Venison Shank Birria Enchiladas

Venison Shank Birria Enchiladas

Ingredients

For the Birria:

• 2–3 venison shanks (bone-in)
• 6 dried guajillo chiles, stemmed & seeded
• 3 dried ancho chiles, stemmed & seeded
• 2 Chipotle peppers in adobo
• 4 Roma tomatoes, halved, or a cup full of cherry tomatoes
• 1 red onion, quartered
• 6 garlic cloves
• 4 cups beef or venison stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 2 bay leaves
• Salt & pepper to taste
• 2 tbsp apple cider vinegar
• 1 cinnamon stick

For the Enchiladas:

• 12 corn tortillas
• 2 cups shredded cheese (Oaxaca, Monterey Jack, or cheddar blend)
• ½ cup diced red onion (optional)
• Fresh cilantro for garnish

Instructions

1. Make the Birria:

1. Toast dried chiles, garlic, onion, and tomatoes in a dry skillet over medium heat until fragrant, 1–2 min.
2. Simmer chiles, tomatoes, onion, and garlic in a pot with 2 cups of stock for 10 minutes to soften.
3. Blend softened chiles, vegetables, chipotles, cumin, oregano, paprika, vinegar, and a ladle of cooking liquid until smooth.
4. Season the venison shanks with salt & pepper, then sear them in a Dutch oven until browned.
5. Pour Chile sauce over shanks, add bay leaves, Cinnamon stick, and remaining stock.
6. Cover and braise at 300°F (or slow cooker on LOW) for 5–6 hours, until meat shreds easily.

2. Assemble the Enchiladas:

1. Shred the meat, reserving braising liquid as a sauce.
2. Preheat oven to 375°F.
3. Dip tortillas in warm birria broth, fill with shredded meat, roll, and place in a baking dish.
4. Top with more birria broth and cheese.
5. Bake for 15–20 min, until cheese is melted and bubbling.

3. Serve:

• Garnish with diced onion and cilantro.
• Serve with extra birria broth on the side for dipping.

Jeremiah Doughty-