Jul 13 2026
Restaurants›Stella Blu›Birria Bomb Recipe

Birria Bomb Recipe

Inspired by Stella Blu
Time1h
Serves4

seasoned cornflake crusted fresh fish, avocado crema, citrus slaw, house pickles, served with consomme dip

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Ingredients

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Fish Preparation

Avocado Crema

Citrus Slaw

Pickles

Consomme Dip

Method

Fish Preparation

  1. 1

    Marinate the Fish

    In a bowl, combine the lime juice, garlic powder, paprika, salt, and black pepper. Add the fish fillets, ensuring they are well coated. Let it marinate for at least 20 minutes.

  2. 2

    Prepare Breading Stations

    Set up three bowls: one with all-purpose flour, one with beaten eggs, and one with crushed cornflakes. Dredge each fillet in flour, dip in egg, then coat with cornflakes.

  3. 3

    Fry the Fish

    Heat oil in a frying pan over medium heat. Fry the coated fish until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.

Avocado Crema

  1. 4

    Make the Crema

    In a blender, combine the ripe avocados, sour cream, lime juice, chopped cilantro, and salt. Blend until smooth and creamy. Adjust salt to taste.

Citrus Slaw

  1. 5

    Prepare the Slaw

    In a large bowl, mix the shredded cabbage and carrots. In a separate bowl, whisk together the orange juice, lime juice, honey, and salt. Pour the dressing over the slaw and toss to combine.

Pickles

  1. 6

    Pickle the Cucumbers

    In a pot, combine the sliced cucumbers, white vinegar, sugar, and salt. Bring to a boil and then reduce heat to simmer for 5 minutes. Remove from heat and let cool before serving.

Consomme Dip

  1. 7

    Prepare the Consomme

    In a saucepan, combine the beef or chicken broth, rehydrated dried chilies, minced garlic, chopped onion, and salt. Bring to a boil, reduce heat, and simmer for 15 minutes. Blend until smooth if desired.

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