Wagyu Beef Birria Enchiladas
Author
Nathan Michael & Julia Flowers
Servings
6
Prep Time
30 minutes
Cook Time
75 minutes
Protein
36g/serving
These Wagyu Beef Birria Enchiladas are a bold and deeply flavorful take on a classic. Rich, marbled SRF Wagyu steak cuts are slow-cooked in a complex, chile-laced broth until tender enough to fall apart, then rolled into corn tortillas and baked with melty cheese and a generous ladle of the deeply spiced birria sauce. Ancho and guajillo chiles bring warmth and depth, while fire-roasted tomatoes, vinegar, and whole spices round out the richness. The result: a saucy, savory, utterly satisfying dish that’s worth every step.
Ingredients
Birria Beef
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2 lbs Wagyu Steak Cuts
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2 teaspoons kosher salt
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1 teaspoon freshly cracked black pepper
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4 dried ancho chiles
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4 dried ancho chiles
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2 tablespoons beef tallow or neutral oil
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2 teaspoons ground cumin
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2 teaspoons dried Mexican oregano
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1 yellow onion, chopped
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8 garlic cloves, peeled
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1/4 cup apple cider vinegar
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2 cups beef stock
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2 cans fire-roasted diced tomatoes
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2 whole cloves
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1 cinnamon stick
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2 bay leaves
Enchiladas
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Neutral oil, for frying
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12–15 corn tortillas
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2–3 cups shredded Oaxaca, Monterey Jack, or cheddar cheese
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Chopped cilantro, for garnish
Directions
Beef and Sauce
Pat the Wagyu steak cuts dry on a baking sheet and season all sides with salt and pepper.
Set the Instant Pot to Sauté mode. Remove the stems and seeds from the dried chiles, then dry-toast them in the pot for about 2 minutes per side until fragrant
Transfer the toasted chiles to a small saucepan with 2 cups boiling water, turn off the heat, cover, and let soak for 10 minutes.
Meanwhile, add tallow or oil to the Instant Pot. Sear the steak in batches until browned on two sides. Transfer the meat back to the baking sheet.
Add a bit more oil to the pot and sauté the onion, garlic, cumin, and oregano for 3 to 4 minutes until aromatic.
Add the apple cider vinegar, beef stock, and fire-roasted tomatoes. Stir to combine.
Use an immersion blender to carefully blend the mixture until smooth (or transfer to a blender and return to the pot).
Add the softened chiles, along with the cloves, cinnamon stick, bay leaves, and the seared beef and any juices.
Seal the lid, set vent to sealed, and cook on Manual/High Pressure for 35 minutes. Allow pressure to naturally release for 10 minutes, then quick release the rest.
Remove the beef with a slotted spoon to a bowl and shred with a fork.
Discard the cinnamon stick, cloves, and bay leaves from the sauce.
Assemble the Enchiladas
Preheat the oven to 375°F.
In a 9x13-inch baking dish, ladle about 2 cups of birria sauce into the bottom.
Heat a skillet with neutral oil and quickly fry each tortilla for 10 seconds per side to soften. Transfer to a work surface.
Fill each tortilla with a heaping spoonful of shredded beef, roll tightly, and place seam-side down in the dish. Repeat until the pan is full (12–15 enchiladas).
Spoon the remaining birria sauce over the top and sides of the enchiladas.
Sprinkle generously with shredded cheese and bake for 20 minutes, or until the cheese is melted and bubbling.
To Serve:
Top enchiladas with chopped cilantro and finely diced onion, if desired.
Recipe Note
Author Bio
Nathan Michael and Julia Flowers are a culinary duo passionate about creating memorable meals. Nathan, a design enthusiast and grilling expert, specializes in charcoal grilling, often featuring Snake River Farms’ American Wagyu Skirt Steak. Julia, a seasonal food lover and ice cream maker, brings comfort and a touch of decadence to the table, especially with premium cuts like the Manhattan Steak. Together, they turn every meal into a special experience.