Description
Tender, juicy birria tucked into tortillas, rolled, and baked enchilada-style with rich consommé, cheese, and toppings for a deeply flavorful Mexican-inspired dish.
Ingredients
- 2 cups cooked shredded birria beef
- 1 cup birria consommé (for dipping and topping)
- 12 corn tortillas
- 2 cups shredded Oaxaca or mozzarella cheese
- 1/2 cup diced onion
- 1/4 cup chopped cilantro
- 1/2 cup enchilada sauce or extra consommé (optional)
- Oil for softening tortillas
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish.
- Warm consommé in a small saucepan.
- Heat a little oil in a skillet and lightly fry tortillas for 5–10 seconds per side until pliable.
- Dip each tortilla into the warm consommé.
- Fill with shredded birria and a sprinkle of cheese, then roll and place seam-side down in the baking dish.
- Pour remaining consommé (or enchilada sauce) over the enchiladas.
- Top with the remaining cheese.
- Bake for 20–25 minutes until hot and bubbly.
- Garnish with onion and cilantro before serving.
Notes
- Add a drizzle of spicy birria oil for deeper flavor.
- Serve with lime wedges, rice, and beans.
- Use flour tortillas if preferred, but corn provides traditional texture.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Dinner
- Method: Baking
- Cuisine: Mexican