Birria Enchiladas 

Birria Enchiladas are a comforting Mexican dish that combines tender, slow-cooked meat with a rich, flavorful sauce, all wrapped in soft tortillas and baked to perfection. Originating from Jalisco, Mexico, birria is traditionally made with goat meat, but beef is commonly used today. The enchiladas are smothered in a savory sauce made from dried chiles, spices, and the cooking broth, creating a hearty and satisfying meal. Perfect for gatherings or a cozy dinner, these enchiladas offer a delightful blend of flavors and textures that will leave everyone asking for more.

Ingredients

For the Birria:

• 2–3 lbs beef chuck roast (or short ribs, lamb, or goat)
  
  

• 2 dried ancho chili pods
  
  

• 5 cups chicken or beef stock
  
  

• 1 tsp reduced-sodium beef base
  
  

• 1 cup water
  
  

• 1 cinnamon stick
  
  

• 2 orange peels
  
  

• 5 bay leaves
  
  

• 2 tsp kosher salt
  
  

• ½ tsp ground cumin
  
  

• ½ tsp black pepper
  
  

• ½ tsp marjoram
  
  

• 1 tsp dried oregano
  
  

• 1 large onion, chopped
  
  

• 4 large garlic cloves, chopped
  
  

• 1 tbsp canola oil
  
  

• 1 tbsp tomato paste
  
  

• 1 tbsp white vinegar
  
  

• 2 chipotle peppers
  
  

For the Enchiladas:

• 8 large tortillas
  
  

• ½ cup cotija cheese (or queso fresco, Monterey Jack, or Mexican blend cheese)
  
  

• Optional toppings: fresh cilantro, chopped onions, lime wedges
  
  

Directions

1. Preheat and Sear the Meat: Preheat your oven to 325°F (160°C). In a large Dutch oven over medium heat, add canola oil. Season both sides of the chuck roast with salt and pepper, and sear until both sides are dark brown. Remove the roast and set aside.
   
   

2. Cook the Birria: To the Dutch oven, add onion, garlic, and all herbs. Toast for a few minutes to bring out the flavors. Add the ancho chili pods, chicken stock, beef base, water, cinnamon stick, orange peels, bay leaves, salt, cumin, black pepper, marjoram, oregano, tomato paste, vinegar, and chipotle peppers. Place the roast back into the Dutch oven and bring the mixture to a boil. Cover with a lid and transfer to the oven. Roast for 3–5 hours or until the meat is fork-tender.
   
   

3. Prepare the Filling: Remove the beef from the pot and shred it in a separate bowl. Discard the cinnamon stick, orange peels, bay leaves, and pepper stems. Pour the remaining liquid into a blender and blend until smooth. Add ½ cup of the sauce to the shredded beef and mix.
   
   

4. Assemble Enchiladas: Preheat the oven to 375°F (190°C). Spray a 9×13 baking dish with nonstick spray. Place about ½ cup of the shredded beef mixture into each tortilla, sprinkle with cotija cheese, and roll up. Place seam-side down in the baking dish.
   
   

5. Bake: Pour the remaining sauce over the enchiladas, cover, and bake for 15 minutes. Remove the cover and bake for an additional 10 minutes, until the enchiladas are heated through.
   
   

6. Serve: Garnish with fresh cilantro, onions, or lime wedges as desired.
   
   

Nutritional Information (per serving)

• Calories: 434 kcal
  
  

• Protein: 25 g
  
  

• Fat: 9 g
  
  

• Carbohydrates: 19 g
  
  

• Fiber: 1 g
  
  

• Sugar: 1 g
  
  

• Sodium: 517 mg
  
  

• Cholesterol: 59 mg
  
  

• Calcium: 182 mg
  
  

• Iron: 2 mg