Fluffy, buttery baked potatoes are packed with tender, flavorful, slow-cooked birria and a drizzle of savory consomé, topped off with sour cream, fresh cilantro, and diced onions. It’s a hearty fusion dish that’s satisfying and full of bold Mexican flavors. Perfect for a comforting meal with a twist! Follow Brandon on <a href="https://www.instagram.com/brandongouveia">Instagram</a> @brandongouveia for more saucy recipes!

Quick Info

⏱️ 210 min • 🍽️ 6 servings • ⭐ 83%

Nutrition

888 cal • 79g protein • 63g carbs • 36g fat

Tags

[Dinner] • [Lunch] • [Fusion] • [High-Protein] • [High-Fiber] • [Meal]

Ingredients

• 6 russet potatoes
• 6 tablespoons olive oil, divided
• 1 tablespoon salt, plus more to taste
• 3 pounds chuck roast
• Freshly grated black pepper
• 6 cloves garlic minced
• 3 Roma tomatoes, chopped
• 1 tablespoon canned chipotle chiles
• 1 large yellow onion, one half thinly sliced and one half diced, divided
• 6 dried guajillo chiles, seeds and stems removed
• 3 chiles de arbol
• 6 cups beef broth
• 4 bay leaves
• 3 tablespoons chili powder
• 2 tablespoons beef bouillon
• ½ tablespoon smoked paprika
• 2 teaspoons dried thyme
• 1½ tablespoons ground cumin
• 1 teaspoon peppercorns
• 1 tablespoon Mexican oregano
• 1 cinnamon stick
• 6 tablespoons butter
• ½ cup sour cream
• Fresh cilantro, roughly chopped

Instructions Preview

1. Preheat the oven to 400°F. Wash the potato…
2. Season the chuck roast generously with sal…
3. In the same pot, add the garlic, tomatoes,…

…and 6 more steps

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Recipe by: Brandon Gouveia • From: Tasty