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Birria Quesa Rellenos de Papa Two Ways

Birria Quesa Rellenos de Papa Two Ways

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.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 425
Ingredients Method Notes

Ingredients
  

  • 2 tablespoon vegetable oil
  • 8 tomatoes
  • 1 large onion
  • 12 garlic cloves
  • 1 tablespoon whole black peppercorn
  • ⅛ teaspoon ground cloves
  • 1 teaspoon cumin
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 cinnamon stick
  • 3 bay leaves
  • 8 wide chili
  • 5 guajillo chili or New Mexico chile pods
  • 4 cups beef stock

Method
 

  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. 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.
  3. 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.
  4. 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.
  5. Add 4 cups of beef stock, bring to a boil, and cook for 8–10 minutes.
  6. Blend until smooth.
  7. 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.
  8. 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.
  9. Remove meat, discard any bones, and shred using a fork.
  10. Strain the consommé for a clear broth.
  11. 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.
  12. Boil potatoes in salted water until fork-tender, about 25 minutes. Mash and mix in cornstarch. Let cool.
  13. Once cooled, add 1 egg and mix until incorporated.
  14. Scoop mashed potatoes onto a tray (2 scoops per ball) and shape into balls.
  15. Stuff the Potato Balls:Flatten each ball, stuff with cheese and birria beef, then reshape into balls.
  16. Flatten each ball, stuff with cheese and birria beef, then reshape into balls.
  17. 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.
  18. Prepare a breading station with flour, beaten eggs, and bread crumbs.
  19. Coat each stuffed ball in flour, then egg, then breadcrumbs. Set aside.
  20. 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.
  21. Air Fryer: Spray basket with cooking spray, place balls in, spray tops, and cook at 400°F for 8 minutes (4 minutes per side).
  22. Deep Fry: Heat 4 inches of oil to 350°F and fry each ball for 2 minutes per side or until golden brown.
  23. 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!
  24. Pour consommé into a small serving bowl, top with onion, cilantro, and lime juice.
  25. Dip Birria Quesa Rellenos de Papa into consommé and enjoy!

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.