Birria Popper Potato Skin (Part 1/2)
It's like a turducken? 🤣🤣
Last time I made birria I had extra consomé leftover so I froze it just in case, and that case just happened 😅
Flank steak w/ s&p, sear, then simmer in consomé until it falls apart.
While it simmers, play some knifey spoony to hollow out some potatoes. I don't like to waste the inside so I added a few small ones to fill with mashed potatoes. Rinse the skins until the water runs clear then soak in cold water while prepping.
Since I was going to fry the skins and needed a crispy topping, why not onions? 😂 Slice thin then toss in a buttermilk batter w/ flour, cornmeal, SPPOG, chili powder, cumin, & tumeric.
Toss the potatoes and onions in a little cornstartch then rack to let them dry out before frying.
Cook & strain the extra potatoes, run through a ricer, then mix w/ cream, butter, & season to taste.
Layer of cheddar, layer of potatoes, more cheddar, more potatoes, and it's ready to bake @ 420° until the tops start to brown.
The popper filling is cream cheese & cheddar, birria on bottom, popper, more birria, cheddar, and into the oven until the cheese melts, then top w/ crispy onions & enjoy! 😁
One of the best parts about making Birria Popper Potato Skins is how versatile and satisfying they are, especially when you have extra birria consomé and meat from a previous batch. I’ve found that freezing leftover consomé is a game-changer—you can pull it out anytime to create these rich, flavor-packed potato skins. When preparing the potatoes, hollowing out the skins carefully ensures you get that perfect crispy shell while preserving some of the potato flesh to mix into your creamy mashed potato filling. Adding a touch of cornstarch before frying the skins and onions helps achieve an ideal crunch, which complements the softness of the melted cheese inside beautifully. For the onion topping, using a buttermilk batter with spices like chili powder, cumin, and turmeric adds a wonderful depth of flavor that pairs perfectly with the birria’s smoky, tender meat. The layering technique—starting with cheddar, then mashed potatoes, and alternating layers—helps create a gooey, indulgent texture after baking. Baking at a high temperature until the cheese browns slightly on top gives the dish a visually appealing finish and enhances the flavor. The final assembly with cream cheese and cheddar for the popper filling, followed by a final bake and topping with crispy fried onions, transforms these potato skins into a rich, appetizing treat that's reminiscent of comfort food with a spicy twist. If you’re new to birria or looking for creative ways to use leftovers, this recipe is perfect. It’s a fun fusion between traditional Mexican birria and classic loaded potato skins, making it an excellent choice for gatherings or a cozy night in. You can also experiment by adding other spices or swapping flank steak with brisket for different textures. Overall, this birria popper potato skin recipe offers a hearty, flavorful experience that’s both unique and delicious.
