Birria bombs offer a delicious and playful twist on the traditional Mexican birria, a rich, slow-cooked meat stew. These flavorful bites are packed with taste and make for an excellent party appetizer or a fun, family-friendly meal. Whether you’re an experienced chef or a beginner, this birria bombs recipe is sure to impress. Let’s dive into how you can make these irresistibly crispy, gooey, meaty treats that will leave everyone amazed.
What Are Birria Bombs?
Birria bombs are the fun, snackable collision of the traditional birria stew (usually a soup that is prepared with beef or goat meat) and the crispiness and portable nature of a hand-held snack. The inside here is full of birria filling and the outside is crispy and fried. The bomb is then stuffed with tender birria, melty cheese, and spices – all for that ultimate irresistible bite-size nosh. Dipped in the rich consomé, they’re even better still.
Ingredients for Birria Bombs Recipe
For the ultimate birria bombs, these are the ingredients:
For the Birria:
- 3 lbs of boneless beef chuck roast (or goat meat)
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile
- 1 large onion, quartered
- 4 garlic cloves
- 1 can of diced tomatoes
- 1 tsp ground cumin
- 1 tsp ground oregano
- 2 bay leaves
- 4 cups beef broth
- Salt and pepper to taste
To Prepare the Birria Bombs:
- 8-10 small corn tortillas
- 1 cup shredded mozzarella, or Oaxaca, cheese
- 1/2 cup cooked birria meat, shredded
- Oil for frying
For Dipping Consomé:
- Reserved birriabroth
- Fresh cilantro (optional)
Step-by-Step Birria Bombs Recipe
Making the Birria Stew
Begin with the birria stew. To begin with, you need to rehydrate the dried chiles. Toast the guajillo, ancho and pasilla chiles lightly in a hot pan, taking care not to burn them – you only need a few seconds. Once toasted, soak in bowl full of hot water to soften.
While chiles soak, heat a heavy, large pot over medium-high. Season beef chuck roast with salt, pepper, cumin, and oregano. Let the beef brown on all sides until it has taken on a lovely color all over.
Then remove the stems and seeds from the soaked chiles and puree the chiles with the tomatoes, onion, garlic and a little of the soaking liquid. Pour this into the browned beef after you’ve combined it. Place bay leaves and beef broth in the pot and bring to a boil. Lower the heat and cover the pot and let it simmer for 2 to 3 hours or until the meat is tender.
Once cooked, break the pieces of meat with a fork and store them aside. Oh, and don’t forget the bowl of delicious broth for dipping.
Assembling the Birria Bombs
To make the birria bombs, begin by heating the corn tortillas in a hot skillet, per side for 30 seconds. When soft, scoop a spoonful of the pulled birria into the center of each tortilla. Sprinkle the meat generously with cheese.
Fold the tortilla into a tiny pocket and work the edges together so that it’s a nicely sealed, neat bomb shape. You may want to secure the folds with a toothpick so they do not open up when frying.
Frying the Birria Bombs
In a large frying pan, heat oil on medium-high. Fry the filled birria bombs until golden and crispy, 2-3 minutes per side. Lift the bombs from the oil and drain on paper towels.
Serving Birria Bombs
Serve the birria bombs right away with the bowl of hot consomé for dipping. Top with fresh cilantro, if using. They are sure to impress with a crunchy outer layer and tender, cheesy center.
Tips for the Best Birria Bombs
A few tricks to ensure the perfect birria bombs which are crispy and bursting with flavor. Here’s how to make your own stand-out birria bombs:
Use Fresh Tortillas
Fresh corn tortillas make the best texture. These are perfect for birria bombs, since they have a good grip on the filling and fry up nice and crispy — golden brown instead of absorbing oil and getting soggy. Just be careful not to use extra-thick tortillas, as these will not crisp as desired.
Don’t Overstuff the Tortilla
As much as you might want to pile it high with filling, remember that a little goes a long way. The tortilla can blow out then when you fry it. You want to make sure to keep the filling portion controlled so the tortilla holds its shape and crisps up beautifully.
Perfectly Shredded Meat
To make the meat filling, pull the birria beef (or goat) into small, bite-size chunks. It means that each bite of your birria bomb has a generous amount of meat and it is easy to eat. Make sure that the meat must be soft and the tasteful consomé gets absorbed in the layers of the meat for the extra richness.
Cheese is a Must
Cheese is a key factor of the birria bomb experience. And use a cheese that melts well, such as mozzarella or Oaxaca, for that gooey, stretchy center. Do not deprive yourself of the cheese — it balances the spice-kissed meat and adds lushness to every bite.
Fry at the Right Temperature
Make sure your oil is the correct temperature when frying. If it’s too hot, the bombs will burn quickly on the outside before they cook inside. If they are too cool, they will end up soggy. For the perfect crispy outside, look for medium-high heat, which is about 350°F (175°C).
If you follow these simple tips, you’ll have crispy, tasty, irresistible birria bombs!
Why Birria Bombs Are Good For Any Event
The Birria bomb is the mother of all party foods, providing a tasty, and exciting take on birria, the beloved Mexican dish. Whether you’re entertaining at a party, having a family dinner, or just needing a delicious snack, birria bombs offer you a mouth-watering blend of flavor and texture to fit any occasion.
Great for Parties and Occasions
Since they are bite-sized, these birria bombs are perfect for an appetizer or party snack. They’re also easy to serve and fun to eat with friends and family. The crunchy little packets and the juicy spicy meat filling are surefire crowd pleasers, especially when they’re served with a cold beverage, or with a mug of consomé for dipping.
Go For a Variety of Different Flavours
Birria bombs can be adapted to suit a diverse range of palates. The spiciness level can be easily modified of the birria filling, so if you are not a heat lover, don’t worry, you will like these. They are also popular because they contain cheese and everyone loves cheese, plus the creaminess of the cheese helps to offset the slightly sharp and spicy taste of the meat.
Convenient for Busy Weekdays
Birria bombs do not require a great time commitment, especially if you have the birria prepared in advance. The meat can be cooked in the fridge and the bombs assembled when you like. Which is what makes birria bombs perfect for nights when you’’re time poor and looking for something hearty and quick.
Perfect for Sharing
Ulloa Despite being easily eaten by hand, birria bombs are meant to share with others. They’re also a joy to eat, as guests are encouraged to pick one up, dunk it in consomé, and take a bite. The fact that they are to be shared adds to the experience over-all, they’re great for any celebration or just to have friends over for the afternoon.
With their flavor, convenience and versatility, birria bombs are the perfect dish for any occasion!
Final Thoughts on Birria Bombs Recipe
These birria bombs are a fun and delicious spin on birria stew made convenient and on-the-go perfect for any occasion. Birria bombs, with their crunchy exteriors, melty cheese and tender, spicy meat filling, are going to be a hit with all who have the chance to try them. They’re a great option for parties, informal social events, or a cozy dinner at home!
Making birria bombs is surprisingly straightforward, particularly if you get the chance to make the birria in advance. The secret to getting it right is to use fresh tortillas, exercising control over the amount of filling, and frying at the correct temperature. With consomé as a dipping sauce, birria bombs pack an explosion of flavor in every bite. If you love Mexican food, or are just looking to try something new, birria bombs are a delicious and crave-worthy treat waiting for you!
Now get ready to devour birria bombs as you’ve never had.
FAQs
What makes birria taste like birria?
The specific combination of spices called for in birria recipes can change according to locale, though cumin, coriander seed, cloves, cardamom pods, cinnamon sticks (or bark), bay leaves and dried red chilies are commonly found.
What is birria in Mexico?
The traditional Mexican stew named Birria started out in the Mexican state of Jalisco. It’s usually prepared by either slow-cooking goat (birria de chivo) or beef (birria de res), both of which have a great taste. Spices are used to marinate the meat which is then cooked at a low heat until it becomes tender and well-flavored.
What does birria mean in english?
The name birria comes from a Spanish term that once signified “something worthless” or “something unhappy.” Whoever coined the word probably wanted to emphasize that they were using perhaps less desirable cuts of meat to create this delicious dish.