What are birria balls made of?

Birria balls are made of shredded birria beef and cheese, wrapped in a crispy outer layer such as an egg roll or spring roll wrapper. They’re then deep-fried to golden perfection, creating a crunchy exterior with a juicy, flavorful filling.

What are the ingredients in birria bombs?

Birria bombs (or birria balls) include slow-cooked birria beef, mozzarella or Oaxaca cheese, and egg roll wrappers. These components are assembled into balls, sealed with egg, and deep-fried until crispy.

What are the ingredients for birria?

Traditional birria is made with beef (usually chuck roast or short ribs), dried chiles (guajillo, ancho), garlic, tomato, apple cider vinegar, and spices like cumin, Mexican oregano, cloves, cinnamon, and paprika. It's simmered in beef broth until tender and flavorful.

How to get birria shells crispy?

To get birria shells crispy, use egg roll wrappers, fry at 350°F, and avoid overcrowding the pan. For extra crunch, use the double-fry method: fry once for 2 minutes, let cool slightly, then fry again until golden and crisp.

Birria Balls Recipe: The Ultimate Juicy, Cheesy Mexican Appetizer

Description

Golden, crispy birria balls stuffed with juicy shredded beef and melted cheese. A fun and delicious twist on traditional birria.

Ingredients

Scale

For the Birria Meat:
2 lbs beef chuck roast or short ribs
2 dried guajillo chiles
2 dried ancho chiles
1 chipotle in adobo (optional for heat)
4 cloves garlic
1 tsp cumin
1 tsp Mexican oregano
½ tsp ground cloves
½ tsp cinnamon
½ tsp smoked paprika
1 tsp salt
1 bay leaf
1 tbsp apple cider vinegar
1 roma tomato (roasted)
4 cups beef broth
For the Birria Balls:
2 cups shredded birria meat (prepared above)
1 ½ cups mozzarella cheese or Oaxaca cheese
12 egg roll wrappers
1 egg (beaten, for sealing)
Oil for frying

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chiles: Remove seeds and stems from guajillo and ancho chiles. Toast lightly in a dry skillet for 10–15 seconds per side. Soak in hot water for 15 minutes.
Blend the Marinade: Blend softened chiles, garlic, roasted tomato, cumin, oregano, cloves, cinnamon, smoked paprika, chipotle, vinegar, and ½ cup broth until smooth.
Cook the Beef: Sear beef chunks in a pot. Add marinade, remaining broth, bay leaf, and salt. Simmer for 2–3 hours or pressure cook for 45 minutes.
Shred the Meat: Shred beef with forks. Reserve 2 cups for the birria balls.
Assemble Birria Balls: Place a spoonful of shredded beef and cheese into the center of each egg roll wrapper. Fold, seal edges with beaten egg.
Fry Until Crispy: Heat oil in a skillet. Fry birria balls until golden brown and crispy. Drain on paper towels.

Notes

Best served hot with fresh cilantro, salsa, or a side of consommé for dipping.

Prep Time: 30 minutes
Cook Time: 2 hours
Category: Appetizer
Method: Fry & Simmer
Cuisine: Mexican Fusion

Nutrition

Serving Size: 1 birria ball
Calories: 190
Sugar: 1g
Sodium: 280mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 11g
Cholesterol: 35mg