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Birria Baked Potato
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
 

Birria Baked Potato for a all in one kind of dinner!

Course: Main Course
Cuisine: American
Keyword: Birria Baked Potato
Servings: 6 People
Calories: 339 kcal
Author: Derek Wolf
Ingredients
Potato:
  • 3 Idaho russet potatoes washed & whole
  • ¼ cup melted butter unsalted
  • 1.5 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
Meat:
  • 5-6 bone-in short ribs
  • 1.5 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon canola oil
Chiles:
  • 3 ancho chiles stemmed & seeded
  • 3 guajillo chiles stemmed & seeded
  • 2 chipotle chiles stemmed & seeded
  • 8-10 garlic cloves
  • 2 cups of Water
Braising:
  • 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
Toppings:
  • ½ cup red onions chopped
  • ½ cup cilantro chopped
  • ½ cup cheddar cheese
Instructions
  1. Preheat your fire to medium high temperature (around 375F). Add a dutch oven over the fire to preheat for 3-4 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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!

Recipe Video

Nutrition Facts
Birria Baked Potato
Amount Per Serving
Calories 339 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 31mg10%
Sodium 4856mg211%
Potassium 981mg28%
Carbohydrates 44g15%
Fiber 10g42%
Sugar 11g12%
Protein 13g26%
Vitamin A 5570IU111%
Vitamin C 16mg19%
Calcium 163mg16%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet. Nutrition Disclaimer: We are not dietitians or nutritionist. Nutritional information on overthefirecooking.com comes from online calculators. While we attempt to make this information accurate, it should only been viewed as an estimate.