Queso Birria Bomb

There are many potato options to consider with this recipe! Easily swap the Idaho potato base with fresh cut Idaho potato French fries, ripped and torn Idaho potatoes, any fresh Idaho Potato variety and/or fresh dried Idahoan Tater Tumblers


  • 6 ounces (by wt.) Idaho® Potato French Fries or Idahoan® Tater Tumblers
  • ¼ cup braised birria style beef, recipe follows
  • ¼ cup birria broth, as desired, recipe follows
  • ½ cup chihuahua cheese, shredded
  • Sweet onion, diced, as desired
  • Fresh cilantro, chopped, as desired
  • Lime wedge, garnish

Braised Birria Style Beef

  • 1 Tablespoon cumin
  • 1 Tablespoon Kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon garlic powder
  • 1 Tablespoon chili powder
  • 5 pounds beef chuck roast, cut into 3” pieces
  • ¼ cup vegetable oil
  • 4 cups beef stock
  • ¼ cup chipotle peppers, chopped
  • 1 small onion, chopped
  • 2 cloves garlic


  1. Place cooked French fries in a bowl.
  2. Top with the beef, birria broth, cheese, onion and cilantro.
  3. Garnish with lime and serve immediately.

Braised Birria Style Beef

  1. In a small mixing bowl combine the cumin, salt, pepper, garlic powder and chili powder. Toss with the beef.
  2. Next, place oil in a large pot over Medium-High heat. Cook beef until seared on all sides.
  3. Once beef is seared, deglaze with beef stock and add remaining ingredients.
  4. Cover and either cook on LOW heat, or place in a 275°F oven for 6-8 hours or until fork tender.
  5. Once cooked, shred and refrigerate in its own juices overnight. 
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Yield: 1 Serving

Adam Moore
Flashpoint Innovation
Chicago, IL

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