Deep Fried Birria Bombs – Crispy, Cheesy, and Crowd-Approved
These deep-fried birria bombs have a crispy golden exterior, stuffed with juicy shredded birria beef and melty cheese. Perfectly sealed and fried to crunchy perfection, they're served hot and crispy, ready for dipping into flavorful consommé.
Equipment
- Pressure cooker
- Frying pan or pot Deep enough for 1.5–2 inches of oil
- Tongs or slotted spoon For removing bombs from oil
- Wire rack or plate For draining fried bombs
- Toothpicks For sealing tortillas
Ingredients
- 2 cups shredded birria meat juicy and not overly wet
- 1½ cups Oaxaca or mozzarella cheese low moisture
- 8–10 small flour tortillas
- Neutral oil for deep frying (canola or avocado)
- Toothpicks for sealing
- 1–2 cups consommé optional, for dipping
Instructions
- Warm flour tortillas in a dry skillet for 15–20 seconds per side until flexible. Stack and cover to keep warm.
- Add 2 tablespoons shredded birria meat and about 2 tablespoons shredded cheese in the center of each tortilla.
- Fold tortilla edges tightly to form burrito-style pockets. Secure each bomb with two toothpicks (one diagonally through the seam, one across the opposite end).
- Heat enough neutral oil (about 1½–2 inches) in a pan or pot to 350°F (175°C). Test readiness by dropping a small tortilla strip; it should sizzle and float immediately.
- Carefully place 2–3 sealed bombs seam-side down into hot oil. Fry for 2–3 minutes per side until golden brown and crispy.
- Remove bombs with tongs or slotted spoon onto a wire rack or paper towel-lined plate. Allow resting for 1–2 minutes before serving.
- Serve immediately alongside hot consommé or your favorite dipping sauce.