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Birria Fries Recipe

Once you taste this birria fries recipe, you'll be ruined. You've got fries topped with slow cooked birria (Mexican stewed meat) avocado, cotija cheese, pickled onions, pickled jalapenos, and a squeeze of lime! Oh my!
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Birria, Fries
Prep Time: 15 minutes
Cook Time: 3 hours 20 minutes
Total Time: 3 hours 35 minutes
Servings: 8 Servings


  • Dutch Oven
  • Pressure Cooker
  • Slow Cooker


  • 6 Cups Water

The Meat

  • 3 Pounds Chuck Roast
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper
  • 1 Tsp Cumin

The Sauce

  • 4 Dried Guajillo Chiles
  • 4 Dried Ancho Chiles
  • 3 Whole Cloves
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Oregano
  • 8 Black Peppercorns
  • 1 Tsp Dried Marjoram
  • 2 Dried Bay Leaves
  • 1/2 Cinnamon Stick
  • 6 Garlic Cloves (1 tbsp minced)
  • 4 Roma Tomatoes (quartered)
  • 1/2 Tsp Ground Cumin
  • 1 Medium Onion
  • 1/2 Tsp Ground Cumin
  • 1/4 Cup Apple Cider Vinegar
  • 2 Tsp Salt

French Fries

  • 28 Ounce Bag of Frozen French Fries

Sauce on Top

  • 1/2 Cup Sour Cream
  • 1 Large Chipotle Pepper Minced
  • 3 Tsp Adobo Sauce


  • Cut the roast into 2-inch cubes, and trim excess fat as needed. Season the meat with salt, pepper, cumin and rub it in. Set aside.
  • Using kitchen shears, cut the tops off the chiles and remove the seeds.
  • In a large dutch oven on medium heat, add a little oil and fry the chiles for 1-2 minutes per side. Move the chiles constantly so they will not burn.
  • In a medium bowl, add the fried chiles and 3 cups of boiling water. Let them sit for 10 minutes to allow the chiles to soften.
  • In the same dutch oven on medium heat, saute the onion and tomatoes until they start to brown, about 5 minutes. Next, add the cloves, thyme, oregano, peppercorns, marjoram, bay leaves, cinnamon stick, and garlic. Continue to cook for 3 minutes, and stir frequently.
  • Add the chiles (including water) and ingredients from the previous step, cumin, vinegar, salt, and 1 cup of water in a blender. Blend until completely smooth. Strain the sauce through a fine-mesh strainer and set aside.
  • Using the same dutch oven, add a little more oil, and saute the meat in batches until browned on all sides. It will take about 10 minutes. Add the strained sauce, the remaining 2 cups of water, and cook medium-low heat for 3 hours or until fork-tender.
  • In a small bowl add the sour cream, minced chipotle pepper and adobo sauce. Mix until completely combined and set a side.
  • Remove the meat from the dutch oven and shred it using 2 forks. Cook the fries according to package instructions. Serve on top of the fries and add your favorite toppings. We added cilantro, cotija cheese, avocado, pickled onions and jalapenos, and limes.
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