Get ready to make a crowd-pleasing snack that feels like a feast.
INTRODUCTION
Loaded birria fries bring together two favorites: crispy fries and tender birria beef. This dish is loud, warm, and full of flavor. It uses a rich chile braise for the beef, a hot cheese sauce, and fresh toppings. It is great for game days, family nights, or a special treat. If you like bold flavors, you will enjoy every bite. For ideas on pairing bold, modern recipes, see this best natural mounjaro recipe post for inspiration on how people combine big flavors and health-focused choices.
WHY YOU WILL LOVE THIS RECIPE
You will love these fries because they hit many cravings at once. They are crispy, saucy, spicy, and fresh all together. The meat is slow-cooked until it pulls apart. The fries stay crunchy under a drizzle of warm queso. Red onion and cilantro give bright, fresh contrast. This recipe is also flexible. You can use frozen fries or make your own. You can turn the dish into tacos or a loaded plate. If you enjoy hearty comfort food like hearty sandwiches, think of how much you will enjoy this alongside a plate of ground beef Philly cheesesteaks or other rich dishes.
HOW TO MAKE The Ultimate Loaded Birria Fries Recipe
This recipe needs time for the beef to get tender. You will char the chiles, blend a paste, sear short ribs, and then braise until the meat falls apart. After shredding the beef, you will layer fries, queso, and toppings. Serve with warm consommé for dipping. The process looks long but most of the time is hands-off. Use a large dutch oven or heavy pot to keep the heat steady. Simple tools and basic steps make the work easy to follow.
EQUIPMENT NEEDED
- Large dutch oven or heavy braiser
- Skillet or comal for charring chiles
- Food processor or high speed blender
- Tongs and large spoon
- Strainer or fine mesh sieve
- Large serving platter or sheet pan
- Oven or air fryer for fries
- Cutting board and sharp knife
Ingredients You’ll Need :
- 3-4 lbs beef short ribs
- FYR RED Hot Sauce
- Kosher salt
- Black pepper
- Garlic powder
- 3-4 ancho chiles
- 3-4 guajillo chiles
- 3 garlic cloves
- 1 chipotle in adobo
- 1 white onion, chopped
- 2 cups water
- 4 cups beef broth
- 2 tsp Mexican oregano
- 2 cinnamon sticks
- 2 bay leaves
- Frozen french fries
- Liquid queso
- Red onion, chopped
- Fresh cilantro
- Sour cream
STEP-BY-STEP INSTRUCTIONS :
- Preheat cooking surface to medium-high temperature, around 375°F.
- Add dutch oven to preheat for 3-4 minutes.
- Add ancho chiles, guajillo chiles, and garlic cloves to char for 30-45 seconds per side.
- Pour water into skillet and simmer for 7-8 minutes.
- Transfer chiles, garlic, water, chopped onion, and chipotle to food processor and blend until smooth.
- Coat beef short ribs with FYR Red Sauce, then season with salt, pepper, and garlic powder.
- Sear each side of beef in dutch oven until browned.
- Add seared ribs, chile paste, beef broth, Mexican oregano, cinnamon sticks, and bay leaves.
- Cover and simmer for 3.5-4.5 hours until fork-tender.
- Remove beef, discard bones and whole spices, strain braising liquid for consommé.
- Shred beef into bite-sized pieces.
- Layer cooked french fries on serving platter.
- Drizzle liquid queso over hot fries.
- Top with shredded birria beef, red onions, and cilantro.
- Add dollops of sour cream and serve with warm consommé for dipping.
HOW TO SERVE The Ultimate Loaded Birria Fries Recipe
Serve the fries hot so the queso stays liquid and the fries remain partly crisp. Place the fries on a wide platter to share. Offer bowls of warm consommé on the side so people can dip each bite. Add lime wedges if you like a citrus lift. Keep extra chopped onion and cilantro nearby for topping. These fries work well with beer, a light soda, or a bright margarita. For a full meal, pair with a simple salad or a plate of grilled vegetables.
STORAGE & FREEZING : The Ultimate Loaded Birria Fries Recipe
Store leftover beef and consommé in separate airtight containers in the fridge for up to 4 days. Keep fries and queso separate if you plan to reheat. To freeze the braised beef, cool it quickly and transfer to freezer bags or containers. It will keep for up to 3 months. Thaw in the fridge overnight before reheating. Reheat the beef gently in a pot with a splash of consommé to keep it moist. Reheat frozen fries in an oven or air fryer for the best texture, then assemble fresh with warm queso.
SERVING SUGGESTIONS
- Serve with pickled jalapeños for extra heat.
- Add sliced avocado or guacamole for creaminess.
- Offer a small bowl of fresh pico de gallo on the side.
- Make mini portions for parties by using small baking trays.
- For a smoky note, top with a squeeze of lime and smoked paprika.
If you like other loaded fry ideas, try recipes like the loaded bravas tots for a different take on toppings and heat.
VARIATIONS
- Chicken birria: Use chicken thighs instead of short ribs and reduce braise time.
- Vegetarian: Roast mushrooms and jackfruit in the birria sauce for a plant-based option.
- Spicy: Add extra chipotles in adobo or a splash of FYR RED Hot Sauce.
- Cheese change: Use a mix of melty cheeses like Monterey Jack and cheddar for a different queso texture.
- Taco style: Use the shredded beef and queso to fill tortillas for birria tacos. For a Mexican street food twist, pair this with a side of chicken tinga tacos at your next gathering.
FAQs
Q: Can I use a different cut of beef?
A: Yes. Chuck roast or beef short plate work well. Cook time may vary. Short ribs give a rich, fatty flavor.
Q: Can I make the birria paste ahead of time?
A: Yes. Make the paste and store it in the fridge for up to two days or freeze for longer.
Q: How do I keep fries from getting soggy under queso?
A: Place queso and beef on the fries just before serving. Use oven-hot fries and serve quickly.
Q: Is consommé safe to store?
A: Yes. Cool consommé quickly and store in the fridge for up to four days. Reheat thoroughly before serving.
Q: Can I use fresh chiles instead of dried?
A: You can, but dried ancho and guajillo bring a deep, smoky flavor that is classic for birria. Fresh chiles will change the taste profile.
MAKE-AHEAD TIPS FOR The Ultimate Loaded Birria Fries Recipe
You can do several steps ahead to save time. Make the chile paste and refrigerate for up to two days or freeze. Braise the beef a day ahead and shred it, then chill the beef in its cooking liquid. Reheat gently in a pot with a splash of consommé before serving. Cook the fries just before serving or par-cook them and reheat in the oven or air fryer for a crisp finish. Prepare toppings—chopped onion and cilantro—ahead and keep them chilled in small containers. These small steps cut active time on the day you plan to serve.
Conclusion
This ultimate loaded birria fries recipe brings bold, satisfying flavors to your table. It uses a simple set of steps to build a deep, rich braise and then layers that beef on crispy fries with warm queso and fresh toppings. For more ideas and a different take on birria fries, check out this detailed Birria Fries – Tao of Spice guide for extra tips and presentation ideas.
Loaded Birria Fries
Ingredients
Method
- Preheat cooking surface to medium-high temperature, around 375°F.
- Add dutch oven to preheat for 3-4 minutes.
- Char ancho chiles, guajillo chiles, and garlic cloves for 30-45 seconds per side.
- Pour water into skillet and simmer chiles for 7-8 minutes.
- Transfer chiles, garlic, water, chopped onion, and chipotle to food processor and blend until smooth.
- Coat beef short ribs with FYR Red Sauce, then season with salt, pepper, and garlic powder.
- Sear each side of beef in dutch oven until browned.
- Add seared ribs, chile paste, beef broth, Mexican oregano, cinnamon sticks, and bay leaves to the dutch oven.
- Cover and simmer for 3.5-4.5 hours until the beef is fork-tender.
- Remove beef, discard bones and spices, then strain braising liquid for consommé.
- Shred beef into bite-sized pieces.
- Layer cooked french fries on a serving platter.
- Drizzle warm liquid queso over hot fries.
- Top with shredded birria beef, red onions, and cilantro.
- Add dollops of sour cream and serve with warm consommé for dipping.