Birria Enchiladas with Consommé

The first time I made birria was during a rainy Sunday when my apartment smelled like toasted chiles and simmering beef for hours. My roommate kept wandering into the kitchen, asking if it was ready yet, which honestly made the whole process more fun. When we finally sat down to eat, the rich consommé had thickened into something incredible, and I knew this filling needed to become enchiladas.

Last winter I made these for a dinner party and my friend Sarah literally stopped talking mid sentence after her first bite. The way the Oaxaca cheese stretches when you pull apart an enchilada is the kind of food moment that makes everyone reach for their phones to take pictures.

Ingredients

• Beef chuck roast: This cut becomes meltingly tender after hours of simmering and shreds beautifully for filling
• Beef short ribs: They add incredible depth and gelatin that makes the consommé rich and velvety
• Dried guajillo, ancho, and pasilla chiles: Toasting these first releases their oils and creates that complex earthy sweet flavor base
• Apple cider vinegar: Balances the richness of the beef and adds a subtle brightness that cuts through the fat
• Cinnamon stick and cloves: These warm spices give birria its distinctive deep aromatic quality
• Corn tortillas: Dipping them in the consommé first makes them incredibly tender and infused with flavor
• Oaxaca or mozzarella cheese: Melts into those perfect cheese pulls while letting the birria flavor shine through

Instructions

Toast and soak the chiles:

Heat a dry skillet over medium heat and toast the dried chiles for about 1 to 2 minutes until they become fragrant and slightly pliable. Transfer them to a bowl and cover with hot water, letting them soak for 15 minutes until they soften completely.

Char the aromatics:

In the same skillet, roast the quartered onion, garlic cloves, and halved tomatoes until they develop nice charred spots, about 5 minutes. The char adds a smoky depth that you cannot get from raw vegetables alone.

Blend the sauce:

Combine the soaked chiles, roasted vegetables, vinegar, oregano, thyme, cumin seeds, peppercorns, cloves, and 1 cup of beef broth in a blender. Puree until completely smooth, which may take a minute or two depending on your blender.

Sear the beef:

Heat vegetable oil in a large Dutch oven over medium high heat and add the beef chunks and short ribs. Brown them on all sides until they develop a nice crust, which takes about 5 to 7 minutes total.

Simmer the birria:

Pour the blended sauce over the browned beef and add the remaining beef broth, bay leaves, cinnamon stick, and salt. Bring everything to a boil, then reduce heat to low, cover, and simmer gently for 2.5 to 3 hours until the meat is fork tender.

Shred and prep the meat:

Remove the beef from the pot and shred it with two forks, discarding any bones and excess fat. Skim the excess fat from the consommé but reserve some for frying the tortillas later.

Warm the oven and prep tortillas:

Preheat your oven to 375°F and get your baking dish ready. Dip each corn tortilla in the warm birria consommé, then fry it briefly in a hot skillet with a little reserved fat until pliable, about 10 to 15 seconds per side.

Assemble the enchiladas:

Fill each softened tortilla with the shredded birria and a sprinkle of cheese, then roll it up and place it seam side down in your baking dish. Pour extra consommé over the top and finish with the remaining cheese.

Bake until bubbly:

Bake the enchiladas for 10 to 15 minutes until the cheese is melted and bubbly with slightly browned edges. Serve them hot with diced onion, chopped cilantro, and lime wedges on the side.

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These enchiladas became my go to comfort food after a long week at work. Something about the combination of tender beef, warm spices, and melted cheese feels like a hug in food form.

Making It Ahead

The birria actually tastes better the next day after the flavors have had time to mingle in the refrigerator. You can make the beef filling up to three days in advance and just reheat it when you are ready to assemble the enchiladas.

Choosing Your Cheese

Oaxaca cheese is traditional and melts beautifully with a mild creamy flavor that complements the bold birria. If you cannot find it, mozzarella works perfectly fine and creates those dramatic cheese pulls everyone loves.

Serving Ideas

Set up a little toppings bar with extra consommé for dipping, Mexican crema, pickled red onions, and sliced radishes. Let everyone customize their enchiladas however they like.

• Warm your plates in the oven for a few minutes before serving
• Have plenty of napkins ready because these get messy in the best way
• Serve with cold beer or an agua fresca to balance the rich spices

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These birria enchiladas bring people together in the most wonderful way. Hope they become a staple in your kitchen like they have in mine.

Your Recipe Questions

→ What makes birria enchiladas different from regular enchiladas?

Birria enchiladas feature slow-cooked beef that's been simmered for hours in a complex chile and spice sauce, then dipped in the rich consommé before baking. This creates deeper, more layered flavors compared to standard enchiladas.

→ Can I make the birria ahead of time?

Absolutely. The birria actually tastes better the next day as flavors develop. Prepare the beef and consommé up to 2 days in advance, refrigerate separately, then assemble and bake when ready to serve.

→ What type of cheese works best?

Oaxaca cheese is traditional and melts beautifully, but mozzarella, Monterey Jack, or a Mexican cheese blend work well too. The key is using a cheese that becomes creamy and stretchy when melted.

→ How can I adjust the spice level?

Control heat by adding or removing chile de árbol peppers during the sauce preparation. The dried guajillo, ancho, and pasilla chiles provide flavor without excessive heat, making this dish approachable for most palates.

→ What sides complement this dish?

Mexican rice, refried beans, or a simple green salad balance the richness. Extra consommé on the side for dipping, plus fresh toppings like radishes, avocado, or pickled red onions add brightness.

→ Can I use a slow cooker instead?

Yes. After searing the meat and blending the sauce, combine everything in a slow cooker and cook on low for 6-8 hours or high for 4-5 hours until the beef shreds easily.