Birria Empanadas: Crispy, Cheesy, Slow-Cooked Flavor in Every Fold
When Bold Birria Meets Golden Empanada Perfection
You already know birria—rich, slow-cooked beef soaked in smoky chiles, infused with garlic, cumin, and deep layers of flavor. Now imagine all that magic sealed inside a buttery, golden-brown empanada shell with melty cheese and crisp edges. Birria Empanadas are the crunchy, handheld cousins of your favorite birria tacos, but with a twist: no dipping required, because all the flavor is baked or fried right into the pocket. Each bite is juicy, cheesy, and perfectly seasoned. Whether you serve them as party snacks, game-day appetizers, or a full-on meal with consommé on the side, these empanadas bring big flavor in a fun, portable package. Get ready to fall in love with the most addictive way to eat birria.
Ingredients
For the Birria:
• 2½ lbs beef chuck roast or short ribs
• 3 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles (optional, for extra depth)
• 1 chipotle pepper in adobo sauce
• 5 garlic cloves
• 1 white onion (quartered)
• 2 tsp cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ¼ tsp ground cloves
• 2 bay leaves
• 1 tbsp apple cider vinegar
• 4 cups beef broth
• Salt and pepper to taste
• 1 tbsp oil (for searing)
For the Empanadas:
• 2 cups shredded birria beef (from above)
• 1½ cups shredded mozzarella or Oaxaca cheese
• 1 egg (beaten, for egg wash)
• 1 package empanada dough discs (store-bought, or use homemade pastry)
• Optional: oil for frying, or butter for baking
Optional Consommé (for dipping):
• Reserved birria broth, strained and skimmed
• Chopped cilantro, diced onion, lime juice, salt to taste
Instructions
• Begin by making the birria: Remove stems and seeds from dried chiles. Toast them in a dry skillet for 30 seconds until fragrant, then soak them in warm water for 10 minutes.
• While the chiles soften, season the beef with salt and pepper. Sear the meat on all sides in a large pot with a tablespoon of oil until browned. Remove and set aside.
• In a blender, combine the soaked chiles, chipotle in adobo, garlic, onion, vinegar, cumin, paprika, oregano, cloves, and 1 cup of beef broth. Blend until completely smooth.
• Pour the chile sauce over the seared meat in a pot or slow cooker. Add bay leaves and the remaining broth. Cover and simmer for 3–4 hours on low (or 6–8 hours in a slow cooker) until the meat is fork-tender and shreds easily.
• Once cooked, shred the beef and let it soak in some of the broth to keep it juicy. Reserve the rest of the broth as consommé for dipping.
• To assemble the empanadas, lay out the dough discs on a clean surface. Spoon about 1–2 tablespoons of shredded birria beef in the center of each disc, followed by a sprinkle of shredded cheese.
• Fold the dough over into a half-moon shape, pressing the edges with a fork to seal. Brush the tops with egg wash for a golden finish.
• You can bake the empanadas at 375°F (190°C) for 20–25 minutes until golden and crisp, or fry them in oil until deep golden brown and crispy.
• Optional: Serve with consommé for dipping, topped with fresh cilantro, onion, and a squeeze of lime.
Optional Add-Ons & Variations
• Cheese Upgrade: Try queso Chihuahua, pepper jack, or Monterey Jack for added melt and flavor.
• Spicy Kick: Add a few diced pickled jalapeños inside each empanada.
• Mini Party Version: Use smaller empanada wrappers and make bite-sized birria empanadas for snacking.
• Homemade Dough: Use a rich pastry dough with a touch of butter or lard for extra flakiness.
• Extra Juicy: Drizzle a little consommé inside the empanada before sealing it for built-in dipping flavor.
Why You’ll Love These
These birria empanadas check all the boxes—crisp exterior, cheesy center, slow-cooked flavor in every bite. You can make a big batch and freeze them, bake or fry depending on your mood, and serve them at everything from casual lunches to dinner parties. The best part? That first bite where the buttery dough cracks open and releases the smoky, saucy beef and gooey cheese inside. It’s rich, bold, and deeply satisfying without being overly heavy. And if you serve them with consommé for dipping? Game over. You’ve officially upgraded snack night.
Final Thoughts
Birria Empanadas take everything people love about birria tacos and pack it into a neat, golden-brown pocket of joy. They’re crispy, savory, and filled with bold, slow-cooked flavor you can taste in every bite. Whether baked or fried, cheesy or spicy, dipped or devoured plain, these empanadas are guaranteed to become a staple on your comfort food list.
Stick around—every visit tastes better than the last at The Buttered Bliss.
