Ingredients
Scale
- 3 pounds Beef Chuck Roast
- 10 dried Guajillo Peppers, seeded and stemmed
- 3 dried Ancho Peppers, seeded and stemmed
- 1 white onion, quartered
- 4 cloves garlic, unpeeled
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 12 corn tortillas
- 2 cups shredded Oaxaca cheese
- 1/4 cup chopped cilantro
Instructions
- Step 1: Prepare the Birria. In a large pot or Dutch oven, combine the beef chuck roast, guajillo peppers, ancho peppers, onion, garlic, oregano, cumin, and 8 cups of water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the beef is very tender.
- Step 2: Shred the beef and reserve the broth. Remove the beef from the pot and shred it with two forks. Strain the broth through a fine-mesh sieve, discarding the solids.
- Step 3: Dip tortillas and cook. Heat a skillet over medium heat. Dip each corn tortilla into the birria broth, then place it in the hot skillet. Cook for about 30 seconds per side, until softened but not crispy.
- Step 4: Assemble the Enchiladas. Place a generous amount of shredded beef and Oaxaca cheese in the center of each tortilla. Roll up tightly and place seam-side down in a baking dish.
- Step 5: Bake the Enchiladas. Pour some of the reserved birria broth over the enchiladas. Bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
- Step 6: Garnish and Serve. Garnish the birria enchiladas with chopped cilantro. Serve immediately with additional birria broth for dipping.
Notes
- Store leftover birria broth separately in the fridge; it's great for dipping or making ramen later!
- For best results, reheat enchiladas in a skillet with a touch of broth to prevent them from drying out.
- Serve these with a side of pickled red onions for a bright, tangy contrast to the rich flavors.
- Don't be shy with the Oaxaca cheese; it melts beautifully and adds a wonderful, stringy texture!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American