Birria Empanadas
If you thought birria tacos were unbeatable, let me introduce you to their golden, crispy cousin: birria empanadas or, if you grew up calling them empanadas de birria, same delicious idea. Each birria empanada is stuffed with tender shredded meat, melty Oaxaca cheese
They’re quick to assemble, fry up in just minutes, and are an absolute crowd-pleaser. Whether you’re serving them for game day, family dinners, or a fun appetizer, these empanadas bring bold, authentic flavor wrapped in crispy perfection.
Why You’ll Love These Birria Empanadas
- Crispy + cheesy – Golden empanada shells meet gooey Oaxaca cheese.
- Authentic flavor – Birria meat and consomé bring richness and spice.
- Perfect for dipping – The ultimate handheld comfort food.
What You’ll Need
Here’s the ingredient lineup (full measurements in the recipe card below):
- Empanada discos (store-bought for convenience)
- Birria meat (shredded and juicy)
- Oaxaca cheese (for that perfect melt)
- Purple onion + cilantro (fresh crunch + brightness)
- Neutral oil for frying (like avocado or canola)
How To Make Birria Empanadas
Prep the filling – Shred your birria meat, Oaxaca cheese, and chop onion and cilantro.
Assemble the empanadas – Place filling in the center of each disco, fold, and seal edges with a fork.
Fry to golden – Heat oil until shimmering, then fry each empanada for 2–3 minutes per side until crisp.
Serve with consomé – Don’t skip the dip, it takes them over the top.
Tips & Variations
- Want it spicier? Add diced jalapeños or serranos to the filling.
- No Oaxaca? Swap with mozzarella or Monterey Jack.
- Bake instead of fry: Brush with egg wash and bake at 375°F for 20–25 minutes.
Commonly Asked questions
What is an empanada?
An empanada is a stuffed pastry turnover. The is dough folded around a savory (or sometimes sweet) filling, then baked or fried until golden. They’re popular across Latin America and Spain, with every region putting its own spin on the filling and the fold.
Is birria the same as barbacoa?
Not quite, though they’re cousins. Barbacoa is more of a cooking method meat slow cooked until tender, traditionally in an underground pit. Birria is a specific dish, usually goat or beef, that’s marinated in a rich chile adobo sauce and simmered low and slow until it’s fall apart tender, with that deep red consomé as its signature.
What makes birria “birria”?
It’s really the marinade and the broth. That chile adobo blend including dried chiles, garlic, and warm spices is what gives birria its color and depth, and the consome it simmers in (and gets served with for dipping) is what sets it apart from a basic braise.
Can I use birria for quesadillas instead of empanadas?
Absolutely, birria is endlessly versatile. If you’ve got extra filling left over, just fold it into a tortilla with cheese and griddle it in a little of the consomé for a quick birria quesadilla, no dough required.
Birria Empanadas
These Birria Empanadas are stuffed with juicy birria meat, Oaxaca cheese, onion, and cilantro—fried to golden perfection and served with rich consomé for dipping. The ultimate crispy, cheesy comfort food.
Let’s gather the ingredients!
- 1 cup Oaxaca cheese (shredded )
- 1 lb Birria meat
- 1/4 cup Cilantro (chopped )
- 1/2 Purple onion (diced)
- 1 package Empanada discos (10 in each package )
- 2 cups Neutral cooking oil (we used @chosenfoods avocado oil)
Let’s Begin!
Defrost your empanada discos, and take them out 30 min before assembly.
Shred your Oaxaca cheese and dice and prep your purple onion and cilantro.
Shred your Birria into bite-sized pieces.
Once your empanada disco is thawed, start assembling your empanadas. Add your cheese, purple onion, cilantro, and shredded Birria.
Fold the dough over the filling to create a moon shape, and press the edges together. Then use a fork to crimp and seal the edges tightly.
Heat your oil in a deep skillet, over medium-high heat.
Once the oil is hot, (tip: add the back of a wooden spoon or toothpick into your oil, if it starts bubbling, it's ready) carefully add your empanadas.
Fry each empanada for 2-3 minutes on each side, until golden brown and crispy.
Enjoy hot with a side of consome for dipping.
