Birria Enchiladas Chile Beef (Print-Friendly Version) Recipe

If you’ve ever dreamed of a dish that wraps up the bold, smoky, and deeply comforting flavors of Mexican birria with the melty, inviting warmth of cheesy enchiladas, then you’re in for a treat with the Birria Enchiladas Chile Beef (Print-Friendly Version). This recipe puts tender, slow-cooked beef chuck simmered in a rich chili sauce inside soft corn tortillas, layered with oozy cheese and bright fresh garnishes that elevate every bite. It’s a spectacular showstopper for gatherings or a soul-satisfying meal any day of the week.

Ingredients You’ll Need

This recipe uses a handful of simple yet powerful ingredients that come together beautifully to create layers of flavor and texture. Each item plays a key role, from the aromatic dried chilies that give the birria its signature depth, to the fresh cilantro and lime which add a bright finish to the rich dish.

• Beef chuck or goat shank (800 g): Choose a cut that’s perfect for slow cooking to get that tender, shreddable texture essential for birria.
• Dried guajillo chilies (4): These chilies add a balanced fruity heat and smoky flavor that forms the base of the marinade.
• Dried ancho chilies (2): Adding a mild sweetness and complexity that complements the guajillos beautifully.
• Garlic cloves (4): Boosts the savory notes with its classic pungency when blended into the sauce.
• Mexican oregano (2 teaspoons): Offers a unique herbal aroma different from Mediterranean oregano, perfect for Mexican dishes.
• Ground cumin (1 teaspoon): Adds warmth and earthiness to harmonize with the chilies.
• Bay leaves (2): Infuse a subtle layer of fragrance during the slow cooking process.
• Corn tortillas (10): Use fresh or lightly warmed tortillas for pliability to tightly roll the enchiladas.
• Queso fresco or Oaxaca cheese (150 g): Melts perfectly inside and on top, providing creaminess and a mild tang.
• Small onion (1), finely chopped: Adds crunch and sharpness when sprinkled on top.
• Fresh cilantro leaves (handful): Bring vibrant, fresh herbal notes to brighten every bite.
• Fresh lime wedges (2): Their acidity truly lifts the dish and balances the rich flavors.

How to Make Birria Enchiladas Chile Beef (Print-Friendly Version)

Step 1: Prepare the Chili Marinade

Begin by toasting your guajillo and ancho chilies in a dry skillet over medium heat. This simple step brings out their oils and enhances their aroma dramatically. Once toasted, de-stem and deseed the chilies, then soak them in hot water until soft and flexible, making them easier to blend into a smooth, rich sauce that will infuse your beef with incredible depth.

Step 2: Blend the Marinade

Next, combine the softened chilies, garlic cloves, Mexican oregano, ground cumin, and a splash of the soaking water in a blender. Whirr them together until you get a silky and deeply flavorful marinade that’s perfectly balanced between smoky, spicy, and aromatic elements. This sauce is the heart and soul of your birria.

Step 3: Slow Cook the Meat

Place the beef chuck or goat shank into your slow cooker, pour over the birria marinade, and add the bay leaves along with enough water to mostly cover the meat. Set the slow cooker on high and let everything simmer peacefully for about 4 hours, or until the meat becomes so tender it shreds effortlessly. This slow cooking stage is where the flavors meld and the beef becomes melt-in-your-mouth irresistible.

Step 4: Shred the Meat and Reserve Broth

Once tender, carefully remove the meat and shred it using two forks. Don’t discard the cooking liquid just yet—you’ll want to strain the broth to remove solids. This nourishing broth is not only great for dipping your enchiladas later but also for adding moisture and flavor while baking.

Step 5: Prepare the Tortillas

Preheat your oven to 175°C. Warm the corn tortillas gently to make them soft and flexible, crucial for rolling without cracking. Then, dip each tortilla briefly into the reserved birria broth—this little trick infuses extra moisture and flavor and helps keep your enchiladas tender.

Step 6: Assemble and Bake

Fill each dipped tortilla with a generous spoonful of shredded birria meat and some shredded cheese. Roll it up tightly and place seam-side down in a baking dish. Ladle a bit of the broth over the top and sprinkle with remaining cheese. Bake for about 15 minutes until the cheese bubbles up and takes on a beautiful golden hue. This baking step melds all the flavors together, giving you those irresistible crispy cheese edges.

Step 7: Garnish and Serve

When out of the oven, top your enchiladas with freshly chopped onions and cilantro leaves, and serve with lime wedges on the side. These bright garnishes cut through the richness of the dish, adding a fresh zing that keeps each bite exciting.

How to Serve Birria Enchiladas Chile Beef (Print-Friendly Version)

Garnishes

Simple, fresh garnishes like chopped onions and cilantro leaves are essential to brighten the hearty birria enchiladas. Adding a squeeze of fresh lime just before eating brings a zesty lift that highlights all the layers of flavor beautifully, creating a perfectly balanced mouthful every time.

Side Dishes

These enchiladas pair wonderfully with classic Mexican sides such as refried beans, Mexican rice, or even a crunchy jicama slaw. A side of pickled vegetables or a light cucumber salad can also provide a refreshing counterpoint to the rich, meaty flavors.

Creative Ways to Present

For a fun twist, serve the enchiladas deconstructed in a bowl with shredded birria, broth, cheese, and tortilla chips on the side for dipping. Alternatively, transform the leftover birria beef into tacos or quesadillas the next day to mix things up while still enjoying those incredible flavors.

Make Ahead and Storage

Storing Leftovers

Leftover Birria Enchiladas Chile Beef (Print-Friendly Version) keep well covered in the refrigerator for up to 3 days. Store the enchiladas separately from the broth if possible, so the tortillas don’t become too soggy before reheating.

Freezing

You can freeze the shredded birria beef and broth mixture separately in airtight containers for up to 3 months. It’s best to assemble and bake the enchiladas fresh after thawing for the best texture.

Reheating

To reheat, cover the enchiladas with foil and warm in a 175°C oven until heated through and the cheese melts again, about 15-20 minutes. If you have broth leftover, heat it separately and use it for dipping or spoon a little over the enchiladas before serving for a fresh burst of flavor.

FAQs

Can I use a different cut of beef?

Absolutely! While beef chuck is ideal for its fat content and tenderness after slow cooking, you can also use brisket or even short ribs. Just make sure it’s a cut suited for long, slow cooking to get that rich shred.

How spicy is the Birria Enchiladas Chile Beef (Print-Friendly Version)?

The spice level is moderate and smoky thanks to the guajillo and ancho chilies, which offer flavor over heat. If you prefer more heat, you can add a pinch of cayenne or use a spicier chili variety.

Can I make this dish on the stovetop instead of a slow cooker?

Yes! You can simmer the meat in a large pot over low heat for 3-4 hours until tender, but make sure to check liquid levels and add more water as needed to keep the meat moist.

What type of cheese works best?

Queso fresco provides a mild crumbly texture, while Oaxaca melts beautifully and stretches like mozzarella. Either works well—and you can mix them for a delightful texture combination.

Is it necessary to dip the tortillas in the birria broth?

Dipping the tortillas before filling helps prevent tearing and adds moisture and flavor, making your enchiladas extra juicy and delicious. It’s a small step that makes a big difference.

Final Thoughts

Now that you have the full scoop on making Birria Enchiladas Chile Beef (Print-Friendly Version), you can bring a little bit of festive Mexican flair right into your kitchen. This dish’s blend of tender meat, spicy smoky sauce, melty cheese, and fresh garnishes is absolutely irresistible. Don’t wait for a special occasion—gather your ingredients and dive into this crowd-pleaser that’s sure to become a regular favorite in your home!