Description
Delicious birria enchiladas made with tender meat, aromatic spices, and warm tortillas, perfect for gatherings.
Ingredients
- 1 lb beef or goat meat (chuck or shank)
- 4 dried guajillo chilies
- 4 dried ancho chilies
- 4 garlic cloves
- 1 tsp Mexican oregano
- 1 tsp ground cumin
- 2 bay leaves
- 8 corn tortillas
- 1 cup cheese (queso fresco or Oaxaca cheese)
- 1 onion (finely chopped for garnish)
- Fresh cilantro leaves (for garnish)
- Lime wedges (for serving)
Instructions
- Toast the dried guajillo and ancho chilies in a dry skillet until they become fragrant.
- Remove the stems and seeds from the chilies and soak them in hot water for about 15 minutes.
- Blend the soaked chilies with garlic, Mexican oregano, ground cumin, and a touch of water to create a smooth marinade.
- Place the meat into a slow cooker and pour the marinade over it.
- Add bay leaves and enough water to cover the meat entirely.
- Slow-cook the meat until it becomes tender and easily shreds, typically around 360–480 minutes on low heat.
- Once cooked, shred the meat using forks or your hands.
- Preheat the oven to 350°F (175°C).
- Warm the corn tortillas, dip them in birria broth, then fill them with shredded meat and cheese, rolling them up tightly.
- Arrange the enchiladas in a baking dish, ladle some broth over the top, sprinkle additional cheese, and bake until the cheese melts and bubbles.
- Before serving, garnish with finely chopped onion, fresh cilantro leaves, and lime wedges for an added burst of freshness.
Notes
For best results, use a slow cooker for even cooking. Toast chilies properly for enhanced flavor. Garnish for added freshness.
