Description
Mouthwatering Birria Enchiladas Beef is a culinary marvel that brilliantly marries two beloved Mexican staples into something truly extraordinary. Enjoy a plate piled high with rich, savory perfection, each enchilada lovingly wrapped in a warm tortilla, drenched in a vibrant sauce, and served with irresistible consommé for dipping.
Ingredients
- 2 lbs beef chuck roast
- 1/4 cup guajillo chili powder
- 2 tablespoons ancho chili powder
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 6 cloves garlic, minced
- 1/2 cup white vinegar
- 4 cups beef broth
- 1 onion, quartered
- 2 bay leaves
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1/4 cup chopped white onion
- Lime wedges, for serving
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, combine the beef chuck roast with guajillo chili powder, ancho chili powder, cumin, oregano, salt, pepper, and cinnamon. Rub the seasoning all over the beef.
- In a Dutch oven or oven-safe pot, heat a tablespoon of oil over medium-high heat. Sear the beef on all sides until browned.
- Add the minced garlic, white vinegar, beef broth, quartered onion, and bay leaves to the pot. Bring to a simmer, then cover and transfer to the preheated oven.
- Braise for 3-4 hours, or until the beef is fork-tender.
- Remove the beef from the pot and shred it using two forks. Skim off any excess fat from the braising liquid. Reserve the liquid for the consommé.
- Warm the corn tortillas slightly to make them pliable. This can be done in a dry skillet or in the microwave.
- Dip each tortilla briefly into the reserved birria consommé.
- Fill each consommé-dipped tortilla with shredded birria beef and a sprinkle of Monterey Jack cheese. Roll them up and place them seam-side down in a baking dish.
- Pour any remaining consommé over the enchiladas.
- Top with more shredded cheese.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro and white onion.
- Serve immediately with extra consommé for dipping and lime wedges.
Notes
- For an authentic birria enchilada experience, ensure you use good quality chili powders.
- Don’t skip dipping the tortillas in the consommé; it adds a crucial layer of flavor.
- Adjust the spice level by adding a pinch of cayenne pepper to the birria seasoning.
- Leftover birria beef is excellent in tacos or quesadillas.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Braising and Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: Approximately 550
- Sugar: Approximately 5g
- Sodium: Approximately 800mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 12g
- Unsaturated Fat: Approximately 18g
- Trans Fat: Approximately 0g
- Carbohydrates: Approximately 40g
- Fiber: Approximately 5g
- Protein: Approximately 35g
- Cholesterol: Approximately 120mg
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