For deeper flavor, prepare the birria one day in advance. Adjust spice level by modifying the chipotle pepper. Store leftovers refrigerated up to 4 days or freeze up to 2 months.
Ultimate Birria Enchiladas Recipe Flavor Explosion Feast
Slow-cooked, tender beef wrapped in soft corn tortillas, smothered in rich chile sauce, and topped with melted cheese for the ultimate comfort meal.
Ingredients
Scale
2 ½ pounds beef chuck roast, cut into large chunks
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 chipotle pepper in adobo sauce
4 garlic cloves
1 medium white onion, quartered
2 cups low-sodium beef broth
1 cup water
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
2 bay leaves
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons olive oil
12 corn tortillas
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
½ cup finely chopped white onion
¼ cup chopped fresh cilantro
Instructions
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Boil 2 cups water and soften guajillo and ancho chiles for 10 minutes. Drain.
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Blend softened chiles with chipotle, garlic, onion, beef broth, 1 cup water, vinegar, cumin, oregano, cinnamon, salt, and pepper until smooth.
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Heat olive oil in a Dutch oven and sear beef chunks 3–4 minutes per side.
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Pour blended sauce over beef, add bay leaves, cover, and simmer 2 ½ to 3 hours until tender.
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Shred beef and reserve 2 cups sauce.
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Warm tortillas, dip lightly in sauce, fill with ¼ cup beef and cheese, then roll.
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Place in greased baking dish, top with remaining sauce and cheese.
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Bake at 375°F (190°C) for 20–25 minutes until bubbly. Garnish and serve.