Birria Enchiladas
Directions
- 1Sear a 4.5 lbs chuck roast.
- 2Add 4 cups of water or broth to the slow cooker.
- 3Add 2 EZ Birria bombs.
- 4Set the slow cooker on high and cook until the birria is done.
- 5Shred the beef and separate the consommé.
- 6In a large bowl, mix together shredded birria, green chilies, and Queso Fresco.
- 7Spritz a pan with oil.
- 8Ladle consommé onto corn tortillas.
- 9Fill tortillas with birria, green chili and Queso Fresco mixture.
- 10Top with diced red onion and more Queso Fresco.
- 11Sprinkle with dried cilantro.
- 12Roll up the tortillas and place them in the prepared pan.
- 13Add one more ladle of consommé over the top.
- 14Add enchilada sauce and copious amounts of cheese.
- 15Dust with more dried cilantro.
- 16Bake at 375 for about 30 minutes or until the cheese is as brown as you like it.
Ingredients
- 4.5 lbs chuck roast
- 4 cups water or broth
- 2 EZ Birria Bombs
- 1 bowl Queso Fresco
- 1 bag Quesadilla cheese
- 1 can enchilada sauce
- 1 can green chillies
- 1 bowl diced onion
- 1 stack corn tortillas
- 1 tsp cilantro
Equipment
slow cookerovenlarge bowlladletongs
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