Ultimate Birria Enchiladas Recipe Cheesy Saucy Bliss
Tender shredded beef in rich chile sauce rolled into corn tortillas, topped with melted cheese, and baked to bubbly perfection.
Ingredients
2 pounds (900 g) beef chuck roast
1 tablespoon (15 ml) olive oil
3 dried guajillo chiles
2 dried ancho chiles
1 small onion (150 g), chopped
4 cloves garlic (1 tablespoon / 15 g), minced
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) dried oregano
1/2 teaspoon (3 g) smoked paprika
1/2 teaspoon (3 g) salt
1/4 teaspoon (1 g) black pepper
3 cups (720 ml) beef broth
1 tablespoon (15 ml) tomato paste
10–12 corn tortillas
2 cups (225 g) shredded mozzarella cheese
1 cup (110 g) shredded cheddar cheese
1/4 cup (15 g) chopped cilantro
Instructions
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Soften dried chiles in hot water for 5 minutes.
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Brown beef in olive oil.
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Blend chiles with onion, garlic, spices, tomato paste, and broth.
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Simmer beef in sauce 2–3 hours until tender. Shred.
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Dip tortillas in sauce, fill with beef and cheese, roll and place in baking dish.
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Top with sauce and remaining cheese.
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Bake at 375°F (190°C) for 20–25 minutes until bubbly.
Notes
Store leftovers up to 4 days refrigerated.
Freeze tightly wrapped for up to 2 months.
Let rest before serving for cleaner slices.