Keep fries extra crispy before topping. Serve consommé on the side for dipping to maintain texture. Flavor deepens if birria is made a day ahead.
Irresistible Birria Fries Crispy Dipped Perfection
Crispy golden fries topped with tender chile-braised beef, melted cheese, fresh toppings, and served with rich consommé for dipping.
Ingredients
Scale
3 pounds (1.4 kg) beef chuck roast
1 ½ teaspoons salt
1 teaspoon black pepper
3 dried guajillo chilies (15 grams)
2 dried ancho chilies (20 grams)
1 small onion (120 grams)
4 garlic cloves
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon ground cinnamon
2 tablespoons (30 ml) apple cider vinegar
3 cups (720 ml) beef broth
1 bay leaf
2 pounds (900 grams) fries
2 tablespoons (30 ml) vegetable oil (if needed)
1 ½ cups (170 grams) shredded Monterey Jack or mozzarella
½ cup (75 grams) diced onion
½ cup (20 grams) chopped cilantro
½ cup (120 grams) sour cream
Lime wedges
Instructions
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Toast and soak dried chilies 15 minutes.
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Blend chilies with onion, garlic, spices, vinegar, and 1 cup broth; strain.
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Sear beef and add sauce, remaining broth, and bay leaf.
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Simmer covered 2 ½–3 hours until tender; shred and return to broth.
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Bake fries at 425°F (220°C) until crispy.
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Top fries with shredded beef and cheese; broil until melted.
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Garnish with onion, cilantro, sour cream, and serve with consommé.