When you’ve got a batch of tender, juicy Champ’s Choice Beef Short Rib Birria ready to go, you’re already halfway to one of the best game day snacks around. Today, we’re turning that birria into a quick and easy meal: Birria Stuffed French Bread. This is the kind of recipe that hits all the marks, hearty, cheesy, packed with flavor, and perfect for tailgating or a busy weeknight dinner.
One of the reasons this recipe comes together so fast is because we start with my recipe for Champ’s Choice Beef Short Rib Birria. That flavorful birria beef, slow-cooked to perfection, becomes the star of the show. Plus, by using pre-cooked beef, the hard work is already done for you. Now all you need is a loaf of French bread, some cheese, and a few quick minutes in the oven.
Speaking of fast, I love using my Gozney Tread propane pizza oven for this. If you haven’t tried it yet, the Tread heats up in just 15 to 20 minutes and can cook at temperatures over 750°F. Thanks to that insane heat, you can have these birria stuffed breads crispy, melted, and ready to eat in about two minutes. It’s one of my favorite tools for tailgating because it’s so portable and efficient.
This recipe also highlights my Champ’s Choice Birria Style Blend, developed in partnership with the awesome crew at The Tailgate Foodie. It’s the secret that ties the beef, the buttery bread, and even the consommé together with rich, savory flavor. Whether you’re gearing up for a weekend tailgate, a party, or just a fun dinner at home, this one’s a crowd-pleaser.
Try it out, tag @thatgrillerguy and @thetailgatefoodie, and let’s see your Champ’s Choice creations in action!
Birria Stuffed French Bread
Course: Appetizers, MainCuisine: Mexican6
servings10
minutes4
minutesTurn your leftover Champ’s Choice Birria into cheesy, crave-worthy Birria Stuffed French Bread, cooked in minutes on the Gozney Tread!
Ingredients
1 loaf of French bread, cut in half lengthwise2 cups prepared Champ’s Choice Beef Short Rib Birria
2 cups shredded Mexican blend cheese or quesadilla cheese
2 tablespoons butter, melted
1 teaspoon Champ’s Choice Birria Style Blend (for butter mixture)
2 cups beef broth
1 tablespoon Champ’s Choice Birria Style Blend (for consommé)
Chopped white onions, for garnish
Chopped fresh cilantro, for garnish
Directions
- Cut the loaf of French bread in half lengthwise, creating two “boats” by removing some of the inner bread from each half.
- Melt the butter and stir in 1 teaspoon of Champ’s Choice Seasoning. Brush the inside of each bread half generously with the butter mixture.
- Spoon approximately 1 cup of Champ’s Choice Beef Short Rib Birria into each bread half. Then top each side with about 1 cup of shredded cheese.
- Fire up your Gozney Tread propane pizza oven to medium-high heat, targeting about 750°F.
- Carefully place the stuffed bread halves into the Gozney Tread. Cook for 30 seconds to 1 minute, rotate 180 degrees, and cook for another 30 seconds to 1 minute. Watch closely to prevent burning. You want melted cheese and lightly toasted bread.
- While the bread cooks, prepare your quick birria consommé by combining 2 cups of beef broth with 1 tablespoon of Champ’s Choice seasoning. Warm it gently on the side.
- Slice the stuffed bread into portions. Garnish with chopped onions and cilantro if desired. Serve alongside the hot consommé for dipping.
