Description
Make flavorful enchiladas using slow-cooked birria meat and consommé for dipping.
Ingredients
Scale
- 2 lbs beef chuck roast
- 1 onion, quartered
- 6 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 4 cups beef broth
- 1/4 cup white vinegar
- 1 tablespoon cumin seeds
- 1 teaspoon dried oregano
- 6 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon black peppercorns
- 1 tablespoon vegetable oil
- 12 corn tortillas
- 1 cup shredded Oaxaca cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup consommé (from cooking meat) for dipping
Instructions
- Place the beef roast in a large pot. Add the onion, chilies, beef broth, vinegar, cumin, oregano, garlic, salt, and peppercorns.
- Bring the mixture to a boil, then reduce heat, cover, and simmer for 3 to 4 hours, or until the beef is very tender. Skim off any foam from the top during cooking.
- Remove the beef and shred it using two forks. Strain the remaining liquid (consommé) and set aside 1 cup for dipping.
- Heat the vegetable oil in a small skillet over medium heat. Quickly dip each corn tortilla in the hot oil for about 10 seconds per side to soften them. Do not let them get crispy.
- Dip each softened tortilla into the reserved consommé, coating both sides.
- Fill each tortilla with a portion of the shredded beef and a sprinkle of the mixed cheeses. Roll up the tortilla tightly.
- Arrange the rolled enchiladas seam-side down in a baking dish. Top with the remaining cheese.
- Bake at 375 degrees F for 15 minutes, or until the cheese is melted and bubbly.
- Serve the enchiladas immediately with the reserved consommé on the side for dipping.
Notes
- You can use the leftover consommé as a base for soup or freeze it for later use.
- For extra flavor, add a small piece of cinnamon stick to the simmering liquid.
- Prep Time: 30 min
- Cook Time: 4 hours
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 380
- Sugar: 3
- Sodium: 550
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
- Cholesterol: 90
Keywords: Birria, Enchiladas, Mexican food, Beef stew, Dipping sauce, Cheese