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These birria enchiladas are pure comfort food with juicy slow-braised beef wrapped in cheesy tortillas and dunked in a rich, spicy sauce. The smoky dried chiles mix perfectly with melty cheese for a cozy, festive meal you'll love.
I made this dish the first time aiming for that birria taco vibe at home and got hooked right away. Now it’s our favorite when we want something both comforting and impressive.
Your Key Ingredients
- Chopped large onion: adds sweetness and flavor depth
- Ground cumin: a teaspoon for warm, inviting spice
- Chipotle pepper in adobo: smoky with a good kick
- Fresh cilantro: chopped half a cup for a fresh finish
- Salt and pepper: season however you like
- Dried ancho chiles: cleaned, bring earthy and slightly sweet notes
- Dried guajillo chiles: no stems or seeds, mild smoky heat
- Beef chuck roast: two pounds, cut into chunks for slow cooking until tender
- Paprika: teaspoon to boost smoky flavors
- Lime wedges to serve: add a zesty squeeze at the end
- Corn tortillas: twelve for soaking in sauce and wrapping beef and cheese
- Apple cider vinegar: tablespoon adds a bright tang to balance richness
- Beef broth: two cups as the savory base for braising
- Red onion: chopped half a cup for a crisp, sharp bite
- Shredded cheese: two cups like Monterey Jack or cheddar for perfect melting
- Dried oregano: teaspoon to lift with herbal notes
- Garlic cloves: minced to add warm aroma
Step-By-Step Cooking Guide
- Get The Braising Started:
- Season the beef with salt and pepper then brown it well in a heavy pot. Take it out and set aside.
- Sauté The Flavors:
- Cook the chopped onion and garlic in the same pot until they smell amazing and are soft. Toss in beef broth, chipotle, guajillo and ancho chiles, vinegar, cumin, oregano, and paprika. Let it all come to a low simmer.
- Cook The Meat Slow:
- Put the browned beef back in. Cover and simmer slowly for two and a half to three hours until it’s so tender it falls apart.
- Shred And Skim:
- Pull the beef out and shred it with forks. Skim off extra fat from the sauce in the pot to keep things balanced.
- Roll The Enchiladas:
- Dip tortillas in the sauce so they soak it all up. Stuff them good with the shredded beef and cheese. Roll tightly and line them seam side down in a baking dish.
- Bake Until Melty:
- Pour some sauce on top of the enchiladas and sprinkle on more cheese. Bake in a 375-degree oven for 15 to 20 minutes until the cheese is melted and bubbly.
- Add Fresh Toppings:
- Sprinkle chopped cilantro and red onion for a fresh pop. Serve with lime wedges to squeeze over before digging in.
This dish reminds me of family get-togethers where everyone chats and laughs waiting for the enchiladas to bake. The smell filled the whole house and made it so hard to wait.
Keep It Fresh Tips
Store cooked enchiladas in a sealed container in the fridge for up to three days. Warm them covered in the oven or microwave so the cheese stays gooey. Freeze leftover shredded beef and sauce separately for up to three months; thaw before you make more enchiladas for a quick dinner.
Swap Ideas For Ingredients
Try using short ribs instead of chuck for a richer taste. Swap in queso fresco or smoky queso Chihuahua for different cheese vibes. Add cinnamon sticks or cloves to the sauce for warm hints or bump up chipotle peppers for more heat.
Tasty Sides To Try
Pair with Mexican rice or refried beans to fill out the meal. Add a fresh avocado salad or some pickled jalapeños for brightness. Drinks like a cold beer or classic margarita work great with the smoky spicy flavor.
Seasonal Twists
This meal hits the spot any time but really warms you up when it’s chilly out. When it’s warmer, lighten things up with fresh tomatoes and grilled corn. Swap beef with shredded chicken or mushrooms for a colorful veggie option.
Letting the enchiladas sit for five minutes after baking helps the cheese firm up a bit, making them easier to serve and enjoy.
Frequently Asked Cooking Questions
- → What cut of beef should I use for birria enchiladas?
Chuck roast is great because its fat and connective tissues break down during slow cooking, making the meat tender and flavorful.
- → How do dried chiles add to the flavor?
Guajillo and ancho dried chiles give a smoky and lightly sweet heat that forms the sauce’s base and layers flavor into the meat.
- → Can I make birria sauce in advance?
Absolutely. Cooking the beef and sauce ahead lets the flavors get better. Just chill it and warm it up slowly before making the enchiladas.
- → Which cheese melts best with these enchiladas?
Monterey Jack or cheddar cheese works well since they melt nicely and go great with the smoky birria beef.
- → How should I serve these enchiladas for the best flavor?
Serve them hot and top with fresh cilantro, chopped red onions, and lime wedges for a bright, fresh contrast.