Description
Juicy, flavorful beef cooked in enchilada sauce and served in crispy, cheesy tortillas for a quick, satisfying Mexican meal.
Ingredients
For the Birria:
- 1 tablespoon vegetable oil
- 2–3 pounds beef chuck roast or short ribs
- 1 (28-ounce) can red enchilada sauce
- 4 cups beef broth or stock, divided
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 2 bay leaves
- Salt and black pepper, to taste
For Assembly:
- Corn tortillas
- Shredded mozzarella or Oaxaca cheese
- Chopped fresh cilantro, for garnish
- Diced white onions, for garnish
Instructions
- Heat vegetable oil in a large skillet or Dutch oven. Season beef with salt and pepper, sear until browned on all sides.
- Place seared beef in slow cooker or pressure cooker. Add red enchilada sauce, half of beef broth, garlic, cumin, and bay leaves. Cook low for 8 hours or high for 4 hours, or follow pressure cooker instructions.
- Shred beef once tender, return to sauce, and stir to coat evenly. Adjust seasoning.
- Dip corn tortillas in birria sauce, add beef and cheese, fold, and pan-fry until crisp and cheese melts.
- Garnish with cilantro and diced onions. Serve hot.
Notes
- Dip tortillas in the birria sauce for added flavor before frying.
- Make extra birria for a warm dipping consommé.
- Adjust spiciness by adding chopped chiles or cayenne pepper.
- Prep Time: 15 minutes
- Cook Time: 4 hours