Dip tortillas lightly to prevent sogginess. Let casserole rest before slicing. Birria beef can be prepared ahead for deeper flavor.
Layered corn tortillas, tender shredded birria beef, and melted cheese baked into a bold and comforting casserole.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 tablespoon (15 ml) olive oil
1 teaspoon (5 g) salt
1 teaspoon (5 g) black pepper
1 teaspoon (5 g) ground cumin
1 teaspoon (5 g) dried oregano
1 teaspoon (5 g) smoked paprika
3 dried guajillo chilies
2 dried ancho chilies
3 cloves garlic
1 cup (150 g) chopped onion
1 cup (240 ml) crushed tomatoes
2 cups (480 ml) beef broth
1 tablespoon (15 ml) apple cider vinegar
10 small corn tortillas (6 inches / 15 cm)
2 ½ cups (250 g) shredded Monterey Jack cheese
1 ½ cups (150 g) shredded cheddar cheese
½ cup (75 g) diced red onion
¼ cup (15 g) chopped cilantro
Instructions
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Sear seasoned beef.
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Blend chilies with spices and broth.
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Simmer beef in sauce until tender and shred.
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Dip tortillas in consommé and layer with beef and cheese.
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Bake at 375°F (190°C) for 30–35 minutes.
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Rest, garnish, and serve.