Birria Enchiladas Recipe (2024)

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Prepare to embark on a culinary adventure that brings together the rich and savory flavors of birria with the comforting allure of enchiladas. Birria Enchiladas are a delightful fusion dish that marries the tender and flavorful elements of birria with the classic charm of enchiladas. Get ready to experience a symphony of tastes that pays homage to traditional Mexican cuisine while adding a unique twist that’s sure to impress.

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Birria Enchiladas Recipe (1)

Table of Contents

  1. Introduction
  2. Ingredients You’ll Need
  3. Crafting the Birria Filling
  4. Assembling the Enchiladas
  5. Baking to Perfection
  6. Toppings and Garnishes
  7. Cooking Tips and Variations
  8. The Harmony of Birria and Enchiladas
  9. Beverage Pairing Recommendations
  10. Frequently Asked Questions

Introduction

Birria Enchiladas are a culinary masterpiece that celebrates the best of both worlds: the succulent flavors of birria and the timeless appeal of enchiladas. The tender shredded meat, aromatic spices, and rich broth of birria complement the comforting embrace of corn tortillas and cheese in this delectable dish. Get ready to savor the fusion of tradition and innovation in every bite.

Ingredients You’ll Need

  • Beef or goat meat, preferably chuck or shank
  • Dried guajillo chilies
  • Dried ancho chilies
  • Garlic cloves
  • Mexican oregano
  • Ground cumin
  • Bay leaves
  • Corn tortillas
  • Cheese (queso fresco or Oaxaca cheese)
  • Onion, finely chopped (for garnish)
  • Cilantro leaves (for garnish)
  • Lime wedges (for serving)

Crafting the Birria Filling

  1. Start by toasting the dried guajillo and ancho chilies in a dry skillet until fragrant.
  2. Remove the stems and seeds from the chilies and soak them in hot water to soften.
  3. In a blender, combine the soaked chilies, garlic, Mexican oregano, ground cumin, and a touch of water. Blend until you have a smooth and vibrant birria marinade.
  4. Place the beef or goat meat in a slow cooker and pour the birria marinade over it. Add bay leaves and enough water to cover the meat.
  5. Slow-cook the meat until it becomes tender and easily shreds.

Assembling the Enchiladas

  1. Preheat your oven to 350°F (175°C).
  2. Warm the corn tortillas slightly to make them pliable.
  3. Dip each tortilla into the birria broth to soften it and enhance the flavor.
  4. Place a portion of the shredded birria meat onto each tortilla, sprinkle with cheese, and roll them up tightly.

Baking to Perfection

  1. Arrange the rolled enchiladas in a baking dish.
  2. Ladle some of the birria broth over the enchiladas to keep them moist.
  3. Top with additional cheese and bake in the preheated oven until the cheese is melted and bubbly.

Toppings and Garnishes

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Serve your Birria Enchiladas with finely chopped onion, fresh cilantro leaves, and lime wedges. These garnishes add brightness and zest to the dish, enhancing the overall flavor profile.

Cooking Tips and Variations

  • Experiment with different types of cheeses to find your favorite flavor combination.
  • If you prefer, you can use chicken or vegetables as a filling instead of beef or goat meat.
  • Adjust the level of spice by adding more or fewer dried chilies to the marinade.

The Harmony of Birria and Enchiladas

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Birria Enchiladas epitomize the beauty of culinary fusion. The richness of birria’s flavors melds seamlessly with the comforting essence of enchiladas, resulting in a dish that pays homage to tradition while embracing innovation.

Beverage Pairing Recommendations

Complement the hearty flavors of Birria Enchiladas with a refreshing and slightly tangy hibiscus agua fresca or a Mexican-style lager. These beverages provide a harmonious contrast to the savory and spicy elements of the dish.

Frequently Asked Questions

Can I use store-bought birria for this recipe?

While homemade birria adds authentic flavor, store-bought birria can be used as a time-saving option.

Is goat meat necessary for birria?

Goat meat is traditional, but you can use beef or other meats if you prefer.

Can I make this dish vegetarian?

Absolutely! Use hearty vegetables as a filling and adjust the seasonings accordingly.

Are corn tortillas essential for enchiladas?

Corn tortillas are classic, but you can use flour tortillas if you prefer.

Can I prepare the birria filling ahead of time?

Yes, preparing the birria filling in advance can save time when assembling the enchiladas.

Savor the creative brilliance of Birria Enchiladas, where the rich heritage of birria converges with the beloved tradition of enchiladas. Each bite is a harmonious dance of flavors that transports you to the heart of Mexico’s culinary tapestry.

Source: rusticfamilyrecipes.com

Birria Enchiladas Recipe (2)

Birria Enchiladas Recipe

Yield: 12

Prep Time: 20 minutes

Cook Time: 30 minutes

Prepare to embark on a culinary adventure that brings together the rich and savory flavors of birria with the comforting allure of enchiladas. Birria Enchiladas are a delightful fusion dish that marries the tender and flavorful elements of birria with the classic charm of enchiladas. Get ready to experience a symphony of tastes that pays homage to traditional Mexican cuisine while adding a unique twist that's sure to impress.

Ingredients

  • 1 batch of homemade enchilada sauce
  • 12 corn tortillas
  • ½ cup olive oil
  • Birria stew meat (about 2 cups)
  • 1½ cups shredded Monterey Jack cheese
  • 1/2 – 1 cup shredded double cheddar cheese, depending on how cheesy you want it to be

Instructions

Fry the tortillas.In a large frying pan heat the ½ cup olive oil over medium-high heat. It’s ready for frying when a small bit of tortilla sizzles immediately when added to the pan. Fry each corn tortilla for about 5-8 seconds per side, turning with tongs. Place the fried tortillas on a plate lined with paper towels to drain.

Preheat oven to 400F.Get a 9×13 baking dish and spoon half of your enchilada sauce on the bottom of your baking dish.

Assemble the enchiladas.Divide the stew meat among the tortillas, spooning about 2-3 tablespoons worth down the center of each tortilla. Sprinkle with about 2 tablespoons of Monterey Jack cheese, then roll up and place in your baking dish, seam-side down. Press each filled and rolled tortilla snuggly up against the others when placing them in your baking dish.

Top with enchilada sauce.Ladle the rest of the enchilada sauce on top of them and sprinkle with the double cheddar cheese.

Bake.Spray a sheet of aluminum foil lightly with PAM or olive oil, then loosely cover the enchiladas sprayed side down. Bake for 25-30 minutes, until the sauce, is bubbly and the enchiladas are heated through. Remove the foil and bake another 5 minutes or until the cheese is melted. Serve immediately.

Notes

  • Store cooled enchiladas in an airtight container in the fridge for up to 3 days.
  • Reheat in the microwave until warmed through.
  • Nutrition Information

    Yield 1Serving Size 12
    Amount Per ServingCalories 2896Total Fat 214gSaturated Fat 74gTrans Fat 1gUnsaturated Fat 129gCholesterol 356mgSodium 2526mgCarbohydrates 139gFiber 19gSugar 8gProtein 114g

    The information contained herein is subject to change.

    Did you make this recipe?

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    Birria Enchiladas Recipe (2024)

    FAQs

    What is the secret to good enchiladas? ›

    Pre-fry your tortillas

    Fry each of your tortillas in hot oil before adding in your enchilada filling. This will help keep the tortillas from soaking up too much of your sauce too quickly, which can also cause them to break apart.

    How to make enchiladas that aren't soggy? ›

    To prevent your tortillas from tearing or becoming soggy, quickly fry each corn tortilla in any oil you like for about 10 seconds on each side, until it starts to get crispy but is still pliable. This will add a barrier that will keep the tortilla from absorbing too much sauce, and also adds a little extra flavor.

    Should you bake enchiladas covered or uncovered? ›

    Bake uncovered 15 to 20 minutes or until hot.

    Are enchiladas better with corn or flour? ›

    Enchiladas are laden with sauce and fillings, and you need a tortilla that will hold up to all the moisture, so you should always opt for corn over flour.

    Which sauce is better for enchiladas? ›

    If you prefer a creamy enchilada sauce, La Victoria Creamy Chili premade enchilada sauce is the best enchilada sauce at the grocery store. This premade enchilada sauce, which comes in a jar rather than a can, isn't spicy at all, even though it has the word “chili” in its name.

    Can you put too much sauce on enchiladas? ›

    Another thing that adversely affects enchiladas is the addition of too much sauce. If you've ever thought, "There is no such thing as too much sauce," you might want to think again. Although it might be tempting to dump the whole serving of sauce in, this can actually be an enormous mistake.

    Why do my enchiladas turn to mush? ›

    The thing with enchiladas is that they're going to become mushy, that's because of the liquid you prepare them with. But if you want that process to be slower, all you have to do is deep fried corn tortillas first (not to the point to get tostadas).

    Can you pre make enchiladas or will they get soggy? ›

    If you would like to make a pan of enchiladas in advance, follow the recipe instructions through step 3 (assembling the enchiladas). Wrap the pan tightly with foil. Then you can either refrigerate the enchiladas for up to 3 days, then bake as directed.

    Do enchiladas taste better with corn or flour tortillas? ›

    Corn tortillas go well with Mexican dishes like tacos, enchiladas, and tamales. They are also perfect for use in tostadas, sopes, and quesadillas. Flour tortillas are often used in burritos, fajitas, and chimichangas. They are also great for making quesadillas, sweet dishes like dessert tacos, and breakfast burritos.

    Does enchilada sauce go inside or on top? ›

    Roll up tightly and place seam side down in the baking dish. Spoon the enchilada sauce over the tortillas and scatter over the reserved cheese. Grease a large sheet of foil with cooking spray or oil and cover the baking dish, grease side down.

    What sides are good with enchiladas? ›

    What to Serve with Enchiladas: 10 Traditional Sides
    • Canned Goods. • 1 Refried beans.
    • Condiments. • 1 Chips and salsa. • 1 Guacamole.
    • Pasta & Grains. • 1 Rice.
    • Desserts. • 1 Mexican corn pudding.
    • Deli. • 1 Jicama with mango slaw. • 1 Mexican coleslaw. • 1 Mexican sweet potato salad. • 1 Pepper salad.
    • Other. • Elote.

    What are the best tortillas to use for enchiladas? ›

    Corn tortillas are traditional for enchiladas, but flour tortillas also work. Choose 7- or 8-inch flour tortillas or 6-inch corn tortillas—they fit best in most pans. Recipes vary, but for a 3-quart rectangular casserole dish, you will need about eight flour or corn tortillas. Get colorful!

    Do Mexicans use corn or flour tortillas for enchiladas? ›

    An enchilada (/ˌɛntʃɪˈlɑːdə/, Spanish: [entʃiˈlaða]) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce.

    Should I use white or yellow tortillas for enchiladas? ›

    Yellow corn tortillas have a stronger corn flavor, whereas white tortillas have an almost oaky, nutty flavor when toasted. I personally like white tortillas for tacos and enchiladas, and use yellow ones for fried tortillas and corn chips when I want that corn taste to really come through.

    What can I add to canned enchilada sauce to make it taste better? ›

    Then when the sauce is almost finished, a quick blend with a blender or immersion blender results in a smooth sauce. Add seasonings - Cumin, chili powder, Mexican oregano, etc. are great ways to punch up the flavor of canned enchilada sauce. You might also consider adding a few dashes of your favorite hot sauce.

    Why do you dip tortillas in oil for enchiladas? ›

    First, it creates a barrier on the surface of the tortilla that allows the tortilla to absorb some sauce—but avoid completely disintegrating. Second, it adds flavor; the sugar in the tortilla starts to caramelize and the proteins brown. Finally, it adds richness from the oil.

    How to make enchilada sauce better? ›

    Improving upon canned enchilada sauce

    If you're using fresh garlic, onion, or peppers, sauté those first in a bit of oil, then combine the butter, stock, and seasonings. Mix in the flour to thicken it, then pour in that canned enchilada sauce, and bring the mixture to a boil.

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