Mouthwatering Birria Enchiladas Revolutionize Your Mexican Fiesta
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Learn how to make delicious Birria Enchiladas. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 pounds beef chuck roast, cut into chunks
3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 cups beef broth
1 onion, quartered
4 cloves garlic
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
Salt and pepper to taste
12 corn tortillas
2 cups shredded Mexican cheese blend
1/4 cup chopped fresh cilantro
Vegetable oil for frying
Lime wedges for serving
Instructions
Start by making the birria. In a large pot, add the beef chunks, guajillo and ancho chiles, beef broth, onion, garlic, cumin, oregano, cinnamon, salt, and pepper. Bring to a boil, then reduce the heat and let it simmer for about 2 hours, or until the beef is tender and falls apart easily.
Remove the beef from the pot and shred it using two forks. Strain the remaining sauce through a sieve to remove solids, then return the beef to the pot with the sauce. Let it simmer on low to keep warm.
Preheat your oven to 375°F. Heat a small amount of vegetable oil in a skillet over medium heat. Quickly fry each tortilla for about 10 seconds on each side until pliable.
Fill each tortilla with a generous amount of shredded birria and a sprinkle of cheese. Roll them up and place them seam-side down in a baking dish.
Once all enchiladas are assembled, pour the remaining birria sauce over them and top with the remaining cheese.
Bake in the preheated oven for about 15-20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro and serve with lime wedges on the side.
