Name: Birria Enchiladas
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Cuisine: Mexican
Ingredients: 2 lbs beef chuck roast, cut into chunks; 4 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 dried pasilla chile, stemmed and seeded; 3 garlic cloves; 1 medium white onion, quartered; 1 tsp dried oregano; 1 tsp ground cumin; 1/2 tsp ground black pepper; 2 bay leaves; 4 cups beef broth; Salt to taste; 12 corn tortillas; 2 cups shredded Oaxaca or mozzarella cheese; Vegetable oil for frying; Chopped fresh cilantro, for garnish; Diced white onion, for garnish; Lime wedges, for serving

Birria Enchiladas

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Birria Enchiladas are savory corn tortillas filled with tender, slow-cooked beef in a rich, spicy adobo sauce, topped with melted cheese and served with a flavorful consommé for dipping.

Author: Savannah Rose
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: Mexican

Ingredients

Scale

2 lbs beef chuck roast, cut into chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 dried pasilla chile, stemmed and seeded
3 garlic cloves
1 medium white onion, quartered
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp ground black pepper
2 bay leaves
4 cups beef broth
Salt to taste
12 corn tortillas
2 cups shredded Oaxaca or mozzarella cheese
Vegetable oil for frying
Chopped fresh cilantro, for garnish
Diced white onion, for garnish
Lime wedges, for serving

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Instructions

Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Then soak them in hot water for 15 minutes until softened.
In a blender, combine the soaked chiles, garlic, onion, oregano, cumin, black pepper, and 1 cup beef broth. Blend until smooth.
In a large pot, place the beef chunks, pour in the chile sauce, add bay leaves, remaining beef broth, and salt to taste. Bring to a boil, then reduce to a simmer. Cover and cook for 2.5 to 3 hours until beef is tender and shreddable.
Remove the beef and shred it using two forks. Strain the cooking liquid (consommé) and keep warm for serving.
Dip each corn tortilla into the consommé briefly, then fill with shredded beef and sprinkle with cheese. Roll up and place seam side down in a hot skillet with a little oil.
Fry the enchiladas until the tortillas are crisp and the cheese is melted, about 2-3 minutes per side.
Serve the enchiladas hot, garnished with chopped cilantro, diced onions, and lime wedges, alongside a bowl of warm consommé for dipping.

Notes

For an extra kick, add pickled jalapeños as a topping or serve with a side of Mexican rice for a complete meal.

Find it online: https://justflowe.com/birria-enchiladas-delicious-flavorful-twist/