Birria Enchiladas
Birria Enchiladas
I had previously made birria tacos and made way more than I needed. So I froze down the leftovers for later use, which led me to now: behold the birria enchilada. The leftover meat was put into a corn tortillas with chunks of mozzarella, then bathed in the birria broth. I topped it off with more cheese and baked it for 20 minutes until the cheese was bubbly. Easily the best enchiladas I’ve ever eaten.
Servings: 12 enchiladas
Ingredients
- 2 lbs birria meat
- 2 cups birria broth
- 12 corn tortillas pan fried for 1 minute to make pliable
- 8 oz block mozzarella cheese cut into 12 equal wedges
- 4 oz monterey jack cheese shredded
Garnish
- white onion finely chopped
- avocado sliced
Instructions
- Place 2 heaping tbsp of birria meat across the center of a corn tortilla. Top with a chunk of mozzarella cheese.
- Tightly roll up the enchilada. This recipe yields 12 enchiladas.
- Place all of the enchiladas seam side down in a 9×13 glass baking dish.
- Pour the birria broth over the enchiladas.
- Top with more cheese.
- Bake in a preheated 400 degree oven for 20 minutes.
Birria Tacos
Over the last 6 months, there has been a huge trend in the Mexican culinary world. All of a sudden, every Mexican restaurant is carrying birria tacos. So what is a birria taco? Birria originated from the Mexican state of Jalisco; also home of pozole and menudo. It all started with caldo de birria, a meat stew in a pepper broth. Traditionally goat and lamb are used, but beef can be substituted. I used a combination of all 3 meats. Corn tortillas are dipped in the birria broth, then assembled with the meat, onions, and cilantro. The tacos are folded over and grilled on a griddle until they are crispy. The tacos are served with a side of the birria broth to dip the taco in; just like a French dip sandwich. I chose to use an Instant Pot to make the birria. It only took 90 minutes to prepare. You can make this in a Dutch oven or a crockpot if you don’t have a pressure cooker. It will take anywhere from 4-6 hours to get the meat tender enough to shred. Either process will get you the same results.
Servings: 24 tacos
Equipment
- food processor
- instant pot
Ingredients
- 1 1/2 lbs beef chuck cubed
- 1 beef shank
- 1 1/2 lbs bone in goat shoulder cubed
- 1 lamb shank
- 3 dried ancho chilies
- 6 dried guajillo chilies
- 3 roma tomatoes
- 1/2 medium white onion sliced
- 6 garlic cloves
- 4 whole cloves
- 1/2 tsp cumin seeds
- 1/2 tsp black peppercorns
- 1 tsp Mexican oregano
- 1/2 tsp marjoram
- 1 cinnamon stick
- 1/2 cup vinegar
- salt to taste
- 2 cups water
- corn tortillas softened
Garnish
- white onion finely chopped
- cilantro chopped
Instructions
- Dry toast the dried peppers in a sauté pan over medium heat for 5 minutes.
- Place the peppers in a bowl of hot water for 20 minutes.
- Dry toast the cumin seeds, cloves, and cinnamon stick for 2 minutes. Remove from the pan.
- Dry toast the tomatoes, onions, and garlic for 10 minutes.
- Place the rehydrated roast peppers, tomatoes, onion, garlic, whole spices(except the cinnamon stick), oregano, marjoram, vinegar, and salt in a blender.
- Purée until smooth.
- Arrange all of the meat in a glass baking dish.
- Pour the sauce from the blender over the meat. Cover with foil and marinate overnight in the refrigerator.
- Place all of the meat and sauce in the Instant Pot along with 2 cups of water. Toss in the cinnamon stick. Turn the function to pressure cook on high for 90 minutes. Put on the cover and push start.
- Remove all of the meat and bones from the Instant Pot.
- Keep all of the birria juice warm.
- Pick out all of the bones from the meat. Place the meat in a large sauté pan over medium high heat.
- Cook down the meat until the majority of the liquid has evaporated.
Birria Taco Assembly
- Dip the softened corn tortillas in the birria juice.
- Top the tortillas with the meat, onion, and cilantro.
- Place the tacos on a griddle over medium high heat. Fold the tacos over.
- Grill the tacos for 3-4 minutes a side until the tortillas are crispy.
You must be logged in to post a comment.