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Loaded Birria Fries

Crispy fries topped with tender braised birria beef, warm queso, and fresh toppings for a crowd-pleasing snack.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Main Dish, Snack
Cuisine: Mexican, Tex-Mex
Calories: 900
Ingredients Method Notes

Ingredients
  

For the Birria
  • 3-4 lbs beef short ribs Use chuck roast or beef short plate as alternatives.
  • 1 bottle FYR RED Hot Sauce For seasoning beef.
  • to taste Kosher salt
  • to taste Black pepper
  • 1 tbsp Garlic powder
  • 3-4 ancho chiles Dried chiles for flavor.
  • 3-4 guajillo chiles Dried chiles for flavor.
  • 3 garlic cloves For the chile paste.
  • 1 chipotle in adobo For added spice.
  • 1 large white onion, chopped Use for the braising liquid.
  • 2 cups water For simmering chiles.
  • 4 cups beef broth For braising.
  • 2 tsp Mexican oregano
  • 2 sticks cinnamon
  • 2 leaves bay leaves
For Assembly
  • 1 bag Frozen french fries Use as the base.
  • 1 cup Liquid queso Warm for drizzling.
  • 1 large red onion, chopped For topping.
  • 1 bunch fresh cilantro For topping.
  • 1 cup sour cream For serving.

Method
 

Preparation
  1. Preheat cooking surface to medium-high temperature, around 375°F.
  2. Add dutch oven to preheat for 3-4 minutes.
  3. Char ancho chiles, guajillo chiles, and garlic cloves for 30-45 seconds per side.
  4. Pour water into skillet and simmer chiles for 7-8 minutes.
  5. Transfer chiles, garlic, water, chopped onion, and chipotle to food processor and blend until smooth.
  6. Coat beef short ribs with FYR Red Sauce, then season with salt, pepper, and garlic powder.
  7. Sear each side of beef in dutch oven until browned.
Cooking
  1. Add seared ribs, chile paste, beef broth, Mexican oregano, cinnamon sticks, and bay leaves to the dutch oven.
  2. Cover and simmer for 3.5-4.5 hours until the beef is fork-tender.
  3. Remove beef, discard bones and spices, then strain braising liquid for consommé.
  4. Shred beef into bite-sized pieces.
Assembly
  1. Layer cooked french fries on a serving platter.
  2. Drizzle warm liquid queso over hot fries.
  3. Top with shredded birria beef, red onions, and cilantro.
  4. Add dollops of sour cream and serve with warm consommé for dipping.

Notes

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. For freezing, cool braised beef quickly and freeze for up to 3 months. Reheat gently with a splash of consommé.