We all have fallen in love with birria, but what if we made it all on an Idaho Baked Potato? This Birria Baked Potato recipe is straight up fire, and the perfect meal to impress a massive amount of friends. Braised beef short rib simmering in chile paste and beef broth until falling off the bone is married to a campfire baked Idaho Potato. Covered with cheese, red onions and cilantro, you know this is a party!
Post Sponsored by Idaho Potato Commission
Braising to make Birria
We are going to start by making our chili paste! Adding into our heated dutch oven, we will sear off a myriad of chiles along with some garlic cloves. Getting the chiles charred will help release all of their flavors, then we will simmer them in water to rehydrate. Once they are rehydrated, we will add them to a food processor and blend up to get that beautiful dark red chili paste.
Next, we will season out beef short ribs and sear them off on all sides. This is an important step that you do not want to miss as searing off the beef will really help to give a better texture at the end. Once they are all seared, we will add the beef to the dutch oven along with the chili paste and everything else needed for braising. Close the lid and let the beef simmer over the heat until the meat is falling off the bone and ready to be shredded. This can take anywhere from 3.5-4.5 hours! So be ready to stoke your fire and keep the heat going.
Baking the Idaho Potatoes
As the beef is simmering, we are going to make our Idaho Potatoes. Grab 3-4 russet potatoes and poke holes into them with a fork. Wrap them up tightly in foil and place them on the outer edges of the flames to slowly roast until they become tender. Make sure to rotate them every 7-10 minutes in order to get an even cook on the potatoes. Once the potatoes begin to get soft (about 1-1.5 hours), pull them off and let them stay warm until ready to serve. Once the potatoes and beef are ready, it is time to start making some Birria Baked Potatoes!
Making the Birria Baked Potato
When the beef is done, pull it off and discard any bones, cinnamon sticks or bay leaves. Separate the meat from the sauce, then strain the sauce in order to have a consomme. Save this consomme for later. Shredded your beef and begin prepping your potatoes. We are going to drizzle some melted butter over the top of the potatoes and season with salt, pepper and garlic. Break open those perfect Idaho Baked Potatoes and fill it with some shredded cheese, melted butter, birria cheese, drizzle of consomme, chopped red onions and chopped cilantro. Serve your Birria Baked Potatoes with a side of the consomme and enjoy! Cheers!
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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