Description
Birria Enchiladas are a fusion of two beloved Mexican dishes: tender birria meat wrapped in soft tortillas, topped with cheese and baked to perfection.
Ingredients
Beef or goat meat (preferably chuck or shank)
Dried guajillo chilies
Dried ancho chilies
Garlic cloves
Mexican oregano
Ground cumin
Bay leaves
Corn tortillas
Cheese (queso fresco or Oaxaca cheese)
Onion, finely chopped (for garnish)
Cilantro leaves (for garnish)
Lime wedges (for serving)
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet until fragrant.
- Remove the stems and seeds from the chilies and soak them in hot water to soften.
- In a blender, combine the soaked chilies, garlic, Mexican oregano, ground cumin, and a little water. Blend until smooth to create the birria marinade.
- Place the beef or goat meat into a slow cooker and pour the birria marinade over the meat. Add bay leaves and enough water to fully cover the meat.
- Slow-cook the meat until tender and easily shred with a fork, about 4-5 hours on low heat.
- Preheat your oven to 350°F (175°C).
- Warm the corn tortillas slightly to make them pliable.
- Dip each tortilla into the birria broth to soften and infuse it with flavor.
- Add a portion of the shredded birria meat onto each tortilla, sprinkle with cheese, and tightly roll them up.
- Arrange the rolled enchiladas in a baking dish.
- Ladle some of the birria broth over the enchiladas to keep them moist.
- Top with additional cheese and bake in the preheated oven until the cheese is melted and bubbly, about 15-20 minutes.
- Serve the Birria Enchiladas with finely chopped onion, fresh cilantro leaves, and lime wedges for garnish.
Notes
For a vegetarian option, replace the meat with hearty vegetables like mushrooms, zucchini, or potatoes.
Feel free to experiment with different types of cheese such as cotija, mozzarella, or cheddar.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
This dish can be frozen before baking for up to 3 months.
Adjust the spice level by varying the amount of dried chilies used in the marinade.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Mexican Fusion
- Method: Slow-cooking, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
