Blackstone Birria Loaded Pierogies
I made a BIG pot of Mexican birria to use in my meal plan for the week. And everything is cooked on the griddle, including these Blackstone Birria Loaded Pierogies.
Last week’s meal prep series on the griddle was Blackstone Teriyaki Chicken Steak and Mushrooms!
So this week, with the birria meat already done, throwing a few dinners together using it is a snap.
I also made Birria Tacos and Birria Breakfast Quesadillas, stay tuned for some Birria Wonton Nachos soon.
Here is my Slow Cooker Birria Recipe, you can also use a preseasoned store-bought birria or birria bomb to make it even easier!
How to make Blackstone Birria Loaded Pierogies
Start with some of the birria meat and some of the birria broth.
Also some potato pierogies, cheese, and cilantro.
Preheat your Blackstone or flat top griddle to medium/ medium-low heat.
Add some cooking oil and the thawed pierogies first, cover with a melting dome and squirt a little water on the griddle under the dome.
Cook the pierogies 4 to 5 minutes total, flip them over halfway through, add more water, and cover again.
Set your melting dome aside.
Add the birria meat, birria broth, some shredded cheese, kosher salt, pepper, and seasoning blend of choice… I used my Blackstone Tequila Lime seasoning.
Cook 2 to 3 minutes, mixing a few times.
Mix in some cilantro then cover with more cheese and cover with your melting dome.
We added more cilantro and some hot sauce to our Blackstone Birria Loaded Pierogies 🙂
And enjoyed a nice griddled dinner outside on this beautiful day!
If you like Blackstone Birria Loaded Pierogies, you might also like these recipes…
Griddle Pierogi Shrimp Boil
Smoked Birria Deviled Eggs
Blackstone Taco and Veggie Meal Prep
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Blackstone Birria Loaded Pierogies
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice
- 1 (16-ounce) package frozen potato pierogies thawed
- 1 1/2 cups cooked birria meat (recipe to my homemade slow cooker birria in post above)
- 1/2 cup broth/liquid from birria
- 1 1/2 cups shredded Mexican cheese of choice
- kosher salt, pepper, seasoning blend of choice (I used my Blackstone Tequila Lime seasoning)
- 1/2 cup chopped fresh cilantro
- Optional: lime wedges, hot sauce, taco sauce
Instructions
- Preheat the griddle to medium/ medium-low heat. Add some cooking oil and the thawed pierogies first, cover with a 9×13 foil pan or melting dome and squirt a little water on the griddle under the dome.
- Cook 4 to 5 minutes total, flip them over halfway through, add more water, and cover again (if using the foil pan use caution as it will be hot). Set the pan or melting dome aside.
- Add the birria, birria broth, half of the cheese, kosher salt, pepper, and seasoning blend. Cook 2 to 3 minutes, mixing a few times.
- Add half of the cilantro and mix for a minute. Add remaining cheese and cilantro over top, cover with melting dome until cheese melts.
- Serve with lime wedges to squeeze over top and hot sauce or taco sauce if desired.
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