Melty Birria Enchiladas You’ll Crave Again and Again

What’s the deal with these beauties?

Okay, so you know how birria has basically taken over the world? Those juicy, spicy, melty tacos and quesadillas that make you question every other food choice you’ve ever made? Well, I had this brilliant (if I do say so myself) idea to turn that magic into enchiladas. These bad boys combine the rich, smoky depth of traditional birria with the comfort of cheesy enchiladas, all swimming in that incredible consommé. It’s like your two favorite Mexican dishes had a baby, and that baby is absolutely perfect.

Why You’ll Love This Recipe

Trust me when I say these will ruin you for regular enchiladas forever:

• The meat is so tender it literally falls apart when you look at it wrong (in the best way possible).
• That birria consommé? It’s basically liquid gold that soaks into everything and makes your soul happy.
• The cheese situation is SERIOUS – we’re talking multiple types melting together into pure heaven.
• They’re surprisingly easier than you’d think, especially if you make the birria ahead of time.
• Your house will smell like a Mexican restaurant, and your neighbors will suddenly become very friendly.
• They’re perfect for feeding a crowd or meal prepping (because you’ll want these on repeat).
• Even my friend who claims she doesn’t like “fancy Mexican food” (I know, I know) couldn’t stop eating these.

The Good Stuff You’ll Need

For the Birria:

• 3 lbs beef chuck roast, cut into big chunks (don’t stress about perfect cuts)
• 1 lb beef short ribs (the fat makes everything better)
• 1/2 lb oxtail (optional but SO worth it if you can find it)
• Salt and pepper for seasoning
• 2 tbsp vegetable oil (for browning)

For the Chiles (the real MVP):

• 6 guajillo chiles (dried, stems and most seeds removed)
• 4 ancho chiles (dried, same deal with stems and seeds)
• 2 chipotle chiles in adobo (or 3 if you like it spicy)
• 2 pasilla chiles (if you can find them, if not, more guajillos work)

The Flavor Squad:

• 1 large white onion, quartered
• 1 whole head of garlic (yes, the whole thing)
• 2 Roma tomatoes, halved
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tsp dried Mexican oregano (not Italian – they’re different!)
• 1/2 tsp cumin
• 1/4 tsp ground cloves (sounds weird, tastes amazing)
• 1 cinnamon stick
• Salt to taste
• 6-8 cups beef broth (or water in a pinch)

For the Enchiladas:

• 16-20 corn tortillas (white or yellow, whatever floats your boat)
• 2 cups Oaxaca cheese, shredded (or Monterey Jack if you can’t find it)
• 1 cup queso fresco, crumbled
• 1/2 cup Mexican crema (or sour cream mixed with a splash of milk)
• 1 white onion, finely diced
• Fresh cilantro for topping
• Lime wedges for serving

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Let’s Do This

Make the Birria (3-4 hours, but mostly hands-off):

1. Brown the meat: Season your meat chunks with salt and pepper. Heat oil in a big Dutch oven or heavy pot over medium-high heat. Brown the meat on all sides – don’t skip this step! It builds flavor like crazy. Set the meat aside.
2. Toast the chiles: In the same pot (don’t clean it – all that brown stuff is flavor gold), toast your dried chiles for about 30 seconds per side until they smell amazing and puff up slightly. Don’t let them burn or they’ll make everything bitter.
3. Make the magic sauce: Put the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until they’re soft. Meanwhile, char your onion quarters, garlic head (cut in half), and tomatoes directly over a gas flame or under the broiler until they get some nice black spots.
4. Blend time: Drain the chiles (save some of that soaking liquid though) and throw them in your blender with the charred vegetables, oregano, cumin, cloves, and about 2 cups of the chile soaking liquid. Blend until smooth. Strain this mixture if you want it super smooth, but honestly, I usually skip this step because I’m lazy and it still tastes amazing.
5. Bring it all together: Pour the chile mixture back into your pot, add the browned meat, bay leaves, peppercorns, cinnamon stick, and enough beef broth to barely cover everything. Bring to a boil, then reduce to a gentle simmer.
6. The waiting game: Cover and let this beauty simmer for 2.5-3 hours, or until the meat literally shreds when you poke it with a fork. Check occasionally and add more broth if needed. Taste and add salt – it’ll need a good amount.
7. Shred and strain: Remove the meat and shred it with two forks (it should fall apart easily). Strain the cooking liquid – this is your consommé! Skim off excess fat if you want, but leave some because fat = flavor.

Assembly Time (30 minutes):

1. Prep your tortillas: Quickly dip each tortilla in the warm consommé to soften it. You can also warm them in a dry skillet if you prefer.
2. Fill ’em up: Place about 2-3 tablespoons of shredded birria and a sprinkle of both cheeses down the center of each tortilla. Roll them up and place seam-side down in a greased 9×13 baking dish (or two smaller dishes).
3. Sauce it up: Pour about 2 cups of the consommé over the enchiladas. You want them well-sauced but not swimming.
4. Cheese overload: Top with the remaining Oaxaca cheese and crumbled queso fresco. Go heavy – this is not the time to be conservative with cheese.
5. Bake to perfection: Pop in a 375°F oven for about 20-25 minutes until the cheese is melted and bubbly and the edges are slightly crispy.

The Grand Finale:

Drizzle with Mexican crema, sprinkle with diced onion and cilantro, and serve with lime wedges and small bowls of the warm consommé for dipping. Yes, dipping. Trust the process.

Serving Suggestions

• Serve these with a simple Mexican rice (or even just cilantro-lime rice from a bag – no judgment here).
• A crisp salad with avocado, radishes, and lime dressing cuts through all that rich goodness perfectly.
• Don’t forget the consommé bowls! People will want to dip every single bite.
• Ice-cold Mexican beer or a spicy margarita is basically mandatory here.
• If you’re feeling extra, top with pickled red onions or jalapeños for some acidic crunch.
• Serve on beautiful Mexican pottery if you have it – presentation matters!

Switch It Up

• Chicken Birria Version: Use a mix of chicken thighs and drumsticks instead of beef. Way faster (about 1.5 hours total cooking time) but still incredibly flavorful.
• Cheese Bomb Style: Add cubed Oaxaca cheese INSIDE the enchiladas along with the shredded meat for extra cheese pulls.
• Green Chile Twist: Use half green chiles (poblanos, Hatch chiles) for a different flavor profile and gorgeous color.
• Breakfast Birria Enchiladas: Add scrambled eggs to the filling and top with a fried egg. Brunch goals achieved.
• Seafood Surprise: Make a fish birria with red snapper or mahi-mahi – sounds crazy but it’s incredible.
• Vegan Dreams: Substitute jackfruit or mushrooms for the meat and use cashew cream instead of dairy. Still amazing.

Make-Ahead Magic

• The birria can be made 2-3 days ahead and actually gets better! Just reheat gently before assembling.
• You can assemble the enchiladas in the morning, cover, and refrigerate until dinner time. Add an extra 10 minutes to the baking time if they’re cold.
• Freeze assembled (but unbaked) enchiladas for up to 3 months. Bake straight from frozen, adding about 20 extra minutes covered with foil.
• The consommé freezes beautifully in ice cube trays – perfect for when you need just a little for reheating leftovers.

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Questions People Actually Ask

Q: Can I use flour tortillas instead of corn?
A: You CAN, but honestly, corn tortillas are the way to go here. They hold up better to all that sauce and have the right flavor profile. If you must use flour, get the small burrito-size ones, not the huge ones.

Q: My consommé is too greasy. Help!
A: Let it cool a bit and the fat will rise to the top. Skim it off with a spoon, or chill it overnight and the fat will solidify for easy removal. Some fat is good though – don’t remove it all!

Q: I can’t find those specific chiles. What can I substitute?
A: In a pinch, you can use chili powder (about 3-4 tablespoons), but it won’t be quite the same. Mexican grocery stores or online ordering is your best bet for the real deal. It’s SO worth seeking them out.

Q: Can I make this in a slow cooker?
A: Absolutely! Brown the meat and toast the chiles first, then throw everything in the slow cooker on low for 6-8 hours. The flavors won’t be quite as deep, but it’ll still be delicious and way easier.

Q: How spicy is this?
A: It’s got warmth and depth but shouldn’t blow your head off. Most of the heat comes from the chipotle chiles, so adjust those to your preference. The cheese and crema help cool things down too.

Q: Leftovers – what’s the best way to reheat these?
A: Cover with foil and reheat in a 350°F oven with a splash of extra consommé to keep them from drying out. Microwave works too but won’t be as good. Either way, they’re still amazing the next day!

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