Cheesy Birria Potato Skins
shared by Nibblore Kitchen
Crisp potato boats are packed with tender chile-braised beef and bubbling cheese, then served with rich consommé for dipping. Baking the hollowed skins twice keeps them sturdy beneath the saucy filling. This crowd-friendly appetizer can be assembled ahead and broiled just before serving. • Choose similarly sized oblong potatoes so the skins bake evenly and hold a consistent amount of filling. • Leave a full 1/4-inch potato border when scooping; thinner shells can split under the moist beef. • Drain the shredded beef lightly before filling so the bottoms remain crisp, then use the consommé at the table for controlled dipping. • For easier entertaining, braise the beef and bake the whole potatoes one day ahead, then crisp, fill, and broil the skins just before serving. • Use boneless beef short ribs instead of chuck, trimming any thick exterior fat before braising. • Replace Oaxaca cheese with low-moisture mozzarella, Monterey Jack, or a blend of both. • If Mexican oregano is unavailable, use regular dried oregano, crushing it between your fingers before adding. • For milder heat and a slightly sweeter sauce, replace one guajillo chile with an additional ancho chile. Refrigerate the beef and consommé separately in airtight containers for up to 4 days. Refrigerate unfilled baked skins for up to 2 days; re-crisp them at 425°F (220°C) for 8 to 10 minutes before filling. Refrigerate assembled leftovers for up to 2 days and reheat on a rack-lined baking sheet at 400°F (200°C) for 12 to 15 minutes. Freeze only the beef and consommé, separately, for up to 3 months; thaw overnight in the refrigerator.
- Total time
- 210 min
- Servings
- 6
- Difficulty
- Intermediate
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Save recipeIngredients
- 3dried guajillo chiles, stemmed and seeded
- 2dried ancho chiles, stemmed and seeded
- 2 lbbeef chuck roast, cut into 2-inch pieces
- 2 tspkosher salt, divided
- 1 tbspvegetable oil
- 1yellow onion, quartered
- 4 clovegarlic, peeled
- 3 cuplow-sodium beef broth
- 2 tbspapple cider vinegar
- 1 tspdried Mexican oregano
- 6medium russet potatoes, scrubbed and dried
- 2 tbspolive oil, divided
- 2 cupOaxaca or low-moisture mozzarella cheese, shredded
- 1 cupfresh cilantro leaves and tender stems, chopped, plus extra leaves for serving
Instructions
- 1Heat the oven to 325°F (165°C). Toast the guajillo and ancho chiles in a dry Dutch oven over medium heat for 20 to 30 seconds per side, just until fragrant; do not let them blacken. Transfer them to a bowl, cover with hot water, and soak for 15 minutes.
- 2Season the beef with 1 1/2 teaspoons salt. Heat the vegetable oil in the Dutch oven over medium-high heat. Brown the beef in two batches for 3 to 4 minutes per batch, turning to color several sides, then transfer it to a plate.
- 3Drain the softened chiles and place them in a blender with the onion, garlic, 1 cup beef broth, vinegar, oregano, and remaining 1/2 teaspoon salt. Blend for 1 minute, until very smooth.
- 4Return the beef and any juices to the Dutch oven. Pour the chile mixture through a fine-mesh strainer over the beef, pressing with a spoon and discarding the solids. Stir in the remaining 2 cups broth and bring to a simmer. Cover and braise in the oven for 2 to 2 1/4 hours, until the beef separates easily with a fork.
- 5While the beef cooks, prick each potato several times with a fork and rub with 1 tablespoon olive oil. Place the potatoes directly on an oven rack alongside the covered Dutch oven and bake for 55 to 70 minutes, until easily pierced through the center. Transfer the potatoes to a board and let cool for 15 minutes.
- 6Cut the potatoes in half lengthwise. Scoop out the centers, leaving an even 1/4-inch layer of potato attached to each skin; reserve the scooped potato for another use. Raise the oven temperature to 450°F (230°C). Arrange the skins cut-side down on a rimmed baking sheet, brush with the remaining olive oil, and bake for 10 minutes. Turn them cut-side up and bake for 8 to 10 minutes more, until the rims are browned and crisp.
- 7Transfer the tender beef to a shallow bowl and shred it, discarding large pieces of fat. Skim excess surface fat from the braising liquid, then stir 1/2 cup liquid and the chopped cilantro into the shredded beef. Keep the remaining consommé hot over low heat; if it tastes overly concentrated, thin it with a splash of water.
- 8Divide half the cheese among the crisp potato skins. Add about 1/3 cup shredded beef to each, draining off excess liquid first, and top with the remaining cheese. Bake at 450°F (230°C) for 5 to 7 minutes, until the cheese melts, then broil 4 to 6 inches from the heat for 1 to 2 minutes until bubbling and spotted brown. Watch closely to prevent burning.
- 9Rest the potato skins for 3 minutes, garnish with extra cilantro leaves, and serve hot with the warm consommé divided among small bowls for dipping.