Description
A recipe for birria enchiladas.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 tablespoon olive oil
- 1 white onion, quartered
- 4 cloves garlic, smashed
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (28 ounce) can crushed tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce
- 12 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped white onion
- 1/4 cup sour cream
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- Season the beef chuck roast with salt and pepper.
- Heat the olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until browned.
- Add the quartered onion, smashed garlic, bay leaves, oregano, cumin, salt, and pepper to the pot.
- Pour in the crushed tomatoes, minced chipotle peppers, and adobo sauce. Stir to combine.
- Bring the mixture to a simmer, then cover the pot and transfer it to the preheated oven.
- Bake for 3 to 4 hours, or until the beef is tender and easily shreds with a fork.
- Remove the beef from the pot and shred it using two forks. Discard the bay leaves and onion quarters.
- Return the shredded beef to the pot with the sauce and stir to coat.
- Warm the corn tortillas slightly to make them pliable. You can do this by quickly dipping them in warm oil or microwaving them for a few seconds.
- Dip each tortilla into the birria sauce, then fill it with some of the shredded beef.
- Roll up the filled tortillas and place them seam-side down in a 9×13 inch baking dish.
- Pour any remaining birria sauce over the enchiladas.
- Sprinkle the shredded Monterey Jack and cheddar cheeses evenly over the top.
- Bake for 15-20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and chopped white onion before serving. Serve with sour cream on the side.
Notes
- For a spicier enchilada, add more chipotle peppers in adobo sauce.
- You can prepare the birria meat ahead of time and refrigerate it until ready to use.
- If you don’t have a Dutch oven, you can use a large pot with a tight-fitting lid and bake it in the oven.
- Prep Time: 20 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 20
- Trans Fat: 1
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 120
Keywords: birria enchiladas, beef enchiladas, mexican food, comfort food, shredded beef