use plenty of sauce on top to keep enchiladas moist while baking.
Let the enchiladas rest for 5–10 minutes after baking. This helps everything set and makes for cleaner slices.

A Mexican Classic, Reimagined

Whether you’re new to Mexican cooking or a seasoned foodie looking for your next kitchen adventure, Birria Enchiladas offer a bold, delicious experience that’s worth every bite. This dish takes the soulful essence of traditional birria and delivers it in a format that’s easy to serve, share, and savor.

With its tender beef, bold spices, and gooey cheese, it’s the kind of meal that warms you from the inside out. Perfect for cozy nights, celebratory dinners, or even meal prep for the week, Birria Enchiladas are a true star in the world of Mexican-inspired comfort food.

Conclusion

In the ever-evolving landscape of home cooking, fusion dishes like Birria Enchiladas represent the best of both tradition and creativity. They allow home cooks to honor cultural roots while adding their own modern twist. This dish is not only flavorful and hearty, but also a celebration of how time, love, and spice come together to create something truly memorable.

So, the next time you’re looking to cook something special, skip the ordinary and treat yourself to the rich, layered flavors of Birria Enchiladas. Your taste buds and your guests will thank you.

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