Birria Quesa Rellenos de Papa Two Ways

Rellenos de Papa or Papas Rellenas (stuffed potatoes) are the most popular type of croquettes in Latin American regions such as Bolivia, Peru, Chile, Colombia, & the Caribbean (more so the Dominican Republic, Cuba & Puerto Rico). Birria is a Mexican dish from the state of Jalisco. The dish is a meat stew traditionally made from goat meat but occasionally made from beef. Today we are combining two already amazing dishes into one. I really hope you give this recipe a try, as they are the most scrumptious stuffed potatoes, you will ever have.

Beef Birria

What is Birria?

Birria is a Mexican dish from the state of Jalisco. It is a traditional soup or stew made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves, and thyme, and cooked at a low heat. Birria is slow-stewed in a pot, and differs from barbacoa, which is cooked underground.

Relleno de papa

How can I prevent the Rellenos de Papa From Breaking while frying?

Two reasons the rellenos fall apart as soon as they hit the oil are because they (1) aren't cold enough, or (2) because they have too many eggs. Try keeping them in the fridge for about 1 hour or until they are nice a cold, so they would hold their shape.

FAQs

1. What are Birria Quesa Rellenos de Papa?

They’re mashed potato balls stuffed with juicy, shredded birria beef and melty cheese, then breaded and fried (or air fried) until golden and crispy. Think of it as a Mexican comfort food remix—crispy outside, cheesy birria bomb inside.

2. Can I make birria potato balls in an air fryer?

Absolutely. Spray them with cooking spray, air fry at 400°F for 8 minutes (4 minutes per side), and you’ll get a golden crust without the oil splatter. Still crispy, still cheesy, still amazing.

3. How long should I braise birria meat for rellenos de papa?

Braise the birria low and slow—about 1.5 to 2 hours—until the meat is fork-tender. The flavor builds over time, so don’t rush it. Good birria is worth the wait.

4. What’s the best cheese to use in stuffed potato balls?

Oaxaca cheese is the classic choice—it melts beautifully and gives you that epic cheese pull. Mozzarella or Monterey Jack work too if you need a substitute.

5. Is this a traditional Mexican rellenos de papa recipe?

Not exactly. Rellenos de papa are traditional, and birria is traditional—but this recipe is a fusion. It’s Kelvin-style: bold, cheesy, modern comfort food with roots in Mexican flavors.

6. What’s the difference between guajillo and New Mexico chile pods?

Guajillo chiles are classic in Mexican cooking—slightly sweet, smoky, and earthy. New Mexico pods are milder but still flavorful. Either works, but guajillos bring that extra layer of traditional birria flavor.

7. Can I make these birria potato balls ahead of time?

Yes! You can assemble and bread them ahead, then store them in the fridge for up to a day before frying. Perfect for meal prep or parties.

8. What meat is best for homemade birria?

A combo of chuck roast, oxtail, and short ribs brings the best flavor and richness. Chuck gives you volume, oxtail adds collagen and depth, and ribs? Flavor bombs.

9. Are birria rellenos de papa gluten-free?

Not as written—breadcrumbs and flour contain gluten. But swap in gluten-free breadcrumbs and a 1:1 gluten-free flour blend, and you’re good to go.

10. Can I freeze birria stuffed potato balls before cooking?

You sure can. Freeze them fully breaded on a tray, then transfer to a freezer bag. When ready to cook, go straight from frozen—just add a few extra minutes to the cook time.

11. What’s a good dipping sauce for birria rellenos de papa?

That consommé is the golden ticket. Serve it hot, add chopped onion, cilantro, and lime juice for that punchy bite. It’s not optional—it’s a flavor upgrade.

12. How do I reheat leftover rellenos de papa without drying them out?

Pop them in the air fryer or oven at 350°F for 5–7 minutes. You’ll get the crisp back without overcooking the filling. Avoid the microwave unless you like sad potatoes.

13. What potatoes work best for making stuffed potato balls?

Russet potatoes are your best friend—starchy, fluffy, and easy to mash. Waxy potatoes like Yukon Gold don’t hold their shape as well in this recipe.

14. Is this recipe better air fried or deep fried?

Both hit hard. Air fryer gives you a crisp with less oil, but deep frying brings that ultra-crunchy shell. Choose your fighter based on your mood (or your oil tolerance).

15. Can I make rellenos de papa without cheese?

Sure, but don’t expect the same magic. Cheese adds creaminess, stretch, and satisfaction. If you’re skipping it for dietary reasons, try mashed avocado or sautéed veggies instead for richness.

Make it

Birria Quesa Rellenos de Papa Two Ways

Ingredients

For the Adobo:

  • 2 tbsp vegetable oil

  • 8 tomatoes

  • 1 large onion

  • 12 garlic cloves

  • 1 tbsp whole black peppercorn

  • 1/8 tsp ground cloves

  • 1 tsp cumin

  • 1 tsp dried thyme

  • 1 tsp dried oregano

  • 1 cinnamon stick

  • 3 bay leaves

  • 8 wide chili

  • 5 guajillo chili or New Mexico chile pods

  • 4 cups beef stock

For the Consommé:

  • 2 lbs short ribs

  • 2 lbs oxtail

  • 2 lbs chuck roast

  • Salt to taste

  • 4 cups beef stock

For the Rellenos de Papa (Potato Balls):

  • 3 lbs potatoes

  • 1 tsp kosher salt

  • 2 tbsp cornstarch

  • 4 large eggs, divided

  • 1 cup all-purpose flour

  • 1 cup Italian bread crumbs

  • Oil for frying or cooking spray for air frying

  • Fresh chopped onion and cilantro

  • Fresh lime juice

Instructions

  1. Prepare the Meat & Consommé:

    • Season the meat with salt. In a large pot over medium heat, add vegetable oil and sear the meat for 2–3 minutes on all sides until browned. Remove from pot and set aside.

  2. Make the Adobo:

    • Add chopped tomatoes, onion, garlic, black peppercorn, ground cloves, cumin, thyme, oregano, cinnamon stick, bay leaves, wide chili, guajillo chili, and vinegar to the same pot. Stir and let sweat for about 5 minutes.

    • Add 4 cups of beef stock, bring to a boil, and cook for 8–10 minutes.

    • Blend until smooth.

  3. Braise the Meat:

    • Return the meat to the pot and pour in 4 more cups of beef stock. Bring to a boil, reduce heat to low, cover, and braise for 1.5 to 2 hours or until fork-tender.

    • Remove meat, discard any bones, and shred using a fork.

    • Strain the consommé for a clear broth.

  4. Prepare the Potatoes:

    • Boil potatoes in salted water until fork-tender, about 25 minutes. Mash and mix in cornstarch. Let cool.

    • Once cooled, add 1 egg and mix until incorporated.

    • Scoop mashed potatoes onto a tray (2 scoops per ball) and shape into balls.

  5. Stuff the Potato Balls:

    • Flatten each ball, stuff with cheese and birria beef, then reshape into balls.

  6. Bread the Potato Balls:

    • Prepare a breading station with flour, beaten eggs, and bread crumbs.

    • Coat each stuffed ball in flour, then egg, then breadcrumbs. Set aside.

  7. Cook the Rellenos de Papa:

    • Air Fryer: Spray basket with cooking spray, place balls in, spray tops, and cook at 400°F for 8 minutes (4 minutes per side).

    • Deep Fry: Heat 4 inches of oil to 350°F and fry each ball for 2 minutes per side or until golden brown.

  8. Serve:

    • Pour consommé into a small serving bowl, top with onion, cilantro, and lime juice.

    • Dip Birria Quesa Rellenos de Papa into consommé and enjoy!

Cooking Times

  • Meat Braise: 1.5 to 2 hours

  • Potato Boil: 25 minutes

  • Air Fryer: 8 minutes (4 minutes per side)

  • Deep Fry: 2 minutes per side

Nutritional Information (Per Serving, Approx. 1 relleno de papa)

  • Calories: 320 kcal

  • Protein: 18g

  • Carbohydrates: 24g

  • Fat: 18g

  • Fiber: 3g

  • Sodium: 480mg

  • Sugar: 2g

Enjoy your Birria Quesa Rellenos de Papa Two Ways—crafted with flavor, soul, and comfort.

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