Birria Enchiladas with Shredded Beef (Printable)

Slow-cooked shredded beef in corn tortillas with rich consommé and melted Oaxaca cheese.

# What you'll need:

→ Birria Meat Base

01 - 2 lbs beef chuck roast, cut into large chunks
02 - 1 lb beef short ribs
03 - 2 tbsp vegetable oil
04 - 2 tsp salt, plus more to taste

→ Dried Chile Marinade

05 - 2 dried guajillo chiles, stemmed and seeded
06 - 2 dried ancho chiles, stemmed and seeded
07 - 2 dried pasilla chiles, stemmed and seeded
08 - 1 large white onion, quartered
09 - 5 cloves garlic
10 - 2 Roma tomatoes, halved
11 - 1/2 cup apple cider vinegar
12 - 1 tsp dried oregano
13 - 1 tsp dried thyme
14 - 1 tsp cumin seeds
15 - 1/2 tsp whole black peppercorns
16 - 1/2 tsp cloves

→ Braising Liquid

17 - 4 cups beef broth
18 - 2 bay leaves
19 - 1 cinnamon stick

→ Enchilada Assembly

20 - 12 corn tortillas
21 - 2 cups shredded Oaxaca or mozzarella cheese
22 - 1/2 cup diced white onion
23 - 1/2 cup chopped fresh cilantro
24 - Lime wedges for serving

# Directions:

01 - Heat a dry skillet over medium heat. Toast guajillo, ancho, and pasilla chiles for 1-2 minutes until fragrant, flipping frequently. Transfer to a bowl, cover with hot water, and soak for 15 minutes until softened.
02 - In the same skillet, roast quartered onion, garlic cloves, and halved tomatoes until slightly charred, about 5 minutes. Set aside.
03 - Drain soaked chiles and transfer to a blender. Add roasted vegetables, vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup beef broth. Blend until completely smooth.
04 - Heat vegetable oil in a large Dutch oven over medium-high heat. Pat beef chuck and short ribs dry. Sear meat on all sides until deeply browned, working in batches if necessary.
05 - Pour blended sauce over browned beef. Add remaining beef broth, bay leaves, cinnamon stick, and 2 teaspoons salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours until meat pulls apart easily.
06 - Remove beef from cooking liquid. Shred with two forks, discarding bones and excess fat. Skim surface fat from consommé and reserve 2-3 tablespoons for tortilla preparation.
07 - Preheat oven to 375°F. Dip each corn tortilla in warm birria consommé, then fry briefly in a hot skillet with reserved fat for 10-15 seconds per side until pliable.
08 - Fill each tortilla with shredded birria and a sprinkle of cheese. Roll tightly and place seam-side down in a baking dish.
09 - Pour remaining birria consommé over enchiladas. Top with remaining cheese. Bake for 10-15 minutes until cheese is melted and bubbly.
10 - Serve hot, generously garnished with diced white onion, chopped fresh cilantro, and lime wedges. Offer extra consommé on the side for dipping.

# Expert Suggestions:

01 -
  • The beef becomes impossibly tender after three hours of slow simmering in that spice-laden consommé
  • Everything happens in one Dutch oven, meaning less cleanup and more flavor development
  • The leftover sauce is liquid gold, perfect for dipping or reheating the next day
02 -
  • Skip straining the sauce if you prefer more texture, but be aware it may feel slightly gritty
  • The birria actually tastes better the next day after the spices have had time to meld
  • Don't skip charring the aromatics—this step alone makes the difference between good and great
03 -
  • Pat the meat completely dry before searing—wet meat steams instead of browns
  • Use tongs to toast the chiles so your hands don't absorb the capsaicin heat

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