Easy Beef Birria Recipe for Birria Baked Potatoes
Make this birria baked potato loaded with tender shredded beef, rich chile consommé, melted cheese, cilantro, and lime for a bold, comforting dinner.
Easy Beef Birria Recipe for Birria Baked Potatoes
This recipe comes to us from Hannah Sattelmaier, culinary specialist with The Bearded Butchers and friend of Montana Knife Company.
6
30 minutes
3 hours
450
Mexican
Main Dish
This beef birria recipe turns a slow-braised chuck roast into the ultimate loaded baked potato. Tender, fork-shredded beef simmered in a rich chile consommé gets piled high on a crispy-skinned russet with melted cheese, fresh cilantro, and diced red onion.
The birria baked potato is comfort food that hits on every level: smoky dried chiles, warm cinnamon, and fire-roasted tomatoes build a sauce with serious depth. Pour a ladle of that consommé over the top, and the whole potato soaks up the flavor.
If you’ve been looking for a new way to serve beef birria, this birria loaded baked potato recipe is it. Skip the tacos for a night and load up a potato instead.
Ingredients
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2 1/2 to 3 lb. chuck roast, cut into large chunks
3 ancho chiles, deseeded
4 guajillo chiles, deseeded
2 chiles de árbol, deseeded
- 2 Tbsp. taco seasoning (The Bearded Butcher Blend Taco Seasoning works well)
1 Tbsp. all-purpose beef seasoning (The Bearded Butcher Original Blend Seasoning works well)
2 Tbsp. beef tallow
1 medium white onion, halved
3 Roma tomatoes
6 garlic cloves
1–2 cinnamon sticks
2 tsp. Mexican oregano
3 bay leaves
4–6 whole cloves
1/2 tsp. ground ginger
1 Tbsp. white vinegar
1 (14.5 oz.) can fire-roasted diced tomatoes
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6 large russet potatoes
Beef tallow
All-purpose beef seasoning
Fresh cilantro, chopped
- Red onion, diced with a clean, sharp kitchen knife
Queso or shredded cheese
Lime wedges
Directions
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Using a sharp, clean knife, cut the chuck roast into large chunks and season generously with the all-purpose beef seasoning. Set the meat aside at room temperature as you prep the sauce.
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Deseed the ancho, guajillo, and chiles de árbol. Heat a dry skillet over medium heat and toast the chiles for about 30 seconds per side until fragrant. Toasting builds a deeper, smokier flavor in the finished beef birria sauce.
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Add all ingredients except the beef and beef tallow to a large pot or Dutch oven. Cover with hot water until the pot is about three-quarters full.
Bring to a light simmer and cook until the tomatoes and onions have softened. The chiles need to be fully hydrated before blending.
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Strain the liquid and save it. Remove the cinnamon sticks, then transfer the solids to a blender with about 1/4 cup of the reserved liquid. Blend until smooth.
Strain the blended sauce through a fine sieve back into a clean bowl. This step gives you a silky, rich consommé for your birria baked potatoes.
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Clean and preheat the Dutch oven over medium-high heat. Add the beef tallow and sear the seasoned chuck roast on all sides until deeply browned. A hard sear locks in flavor and gives the braising liquid more body.
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Pour the strained sauce and reserved broth over the seared beef. Cover and place in a 325°F oven for about three hours, or until the beef pulls apart with a fork.
Remove the beef from the pot and shred it using two forks. Return the shredded beef birria to the consommé or keep it separate for serving.
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Wash and dry the russet potatoes. Coat them generously with beef tallow and a light sprinkle of all-purpose seasoning. Bake at 375°F until fork-tender, about one hour.
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Slice each potato open and load it with tender shredded beef birria. Top with queso or shredded cheese, chopped cilantro, and diced red onion. Finish with a squeeze of fresh lime and a pour of that rich consommé over the top.
