Loaded Birria Fries

Indulge in a mouthwatering fusion of flavors, where smoky, tender birria meets crispy, loaded, golden fries for the ultimate comfort food experience!

Ingredients Beer Battered Fries

Chuck roast
8 Dried ancho chilis
8 dried Guajillo chilis
6 roma tomatoes
1 red onion
Beef broth
Mexican oregano
Bay leaf
Cinnamon stick
Frozen or fresh french fries

Optional toppings

Crema
Mayo
Diced jalapeno
Chihuahua cheese or cotija
Cilantro

Equipment

Cast Iron Dutch Oven
Blender or immersion blender

Directions

Prepare your Big Green Egg for direct cooking and stabilize at 300°F/ 150°C.
Brown meat over direct heat.

In cast iron, pour in neutral oil, then add onion and spices. Cut stems off the pepper and shake all seeds out.

Place them in the pot and add the beef broth.

Put the chuck roast on top and cover, leaving a small gap to allow smoke in.

After three hours, set the roast aside and puree everything into sauce.

Pour the sauce back into the pot, add the chuck roast back in, and continue to cook into it is reduced and thick- this is going on top of the fries as a reduction, not dipped as consommé.

Cook the French fries per package directions. Shred the meat, then place it on top of the fries, drizzle as much reduction on top as you like, then follow with toppings of your choic.

Recipe and photo from Big Green Egg.