Birria Enchiladas Shredded Beef

The first time I made birria was on a rainy Sunday when I had nowhere to be and three pounds of beef chuck staring back at me from the counter. The house filled with this impossible combination of cinnamon, toasted chiles, and slow-cooked beef that had my neighbors texting to ask what was happening in my kitchen. By the time the meat was falling apart tender, I knew regular tacos would never quite hit the same way again.

I brought these to a friend's potluck last winter and watched them disappear in minutes. Someone actually asked for the recipe while still chewing, which I am going to take as the highest possible compliment. Now every time there is a gathering, I get the text that has become my favorite: Are you bringing those birria enchiladas?

Ingredients

• 2 lbs beef chuck roast, cut into large chunks: Chuck has the perfect marbling for long braising and becomes melt-in-your-mouth tender without falling apart completely
• 1 lb beef short ribs: These add incredible depth and gelatin that gives the consommé that velvety body you want
• 2 dried guajillo chiles, stemmed and seeded: Guajillos bring a mild heat and fruity undertone that forms the backbone of the sauce
• 2 dried ancho chiles, stemmed and seeded: Anchios add a subtle sweetness and raisin-like flavor that balances the spice
• 2 dried pasilla chiles, stemmed and seeded: Pasillas contribute an earthy, smoky note that makes the sauce taste complex and restaurant-worthy
• 1 large white onion, quartered: Roasting the onion first brings out natural sugars and deepens the overall flavor
• 5 cloves garlic: Do not skimp here—the garlic mellows beautifully during braising and becomes a background note that makes everything taste better
• 2 Roma tomatoes, halved: These add acidity and help balance the rich chiles and beef
• 4 cups beef broth: Use a good quality broth you would drink on its own because it reduces down and becomes part of the sauce
• 1/2 cup apple cider vinegar: This cuts through the richness and helps tenderize the meat while adding a subtle brightness
• 2 bay leaves: Classic aromatics that add an herbal depth you will notice more in the finished dish
• 1 cinnamon stick: The secret ingredient that makes birria taste like birria—warm, slightly sweet, and unmistakably Mexican
• 1 tsp dried oregano: Mexican oregano has a citrusy note that works beautifully here, but regular works fine too
• 1 tsp dried thyme: Adds an earthy undertone that grounds the brighter spices
• 1 tsp cumin seeds: Toast these with the chiles for the best flavor—cumin is essential for that authentic taste
• 1/2 tsp whole black peppercorns: Freshly cracked pepper makes a difference in slow-cooked dishes
• 1/2 tsp cloves: A little goes a long way—cloves add warmth and depth without overpowering
• 2 tsp salt: Taste and adjust as you go, but start here because the sauce reduces and concentrates
• 2 tbsp vegetable oil: Use this for searing the beef and it will create fond (those brown bits) that makes the sauce taste developed
• 12 corn tortillas: Corn has the flavor and texture that holds up to dipping in the consommé without falling apart
• 2 cups shredded Oaxaca or mozzarella cheese: Oaxaca is traditional and melts beautifully, but mozzarella is a perfectly fine substitute
• 1/2 cup diced white onion: Fresh onion on top adds crunch and brightness that cuts through the rich cheese
• 1/2 cup chopped fresh cilantro: Adds a fresh herbal finish that wakes up the whole dish
• Lime wedges: That squeeze of lime right before eating is not optional—it ties everything together

Instructions

Toast and soak the chiles:

In a dry skillet over medium heat, toast the dried chiles for 1–2 minutes until they become fragrant and slightly pliable, pressing them flat with a spatula to ensure even toasting.

Soak the chiles:

Place the toasted chiles in a bowl and cover with hot water, letting them soak for 15 minutes until they are completely softened and rehydrated.

Roast the aromatics:

In the same skillet, roast the onion, garlic, and tomatoes until slightly charred, about 5 minutes—this charring adds a smoky depth that you will taste in the final sauce.

Blend the sauce:

Transfer the softened chiles, roasted vegetables, vinegar, oregano, thyme, cumin, peppercorns, cloves, and 1 cup beef broth to a blender and blend until completely smooth.

Sear the beef:

In a large Dutch oven, heat vegetable oil over medium-high heat and sear the beef chunks and short ribs on all sides until deeply browned.

Simmer the birria:

Pour the blended sauce over the beef, add the remaining broth, bay leaves, cinnamon stick, and salt, then bring to a boil before reducing heat to low, covering, and simmering for 2.5–3 hours until the meat is very tender.

Shred the meat:

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

Prepare the tortillas:

Preheat your oven to 375°F (190°C), then dip each corn tortilla in the warm birria consommé and fry briefly in a hot skillet with a little reserved fat until pliable, about 10–15 seconds per side.

Assemble the enchiladas:

Fill each tortilla with shredded birria and a sprinkle of cheese, roll up, and place seam-side down in a baking dish.

Bake until bubbly:

Pour extra birria consommé over the enchiladas, top with remaining cheese, and bake for 10–15 minutes until the cheese is melted and bubbly.

Finish and serve:

Serve hot, garnished with diced onion, chopped cilantro, and lime wedges on the side.

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My sister-in-law who claims to hate enchiladas had three helpings and asked me to teach her how to make the birria. That is when I knew this recipe had earned a permanent spot in my regular rotation.

Making It Ahead

The birria actually tastes better the next day, so I often make the beef a day or two before I plan to serve the enchiladas. The flavors have time to marry and the consommé becomes even more rich and complex.

Freezing Instructions

Portion the cooked birria and consommé into freezer bags, removing as much air as possible before sealing. It will keep for up to three months and tastes just as good when thawed and reheated.

Serving Suggestions

Set up a little bar with extra consommé for dipping, some pickled red onions, and maybe Mexican crema if you are feeling indulgent. People love customizing their own plate.

• Warm the plates in the oven for a few minutes before serving
• Have extra lime wedges ready because some people love that extra acid
• A simple green salad with a citrus vinaigrette balances the rich enchiladas perfectly

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These enchiladas have become my go-to for comfort food that still feels special enough for company. Hope they find their way into your regular rotation too.

Recipe Questions & Answers

→ What makes birria different from regular beef?

Birria is slow-cooked with a blend of dried chiles—guajillo, ancho, and pasilla—along with aromatics like onion, garlic, and tomatoes. The meat simmers for hours in this spiced broth, creating incredibly tender, flavor-infused beef with a rich, complex consommé that's perfect for dipping or smothering.

→ Can I make this dish ahead of time?

Absolutely. The birria actually tastes better when made a day ahead, as the flavors deepen overnight. Cook the meat, shred it, and refrigerate both the beef and consommé separately. When ready to serve, reheat and assemble the enchiladas.