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

Tips for success

For the best texture, steam the bao buns just before serving. They can be made ahead and reheated, but they are at their most cloud-like right out of the steamer.

If you have leftover filling, it can be used in tacos, quesadillas, or over rice. The consommé also freezes well, so consider making a double batch.

When using a kitchen torch, keep it moving in a circular motion to melt the cheese evenly without burning the bun. If using a broiler, watch closely—it can go from melted to burnt in seconds.

Let the assembled buns rest for a minute before serving so the cheese sets slightly, making them easier to handle.

Variations

• Chicken Birria Bao: Swap the beef for shredded chicken simmered in a similar adobo sauce. Use chicken consommé for dipping. This lighter version is just as flavorful and cooks faster.
• Veggie Birria Bao: For a vegetarian version, use roasted mushrooms or jackfruit in place of beef, and a vegetable-based consommé. The mushrooms provide a meaty texture that pairs well with the spices.
• Spicy Chorizo Bao: Instead of birria beef, use cooked Mexican chorizo. Add extra chili oil and top with pickled jalapeños for a spicy kick. The chorizo's bold flavor stands up to the soft bun.
• Breakfast Bao: Fill the bao buns with scrambled eggs, crispy bacon, and melted cheddar. Serve with a side of salsa roja for dipping. A fun breakfast-for-dinner twist.

Storage and make-ahead

Fridge

Store filled bao buns in an airtight container in the refrigerator for up to 2 days. Consommé in a separate container for up to 4 days.

Freezer

Freeze unfilled steamed bao buns and cooked birria beef separately for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat bao buns by steaming for 3-4 minutes until hot and soft. Reheat beef and consommé in a saucepan over medium heat until steaming.

Store any leftover filled bao buns in an airtight container in the refrigerator for up to 2 days. The consommé should be stored separately in a sealed container.

To reheat, steam the buns for 3-4 minutes to revive their softness, and warm the consommé on the stovetop. The filling may become slightly soggy, but it will still taste delicious.

The birria beef and consommé can be made up to 3 days ahead and refrigerated. The bao buns can be steamed in advance and stored in the refrigerator, then re-steamed just before serving.

Assemble the buns just before serving to keep the bread from becoming soggy. The cheese, onion, and cilantro can be prepped a day ahead and kept in separate containers.

Serving ideas

Serve the birria bao buns as a main course with a hearty bowl of consommé for dipping. Pair with a simple slaw or pickled vegetables to cut through the richness. For a party, set up a DIY station where guests can assemble their own buns, keeping the consommé warm in a slow cooker.

These buns are meant to be eaten with hands, so provide plenty of napkins. The consommé can be sipped like a soup after the buns are gone. For a complete meal, add a side of Mexican street corn or a crisp salad. The leftovers make a fantastic next-day lunch, though the buns are best fresh.

Frequently asked questions

Recipe card

Birria Bao Buns with Melted Cheese & Dipping Consommé

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

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

Instructions

1. Fill a bamboo steamer with water and bring to a simmer. Place the frozen lotus leaf bao buns in the steamer basket, leaving space between them. Cover and steam for 8 minutes until they are puffed, soft, and springy. Remove from the steamer and keep warm.
2. In a large skillet over medium heat, add the shredded birria beef and a ladle of consommé. Drizzle with chili oil and stir gently. Cook for 3-4 minutes until the beef is heated through, glistening, and deeply fragrant. Keep warm. Let it rest for 3 minutes before slicing.
3. Open each steamed bao bun like a book. Sprinkle a generous amount of shredded Oaxaca cheese onto the bottom half. Pile a mound of warm birria beef on top of the cheese. Use a kitchen torch to melt the cheese until it is bubbly and golden. Finish with diced onion and chopped cilantro.
4. Pour the remaining consommé into a small saucepan and heat over medium until steaming hot. Keep it warm while you finish assembling the buns.
5. Serve the filled bao buns immediately with a bowl of hot consommé for dipping. Encourage everyone to dunk the buns deeply into the consommé before taking a bite.

Contains: gluten, milk, soy

Estimated nutrition per serving

Calories

520

Protein

30 g

Carbohydrates

45 g

Fat

25 g

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