Don’t let a single bit of birria go to waste. Use up your leftovers to make this birria baked potato loaded with cheese, white onion, and cilantro. Naturally gluten-free and dairy-free adaptable.
I don’t know about you guys, but I STILL can not get enough birria.
Based on the the tremendous amount of love I’ve been getting on my recipe for beef birria tacos I think it’s pretty safe to say that neither can you all.
So I’m back with another idea for using up any leftovers you may end up with up.
If you like baked potatoes and you like birria, this birria baked potato is going to blow your mind.
It starts with a perfectly cooked potato. The skin is seasoned with plenty of butter, salt, and pepper and is nice and crispy. The inside however is soft and fluffy.
Aside from a taco shell, I couldn’t think of a better vehicle to deliver the juiciest tenderest meat and the richest most flavorful consomé that is birria.
Crowning this baked tater is lots of melty cheese, crunchy white onions, citrusy cilantro, and if you so choose cool sour cream.
It’s is as easy as to throw together as birria ramen and in my opinion equally delicious. Try them both and let me know what you think.
It’s gluten-free and is easily made dairy-free by simply leaving out the cheese and sour cream.
So what do you need to make these baked potatoes?
- Russet potato: The best option for a baked potato!
- Butter: I like to rub my potatoes down with butter prior to baking them because I prefer the flavor to olive oil. If you would like to keep this baked potato dairy-free or just prefer to, you can use olive oil.
- Black pepper: To season the potato.
- Kosher salt: Gotta salt that tater too. Finely ground or coarse.
- Birria: I developed this recipe as a way to use up leftover birria, but you could most certainly make birria for the sole purpose of making this baked potato. In case you are not familiar with birria, it is a deeply flavored Mexican stew originating from the state of Jalisco. The flavor comes from a variety of chile peppers, lots of spices, and aromatics like onion and garlic. Although originally made with goat’s meat, in America it is commonly made with beef because it is more accessible. And let’s face it, we Americans like our beef 😉. You could certainly make it with goat, however. I’m sure it’d be just as tasty.
- Cheddar cheese: I top mine my cheddar, but you could definitely use a different type of cheese. Some good choices include: Monterey jack, Oxaca, queso quesadilla, and queso fresco.
- Sour cream: Totally optional.
- White onion: They add the perfect little crunch.
- Cilantro: Don’t skip the cilantro, unless you’re one of those people who thinks it tastes like soap. If that’s the case, I’m sorry ☹️
How do you make a birria baked potato? ( + tips)
Begin by preheating your oven to 450 degrees.
Pierce your potato(es) a couple of times on each side with a fork or knife. Then rub the whole potato down with melted butter or olive oil and liberally sprinkle with black pepper and salt on all sides.
Place the potato on a baking sheet lined with tin foil or parchment paper and bake for 30 minutes, then flip the potato and bake an additional 20-30 minutes until there is no resistance when you poke a fork into it and the skin is nice and crispy.
When the potato has five minutes left, heat the birria in a small saucepan over medium heat. If you prefer, you can microwave it for a minute or two to reheat it.
Once the potato is done, remove it from the oven and slice it lengthwise. Add salt and pepper to taste and top with birria, cheese, diced white onion, cilantro, and if desired sour cream. Serve warm.
How to store
Refrigerate in an airtight container for up to four days.
More birria recipes:
- Beef Birria (Mexican Stew): Beef birria is a slow-cooked, savory Mexican stew made with beef, a blend of chile peppers, onion, garlic, and a variety of spices. This dish is warm and inviting with a depth of flavor that goes unmatched. Naturally gluten-free.
- Beef Birria Tacos w/ Consomé: These birria tacos are EVERYTHING!! They start with two corn tortillas dipped in consomé, then stuffed with cheese, and fried (Quesadilla!!). Next comes succulent, flavorful beef topped with onions, cilantro, and fresh lime juice. Served with a side of consomé for dipping.
- Birria Ramen w/ Quesadilla Strips: Birria ramen is a wonderful way to use up leftover birria. It begins with a consomé based broth that is thick, rich, and a bit spicy, then noodles, tender beef, soft boiled eggs, crispy quesadilla strips, and of course, TOPPINGS! This fusion style ramen is guaranteed to knock your socks off!!
If you make this birria baked potato I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light and happy cooking ya’ll ♥
- 1 medium-large Russet potato, washed and dried
- 1/2 tablespoon unsalted butter, melted, for dairy-free use olive oil instead
- Black pepper to taste
- Kosher salt to taste
- 1 cup birria, both the meat and consomé (see notes for my recipe)
- Cheddar cheese
- Diced white onion
- Chopped cilantro
- Sour cream (optional)
- Preheat oven to 450 degrees.
- Pierce your potato a couple of times on each side with a fork or knife.
- Rub the whole potato with melted butter and liberally sprinkle with black pepper and salt on all sides.
- Place the potato on a baking sheet lined with tin foil or parchment paper and bake for 30 minutes, then flip the potato and bake an additional 20-30 minutes until there is no resistance when you poke a fork into it and the skin is crispy.
- When the potato has five minutes left, heat the birria in a small saucepan over medium heat.
- Once the potato is done, remove it from the oven and slice it lengthwise. Add salt and pepper to taste and top with birria, cheese, diced white onion, cilantro, and if desired sour cream. Serve warm.
Storage: Refrigerate in an airtight container for up to four days.
Beef Birria (Mexican Stew)
- Liberally sprinkle salt and pepper on the beef chuck roast. Rub it into roast and set aside.
- Place the chile de árbol, guajillo chiles, garlic, and onions in a pot and cover with water. Bring to a boil and cook for 15 minutes.
- Remove from the stove then transfer one cup of the cooking liquid, the chiles, garlic, and onion to a blender. Add the paprika, cumin, oregano, ground clove, salt, and pepper. Pulse until smooth. You may then run it through a fine sieve if you wish to rid it completely of any small bits of chile skin.
- Cut the beef chuck roast into large pieces and place in a dutch oven. Add the sauce from step three and just enough water to cover the meat. Add the bay leaves and cinnamon stick.
- Bring to a boil, cover, reduce heat, and simmer for 4-6 hours.
- Shred the meat and return it to the stove to simmer for an additional 1-2 hours.