If you’re a fan of Mexican cuisine and looking to try something new and flavorful, Chef Lauren Simon’s Birria Enchiladas are a must-try! These enchiladas are made with tender and juicy shredded Birria beef, wrapped in corn tortillas, and topped with a savory sauce. Give them a try for your next Mexican-inspired meal and enjoy the deliciousness that these enchiladas bring to the table. Buen provecho!
Birria enchiladas
These Birria enchiladas are rich, comforting, and full of flavor. Give them a try for your next Mexican-inspired meal and enjoy the deliciousness that these enchiladas bring to the table. Buen provecho!
Equipment
- 1 Dutch oven
- 1 Casserole dish
Ingredients
For the Birria Beef
- 1 3lb Boneless chuck roast
- 2-3 Tablespoons olive oil
- 3 dried ancho chilies
- 4 dried guajillo chilies
- 5-6 cups beef stock
- 2 bay leaves
- 1 medium yellow onion Peeled and quartered
- 5 cloves garlic
- 1 tsp ancho chili powder
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
For the Enchiladas
- Corn tortillas
- Shredded Birria Beef
- Oaxaca Cheese or Monterey jack
- Reserved Cooking liquid
- Fresh cilantro
- Finely minced red onion
Instructions
- Heat olive oil in a large Dutch oven. Season the huck roast with salt and pepper liberally on all sides. Sear the roast on all sides and set aside. Sauté the onion until slightly softened. Add garlic and sauté until just beginning to soften. Add the roast back to the pan and add enough beef stock to cover. Drop in the dried chilies and all of the spices. Bring to a simmer, put on the lid and transfer to a 325 F oven. Cook for 3 hours and check for tenderness. It should Shred easily. Let cook a little longer if it doesn't shred easily.
- Once fully tender, carefully lift the roast out of the cooking liquid and place on a cutting board. Shred the meat with two forks. Strain the cooking liquid and discard the solids.
- Cover the bottom of a casserole dish with the reserved cooking liquid, about 1 cup. Place a tortilla on a work surface and fill with shredded beef and oaxaca. Carefully roll up and place in casserole dish. Fill casserole dish so the tortillas are snug. Top with more of the reserved cooking liquid (these should be really saucy!) Cover with more cheese and cover with foil. Bake and 350 F until the cheese melts and the sauce is bubbling, about 20 minutes. Remove foil and broil until browned. Top with onion and cilantro and serve with sour cream.
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