Birria Empanadas
If you thought birria tacos were unbeatable, let me introduce you to their golden, crispy cousin, Birria Empanadas. These flaky turnovers are stuffed with tender birria meat, melty Oaxaca cheese, a little crunch from purple onion, and fresh cilantro, all fried until perfectly golden brown. And just like tacos, they’re best dipped in that rich, spiced consomé that makes birria so legendary.
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)
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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.
Birria Empanadas
Ingredients
Instructions
- 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.
