Birria Enchiladas Shredded Beef (Print)
Tender beef birria enchiladas dipped in rich consommé, topped with melted Oaxaca cheese and fresh garnishes.
# What You Need:
→ For the Birria
01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
03 - 2 dried guajillo chiles, stemmed and seeded
04 - 2 dried ancho chiles, stemmed and seeded
05 - 2 dried pasilla chiles, stemmed and seeded
06 - 1 large white onion, quartered
07 - 5 cloves garlic
08 - 2 Roma tomatoes, halved
09 - 4 cups beef broth
10 - 1/2 cup apple cider vinegar
11 - 2 bay leaves
12 - 1 cinnamon stick
13 - 1 tsp dried oregano
14 - 1 tsp dried thyme
15 - 1 tsp cumin seeds
16 - 1/2 tsp whole black peppercorns
17 - 1/2 tsp cloves
18 - 2 tsp salt, plus more to taste
19 - 2 tbsp vegetable oil
→ For the Enchiladas
20 - 12 corn tortillas
21 - 2 cups shredded Oaxaca or mozzarella cheese
22 - 1/2 cup diced white onion
23 - 1/2 cup chopped fresh cilantro
24 - Lime wedges, for serving
# How To Make It:
01 - In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant, being careful not to burn them.
02 - Transfer the toasted chiles to a bowl and cover with hot water. Let soak for 15 minutes until completely softened.
03 - In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until slightly charred, about 5 minutes.
04 - Combine the softened chiles, roasted vegetables, apple cider vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup of beef broth in a blender. Blend until completely smooth.
05 - In a large Dutch oven, heat vegetable oil over medium-high heat. Sear the beef chuck chunks and short ribs on all sides until well-browned.
06 - Pour the blended sauce over the beef. Add the remaining beef broth, bay leaves, cinnamon stick, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until the meat is very tender and easily pulls apart.
07 - Remove the beef from the pot. Shred using two forks, discarding bones and excess fat. Skim excess fat from the birria consommé, reserving a small amount for frying the tortillas.
08 - Preheat oven to 375°F. Dip each corn tortilla in the warm birria consommé, then fry briefly in a hot skillet with a little reserved fat until pliable, about 10–15 seconds per side.
09 - Fill each tortilla with shredded birria and a sprinkle of cheese. Roll up tightly and place seam-side down in a baking dish.
10 - Pour extra birria consommé evenly over the enchiladas and top with the remaining cheese.
11 - Bake for 10–15 minutes until the cheese is fully melted and bubbly.
12 - Serve hot, garnished with diced white onion, chopped fresh cilantro, and lime wedges on the side.
# Expert Advice:
01 -
- The birria consommé transforms ordinary enchiladas into something extraordinary, infusing every tortilla with complex, earthy depth you just cant get from red sauce alone
- Make a big batch of birria on Sunday and youve got dinner for days plus the most incredible consommé youve ever tasted
02 -
- The consommé should be thick enough to coat a spoon, not watery, so if it seems thin after simmering let it reduce a bit more before using
- Dont skip searing the meat properly, those browned bits are where the deep rich flavor comes from
- When blending the chiles, if the mixture seems too thick to blend smoothly, add more broth a little at a time
03 -
- If your chiles seem especially dusty, wipe them with a damp cloth before toasting
- When frying the tortillas, work quickly and keep them warm stacked between towels so they dont get cold and stiff
- Add a dried chile de árbol to the blender if you want extra heat without changing the flavor profile