Blackstone Birria Loaded Pierogies
Blackstone Birria Loaded Pierogies is a fun fusion recipe for your griddle using slow cooked birria for a quick and easy dinner idea!
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.