close
close
Recipe On How To Do The Birria Bombs

Recipe On How To Do The Birria Bombs

2 min read 23-01-2025
Recipe On How To Do The Birria Bombs

Birria, the rich and savory Mexican stew, has taken the culinary world by storm. And now, the trendiest way to enjoy this deliciousness? Birria bombs! These cheesy, meaty, and deeply flavorful delights are perfect for a fun gathering or a satisfying weeknight meal. Let's dive into the recipe!

What You'll Need:

This recipe makes approximately 12 birria bombs. Adjust quantities as needed.

For the Birria Filling:

  • 3 lbs beef chuck roast, cut into 1-inch cubes
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 guajillo chiles, stemmed, seeded, and soaked in hot water for 30 minutes
  • 2 ancho chiles, stemmed, seeded, and soaked in hot water for 30 minutes
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more, to taste)
  • 2 cups beef broth
  • 1 cup water
  • Salt and pepper to taste
  • 2 tablespoons vegetable oil

For Assembly:

  • 1 package (14.1 oz) large flour tortillas
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded Oaxaca cheese (or a Mexican blend)
  • Vegetable oil for frying (or your preferred cooking oil)

Instructions:

Step 1: Prepare the Birria:

  1. In a blender, combine the soaked chiles, garlic, oregano, cumin, cayenne pepper, salt, and pepper with ½ cup of the beef broth. Blend until smooth.
  2. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches. Remove the beef and set aside.
  3. Add the chopped onion to the pot and cook until softened, about 5 minutes.
  4. Pour the blended chile mixture into the pot and cook for about 5 minutes, stirring occasionally, until fragrant.
  5. Return the beef to the pot. Add the remaining beef broth and water. Bring to a boil, then reduce heat to low, cover, and simmer for at least 2 hours, or until the beef is very tender. You can also use a slow cooker on low for 6-8 hours.

Step 2: Assemble the Birria Bombs:

  1. Preheat your oven to 375°F (190°C).
  2. Once the beef is tender, shred it using two forks.
  3. Place a large flour tortilla on a flat surface. Add a spoonful of the shredded birria, followed by a generous layer of Monterey Jack and Oaxaca cheese.
  4. Carefully fold the tortilla in half to form a half-moon shape. Then, fold the edges inward to create a sealed “bomb” shape. You can use toothpicks to secure the edges if needed.
  5. Repeat with remaining tortillas and filling.

Step 3: Fry or Bake:

  1. Frying: Heat about ½ inch of vegetable oil in a large skillet over medium heat. Carefully fry the birria bombs for 2-3 minutes per side, or until golden brown and crispy. Remove from skillet and drain on a paper towel-lined plate.
  2. Baking: Arrange the birria bombs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the cheese is melted and bubbly, and the tortillas are slightly crispy.

Step 4: Serve:

Serve your birria bombs immediately while hot and crispy! They’re delicious on their own or with your favorite sides, such as rice, beans, and a side of consommé (birria broth). Enjoy!

Tips and Variations:

  • For extra flavor, add a bay leaf to the birria while simmering.
  • Feel free to experiment with different types of cheese.
  • If you prefer a spicier birria, add more cayenne pepper or a few chopped serrano peppers.
  • Leftover birria bombs can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.

This recipe promises a flavorful journey into the world of Birria. Get ready to impress your friends and family with these delicious Birria Bombs!

Related Posts


Latest Posts


Popular Posts