2 lbs beef chuck roast, cut into chunks
2 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 chipotle pepper in adobo sauce
1 tablespoon apple cider vinegar
2 cups shredded cheese (such as Monterey Jack or cheddar)
1/2 cup chopped fresh cilantro
1/2 cup chopped red onion
In a large pot or Dutch oven, add the beef chunks, chopped onion, and minced garlic. Pour in the beef broth.
In a separate saucepan, add the dried guajillo and ancho chiles. Cover with water and bring to a boil. Once boiling, remove from heat and let them soak for about 15 minutes until they soften.
Transfer the softened chiles, chipotle pepper, apple cider vinegar, cumin, oregano, and paprika to a blender. Blend until smooth.
Pour the blended sauce into the pot with the beef. Season with salt and pepper.
Cover and simmer on low heat for about 3 hours, or until the beef is tender and easily shreds with a fork.
Preheat your oven to 350°F (175°C).
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
Fill each tortilla with shredded birria beef and a sprinkle of cheese. Roll up the tortillas and place them seam-side down in a baking dish.
Pour the remaining birria sauce over the top of the enchiladas. Sprinkle with more cheese.
Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
Garnish the enchiladas with chopped fresh cilantro and red onion.
Serve with lime wedges on the side.
Enjoy your delicious Birria Enchiladas! 🌮💥
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