Description
A flavorful twist on a classic Mexican dish, featuring tender, slow-cooked meat wrapped in soft corn tortillas, topped with enchilada sauce and gooey cheese.
Ingredients
Scale
- 3 lbs beef chuck roast (or lamb, goat)
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 1 large white onion
- 6 cloves garlic
- 2 bay leaves
- 1 stick cinnamon
- 3 whole cloves
- 1 tsp Mexican oregano
- 1 tsp cumin seeds (or 1 tsp ground cumin)
- 4 cups beef broth
- 16 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded Oaxaca or Monterey Jack cheese
- 1/2 cup crumbled Cotija cheese
- Fresh cilantro for garnish
Instructions
- Prepare the Chiles: Remove the stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant (2-3 minutes). Soak in hot water for 15-20 minutes until soft, then drain, reserving some liquid.
- Blend the Sauce: In a blender, combine softened chiles, garlic, half of the onion, cinnamon, cloves, cumin, oregano, and 2 cups beef broth. Blend until smooth, adding reserved liquid as needed.
- Sear the Beef: Season beef with salt and pepper. In a Dutch oven, heat oil over medium-high heat and sear beef until browned (4-5 minutes per side).
- Braise the Meat: Pour blended sauce over meat, add bay leaves and remaining broth. Simmer, covered, for 2.5 to 3 hours until meat is tender.
- Shred the Meat: Remove meat and shred. Strain braising liquid, reserving some for sauce.
- Warm the Tortillas: Warm tortillas over medium heat until soft (about 30 seconds per side).
- Assemble the Enchiladas: Spoon shredded meat into each tortilla, roll tightly, and place seam side down in a baking dish.
- Sauce and Cheese It: Pour enchilada sauce over tortillas and sprinkle with cheese.
- Bake: Bake in preheated oven at 375°F (190°C) for 15-20 minutes until cheese is melted.
- Garnish and Serve: Top with Cotija cheese and cilantro. Serve with warm consomé for dipping.
Notes
To enhance the meal, pair with refried beans, Mexican rice, or a fresh salad. Can customize with extra veggies or proteins.
- Prep Time: 30 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Birria, Enchiladas, Mexican food, comfort food
