Birria Bombs Recipe
Birria bombs are a modern twist on birria tacos, taking the same flavorful shredded meat and melty cheese but transforming them into deep-fried (or air-fried) stuffed tortilla balls.
Ingredients
The Birria Meat
- Meat: 2 lbs beef (chuck roast or brisket work well)
- Dried chiles: Guajillo, ancho, and arbol peppers for depth and heat
- Aromatics: Garlic, onions, bay leaves
- Spices: Cumin, oregano, cloves, cinnamon
- Vinegar & tomatoes: For tanginess and balance
2. The Bomb Assembly
- Corn or flour tortillas (small, street-taco size works best)
- Melty cheese (Oaxaca, Monterey Jack, or mozzarella)
- Oil for frying (for a lighter option, use an air fryer)
- Consommé (birria broth) for dipping
Instructions
Step 1: Cook the Birria
- After 30 seconds of toasting in a dry pan, immerse the dried chiles in boiling water for 20 minutes.
- To form a smooth paste, blend the chiles with the tomatoes, vinegar, garlic, and spices.
- After searing the meat, let it simmer for two to three hours in the stock and sauce until it becomes soft.
- Save the consommé for dipping and shred the meat.
Step 2: Assemble the Bombs
- Warm tortillas to make them pliable.
- Place a handful of cheese and shredded birria inside each tortilla.
- Fold and seal like a dumpling (use water to help the edges stick).
Step 3: Fry to Perfection
- Heat oil to 350°F (175°C).
- Fry the bombs for two to three minutes, or until they are crispy and brown.
- Drain on paper towels and serve right away with dipping consommé.
- Pro Tip: Brush bombs with oil and air-fry them for 8 to 10 minutes at 375°F (190°C) for an air fryer variation.