Birria Enchiladas
Indulge in a mouthwatering fusion of traditional Mexican flavorus with Birria Enchiladas. This recipe transforms classic enchiladas by featuring tender, slow-cooked birria—a rich and savory stew made with beef, aromatic spices, and a hint of smokiness. Each enchilada is generously filled with this flavourful meat, then rolled and smothered in a tangy, spiced sauce that melds perfectly with melted cheese.
The result is a dish that’s not only comforting but also brimming with deep, complex flavours. Perfect for a hearty family dinner or a special gathering, these birria enchiladas offer a delectable twist on a beloved classic. Dive into a plate of these enchiladas and experience a delicious blend of savory, spicy, and satisfying flavours that will surely impress.
And that's not all.
Birria Enchiladas are ideal for a light summer lunch, an elegant starter, or a flavourful side dish, this salad not only pleases the taste buds but also impresses with its colourful presentation. The grilled peaches and curry pecans offer a sophisticated twist on traditional salad ingredients, making this dish a standout choice for any occasion.
What are we waiting for?
Let’s dive into this refreshing recipe and explore how to create a salad that’s as delightful to the eye as it is to the taste buds. Enjoy the perfect harmony of grilled peaches, spiced pecans, and a luscious honey vinaigrette in every bite!
Ingredients:
For the Birria:
2 lbs beef chuck roast, cut into chunks
1 large onion, chopped
4 garlic cloves, minced
2 cups beef broth
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 chipotle pepper in adobo sauce
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
Salt and pepper to taste
For the Enchiladas:
12 corn tortillas
2 cups shredded cheese (such as Monterey Jack or cheddar)
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
Lime wedges for serving
Instructions:
Prepare the Birria:
In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.
In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.
Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.
Pour the blended sauce into the pot with the beef. Season with salt and pepper.
Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C).
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.
Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.
Bake the Enchiladas:
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Serve:
Garnish the enchiladas with chopped fresh cilantro and red onion.
Serve with lime wedges on the side.
Source: Savory Vibes
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