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Pillsbury Birria Beef Bombs – Crispy, Cheesy, and Loaded with Flavor

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Description

These Birria Beef Bombs take slow-cooked, tender birria beef and wrap it in flaky Pillsbury biscuits, creating a crispy, cheesy bite with layers of flavor. Before baking, they’re topped with extra cheese, then brushed with garlic butter and oregano as soon as they come out of the oven. The result is a golden-brown, buttery, and cheesy pocket of goodness. Serve them hot with consommé for dipping and enjoy the perfect balance of crispiness and melt-in-your-mouth beef.

Ingredients

Scale

For the Birria Beef:

  • 2 lbs beef chuck roast (or short ribs)
  • 2 dried guajillo chilies, deseeded
  • 2 dried ancho chilies, deseeded
  • 2 chipotle peppers in adobo sauce
  • 1 medium onion, quartered
  • 4 garlic cloves
  • 2 cups beef broth
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon cinnamon
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons apple cider vinegar

For the Consommé (Dipping Sauce):

  • 2 cups reserved braising liquid
  • 1 teaspoon lime juice
  • 1 tablespoon chopped cilantro
  • 1/2 teaspoon salt

For the Bombs:

  • 1 can (16 oz) Pillsbury Grands! Biscuits
  • 1 1/2 cups shredded Mexi-blend cheese, Oaxaca, or Monterey Jack (or cheese cubes for a melty center)
  • 1 chopped chipotle pepper in adobo sauce (mix into shredded beef)
  • 1/2 cup chopped white onion
  • 1/2 cup chopped cilantro

For the Garlic Butter Topping:

  • 4 tablespoons butter, melted
  • 2 garlic cloves, minced
  • 1/2 teaspoon oregano
  • 1/2 teaspoon salt

Instructions

Step 1: Prepare the Birria Beef

  1. Soak dried chilies in hot water for 10 minutes until softened.
  2. Blend chilies, chipotle peppers, onion, garlic, apple cider vinegar, and spices with 1 cup of beef broth until smooth.
  3. Place beef in a slow cooker or Instant Pot. Pour blended sauce over the beef, add remaining broth, and cook:
    • Slow Cooker: Low for 6-8 hours or high for 4 hours.
    • Instant Pot: High pressure for 45 minutes, then natural release for 15 minutes.
  4. Shred the beef and mix in 1 chopped chipotle pepper for extra heat and smokiness.
  5. Strain excess liquid from the beef before assembling the bombs.

Step 2: Prepare the Consommé

  1. Strain 2 cups of the reserved braising liquid into a pot.
  2. Stir in lime juice, chopped cilantro, and salt. Keep warm for serving.

Step 3: Assemble the Bombs

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. Separate Pillsbury biscuits and flatten each one into a 4.5-inch round.
  3. Add a spoonful of strained shredded birria beef to the center.
  4. Top with cheese (shredded or cubes), onions, and cilantro.
  5. Fold the edges up and pinch to seal into a ball.
  6. Place bombs seam-side down on the baking sheet.

Step 4: Add Extra Cheese & Bake

  1. Sprinkle extra shredded cheese on top of each bomb.
  2. Bake for 15-18 minutes or until golden brown and crispy.
  3. For extra crispiness, bake on a wire rack so heat circulates evenly.

Step 5: Brush with Garlic Butter

  1. While bombs are baking, mix melted butter, minced garlic, oregano, and salt.
  2. Brush bombs generously with garlic butter immediately after baking.

Step 6: Serve with Consommé

 

  1. Pour warm consommé into dipping bowls.
  2. Serve birria bombs hot and enjoy!

Equipment

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Notes

Pro Tips

  • Use Pillsbury Flaky Layers Biscuits for a buttery, pull-apart texture.
  • Flatten biscuits to 4.5 inches to hold plenty of filling.
  • Strain excess liquid from the beef before stuffing to avoid sogginess.
  • Cheese cubes create a gooey center, while shredded cheese blends evenly.
  • For a spicy kick, add extra chipotle peppers or a pinch of cayenne.
  • Bake on a wire rack for better crispiness.

Brush with extra garlic butter after baking for even more flavor

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Find it online: https://kevinsdailydish.com/pillsbury-birria-beef-bombs-crispy-cheesy-and-loaded-with-flavor/