How to make the Los Angeles Dodgers’ loaded birria fries at home

The Los Angeles Dodgers launched a limited edition dish on Mexican Heritage Night at the stadium on May 16.

Besides getting the free serape at the door during the event, fans at the game also had the chance to try the Chef Merito Loaded Birria Fries, served in a mini baseball helmet, which was created by Dodger Stadium Executive Chef Christine Gerriets and food blogger Eddie Sanchez.

“This is definitely an exciting dish for us to bring to our fans,” Gerriets said. “I want people to feel like their abuela made it and they’re eating at home.”

Think of it as a steak and fries but with birria, which is a traditional Mexican meat stew that’s cooked for hours after the meat is marinated in an adobo typically made of vinegar,  garlic, dried chiles and herbs and spices.

The Birria Fries were topped with cilantro, pickled onions and salsa verde to create a surprisingly spicy, juicy and pretty authentic tasting dish.

It’s available on the field level cantina and reserve level section 17, but only for this upcoming May 29-31 homestand.

Gerriets said it could become a permanent dish at the stadium, but there are no solid plans for that yet.

So if you can’t make the stadium, don’t worry, we have the recipe.

Chef Merito Loaded Birria Fries

1.5 oz Chef Merito Adobo para Birria (Chef Merito is a company that makes seasonings, spices, marinades and the are the “official seasoning” for the L.A. Dodgers).

1 lb. of beef chuck roast or short rib

6 oz. of frozen fries

½ oz. pickled onions

¼ oz. chopped cilantro

4 oz. white cheese

2 oz. salsa verde

Birria: If using beef chuck roast, cut the meat in 4-5 inch cubes. If you’re using short ribs, cook whole. Place the meat in a mixing bowl, coat it with Chef Merito Adobo and let it marinate in the refrigerator for 3 hours. Then cover the meat and cook over medium-low heat in a large saucepan for 3 hours. (In a slow cooker, cook for 8 hours). Stir the meat every 20-30 minutes.

Fries: Preheat oil in a medium saucepan at medium-low heat. Once it’s heated, add fries and fry for 3.5 minutes or until golden brown. Remove and drain excess oil with a paper towel and let fries rest for two minutes. Put the fries in a shallow bowl and add the birria, pickled onions white cheese, cilantro and salsa verde to serve. This recipe was more than enough for two.