Birria Loaded Baked Potato
featured in 5 Unexpected Potato Recipes
Fluffy, buttery baked potatoes are packed with tender, flavorful, slow-cooked birria and a drizzle of savory consomé, topped off with sour cream, fresh cilantro, and diced onions. It’s a hearty fusion dish that’s satisfying and full of bold Mexican flavors. Perfect for a comforting meal with a twist! Follow Brandon on Instagram @brandongouveia for more saucy recipes!
Tasty Team
83% would make again
Total Time
3 hr 30 min
3 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
3 hr
3 hr
Total Time
3 hr 30 min
3 hr 30 min
Prep Time
30 minutes
30 min
Cook Time
3 hr
3 hr
Ingredients
for 6 servings
- 6 russet potatoes
- 6 tablespoons olive oil, divided
- 1 tablespoon salt, plus more to taste
- 3 lb chuck roast
- freshly ground black pepper
- 6 garlic cloves, minced
- 3 roma tomatoes, chopped
- 1 tablespoon canned chipotle chiles
- 1 large yellow onion, one half thinly sliced and one half diced, divided
- 6 dried guajillo chiles, seeds and stems removed
- 3 chiles de árbol
- 6 cups beef broth
- 4 bay leaves
- 3 tablespoons chili powder
- 2 tablespoons beef bouillon
- ½ tablespoon smoked paprika
- 2 teaspoons dried thyme
- 1.5 tablespoons ground cumin
- 1 teaspoon whole black peppercorns
- 1 tablespoon mexican oregano
- 1 cinnamon stick
- 6 tablespoons butter
- ½ cup sour cream
- fresh cilantro, roughly chopped
Nutrition Info
- Calories 888
- Fat 36g
- Carbs 63g
- Fiber 11g
- Sugar 6g
- Protein 79g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F. Wash the potatoes, and poke holes in them using a fork. Rub them with 4 tablespoons of the olive oil and 1 tablespoon salt. Wrap them tightly in foil, and roast them in the preheated oven for about 40 minutes, or until soft and tender.
- Season the chuck roast generously with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the beef, and sear on all sides, until browned and a crust has formed. Remove the beef, and set aside.
- In the same pot, add the garlic, tomatoes, canned chipotle chiles, and thinly sliced onion. Cook, stirring occasionally for 3-4 minutes, until softened and fragrant.
- Next, add in your seared beef, chiles, beef broth, bay leaves, chili powder, bouillon, smoked paprika, thyme, cumin, peppercorns, oregano, and cinnamon stick. Stir.
- Cover and simmer over low heat for about 2 hours, or until the meat is falling apart. Remove the meat and vegetables, leaving the broth in the pot.
- Add the vegetables to a blender. Blend the vegetables, and stir back into the broth. Shred the beef, and add back to the broth.
- Unwrap the cooked potatoes, and cut open. Add 1 tablespoon butter to the center of each potato, and use a fork to fluff the inside of the potato.
- Add shredded beef to the inside of the baked potatoes, followed by some of the sauce, a dollop of sour cream, the diced onion, and the cilantro.
- Enjoy!
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