Description
A delicious and comforting recipe for Birria Enchiladas, perfect for festive occasions or cozy family dinners.
Ingredients
Scale
- 2 pounds beef chuck roast or short ribs
- 4-6 dried chiles (e.g., guajillo, ancho)
- 2 teaspoons cumin
- 2 teaspoons oregano
- 4 cloves
- 4 cloves garlic
- 1 onion
- 1/4 cup vinegar or citrus juice
- to taste salt
- to taste pepper
- 12 corn tortillas
- 2 cups enchilada sauce
- 2 cups shredded cheese (e.g., Oaxaca, Monterey Jack, or mozzarella)
Instructions
- Prepare Dried Chiles: Start by toasting your dried chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant, then soak them in hot water for 15-20 minutes until soft.
- Blend Adobo Marinade: Combine the soaked chiles, garlic, onion, spices, vinegar, and a pinch of salt in a blender. Blend until smooth, creating a flavorful adobo marinade.
- Marinate Beef: Pour the adobo marinade over your beef, ensuring everything is coated evenly. Let it marinate for several hours or ideally overnight.
- Slow Cook the Meat: Place the marinated beef in a slow cooker or pressure cooker. Cook on low heat for 6-8 hours in a slow cooker or 1.5 hours at low pressure in a pressure cooker.
- Shred the Beef: Once done, remove the beef from the cooker, let it rest, then shred it with two forks.
- Assemble Enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas, fill each with shredded beef, and roll them tightly.
- Cover with Sauce & Cheese: Pour enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.
- Bake to Perfection: Bake uncovered for 20-25 minutes until the cheese is melted and bubbly. Optionally broil for 2-3 minutes for a crispy finish.
Notes
- Choose Quality Meat: Select cuts like chuck roast or short ribs for the best texture and flavor.
- Proper Marination: Allow the beef to marinate overnight for enhanced flavor and tenderness.
- Warm Tortillas: Always warm your corn tortillas to prevent cracking.
- Monitor Baking Time: Avoid overbaking the enchiladas to keep them moist.
- Broil with Care: Keep an eye on the broiler to prevent burning.
- Make-ahead Convenience: Assemble without baking and refrigerate for up to 24 hours.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking, Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Birria Enchiladas