Birria enchiladas are where deep Mexican tradition meets modern comfort food cravings. Combining the slow-braised richness of classic birria with the satisfying structure of enchiladas, this dish delivers bold flavors, irresistible aroma, and a memorable dining experience in every bite. Whether you’re already a fan of birria tacos or exploring Mexican cuisine beyond the basics, birria enchiladas deserve a permanent spot in your recipe collection.

Originating in the Mexican state of Jalisco, birria was traditionally prepared as a celebratory stew using goat meat, slowly simmered with dried chiles and spices until intensely flavorful. Over time, beef became a popular alternative, and birria evolved into tacos, quesabirria, and now enchiladas—each variation honoring the soul of the original dish while adding its own creative twist.

Birria enchiladas take everything we love about enchiladas—soft corn tortillas, rich sauce, melted cheese—and elevate it with deeply seasoned, fall-apart beef soaked in aromatic consommé. The result is a dish that feels both comforting and exciting, rustic yet indulgent.

Why Birria Enchiladas Are So Special

What sets birria enchiladas apart from traditional enchiladas is the sauce. Instead of a standard enchilada sauce, these are drenched in birria consommé—the same spiced broth used to cook the meat. This consommé is layered with flavor from dried chiles, garlic, onion, cinnamon, bay leaves, and slow-simmered beef juices.

The tortillas are often lightly dipped in the consommé before filling, which infuses them with flavor and gives them a beautiful reddish hue. Once rolled and baked, the enchiladas become tender yet structured, soaking up the sauce without falling apart.

Birria enchiladas are hearty enough for a main course, impressive enough for entertaining, and comforting enough for a cozy family dinner.

Ingredients

Beef chuck or beef shank (boneless, well-marbled)
Dried guajillo chiles
Dried ancho chiles
White onion
Garlic cloves
Beef broth
Apple cider vinegar
Cinnamon stick
Bay leaves
Ground cumin
Dried oregano
Salt
Black pepper
Corn tortillas
Oaxaca cheese or low-moisture mozzarella
Neutral cooking oil
Fresh cilantro (chopped)
Lime wedges (for serving)

Instructions

Prepare the Chiles
Remove stems and seeds from the dried guajillo and ancho chiles. Toast them lightly in a dry pan until fragrant, then soak in hot water for 15 minutes until softened.
Blend the Birria Sauce
Transfer softened chiles to a blender along with onion, garlic, vinegar, cumin, oregano, salt, pepper, and a cup of beef broth. Blend until smooth.
Cook the Birria Beef
Season beef generously with salt. Sear in a large pot with oil until browned on all sides. Pour in the blended sauce, remaining beef broth, cinnamon stick, and bay leaves. Cover and simmer for 2.5–3 hours until the beef is fall-apart tender.
Shred the Meat
Remove the beef from the pot and shred using two forks. Strain the consommé if desired, then return shredded beef to the broth to soak up more flavor.
Prepare the Tortillas
Lightly dip each corn tortilla into the birria consommé, coating both sides. This step enhances flavor and prevents cracking.
Assemble the Enchiladas
Fill each tortilla with shredded birria beef and cheese. Roll tightly and place seam-side down in a baking dish.
Sauce and Bake
Spoon additional consommé over the enchiladas and sprinkle with extra cheese. Bake at 375°F (190°C) for 20–25 minutes until bubbly and lightly golden.
Garnish and Serve
Top with chopped cilantro, diced onion, and a squeeze of fresh lime. Serve hot with extra consommé on the side.

Tips for Perfect Birria Enchiladas

Use well-marbled beef for maximum tenderness.
Don’t skip dipping the tortillas in consommé—it’s key to authentic flavor.
Strain the sauce for a smoother, restaurant-style finish.
Let the enchiladas rest for 5 minutes before serving to set properly.

Variations and Customizations

Cheesy Birria Enchiladas: Add cheese both inside and over the top for extra indulgence.
Spicy Version: Add árbol chiles or chipotle for more heat.
Goat Birria: Use traditional goat meat for a more authentic experience.
Birria Enchiladas Verde: Substitute red chiles with tomatillos and green chiles.

Serving Suggestions

Birria enchiladas pair beautifully with Mexican rice, refried beans, fresh guacamole, or a simple cabbage slaw. A cold agua fresca or sparkling water with lime balances the richness perfectly.

Cultural Context & Fun Facts

Birria was once considered a special-occasion dish in Mexico, often served at weddings and festivals. Its transformation into tacos and enchiladas reflects the creativity of Mexican street food culture—where tradition adapts without losing its soul.