Go Back

Birria Baked Potato

A Birria Baked Potato is the perfect fusion of two comfort food classics, blending the crispy, fluffy goodness of a baked potato with the rich, slow-cooked flavors of birria. Imagine tender, marinated meat topped with melted cheese, tangy crema, and a drizzle of savory consomé. This dish delivers an explosion of flavor, offering both heartwarming nostalgia and exciting new tastes. Whether you make it at home or enjoy it at your favorite spot, a birria baked potato promises an indulgent, unforgettable meal that will leave you craving more.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
40 minutes
Total Time 3 hours
Servings: 4 people
Course: Main Course
Cuisine: Maxican
Calories: 800
Ingredients Equipment Method

Ingredients
  

  • 4 large Potatoes (Russet) Choose large, starchy potatoes for a fluffy interior and crispy skin.
  • 2 lbs Beef Chuck or Brisket For making birria, cut into chunks for slow cooking or pressure cooking.
  • 4-6 cloves Garlic Minced or smashed to enhance the flavor of the birria marinade.
  • 2 medium Onion Chopped or quartered to be used in the birria cooking process.
  • 2-3 medium Dried Guajillo Chiles To add depth and color to the birria broth; soak before use.
  • 1 tbsp Ground Cumin For seasoning the birria and adding a warm, earthy flavor.
  • 1 tbsp Ground Oregano Adds a herbal note to the birria seasoning.
  • 2 tbsp Apple Cider Vinegar To balance the richness of the birria with a touch of acidity.
  • 1 tsp Ground Cloves Adds a subtle spice to the birria marinade.
  • 1 tsp Ground Cinnamon Adds warmth to the birria’s flavor profile.
  • 1 cup Beef Broth or Consomé For making the birria liquid base, adds richness and depth.
  • 1 cup Mexican Crema or Sour Cream To drizzle over the baked potato and add a creamy texture.
  • 1-2 cups Shredded Mexican Cheese A blend of cheeses like mozzarella or Oaxaca works well for melting on top of the birria baked potato.
  • 2-3 tbsp Fresh Cilantro Chopped for garnish, adds freshness to the final dish.
  • 1-2 each Jalapeños (optional) Sliced, for a spicy kick (optional, depending on your spice tolerance).
  • 1-2 tbsp Lime Juice For a zesty topping that complements the richness of the birria.

Equipment

  • 1 Slow Cooker or Pressure Cooker To cook the birria meat, a slow cooker or pressure cooker is ideal for tender, flavorful meat. Pressure cookers shorten cooking time.
  • 1 Baking Tray or Sheet Pan Needed to bake the potatoes in the oven until crispy on the outside and fluffy on the inside.
  • 1 Potato Scrubber or Brush For cleaning potatoes before baking, ensuring they are free from dirt and debris.
  • 1 Sharp knife For chopping, slicing, and shredding the birria meat and any additional toppings.
  • 1 Cheese Grater For grating cheese to sprinkle over the baked potato for melting on top of the birria.
  • 1 Spoon or Ladle To drizzle consomé or other toppings on the birria baked potato.
  • 1 Large Spoon For scooping out the potato flesh and stuffing it with the birria meat and toppings.
  • 1 Oven For baking the potatoes until they are crispy and fully cooked.
  • 1 Mixing Bowl Optional for mixing toppings or combining certain ingredients, such as sour cream or crema.

Method
 

  1. Prepare the Birria:
    If using a slow cooker or pressure cooker, add the beef chuck or brisket, garlic, onion, dried guajillo chiles (soaked), ground cumin, ground oregano, ground cloves, cinnamon, apple cider vinegar, and beef broth or consomé.
  2. Cook on high for 2 hours in the slow cooker or 60-75 minutes in the pressure cooker until the meat is tender and easily shreds.
  3. Once cooked, shred the meat using two forks and set it aside. Don’t forget to reserve some of the cooking liquid for dipping.
  4. Bake the Potatoes:
    Preheat your oven to 400°F (200°C).
  5. Scrub the potatoes clean and poke holes in them with a fork.
  6. Place them on a baking sheet and bake for 45-60 minutes, or until the skin is crispy and the inside is soft when poked with a fork.
  7. Assemble the Baked Potatoes:
    Once the potatoes are done, carefully cut a slit down the middle of each potato. Use a spoon to gently scoop out some of the potato flesh, creating a hollow for the filling.
  8. Stuff each potato with the shredded birria meat, packing it in generously.
  9. Top It Off:
    Sprinkle shredded Mexican cheese over the birria, allowing it to melt into the warm filling.
  10. Drizzle with Mexican crema or sour cream for added creaminess, and sprinkle with fresh cilantro.
  11. For some extra heat, top with sliced jalapeños if desired.
  12. Serve and Enjoy:
    Optionally, serve the reserved birria consomé on the side as a dipping sauce.
  13. Garnish with a squeeze of lime juice for a fresh kick.
  14. Dig in and enjoy the savory, comforting combination of crispy potato and rich, flavorful birria!