If you have a craving for something rich, hearty, and packed with bold flavors, this Slow-Cooked Spicy Mexican Birria Enchiladas Recipe will become your new go-to comfort food. Tender beef chuck, slow-braised in an aromatic blend of dried chilies and spices, melds perfectly with melty cheese and soft corn tortillas. It’s the kind of dish that brings warmth to your table and a fiesta of flavors to your palate, making every bite unforgettable and totally worthy of sharing with your favorite people.
Ingredients You’ll Need
These ingredients are straightforward and essential, each playing a crucial role in building depth and vibrancy to the dish. From the smoky dried chilies to the melty Oaxaca cheese, the balance of spice, tang, and richness is exactly what makes the Slow-Cooked Spicy Mexican Birria Enchiladas Recipe so irresistibly delicious.
- 3 lbs beef chuck roast: Perfectly marbled for tender shredding and hearty flavor.
- 2 dried guajillo chilies: Offers a mild, smoky heat and deep red color to the sauce.
- 2 dried ancho chilies: Adds fruity undertones and a gentle warmth.
- 1 dried pasilla chili: Brings earthiness and complexity to the chili blend.
- 4 cloves garlic: Delivers aromatic sharpness that complements the spices.
- 1 medium onion: Provides natural sweetness and body to the sauce.
- 2 cups beef broth: Keeps the meat moist and blends all flavors harmoniously.
- 2 tablespoons apple cider vinegar: Adds a subtle tang that brightens the sauce.
- 1 tablespoon ground cumin: Infuses warm, earthy notes essential for Mexican cooking.
- 1 tablespoon dried oregano: Enhances the herbal fragrance and depth of flavor.
- 1 tablespoon smoked paprika: Contributes smoky richness and a beautiful red hue.
- 1 teaspoon ground cinnamon: Introduces a hint of warmth that rounds out the spice blend.
- 2 bay leaves: Infuses gentle woodsy aromas during cooking.
- Salt and pepper: Essential for seasoning and balancing the dish.
- 12 corn tortillas: Soft, flexible, and traditional for authentic enchiladas.
- 2 cups shredded Oaxaca or mozzarella cheese: Melts beautifully for gooey, cheesy goodness.
- Fresh cilantro, chopped: Adds herbaceous brightness as a garnish.
- Lime wedges: Perfect for squeezing over to add a fresh, zesty finish.
How to Make Slow-Cooked Spicy Mexican Birria Enchiladas Recipe
Step 1: Prepare the Chilies
Start by soaking the dried guajillo, ancho, and pasilla chilies in hot water until they soften. This step is crucial because it releases their vibrant color and rich flavors – a foundation for the sauce that makes this Slow-Cooked Spicy Mexican Birria Enchiladas Recipe so packed with personality.
Step 2: Make the Birria Sauce
Next, blend the softened chilies with garlic, onion, apple cider vinegar, and your spices until silky smooth. If the sauce is too thick, just add some soaking water to get the perfect consistency. The result? A complex and deeply flavorful sauce that marries spicy, smoky, and tangy notes beautifully.
Step 3: Cooking the Beef
Place those hearty beef chunks in your slow cooker and pour the luscious birria sauce over the top, making sure every piece is bathed in that incredible flavor. Add beef broth and bay leaves, then slow cook on low for 6-8 hours or high for 4-5, until the beef is tender enough to shred effortlessly. This slow and low approach gives you the melt-in-your-mouth texture every birria lover dreams of.
Step 4: Prepare the Enchiladas
When your beef is cooked to perfection, shred it with forks and mix it back into the birria sauce for an extra punch of flavor. Keep a little sauce aside for baking – that keeps the enchiladas juicy and flavorful, so don’t skip this step!
Step 5: Assemble Enchiladas
Warm your corn tortillas briefly to make them pliable, then stuff each one generously with the saucy shredded beef and a sprinkle of melty cheese. Roll them up tight and nestle them seam-side down in a baking dish. You’ll love how the tortillas soak up the saucy goodness as they bake.
Step 6: Bake
Now, pour the reserved sauce over the enchiladas and top with more cheese before covering the dish with foil. Bake at 375°F (190°C) for 20 minutes, then uncover and bake for an additional 10 minutes to get that irresistible bubbly top. The aroma filling your kitchen at this point might just have you counting down the minutes till dinner.
Step 7: Serve
Garnish liberally with fresh cilantro and serve alongside lime wedges. The zesty lime brightness cuts through the richness beautifully, delivering a kick of fresh flavor that completes the Slow-Cooked Spicy Mexican Birria Enchiladas Recipe experience.
How to Serve Slow-Cooked Spicy Mexican Birria Enchiladas Recipe
Garnishes
Fresh cilantro is a must for its vibrant herbal notes that lift the rich beef. Don’t forget a good squeeze of lime juice right before eating; it brightens up every bite beautifully. You can also add thinly sliced radishes or diced white onions for added crunch and a pop of color.
Side Dishes
Pair these enchiladas with a simple Mexican-style rice or refried beans for a hearty meal. A crisp, refreshing cabbage slaw with lime dressing also complements the spice and richness perfectly, adding texture and balance to the plate.
Creative Ways to Present
For a fun twist, serve the enchiladas family-style on a large platter garnished with colorful toppings like pickled jalapeños and avocado slices. Alternatively, turn it into a birria taco bar where you let everyone build their own tacos with warm tortillas, shredded meat, cheese, and toppings for an interactive meal everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover Slow-Cooked Spicy Mexican Birria Enchiladas Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. This makes for an incredible next-day meal that tastes just as flavorful after some time to marinate in the fridge.
Freezing
If you want to save enchiladas for longer, freeze them before baking. Wrap tightly in foil or plastic wrap, and store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating to maintain the texture and flavor.
Reheating
To reheat, bake your leftover enchiladas covered with foil at 350°F (175°C) for about 20 minutes, or until warmed through. For a quicker option, microwave them covered in short bursts, stirring the sauce on the side to keep things juicy and fresh.
FAQs
Can I use other cuts of beef for this birria recipe?
Absolutely! While beef chuck is ideal for its marbling and tenderness after slow cooking, you can also use brisket or short ribs if you prefer. Just adjust the cooking time accordingly to ensure the meat is tender and shreddable.
What cheese works best in Slow-Cooked Spicy Mexican Birria Enchiladas Recipe?
Oaxaca cheese is traditional and melts beautifully, but mozzarella is a great substitute if you can’t find it. Both give you that stretchy, melty texture that makes the enchiladas so comforting.
How spicy is this recipe?
The spice level is medium and very approachable, thanks to the dried chilies used. If you like it spicier, feel free to add a bit of chipotle or fresh jalapeño, or keep it milder by removing seeds from the dried chilies before soaking.
Can I make the birria sauce ahead of time?
Yes! The birria sauce can be prepared a day in advance and kept refrigerated. This actually helps the flavors to deepen, so it’s a handy prep tip when planning your cooking schedule.
Is it possible to make this recipe without a slow cooker?
You can cook the beef on the stovetop or in a covered Dutch oven at low heat for about 3-4 hours until tender. Just keep an eye on the liquid level to prevent sticking or burning.
Final Thoughts
Slow-Cooked Spicy Mexican Birria Enchiladas Recipe is an absolute showstopper that’s surprisingly easy to make with simple ingredients and a little bit of patience. The reward? Deep, smoky, spicy beef wrapped in melty cheese and tortillas that create pure magic on your plate. Give this recipe a try soon — it promises to warm your heart and impress every single time!
Print
Slow-Cooked Spicy Mexican Birria Enchiladas Recipe
- Prep Time: 0h 30m
- Cook Time: 6h 0m
- Total Time: 6h 30m
- Yield: 12 enchiladas
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
Slow-Cooked Spicy Mexican Birria Enchiladas feature tender shredded beef simmered in a rich, smoky chili sauce, wrapped in warm corn tortillas, topped with melted cheese, and baked to perfection. This comforting dish combines traditional Mexican flavors with the ease of slow cooking, resulting in delectably flavorful enchiladas perfect for any occasion.
Ingredients
Meat and Marinade
- 3 lbs beef chuck roast, trimmed and cut into large chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 dried pasilla chili
- 4 cloves garlic, peeled
- 1 medium onion, quartered
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 tablespoon smoked paprika
- 1 teaspoon ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
Cooking Liquid
- 2 cups beef broth
Assembly
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Prepare the Chilies: In a small pot, bring water to a boil. Add the dried guajillo, ancho, and pasilla chilies. Cover and remove from heat, allowing them to soak for about 15 minutes until softened.
- Make the Birria Sauce: In a blender, combine soaked chilies, garlic, onion, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, and a pinch of salt and pepper. Blend until smooth, adding some of the soaking water if necessary to achieve a smooth sauce.
- Cooking the Beef: Place the beef chunks in a slow cooker. Pour the birria sauce over the beef, ensuring each piece is well coated. Add the beef broth and bay leaves. Cover and cook on low for 6-8 hours or high for 4-5 hours, until the beef is tender and shreds easily with a fork.
- Prepare the Enchiladas: Preheat your oven to 375°F (190°C). Remove beef from the slow cooker and shred it using two forks. Reserve some sauce for later, then mix the remaining sauce with the shredded meat.
- Assemble Enchiladas: Warm tortillas in a dry skillet for a few seconds to make them pliable. Spoon a generous amount of shredded beef mixture onto each tortilla, sprinkle with cheese, then roll and place seam-side down in a baking dish.
- Bake: Pour the reserved sauce over the enchiladas and sprinkle with more cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes or until the cheese is melted and bubbly.
- Serve: Garnish enchiladas with fresh cilantro. Serve hot with lime wedges on the side.
Notes
- Soaking the dried chilies softens them and intensifies their flavor for a rich sauce.
- Use Oaxaca cheese for authentic Mexican flavor or mozzarella for a milder taste and easier melting.
- Warming tortillas before assembling prevents cracks and makes rolling easier.
- Reserve some sauce for pouring over enchiladas before baking to keep them moist and flavorful.
- Slow cooking the beef ensures it becomes tender enough to shred easily.
- Adjust the number of chilies according to your heat preference.
- Leftover birria meat and sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.
