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

Six golden-brown fried Birria Empanadas rest on a paper towel-lined plate, with small bowls of chopped onions and cilantro partially visible in the background.

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

Overhead view of shredded beef, tortillas, red sauce, chopped red onions, shredded cheese, chopped cilantro, and a bottle of oil—all the perfect fixings for making flavorful Birria Empanadas—arranged on a light-colored surface.

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.

Round tortillas topped with shredded cheese and chopped red onions are arranged on parchment squares, reminiscent of the flavors found in Birria Empanadas. A bowl of red sauce and a small bowl of chopped onions are also visible on a light surface, hinting at delicious accompaniments for this savory spread.

Round dough pieces topped with shredded meat, cheese, onion, and cilantro evoke the flavors of Birria Empanadas. Some are folded into empanadas for a delicious twist. A fork, chopped onion bowl, and a cup of sauce are also visible on a light surface.

Corn tortillas topped with shredded meat, cheese, cilantro, and red onions are arranged on paper squares, evoking the savory flavors found in Birria Empanadas. A bowl of diced onions and a pot of red sauce sit nearby, inviting you to add even more zest to this delicious spread.

Uncooked Birria Empanadas on parchment paper, a fork resting nearby, with bowls of chopped herbs, diced red onions, and red sauce on a light surface.

Assemble the empanadas – Place filling in the center of each disco, fold, and seal edges with a fork.

Two golden-brown birria empanadas are frying in hot oil inside a pot, with a metal slotted spoon lifting one. Bowls of chopped onion and cilantro are visible beside the pot.

A plate of golden, crispy Birria Empanadas is arranged around a small bowl of red dipping sauce. A bowl of green garnish is partially visible in the background.

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.