Chef Alec is bringing the blitz with the Birria Fry Bomb. Crispy fries, slow-braised birria beef, and melty cheese come together like a winning play. Whether you're cooking it up at home or grabbing it at Lincoln Financial Field, home of the Philadelphia Eagles, this dish is built for game day greatness.
Birria Ingredients
- 3 lbs beef (brisket, short rib, chuck, or cheek)
- Ancho peppers (amount to taste)
- Guajillo peppers (amount to taste)
- Chile de árbol (amount to taste)
- 2–3 plum tomatoes
- 2 heads garlic, peeled
- 1 large white onion
- Cumin seeds (to taste)
- Peppercorns (to taste)
- Cloves (to taste)
- Oregano (to taste)
- White vinegar (to taste)
- Cinnamon stick (or ground, to taste)
- Beef stock (enough to cover meat during cooking)
Birria Instructions
- Sear the Beef: Season the beef generously with salt and pepper. In a large pan or Dutch oven, sear the meat on all sides over high heat until a deep brown crust forms. Remove and let it rest.
- Toast the Spices: Place the dried peppers, cumin seeds, and cloves in the oven briefly until they become aromatic.
- Char the Aromatics: Rub the halved tomatoes, onions, and garlic with oil. Bake until they take on a dark, charred color.
- Create the Puree: Combine the toasted peppers, charred vegetables, oregano, cinnamon, and vinegar in a blender. Process until the mixture is completely smooth.
- The Slow Braise: Place the seared meat back into a baking dish or Dutch oven. Cover with the puree and enough beef stock to submerge the meat. Cover tightly and bake at 325°F (160°C) for approximately 3–4 hours until the beef is fork-tender.
- Shred: Remove the beef from the liquid (save this liquid—it is your consommé!) and shred the meat with two forks.
Verde Crema Ingredients
- 1 cup sour cream
- ½ cup canned salsa verde
Verde Crema Instructions
Combine ingredients in a blender and transfer to a squeeze bottle, enjoy!
Assembling the Birria Fry Bomb
- Season: Toss freshly cooked fries in the honey habanero seasoning.
- Layer: Create a base of seasoned fries in a bowl and top with a generous portion of the shredded birria.
- Smother: Drizzle with the warm jalapeño provolone cheese sauce.
- Garnish: Top with crispy onions and fresh cilantro. Drizzle the verde crema.
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