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Birria Baked Potato Recipe
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5 from 2 votes

Birria Baked Potato

Birria Baked Potato for a all in one kind of dinner!
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American
Servings: 6 People
Author: Derek Wolf



  • 3 Idaho russet potatoes washed & whole
  • ¼ cup melted butter unsalted
  • 1.5 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder


  • 5-6 bone-in short ribs
  • 1.5 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon canola oil


  • 3 ancho chiles stemmed & seeded
  • 3 guajillo chiles stemmed & seeded
  • 2 chipotle chiles stemmed & seeded
  • 8-10 garlic cloves
  • 2 cups of Water


  • 3-4 cups beef bone broth
  • 1/2 white onion sliced

Braising Seasoning:

  • 1.5 tablespoons mexican oregano
  • 2 tablespoons black pepper
  • 1 tablespoons sea salt
  • 2 cinnamon sticks
  • 2 bay leaves


  • ½ cup red onions chopped
  • ½ cup cilantro chopped
  • ½ cup cheddar cheese


  • Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
  • Add your chiles and garlic to your dutch oven and let char for 30-45 seconds per side. Once charred, add your water to the skillet and let simmer over the fire for 7-8 minutes. Once simmered, pull out the chiles and garlic and dispose of the excess water. Add your chiles & garlic to a food processor along with all the ingredients for the seasoning. Add 2-3 tablespoons of water to the blender and blend until completely smooth. Pour your paste into a bowl.
  • Add your short ribs to a bowl or place and liberally season with salt, pepper and garlic powder. Place your cleaned dutch oven over the fire and sear off each side of the beef until browned. Do this in batches if needed. Finally, add all your short ribs to the dutch oven along with the chile paste, beef bone broth, sliced onions and all of the braising seasonings. Cover the dutch oven and let simmer over medium high heat until the beef is fork tender (about 3.5-4.5 hours). Make sure to skim the top of the sauce of fat as needed.
  • As the beef simmers, grab 3 Idaho Russet Potatoes and poke holes in them with a fork. Wrap them tightly in foil, and place them just on the outskirts of the fire to roast. Rotate these potatoes every 5-7 minutes and cook until they are completely softened (about 1-1.5 hours). Once the potatoes are done, pull off and keep warm until ready.
  • Once the beef is tender, pull it off, dispose of the bones, bay leaves and cinnamon sticks. Strain your braising sauce from the meat until it is a clean consomme. Add the consumme to a new bowl. Begin to shred your beef.
  • Take your potatoes and place in a bowl. Drizzle your melted butter over the top and seasoning with salt, pepper and garlic powder. Mix and toss until the outside skin is well coated in the seasoning. Place the potatoes onto a plate and slice them open to begin filling them.
  • Begin by adding a handful of cheddar cheese and then a light drizzle of melted butter, if you like. Top the cheese with some of the shredded birria beef, add a spoonful of the consomme, then finish with chopped red onions and chopped cilantro. Serve the potatoes with more consomme on the side and enjoy!



Calories: 339kcal | Carbohydrates: 44g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 4856mg | Potassium: 981mg | Fiber: 10g | Sugar: 11g | Vitamin A: 5570IU | Vitamin C: 16mg | Calcium: 163mg | Iron: 3mg