Birria Enchiladas
Ingredients:
For the Birria:
2 lbs beef chuck roast or short ribs (bone-in for extra flavor)
3 dried guajillo chilies
2 dried ancho chilies
2 cloves garlic
1 medium onion, quartered
2 bay leaves
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground cinnamon
1 tbsp apple cider vinegar
4 cups beef broth (or water)
Salt and pepper to taste
For the Enchiladas:
10-12 corn tortillas
2 tbsp vegetable oil (for frying)
1 cup shredded Oaxaca cheese or mozzarella cheese
1 small onion, finely chopped (for topping)
Fresh cilantro, chopped (for topping)
For the Enchilada Sauce:
1 cup of the birria broth (from the cooked meat)
2 tbsp tomato paste
1 tsp ground cumin
1 tsp chili powder (or more, to taste)
1 tbsp vegetable oil
Salt to taste
Instructions:
Make the Birria:
Prepare the Chiles: Remove the stems and seeds from the guajillo and ancho chilies. In a small pot, bring about 2 cups of water to a simmer and add the chilies. Let them soak for 10 minutes until softened.
Cook the Meat: Season the beef chuck or short ribs with salt and pepper. In a large pot or Dutch oven, heat a little oil over medium-high heat and brown the beef on all sides, about 6-8 minutes. Remove the meat and set aside.
Make the Chile Sauce: In a blender, combine the soaked chilies, garlic, onion, apple cider vinegar, cumin, oregano, cinnamon, and about 1 cup of the beef broth. Blend until smooth.
Cook the Birria: Add the birria sauce back into the pot, then add the beef, bay leaves, and the rest of the beef broth. Bring to a simmer, cover, and cook for 2-3 hours, or until the beef is fork-tender. If using a pressure cooker, cook for 45 minutes on high pressure.
Shred the Beef: Once the beef is tender, remove it from the pot and shred the meat with two forks. Strain the sauce if you prefer a smoother consistency. Reserve 1 cup of the birria broth for the enchilada sauce.
Prepare the Enchilada Sauce:
In a small pan, heat the oil over medium heat. Add the tomato paste and cook for 1-2 minutes until it darkens slightly. Add the reserved birria broth, cumin, chili powder, and salt to taste. Stir to combine and simmer for 5 minutes, allowing the flavors to meld.
Fry the Tortillas:
In a small pan, heat the vegetable oil over medium-high heat. Lightly fry the tortillas for 1-2 minutes on each side, just until they are soft but not crispy. Remove and set aside on paper towels to drain excess oil.
Assemble the Enchiladas:
Preheat your oven to 350°F (175°C). Spread a thin layer of the birria sauce in the bottom of a baking dish.
Take each fried tortilla and dip it into the birria sauce, coating both sides. Then, spoon a generous amount of the shredded birria beef onto the center of the tortilla and sprinkle with shredded cheese.
Roll up each tortilla tightly and place it seam-side down in the baking dish.
Bake the Enchiladas:
Once all the enchiladas are in the dish, pour any remaining birria sauce over the top and sprinkle with more cheese. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish & Serve:
Remove the enchiladas from the oven and top with freshly chopped onions and cilantro. Serve with a side of lime wedges and your favorite salsa.