Birria Bao Buns with Melted Cheese & Hot Consommé Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the bao buns immediately after assembling. If they sit too long, the buns may become soggy from the consommé.

Keep the consommé warm in a small pot or thermos for easy dipping. If you prefer a spicier kick, add extra chili flakes to the consommé or a drizzle of hot sauce over the filling.

To make the dish more substantial, serve the buns as a main course with a side of pickled vegetables or a simple slaw.

For a party, assemble the buns on a platter and let guests dunk their own. The recipe is easily doubled for a crowd; just steam the buns in batches and keep them warm in a covered basket.

Variations

• Chicken Birria Bao: Swap the beef for shredded cooked chicken tossed in the same chili consommé. The chicken is lighter but still juicy and flavorful. Use the same toppings and cheese.
• Vegetarian Mushroom Bao: Replace the beef with sautéed mushrooms and onions, seasoned with chili powder and cumin. Add a splash of consommé for moisture. The mushrooms provide a meaty texture.
• Spicy Chorizo Bao: Use cooked and crumbled chorizo instead of birria beef. The spicy, smoky chorizo pairs well with the Oaxaca cheese and consommé. Adjust the heat to taste.
• Smoky Chipotle Bao: Add a tablespoon of chipotle en adobo to the consommé for a smoky, spicy kick. This works well with either beef or chicken. Top with pickled red onions for extra tang.

Storage and make-ahead

Fridge

Store leftover buns and consommé separately in airtight containers in the refrigerator for up to 2 days.

Freezer

Freeze assembled buns (without consommé) in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month. Reheat in a steamer until hot.

Reheat

Reheat frozen or refrigerated buns in a steamer for 5-7 minutes until hot and soft. Warm the consommé in a saucepan over medium heat until bubbling.

Store any leftover assembled buns and consommé separately in airtight containers in the refrigerator for up to 2 days. Reheat the buns in a steamer or microwave, and warm the consommé on the stove. The buns may become slightly soft, but they are still delicious.

The birria beef and consommé can be made ahead and refrigerated for up to 3 days.

Steam the bao buns fresh for best results, but they can also be steamed and stored in an airtight container for up to 24 hours. Reheat the buns before assembling to ensure they are soft and warm.

Serving ideas

Serve the birria bao buns as a main dish for lunch or dinner, with a side of Mexican rice or a fresh green salad.

The consommé is essential for dipping, so provide each guest with a small bowl. For a more elegant presentation, arrange the buns on a platter and garnish with extra cilantro.

These buns are also perfect for parties or game-day spreads. Set up a DIY station with the buns, beef, cheese, and toppings, and let guests assemble their own. The combination of flavors and textures makes them a crowd-pleaser that’s sure to impress.

Frequently asked questions

Recipe card

Birria Bao Buns with Melted Cheese & Hot Consommé

Prep 20 minCook 25 minTotal 45 minServes 4

Ingredients

• 8 frozen lotus leaf bao buns
• 300 g shredded cooked birria beef
• 1/2 cup chili consommé
• 200 g Oaxaca cheese, shredded
• 1/2 cup diced white onion
• 1/4 cup fresh cilantro leaves

Instructions

1. Set up a bamboo steamer over a pot of simmering water. Place the frozen lotus leaf bao buns in the steamer, leaving space between them. Cover and steam for 8 minutes until they are light, fluffy, and springy to the touch. Keep them warm while preparing the filling.
2. Place the shredded birria beef in a large skillet over medium heat. Add the chili consommé and stir gently. Cook for 3-4 minutes, until the beef is glistening, deeply fragrant, and heated through. Reduce heat to low to keep warm.
3. Gently open each steamed bao bun, creating a pocket. Stuff each with a generous amount of shredded Oaxaca cheese, then pile high with the warm birria beef. Use a kitchen torch to melt the cheese until it is bubbly and stretchy. Top with diced onion and fresh cilantro leaves.
4. Hold the kitchen torch about 2 inches from the cheese and move it in a circular motion until the cheese melts and starts to bubble. Be careful not to burn the buns. The goal is a gooey, melted cheese that pulls into long strands.
5. Pour the remaining chili consommé into a small saucepan and heat over medium-high until piping hot, about 3-4 minutes. The consommé should be steaming and intensely aromatic.
6. Serve the assembled bao buns immediately alongside the hot consommé. Dunk each bun deeply into the consommé, allowing the broth to soak into the bun and filling. Take a bite and enjoy the combination of textures and flavors.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

38 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.