Ingredients

Scale

The key to this dish lies in selecting the right ingredients, especially when it comes to the birria meat and the sauce. I always opt for fresh, high-quality cuts of beef or goat for the birria to ensure the richest flavor. If you’re short on time, pre-made birria or even a well-seasoned shredded beef can work in a pinch. When it comes to tortillas, fresh corn tortillas soak up the sauce beautifully, but flour tortillas are a great alternative if you prefer a softer bite.

3 pounds beef chuck roast or birria-style meat (goat or beef)
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 chipotle chile in adobo
4 tomatoes, roasted
1 white onion, quartered
4 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground cumin
2 bay leaves
4 cups beef broth
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)
Salt and pepper to taste

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Instructions

Start by soaking the dried guajillo and ancho chiles in hot water for 15 minutes until softened, then blend them with the chipotle, roasted tomatoes, garlic, onion, oregano, cumin, and a pinch of salt to create a smooth adobo sauce.
In a large pot, sear the beef on all sides over medium-high heat until browned, about 8 minutes. This builds flavor and texture.
Pour the adobo sauce over the beef, add bay leaves and beef broth, then bring to a simmer. Cover and cook on low heat for 3-4 hours or until the meat is tender and shreds easily.
Once cooked, shred the meat with two forks, mixing it well with the sauce. Adjust seasoning as needed.
Heat a skillet over medium heat. Lightly dip each tortilla into the birria sauce, then place it in the skillet, sprinkle with cheese, and add a generous spoonful of the shredded meat. Fold the tortilla into an enchilada shape.
Cook the enchiladas on both sides until the tortillas are crispy and the cheese has melted, about 2-3 minutes per side.
Serve the enchiladas drizzled with extra birria consommé, garnished with fresh cilantro and lime wedges.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International