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Birria Enchiladas

Birria enchiladas with tender shredded beef in a rich red sauce, layered with Oaxaca cheese and baked until bubbly. Dip corn tortillas in spiced red sauce, roll tight, then pour consomé sauce over the top for a classic Mexican finish.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Birria red sauce
  • 6 guajillo peppers Dried
  • 3 ancho peppers Dried
  • 4 clove garlic Cloves
  • 1 tsp cumin
  • 1 tsp oregano
  • 0.5 tsp cloves Ground
  • 355 ml hot water For soaking; use enough to fully cover peppers
  • 1 cup birria consomé Use 1 cup as part of the soaking liquid if preferred (keep total consomé as listed)
Enchiladas
  • 2 cup shredded birria beef
  • 2 cup birria consomé
  • 12 corn tortillas Corn, for dipping and rolling
  • 2 cup shredded oaxaca cheese
  • 0.5 cup diced onion
  • 0.25 cup cilantro Chopped
  • 1 oil for dipping tortillas Use enough for quick dipping
  • 0.25 tsp salt to taste

Equipment

  • 1 sheet pan

Method
 

Toast and rehydrate peppers
  1. Toast the guajillo peppers and ancho peppers in a dry skillet for 2 minutes, stirring often, until fragrant and slightly darkened. Transfer to a bowl and soak in hot water for 10 minutes so they fully soften.
Blend the red sauce and strain
  1. Blend the rehydrated peppers with the garlic, cumin, oregano, cloves, and 1 cup of the soaking liquid until smooth. Strain the sauce through a fine-mesh sieve to remove skins and seeds.
Assemble and bake
  1. Spread a thin layer of the red sauce on the bottom of a 9x13 baking dish. Dip each corn tortilla in oil, then quickly in the red sauce so it softens without turning mushy.
  2. Fill each tortilla with shredded birria beef and 2 tablespoons cheese, then roll and place seam-side down in the dish. Repeat until the dish is filled.
  3. Combine the remaining red sauce with the birria consomé and pour over the enchiladas. Top with the remaining cheese and bake at 375°F for 20 minutes, until bubbly.
  4. Garnish with diced onion and cilantro before serving.

Notes

For the cleanest sauce, strain while it’s warm so it flows smoothly and stays silky on the tortillas. Store leftovers covered in the refrigerator for 3-4 days; reheat in a 350°F oven or skillet until hot and steamy. Freeze the assembled, unbaked enchiladas up to 2 months, then bake from frozen with a few extra minutes. For a lighter option, use reduced-fat Oaxaca cheese or a part-skim melty cheese blend.