Birria Beef Enchiladas Recipe

Directions

1. 1

   Prepare the Beef

   In a large pot, add the beef short ribs and cover with water. Bring to a boil over medium-high heat.

2. 2

   Once boiling, reduce heat to low and skim any foam that appears on the surface.

3. 3

   Add the onion, garlic cloves, dried guajillo chilies, dried ancho chilies, cumin, oregano, and salt. Stir to combine.

4. 4

   Cover the pot and simmer for about 3 hours, or until the beef is tender and easily pulls apart.

5. 5

   Prepare the Sauce

   Remove the beef from the pot and set aside. Strain the broth and reserve it.

6. 6

   In a blender, combine the strained broth, cooked onion, garlic, and chilies. Blend until smooth.

7. 7

   Return the blended sauce to the pot over low heat.

8. 8

   Assemble the Enchiladas

   Preheat your oven to 375°F (190°C). Shred the cooked beef into bite-sized pieces.

9. 9

   In a separate pan, heat the corn tortillas until soft and pliable.

10. 10

    Spread a few tablespoons of the sauce on the bottom of a baking dish.

11. 11

    Take a tortilla, fill it with shredded beef and shredded cheese, and roll it up tightly. Place seam-side down in the baking dish.

12. 12

    Repeat with the remaining tortillas, beef, and cheese.

13. 13

    Once all enchiladas are assembled, pour the remaining sauce over the top and sprinkle with additional cheese.

14. 14

    Bake and Serve

    Cover the baking dish with foil and bake for 20 minutes.

15. 15

    Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

16. 16

    Serve hot, garnished with sour cream, fresh cilantro, and lime wedges.