birria enchiladas

These homemade enchiladas are a scrumptious way to use up leftover birria meat!

Birria Enchiladas

enchilada sauce

corn tortillas*

olive oil

Birria stew meat (about 2 cups)

Monterey Jack cheese

Fry the tortillas

In a large frying pan heat the ½ cup olive oil over medium-high heat. It’s ready for frying when a small bit of tortilla sizzles immediately when added to the pan. Fry each corn tortilla for about 5-8 seconds per side, turning with tongs. Place the fried tortillas on a plate lined with paper towels to drain.

Preheat oven to 400F

Get a 9&#215;13 baking dish and spoon half of your enchilada sauce on the bottom of your baking dish.

Assemble the enchiladas

Divide the stew meat among the tortillas, spooning about 2-3 tablespoons worth down the center of each tortilla. Sprinkle with about 2 tablespoons of Monterey Jack cheese, then roll up and place in your baking dish, seam-side down. Press each filled and rolled tortilla snuggly up against the others when placing them in your baking dish.

Top with enchilada sauce

Ladle the rest of the enchilada sauce on top of them and sprinkle with the double cheddar cheese.

Bake

Spray a sheet of aluminum foil lightly with PAM or olive oil, then loosely cover the enchiladas sprayed side down. Bake for 25-30 minutes, until the sauce, is bubbly and the enchiladas are heated through. Remove the foil and bake another 5 minutes or until the cheese is melted. Serve immediately.

What kind of corn tortillas did you use? These look big.

Warm, comforting, spicy, and cheesy.... one of Mexico’s most celebrated dishes becomes craveable birria enchiladas.

salt

black pepper

((stemmed,

chiles de árbol ((stemmed, seeded, and rinsed))

tomatoes ((4 ounces 120 grams))

onion

Mexican cinnamon stick (about 2 inches (5cm))

bay leaves

black peppercorns

(475 milliliters) beef stock

white vinegar

apple cider vinegar

garlic

cumin

dried Mexican oregano

cloves

coriander

white sugar

corn tortillas

Braising liquid, as directed

flour tortillas

(400 grams) cooked white rice

(12 ounces 500 grams) Oaxaca or Chihuahua cheese

Optional for garnish: Cilantro, Cotija cheese, lime wedges, pickled or raw onion

Season the meat

Generously season the meat with salt and pepper on all sides, and heat the olive oil in heavy pot over medium-high heat (or use a slow-cooker on the sear setting, if you have one).

Sear the meat

Working in batches, add the meat and sear on all sides until browned. Transfer the browned meat to a platter, and remove your pot from the heat.

Step 1

Prepare to make the sauce

While the meat is searing, add the chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot.

Simmer vegetables and aromatics in water

Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

Step 2

Drain the vegetables and aromatics

Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

Blend the sauce

Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, cloves, and coriander. Blend on high for a few minutes until completely smooth. (You may need to do this in batches if your blender isn’t big enough.)

Strain the sauce

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind (even using my Vitamix, I was surprised at how many solids I removed).

Step 3

Braise the meat in sauce

Add the meat and sauce to a heavy pot or your slow-cooker. Reduce the heat to low, cover, and simmer for 3 to 4 hours until the meat is fall-apart tender.

You can also use your slow cooker

You may also use your slow-cooker on the low setting; it will take closer to 5-6 hours.

Step 4

Shred the meat

Transfer the meat to a platter, and shred it using two forks.

Finish the sauce by blending it with corn tortillas

Meanwhile, preheat the oven to 375°F (190°C). Add a cup of the consommé to a blender with 2 corn tortillas. Blend until smooth, and check the consistency, continuing to add corn tortillas until you are satisfied with the consistency (it should coat the back of a spoon) and return to the pot with the rest of the consommé. Gradually add the apple cider vinegar and white sugar, tasting as you go, until the sauce has lost its bitter flavor.

Step 5

Roll the enchiladas

Spoon some consommé into the bottom of a large pan to create a thin layer. Fill a tortilla with a spoonful of rice, cheese, and shredded birria meat, roll, and place into the pan. Continue adding enchiladas side by side in the pan (they can be snug). If needed, you can use a second pan.

Step 6

Cover the enchiladas with sauce and cheese and bake

Cover enchiladas with consommé sauce and top with Oaxaca or Chihuahua cheese. Bake, covered, for 30 mins, then uncover and bake for 10 mins or until the cheese is bubbling.

Step 7

Garnish and serve

Top with Cotija cheese, if desired, and serve hot with your desired garnishes.

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Birria Enchiladas

Birria Enchiladas

Top 2 birria enchiladas recipes from across the web

The most viewed birria enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Birria Enchiladas

Birria Enchiladas

The most viewed birria enchiladas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine