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Close-up of a golden birria bomb torn open with stretchy cheese and birria beef beside consommé

Birria Bombs

Soft biscuit dough stuffed with slow-braised birria beef and melty Oaxaca cheese, brushed with chile-red consommé fat and cooked until golden. Served with hot consommé for dipping.
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Prep Time 40 minutes
Cook Time 3 hours 20 minutes
Total Time 4 hours
Servings: 16 bombs
Course: Appetizer, Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Birria and consommé
  • 3 lb beef chuck roast cut into 3-inch chunks
  • 1 tbsp kosher salt plus more to taste
  • 1 tbsp neutral oil
  • 6 dried guajillo chiles stemmed and seeded
  • 3 dried ancho chiles stemmed and seeded
  • 2 dried chiles de árbol optional, for heat
  • 2 Roma tomatoes halved
  • 1/2 white onion roughly chopped
  • 6 cloves garlic
  • 2 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 3 whole cloves
  • 4 cups beef broth divided
  • 1 small cinnamon stick
  • 2 bay leaves
Bombs
  • 2 cans refrigerated jumbo biscuits 8 count each (16.3 oz cans)
  • 3 cups shredded birria beef from above
  • 8 oz Oaxaca cheese shredded (about 2 cups)
  • 3 tbsp reserved consommé fat for brushing
  • oil for frying optional
To serve
  • consommé hot, for dipping
  • 1/2 cup white onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • lime wedges
  • radishes thinly sliced

Equipment

  • Dutch oven
  • Blender
  • Fine-mesh strainer
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Air fryer or deep fryer (optional)

Method
 

Make the birria
  1. Toast the guajillo, ancho and árbol chiles in a dry skillet over medium heat for 20 to 30 seconds per side. Cover with very hot water and soak 15 to 20 minutes.
  2. Season the beef with salt. Heat the oil in a Dutch oven over medium-high heat and brown the beef in batches. Set aside.
  3. Drain the chiles and blend with the tomatoes, onion, garlic, vinegar, cumin, oregano, cloves and 1 cup broth until completely smooth. Strain for a silkier consommé.
  4. Return the beef to the pot with the sauce, remaining 3 cups broth, cinnamon stick and bay leaves. Bring to a simmer, cover and braise in a 325°F (165°C) oven for 3 to 3 1/2 hours, until fork-tender.
  5. Shred the beef. Skim the red fat from the broth and save it for brushing. Season the remaining consommé with salt and keep warm.
Shape and cook the bombs
  1. Heat the oven to 375°F (190°C) and line a baking sheet with parchment. Press each biscuit into a 5-inch round.
  2. Fill each round with about 3 tablespoons birria (moistened with a little consommé but not wet) and 2 tablespoons cheese. Gather the edges, pinch and twist firmly to seal, and roll smooth.
  3. Place seam-side down and brush generously with the reserved consommé fat.
  4. Bake 15 to 18 minutes until deep golden. Or air fry at 350°F (175°C) for 8 to 10 minutes, or deep fry in 350°F oil for 3 to 4 minutes, turning.
  5. Rest 2 to 3 minutes, then serve with hot consommé, onion, cilantro, lime and radishes.

Notes

Shortcut: use 3 cups leftover or store-bought birria; the bombs then take about 30 minutes.
Make ahead: birria and consommé keep 3 days refrigerated or 3 months frozen. Chilled consommé makes the fat easy to lift off.
Pressure cooker: cook the birria 60 minutes at high pressure with natural release.
Leftover beef: the braise makes more beef than the bombs need. Use the rest for tacos or quesadillas.
Reheat: 350°F oven or air fryer for 5 to 8 minutes (12 to 15 from frozen) until hot through.