Ultimate Birria Fries Recipe

When my husband Henry first mentioned wanting to try birria fries at a local food truck, I knew I had to recreate this incredible fusion dish at home.

Trust me, once you taste these loaded fries topped with tender, juicy birria beef, melted queso, and fresh toppings, you’ll understand why they’ve become such a sensation!

This recipe combines the rich, complex flavors of traditional Mexican birria with crispy fries for the ultimate comfort food experience that my whole family absolutely devours.

The beauty of birria fries lies in how they bring together the best of both worlds – the soul-warming satisfaction of slow-braised beef and the irresistible appeal of loaded fries.

Plus, if you’re already familiar with making authentic birria recipe Mexican beef stew, you’re halfway there!

Why You’ll Love These Birria Fries

• Rich, complex flavors from the traditional chile blend and slow-braised beef
• Perfect for sharing ideal for game day, parties, or family gatherings
• Customizable toppings to suit everyone’s preferences
• Easier than you think most of the work is hands-off braising time
• Impressive presentation that looks restaurant-quality
• Leftover-friendly the birria beef keeps beautifully for multiple meals

Ingredients for Loaded Birria Fries

Beef:

• 5-6 beef short ribs
• 1.5 tbsp kosher salt
• 1.5 tbsp black pepper
• 1.5 tbsp garlic powder
• FYR RED Hot Sauce (or your favorite hot sauce)

Chiles:

• 3 ancho chiles, stemmed & seeded
• 3 guajillo chiles, stemmed & seeded
• 2 tbsp chipotle in adobo
• 1/2 white onion, sliced
• 8-10 garlic cloves
• 2 cups water

Braising + Seasonings:

• 2-3 cups beef broth
• 1.5 tablespoons Mexican oregano
• 2 tablespoons black pepper
• 1 tablespoon sea salt
• 2 cinnamon sticks
• 2 bay leaves

Fries:

• Cooked French fries (crispy and hot)
• 2 cups liquid queso
• 1/2 cup red onions, chopped
• 1/2 cup fresh cilantro, chopped
• Sour cream for serving

How to Make the Ultimate Birria Fries

Preparing the Birria Beef:

1. Char the chiles: Preheat your fire to medium-high temperature (around 375°F).

Add a Dutch oven and let it preheat for 3-4 minutes.

Add your ancho chiles, guajillo chiles, and garlic cloves to char for 30-45 seconds per side.

2. Create the chile base: Once charred, add water to the skillet and simmer over the fire for 7-8 minutes.

Remove from heat and transfer the chiles, garlic, water, chopped onion, and chipotle in adobo to a food processor.

Blend until completely smooth.

3. Season the beef: Slather your beef short ribs with hot sauce and liberally season with salt, pepper, and garlic powder.

Trust me, don’t skimp on the seasoning here!

4. Sear the meat: Place your clean Dutch oven over the fire and sear each side of the beef until beautifully browned.

Work in batches if needed – this step adds incredible depth of flavor.

5. Braise low and slow: Add all short ribs back to the Dutch oven along with the chile paste, beef broth, and all braising seasonings.

Cover and simmer over medium-high heat until the beef is fork-tender (about 3.5-4.5 hours).

6. Finish the birria: Skim fat from the surface as needed during cooking.

Once tender, remove the beef, discard bones, bay leaves, and cinnamon sticks.

Strain the braising liquid to create a clean consommé and shred the beef.

Assembling Your Birria Fries:

7. Prepare the base: Start with a generous portion of hot, crispy French fries on a large platter or individual plates.
8. Add the star: Top generously with your shredded birria beef – don’t be shy here!
9. Melt the cheese: Drizzle warm liquid queso all over the fries and beef.
10. Fresh finishing touches: Sprinkle with chopped red onions and fresh cilantro.

Add dollops of sour cream and serve with the warm birria consommé on the side for dipping.

Storage & Reheating Your Birria Fries

The beauty of this recipe is that you can make the birria beef ahead of time!

Store the shredded beef and consommé separately in the refrigerator for up to 4 days.

When you’re ready to serve, simply reheat the beef gently in a skillet with a splash of the consommé.

The beef actually gets even more flavorful after sitting overnight – the spices have time to really meld together.

For the fries themselves, I always recommend assembling just before serving.

Leftover birria beef is also incredible in tacos, quesadillas, or over rice!

Pro Tips for Perfect Birria Fries

• Use the right fries: Thick-cut or crinkle fries hold up better under all those delicious toppings
• Keep everything warm: Serve on warmed plates and keep the queso and beef hot for the best experience
• Don’t skip the char: Charring those chiles makes a huge difference in the final flavor profile
• Save that consommé: The leftover braising liquid is liquid gold – perfect for dipping or making more birria later
• Make it your own: Try adding jalapeños, avocado, or even a fried egg on top!

Birria Fries FAQ

Conclusion

These birria fries have honestly become one of our family’s most requested dishes and I can see why!

The combination of tender, flavorful beef with crispy fries and melted cheese is absolutely irresistible.

Henry always asks for seconds, and the kids love dipping everything in that rich birria consommé.

What I love most about this recipe is how it brings everyone together around the table.

It’s interactive, delicious, and perfect for sharing.

The birria beef does take some time, but most of it is hands-off, and the results are so worth it.

Give these loaded birria fries a try for your next family dinner or gathering I promise they’ll be a hit!

Don’t forget to save this recipe to Pinterest for later, and be sure to tag me on Instagram when you make them.

Recipes You May Like

If you’re loving these loaded birria fries, you’ll definitely want to try my Instant Pot birria recipe for an easier weeknight version.

You might also enjoy my easy Amish beef stew recipe for another comforting beef dish that’s perfect for cold nights.

For something completely different but equally satisfying, check out my garlic butter steak lightning noodles recipe.

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