Description
Transform leftover brisket into crispy, cheesy, and spicy birria enchiladas with a rich homemade sauce. This quick and easy meal is perfect for weeknights and meal prep.
Ingredients
Scale
- 6–8 dried Guajillo chiles, stems and seeds removed
- 3–4 dried Ancho chiles, stems and seeds removed
- 2 tablespoons tomato paste
- 1/2 large white onion, roughly chopped
- 4 cloves garlic, peeled
- 1 tablespoon apple cider vinegar
- 1 cup low sodium beef broth
- 1 teaspoon cumin
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 3 cups leftover brisket, shredded
- 8–10 large flour tortillas
- 2 cups shredded cheese (mix of Oaxaca and Monterey Jack)
- 1/4 cup vegetable or avocado oil for frying
Instructions
- Remove stems and seeds from dried chiles. Place in a heatproof bowl, cover with boiling water, and soak for 15 minutes until soft.
- Drain chiles, reserving some soaking liquid. Blend chiles, tomato paste, onion, garlic, vinegar, beef broth, and spices until smooth. Strain if desired.
- Shred the leftover brisket. If cold, warm it up in the microwave or skillet so it is easy to handle.
- Heat 1/4 inch of oil in a large skillet over medium heat. Dip each tortilla in the oil for 2-3 seconds per side to fry slightly and make pliable. Drain on paper towels.
- Preheat oven to 375°F (190°C). Lay a fried tortilla flat, add shredded brisket and cheese down the center, roll tightly, and place seam-side down in a 9×13 inch baking dish.
- Pour the blended birria sauce evenly over the enchiladas, ensuring they are fully covered. Top with remaining cheese.
- Bake for 20-25 minutes until cheese is bubbly and slightly browned. Let rest for 5 minutes before serving.
Notes
Warm the brisket before assembling to ensure even heating. Do not skip the oil dip for tortillas as it prevents sogginess and adds crunch. If the sauce is too spicy, add sugar or tomato paste. If too thin, simmer before pouring. Let enchiladas rest after baking to allow sauce to set.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 475
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 4
- Protein: 25
Keywords: birria enchiladas, leftover brisket recipe, Mexican food, cheesy enchiladas, quick weeknight dinner, meal prep, spicy beef recipe