This Easy Birria Enchiladas recipe brings a burst of flavor to your table! Stuffed with tender meat, gooey cheese, and topped with tasty sauce, they are sure to impress.
Let’s be real, drenching those enchiladas in that savory broth is the best part! I like to serve them with a sprinkle of toppings for extra fun and color. Yum!
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is perfect for braising because it gets tender with long cooking. If you want a leaner option, try using boneless chicken thighs, which will still soak up the flavors well.
Dried Chiles: Guajillo and ancho chiles add deep flavor. If you can’t find them, chipotle chiles can be a unique substitute, giving the dish a smoky kick. Just adjust the amount to your taste.
Corn Tortillas: They give that authentic touch to enchiladas. If gluten-free, you can switch to corn tortillas or even use flour tortillas for a softer texture.
Cheese: Oaxaca cheese is traditional and melts beautifully. Mozzarella is a great substitute for a milder flavor. Feta adds a salty twist if you’re looking to get a little creative.
How Do I Get Tender, Shreddable Beef?
Getting that perfect beef for your enchiladas is key! The secret is to cook it low and slow. Here’s how you can achieve that:
- Season the beef well with salt and pepper to enhance flavor.
- Using a slow cooker (or stovetop) allows the beef to absorb the sauce’s flavors while becoming tender. Aim for at least 6-8 hours on low in the slow cooker.
- Check on the meat towards the end. It should fall apart easily when poked with a fork!
Remember, patience is important for tender meat! Enjoy the process, and your enchiladas will be worth the wait.
Easy Birria Enchiladas
Ingredients You’ll Need:
For The Filling:
- 2 lbs beef chuck roast (or beef short ribs), cut into large chunks
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 white onion, quartered
- 4 cloves garlic
- 1 (14 oz) can diced tomatoes
- 2 cups beef broth
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- Salt and pepper, to taste
For The Enchiladas:
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese or mozzarella
- Vegetable oil, for frying
For Garnishing:
- Fresh cilantro, chopped
- Diced onion
- Lime wedges
How Much Time Will You Need?
This recipe takes about 20 minutes of active preparation time and then about 6-8 hours for cooking the beef in a slow cooker (or 3-4 hours on the stovetop). After cooking, you’ll spend another 15-20 minutes assembling and frying the enchiladas. So, overall, plan for a delicious day of cooking and waiting!
Step-by-Step Instructions:
1. Toasting the Chiles:
Start by toasting those dried guajillo and ancho chiles. Heat a dry skillet over medium heat, and add the chiles. Toast them for 1-2 minutes until they’re fragrant but not burned. Remove them from the heat and place them in a bowl. Pour hot water over them, covering the chiles, and let them soak for about 15 minutes until softened.
2. Making the Sauce:
Once the chiles are soft, drain them and add them to a blender. Toss in the quartered onion, garlic cloves, diced tomatoes, beef broth, dried oregano, cumin, smoked paprika, cinnamon, and cloves. Blend everything together until smooth to create that rich birria sauce.
3. Cooking the Beef:
Season the beef chunks with salt and pepper. Transfer them to a large pot or slow cooker. Pour the birria sauce over the beef, making sure all the pieces are coated. If using a slow cooker, set it to low and let it cook for 6-8 hours. If using the stovetop, simmer on low for about 3-4 hours until the meat is tender and easy to shred.
4. Shredding the Beef:
Once the beef is cooked through and soft, take it out of the pot. Use two forks to shred the meat into bite-sized pieces. Don’t forget to keep the cooking broth (birria consommé) warm, as you’ll need it later!
5. Preparing the Tortillas:
In a small skillet, warm the corn tortillas over medium heat for a few seconds until they are pliable. This makes them easier to roll without breaking.
6. Assembling the Enchiladas:
Dip each warm tortilla briefly into the birria broth to soak up the flavors. Fill each tortilla with a scoop of shredded beef and a sprinkle of cheese. Roll the tortillas up tightly and set them aside on a plate.
7. Frying the Enchiladas:
In a skillet, heat a little vegetable oil over medium heat. Place the rolled enchiladas seam-side down in the skillet. Fry until they are crisp and golden, about 2-3 minutes on each side. If you like, sprinkle additional cheese on top while frying to melt it beautifully.
8. Serving:
To serve, place your enchiladas on a plate, garnish with freshly chopped cilantro and diced onion. Serve with lime wedges on the side and a small bowl of the warm birria consommé for dipping. Enjoy your flavorful Easy Birria Enchiladas!
Frequently Asked Questions (FAQ)
Can I Use Chicken Instead of Beef?
Absolutely! Chicken thighs work great as a substitute. Just reduce the cooking time to about 4-5 hours in a slow cooker or 2-3 hours on the stovetop until the chicken is tender enough to shred.
How Do I Make This Recipe Vegetarian?
For a vegetarian option, swap the beef for hearty vegetables like mushrooms, zucchini, or jackfruit. Use vegetable broth instead of beef broth and follow the same cooking method, adjusting the cooking time as needed for vegetables.
What Should I Do with Leftover Birria Consommé?
Store leftover consommé in an airtight container in the fridge for up to 3 days. It’s perfect for using as a dipping sauce, or you can use it in soups, stews, or as a cooking liquid for grains like rice or quinoa.
How Can I Make These Enchiladas Ahead of Time?
You can prepare the beef and sauce a day in advance, store them in the fridge, and assemble the enchiladas when you’re ready to cook. Just make sure to warm everything up before rolling and frying them for the best texture!
