Get ready for the ultimate flavor explosion with our Backyard Loaded Birria Tots topped with a fiery kick of jalapeno ranch dressing! Tender, slow-cooked meat infused with aromatic spices, piled high on crispy tots, and drizzled with our zesty homemade ranch. It's a taste sensation that will have your taste buds dancing and your friends begging for more. Don't miss out on this epic twist on a classic favorite! #Birria #Tots #SpiceUpYourLife #JalapenoRanch #WoodfireandWhiskey
- 1 chuck roast
- Fire and Smoke seasoning
- 1 onion
- 3 dried chilies
- 4 cloves of garlic
- 1 quart of beef broth
- 1 jar of chili sauce
2 tablespoons of jalapeno ranch seasoning
1 cup of sour cream
1/4 cup of buttermilk
1/4 cup of parsley
Cheese of your choice
Boudreaux's pickled peppers
- Trim the chuck roast by removing any hard fat and silver skin. You can also cut it into smaller pieces to help cook faster. Season liberally with Boudreaux's Fire and Smoke seasoning.
- Peel and cut the onion into large pieces. Deseed the chilies if desired (they can be left in for more heat). Smash and peel the garlic. Toast these in a dry pot until fragrant.
- Add oil to the same pot and brown the roast on all sides. Remove the meat and add the vegetables, sautéing until they become soft. Deglaze with beef stock and scrape off any burnt bits from the bottom. Add the meat and chili sauce. (You can make your own chili sauce using tomatoes, vinegar, chili, and lime.) Ensure the meat is covered with extra stock. Cover and place in the oven at 350°F for 2-1/2 to 3 hours, until the meat is tender. Remove from the pot and shred the beef. Put the liquid into a blender and blend until smooth. Reserve for later.
- Wash the potatoes and prick the skin with a knife. Wrap them in foil and bake for 2 hours. Let them cool and then peel. The potatoes should be soft but not completely cooked through. Grate them using a cheese grater. Add the seasoning, eggs, and flour. Place the mixture in a large piping bag and cut a 1-inch hole. Pipe ribbons onto a greased baking sheet and cut them into 1-inch tots. Place them in the freezer for 30 minutes. Remove and shape the tots.
- Fry the tots at 375°F until golden brown, then let them strain on a wire rack or paper towels.
- To make the ranch, add sour cream, buttermilk, ranch seasoning, and parsley to a blender and blend until smooth.
- Top the tots with grated cheese, birria meat, and birria sauce. Broil until the cheese is golden. Remove from the oven and top with ranch.