If you’re looking for the ultimate comfort food with a bold, flavorful twist, this Birria Loaded Baked Potato is a must-try. Tender baked potatoes meet rich, slow-cooked beef birria and savory consommé for a dish that’s hearty, satisfying, and incredibly easy to love. Don’t forget to season it up with The Bearded Butcher Seasoning Blend to take the flavor to the next level.
Ingredients:
Birria
- 3 Ancho Chiles, de-seeded
- 4 Guajillo Chiles, de-seeded
- 2 Chiles de árbol, de-seeded
- 2.5-3 lb Chuck Roast, Cut into Large Chunks
- 2 Tbsp of The Bearded Butcher Taco Seasoning Blend
- 1 Tbsp of The Bearded Butcher Original Seasoning Blend
- 2 Tbsp Beef Tallow
- 1 Medium White Onion, Cut in Half
- 3 Roma Tomatoes
- 6 Garlic Cloves
- 1-2 Cinnamon Sticks
- 2 tsp Mexican Oregano
- 3 Bay Leaves
- 4-6 Whole Cloves
- 1/2 tsp Ground Ginger
- 1 Tbsp White Vinegar
- 1 (14.5 oz) Can Fire-Roasted Diced Tomatoes
For Serving
- Russet Potatoes
- Beef Tallow
- The Bearded Butcher Original Blend
- Fresh Cilantro
- Diced Red Onion
- Queso or Shredded Cheese
- Lime Wedges
Instructions:
- Season the Beef - Cut the chuck roast into large chunks and season generously with The Bearded Butcher Original Seasoning Blend. Set aside while you prepare the sauce.
- Toast the Chiles - De-seed the ancho, guajillo, and chiles de árbol. Heat a dry skillet over medium heat and lightly toast the chiles until fragrant. This step is key - It adds a deep, smoky richness to the final sauce.
- Simmer the Sauce Base - In a large pot or Dutch oven, add all the ingredients except the beef and beef tallow. Cover with hot water until the pot is ¾ full. This includes: Toasted Chiles, Onion, Roma Tomatoes, Garlic, Cinnamon Stick, Mexican Oregano, Bay Leaves Cloves, Ground Ginger, White Vinegar, Fire-Roasted Canned Tomatoes, and The Bearded Butcher Taco Seasoning Blend. Bring to a light simmer and cook until the tomatoes and onions are softened and everything is well hydrated.
- Blend & Strain - Once softened, strain the liquid - but save it. Remove the cinnamon sticks, then transfer the solids to a blender with about ¼ cup of the reserved liquid. Blend until smooth. The sauce will be thick, so strain it through a fine sieve back into a clean bowl ensure a silky, rich consommé.
- Sear the Beef - Clean and preheat the Dutch oven over medium-high heat. Add beef tallow and sear the seasoned chuck roast on all sides until deeply browned.
- Braise to Perfection - Pour the strained sauce and reserved broth over the beef. Cover and either simmer gently on the stove top or place in a 325°F oven. Cook for about 3 hours, or until the beef is fork-tender and easily shred able. Trust us - it’s worth the wait.
- Shred the Beef - Remove the beef from the pot and shred it using forks. Return it to the consommé or keep separate for serving.
Step-by-Step Instructions on How to Build the Ultimate Birria Loaded Baked Potato:
- To build a Birria Loaded Baked Potato, start by washing and drying your potatoes, then coat them generously with beef tallow and a light sprinkle of The Bearded Butcher Original Seasoning Blend. Place the potatoes in a preheated 375°F oven and bake until fork-tender.
- Once cooked, remove them from the oven and slice them open. Load each potato with tender, flavorful beef birria, shredded cheese, chopped cilantro, and diced onion.
- Finish with a squeeze of fresh lime if desired, then pour a little of the rich consommé over the top to really elevate the dish. This birria-loaded baked potato is pure comfort food and one you’ll definitely enjoy.
This Birria Loaded Baked Potato is the perfect way to enjoy all the deep, comforting flavors of birria in a new and satisfying way. From the crispy, seasoned potato to the rich beef and melted cheese, every bite delivers serious comfort food vibes. Be sure to give it a try—you’re going to absolutely love it.
