Birria Beef Potato Croquettes

Ingredients

Potato shell

• 2 lb russet potatoes, peeled and cut into 1-inch chunks
• Water to cover potatoes by 1 inch
• 1 tsp fine salt for cooking water
• 1 large egg yolk
• 2 tbsp cornstarch
• ½ tsp fine salt
• ¼ tsp black pepper

Filling and coating

• 1½ cups fully cooked shredded birria beef, well drained and chilled
• ½ cup (55 g) shredded Oaxaca cheese or low-moisture mozzarella
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko breadcrumbs
• About 4 cups neutral oil, or enough for a 2-inch depth in your pot

Dip and finish

• 1 cup prepared birria broth or consommé
• 1 tbsp chopped cilantro
• 1 lime, cut into 8 wedges

Equipment

Saucepan, bowls, heavy frying pot, thermometer

Allergens and ingredient notes: Milk, egg, wheat; check prepared birria and broth labels.

Step by step

1. Put the potatoes in a saucepan, add the cooking water and its 1 tsp salt, and simmer 15–20 minutes until very tender. Drain, return to the dry pot over low heat for 1 minute, then mash smooth without adding butter or milk. Cool until lukewarm.
2. Mix the mashed potato with the egg yolk, cornstarch, separate ½ tsp salt, and pepper. Divide into sixteen equal portions. Mix the drained cooked birria with the cheese and divide that filling into sixteen equal portions as well.
3. Flatten each potato portion into a palm-size disk. Add one filling portion, close the potato around it, and shape into a short oval. Seal cracks so no filling is exposed. Chill on a tray for 30 minutes.
4. Put flour, beaten eggs, and panko in separate bowls. Coat each croquette in flour, then egg, then panko. Heat the frying oil to 350°F (175°C); keep the pot no more than half full.
5. Fry in small batches for about 4–6 minutes, turning, until golden and the center reaches 165°F (74°C). Maintain the oil near 350°F and drain on a rack. Avoid overcrowding.
6. Heat the prepared broth until steaming. Divide it among dipping bowls, sprinkle the croquettes with cilantro, and serve with lime wedges. Prepared birria is an ingredient here; this recipe starts with cooked beef, not raw stew meat.

The Devotti twist: The potato exterior replaces a tortilla and traps the cheese inside; the consommé stays on the side to protect the crunch.

Make ahead and storage

Refrigerate leftovers within 2 hours and use within 3 days. Reheat in an oven or air fryer until the centers reach 165°F (74°C).

Image: AI-generated recipe illustration; homemade results and presentation will vary.