Description
Birria Bombs are a delicious fusion of rich, flavorful birria and crispy, golden pastry. These handheld delights combine the tender, spiced meat with melted cheese, wrapped in a flaky dough, and fried or baked to perfection. Perfect for a snack, appetizer, or party treat, these bombs are sure to be a crowd favorite.
Ingredients
For the Birria Filling:
- 2 lbs beef chuck roast or short ribs, cut into chunks
- 2 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 4 cups beef broth
- 1 medium onion, roughly chopped
- 4 garlic cloves
- 1 large tomato, roughly chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cinnamon stick
- 3 bay leaves
- Salt and pepper, to taste
For the Bombs:
- 2 cups shredded mozzarella cheese
- 1 package refrigerated biscuit dough (or homemade dough)
- Oil for frying (if frying)
- Optional: Egg wash (1 egg beaten with 1 tbsp water, for baking)
Instructions
Prepare the Birria Filling:
- Cook the Meat: In a large pot, brown the beef chunks on all sides. Remove and set aside.
- Prepare the Sauce: Toast the guajillo and ancho chilies in the same pot until fragrant. Soak them in hot water for 10 minutes to soften. Blend the soaked chilies, chipotle pepper, beef broth, onion, garlic, tomato, cumin, and oregano until smooth.
- Simmer: Return the beef to the pot, pour the blended sauce over it, and add the cinnamon stick and bay leaves. Simmer on low heat for 2–3 hours or until the meat is tender and shreds easily. Remove bay leaves and cinnamon stick.
- Shred the Meat: Shred the beef and mix it with the sauce for a rich and flavorful filling.
Assemble the Bombs:
5. Prepare the Dough: Flatten each piece of biscuit dough into a small circle.
6. Fill the Bombs: Place a tablespoon of birria filling and a sprinkle of shredded cheese in the center of each dough circle. Pinch the edges together to seal.
7. Fry or Bake:
- Frying: Heat oil in a deep skillet to 350°F (175°C). Fry the bombs until golden brown, about 3–5 minutes.
- Baking: Preheat the oven to 375°F (190°C). Brush the bombs with egg wash and bake on a parchment-lined sheet for 12–15 minutes, or until golden.
Serve:
8. Serve warm with a side of guacamole or salsa verde for dipping.
Notes
- Leftover birria can be stored in the refrigerator for up to 3 days.
- For an extra kick, add jalapeños to the filling.
- Baking is a healthier alternative to frying.
- Prep Time: 30 minutes
- Cook Time: 3 hours (including birria preparation)
- Category: Appetizers
- Method: Baking or Frying
- Cuisine: Mexican
Nutrition
- Calories: 310
- Sugar: 2g
- Sodium: 450mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 45mg
Keywords: Birria Bomb, Mexican Appetizer, Party Food, Cheese Bombs