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Birria Enchiladas

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Savory birria enchiladas made with rich chilies, succulent meat, and gooey cheese, perfect for family gatherings.

Ingredients

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  • 2 lbs Beef or goat meat (chuck or shank)
  • 4 dried guajillo chilies
  • 2 dried ancho chilies
  • 4 garlic cloves
  • 1 tsp Mexican oregano
  • 1 tsp ground cumin
  • 2 bay leaves
  • 12 corn tortillas
  • 2 cups cheese (queso fresco or Oaxaca cheese)
  • 1 onion (finely chopped for garnish)
  • ¼ cup cilantro leaves (for garnish)
  • Lime wedges (for serving)

Instructions

  1. Toast the dried guajillo and ancho chilies in a dry skillet until fragrant.
  2. Remove stems and seeds from the chilies and soak them in hot water for about 15 minutes.
  3. Blend the soaked chilies with garlic, Mexican oregano, ground cumin, and a touch of water to create a smooth marinade.
  4. Place the meat into a slow cooker and pour the marinade over it. Add bay leaves and enough water to cover the meat entirely.
  5. Slow-cook the meat until tender and easily shreds, typically around 6–8 hours on low heat.
  6. Once cooked, shred the meat using forks or hands.
  7. Preheat the oven to 350°F (175°C).
  8. Warm the corn tortillas, dip them in birria broth, fill them with shredded meat and cheese, and roll them up tightly.
  9. Arrange the enchiladas in a baking dish, ladle broth over the top, sprinkle additional cheese, and bake until the cheese melts and bubbles.
  10. Garnish with finely chopped onion, fresh cilantro leaves, and lime wedges before serving.

Notes

Allowing the meat to slow cook ensures it becomes tender and flavorful. Adjust spice levels to your preference.

Nutrition

Find it online: https://sousviderecipe.com/birria-enchiladas-recipe/