Description
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.
Ingredients
Scale
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