Recipe by Adam Moore, Flashpoint Innovation; recipe and photo courtesy of Idaho Potato Commission
The Queso Birria Bomb:
6 oz. (by wt.) Idaho® Potato French Fries or Idahoan® Tater Tumblers
¼ c. braised birria style beef (recipe follows)
¼ c. birria broth, as desired (from birria recipe)
½ c. Chihuahua cheese, shredded
Sweet onion, diced, as desired
Fresh cilantro, chopped, as desired
Lime wedge, for garnish
The Braised Birria Style Beef:
1 T. cumin
1 T. Kosher salt
1 T. black pepper
1 T. garlic powder
1 T. chili powder
5 lbs. beef chuck roast, cut into 3-in. pieces
¼ c. vegetable oil
4 c. beef stock
¼ c. chipotle peppers, chopped
1 small onion, chopped
2 cloves garlic
In a small mixing bowl combine the cumin, salt, pepper, garlic powder and chili powder. Toss with the beef. Next, place oil in a large pot over medium-high heat. Cook beef until seared on all sides. Once beef is seared, deglaze with beef stock and add remaining ingredients. Cover and either cook on low heat, or place in a 275°F oven for 6 to 8 hours or until fork tender. Once cooked, shred and refrigerate in its own juices overnight.
Place cooked French fries in a bowl.
Top with the beef, birria broth, cheese, onion and cilantro. Garnish with lime and serve immediately.