Birria Poutine (Birria Bomb): Irresistible taste _5

Birria Poutine

Birria Poutine (Birria Bomb), affectionately dubbed the “Birria Bomb,” is a fusion of Mexican and Canadian cuisines that delivers a bold, flavorful experience.

This Birria Poutine (Birria Bomb) combines crispy French fries with tender, slow-cooked birria beef, melted cheese curds, and a rich, spicy consommé gravy.

Originating from Jalisco, Mexico, birria is traditionally a stew made with beef or goat, infused with dried chiles and aromatic spices.

Here, it’s reimagined as a decadent poutine, where the consommé acts as a savory gravy, soaking into golden fries and mingling with squeaky cheese curds. The result is a comforting yet adventurous dish, perfect for gatherings or a cozy night in.

The Birria Bomb is customizable—adjust the spice level or add garnishes like cilantro and lime for extra zest. This Birria Poutine (Birria Bomb) serves 6, making it ideal for sharing, and its vibrant flavors are sure to impress food enthusiasts looking for a creative twist on classic comfort food. Whether you’re a poutine purist or a birria taco fan, this Birria Poutine (Birria Bomb) bridges cultures with every delicious bite.

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Timing

📌 Number of Servings: 6
⏳ Preparation Time: 30 minutes
🔥 Cooking Time: 3 hours 30 minutes

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🥢 Ingredients :

For the Birria:

✅ 2 pounds beef chuck roast, sliced into 2-inch pieces

✅ 4 dried guajillo chiles, stemmed and seeded

✅ 2 dried ancho chiles, stemmed and seeded

✅ 2 dried chiles de árbol (optional, for extra heat)

✅ 1 large white onion, quartered

✅ 6 garlic cloves

✅ 1 tbsp dried Mexican oregano

✅ 1 tsp ground cumin

✅ 1 tsp ground coriander

✅ 1 cinnamon stick

✅ 2 bay leaves

✅ 1 tbsp apple cider vinegar

✅ 4 cups beef broth

✅ 1 tbsp kosher salt

✅ 1 tsp black pepper

For the Poutine:

✅ 2 lbs russet potatoes (for homemade fries) or frozen French fries

✅ 2 cups cheese curds

✅ Vegetable oil (for frying, if making homemade fries)

✅ ¼ cup chopped fresh cilantro (for garnish)

✅ 1 lime, cut into wedges (for serving)

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👨‍🍳 Instructions :

1. Prepare the Chiles:
   • Over medium heat, lightly toast guajillo, ancho, and chiles de árbol in a dry pan for 1-2 minutes until aromatic. Submerge in 2 cups of hot water and let steep for 15 minutes.
2. Make the Birria Sauce:
   • Blend soaked chiles, soaking liquid, onion, garlic, oregano, cumin, coriander, vinegar, and 1 cup beef broth until smooth.
3. Cook the Birria:
   • Season beef with salt and pepper. In a Dutch oven over medium-high heat, sear beef until browned, about 5 minutes per side. Add chile sauce, remaining beef broth, cinnamon stick, and bay leaves. Heat to a rolling boil, then lower to a gentle simmer. Cover and let cook for 3 hours until the meat becomes fork-tender.
4. Shred the Beef:
   • Remove beef, shred with two forks, and skim fat from consommé. Reserve consommé for gravy.
5. Prepare Fries:
   • If making homemade fries, peel and cut potatoes into ¼-inch sticks. Soak in cold water for 30 minutes, drain, and pat dry. Fry in 350°F vegetable oil for 5-7 minutes until golden. Drain on paper towels. For frozen fries, follow the baking directions on the package.
6. Assemble Poutine:
   • Place hot fries on a platter or individual plates. Scatter cheese curds over fries. Top with shredded birria. Ladle hot consommé over as gravy. Garnish with cilantro and serve with lime wedges.

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💡 TIPS :

• Chile Heat: Adjust spice by reducing or omitting chiles de árbol for a milder flavor.
• Consommé Consistency: If consommé is too thick, thin with additional beef broth. For a thicker gravy, simmer to reduce.
• Prep Ahead: Cook birria the day before to enhance its rich flavors overnight. Reheat before assembling.
• Cheese Curds: Use fresh, squeaky cheese curds for authentic poutine texture. If unavailable, substitute with cubed mozzarella.
• Fries: Double-fry homemade fries (first at 325°F, then 375°F) for extra crispiness.

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📊Nutrition Information (per serving)

• Calories: 650 kcal
• Total Fat: 35g
• Saturated Fat: 15g
• Cholesterol: 120mg
• Sodium: 1800mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 4g
• Protein: 40g
  Note: Nutrition values are approximate and vary based on ingredients and portion sizes

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❓ FAQ :

1. What is Birria Poutine?
   Birria Poutine is a fusion dish combining Mexican birria (slow-cooked beef in chile sauce) with Canadian poutine (fries, cheese curds, and gravy), using birria consommé as the gravy.
2. Can I use store-bought fries?
   Yes, frozen fries work well and save time. Bake or fry them for crispiness.
3. What if I can’t find cheese curds?
   Substitute with cubed mozzarella or Monterey Jack, though curds provide the classic poutine texture.
4. How spicy is this Birria Poutine (Birria Bomb)?
   The spice level depends on the chiles. Omit chiles de árbol for a milder version.
5. Can I make it with goat or lamb?
   Yes, traditional birria uses goat or lamb. Adjust cooking time as needed for tenderness.
6. How do I store leftovers?
   Store birria and consommé in airtight containers in the fridge for 3-4 days or freeze for up to 3 months. Fries are best fresh.
7. Can I make it in a slow cooker?
   Yes, cook birria on low for 6-8 hours after searing the beef.
8. Is Birria Poutine (Birria Bomb) gluten-free?
   It can be if you ensure gluten-free broth and fries. Check cheese curd ingredients.
9. How do I reheat birria?
   Reheat birria and consommé on the stove over medium heat, adding broth if needed.
10. Can I make this Birria Poutine (Birria Bomb) vegetarian?
    Substitute beef with jackfruit or mushrooms and use vegetable broth, but the flavor profile will differ.

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