Why You’ll Love This Recipe
Mini Birria Tacos deliver everything we adore about traditional birria—slow-braised beef, warm spices, melty cheese, and that irresistible consommé dip—packaged into bite-sized tacos perfect for gatherings. These miniature versions are surprisingly easy to assemble, richly flavorful, and ideal whether you’re feeding a crowd or treating yourself to a weekend cooking project. I have even tried this recipe using slightly lighter beef cuts and swapped in almond milk when preparing a quick crema on the side, and it worked beautifully.
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Mini Birria Tacos
- Total Time: 4 hrs 20 mins
- Yield: 20–24 mini tacos
- Diet: Halal
Description
Mini Birria Tacos are bite-sized, crispy tacos filled with tender, slow-cooked birria beef and melted cheese, served with a rich consommé for dipping.
Ingredients
- 2 lbs beef chuck roast, cut into large chunks
- 4 cups beef broth
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 chipotle peppers in adobo
- 1 medium onion, quartered
- 6 garlic cloves
- 1 (14 oz) can crushed tomatoes
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Mini corn tortillas
- 1 cup shredded mozzarella or Oaxaca cheese
- Diced onion and cilantro for serving
Instructions
- Boil the guajillo and ancho chiles in water for 5 minutes to soften, then drain.
- Blend the softened chiles with onion, garlic, tomatoes, chipotle peppers, cumin, oregano, cinnamon, salt, and pepper until smooth.
- Place the beef in a large pot or slow cooker and pour the blended sauce over it. Add beef broth and bay leaves.
- Simmer on low for 3–4 hours (or slow cook 6–8 hours) until the beef is tender and shreds easily.
- Remove the beef, shred it, and skim excess fat from the top of the consommé.
- Heat a skillet and dip each mini tortilla into the consommé before placing it on the pan.
- Add shredded beef and cheese to each tortilla, fold, and cook until crispy on both sides.
- Serve the mini tacos with chopped onion, cilantro, and a side of consommé for dipping.
Notes
- For extra flavor, reserve some of the birria fat to crisp the tortillas.
- Oaxaca cheese melts best, but mozzarella is a great substitute.
- Birria can be made ahead and reheated—the flavor improves overnight.
- Prep Time: 20 mins
- Cook Time: 4 hrs
- Category: Tacos
- Method: Slow Cooked + Pan-Fried
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef chuck roast
A well-marbled cut that becomes tender after slow cooking, injecting the tacos with deep, beefy flavor. Chuck roast shreds effortlessly, which is exactly what you want for mini tacos.
Dried guajillo peppers
These peppers offer mild heat and a slightly sweet, smoky profile. Once softened and blended into the sauce, they help create that signature birria color.
Dried ancho peppers
Richer and fruitier than guajillo, ancho peppers intensify the overall depth of the consommé. They’re essential for creating a well-balanced chili base.
Chipotle peppers in adobo
These provide a touch of smokiness and heat. Even a small amount delivers a bold layer of complexity.
Garlic cloves
Fresh garlic brings essential aroma and earthiness. When simmered for hours, it mellows into the broth beautifully.
White onion
Used both in the braise and for topping the tacos, onion contributes sweetness, texture, and brightness.
Apple cider vinegar
A splash of acidity cuts through the richness of the beef and balances the chili flavors.
Mexican oregano
More floral and vibrant than Mediterranean oregano, this herb enhances the authenticity of the sauce.
Cinnamon stick
Adds a subtle warmth that rounds out the spices without making the dish sweet.
Bay leaves
These infuse the broth with aromatic depth during the long simmer.
Corn tortillas
Small tortillas are key for creating mini tacos. Their sturdy texture crisps beautifully when dipped in consommé.
Shredded cheese
Oaxaca or Monterey Jack melts into creamy perfection. The cheese helps bind the filling as the tacos crisp.
Fresh cilantro
Adds herbal brightness that cuts through the richness of the tacos.
Lime wedges
A squeeze of lime provides essential acidity that heightens every flavor.
Directions
Begin by preparing the chiles. Remove the stems and seeds from the dried guajillo and ancho peppers, then soften them in hot water until pliable. Blend them with onion, garlic, chipotle, vinegar, and spices to create a smooth, deeply colored sauce. In a large pot or Dutch oven, place the beef chuck roast and coat it generously with the blended mixture. Add water or broth and tuck in the bay leaves and cinnamon stick. Allow the beef to simmer slowly until it becomes tender enough to shred—usually around three hours.
Once the meat is fully cooked, remove it from the pot, shred it with forks, and return a portion of it to the consommé to stay moist. Heat a skillet over medium heat. Dip each mini corn tortilla into the surface of the hot consommé, allowing the chili-infused fat to coat the tortilla. Immediately transfer it to the skillet, add a small amount of cheese, spoon in shredded birria, and fold the tortilla into a half-moon shape. Cook until crisp on both sides, adding more consommé as needed to ensure warm, vibrant color and flavor. Serve with a side of consommé for dipping, and finish with cilantro and lime.
Equipment needed :
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe generally serves 6–8 people when prepared as mini tacos. Braising the beef typically takes 3 hours, with an additional 20–30 minutes for assembling and crisping the tacos.
Storage/reheating
Birria meat stores well in the refrigerator for up to three days. Keep the consommé separate from the tacos. Reheat the meat gently on the stove, then reassemble and crisp fresh tacos before serving. Fully cooked tacos can be reheated in an oven at moderate temperature, though they will not be as crisp as freshly made ones.
Variations and Customizations
Chicken Birria Tacos
A lighter alternative using chicken thighs, which shred well and absorb the birria sauce beautifully.
Vegetarian Birria with Mushrooms
Portobello or oyster mushrooms add meaty texture without beef, ideal for plant-based diets.
Spicy Red Birria
Add more chipotle or a hotter chili variety for deeper heat.
Cheese-Loaded Mini Tacos
For a richer bite, double the cheese layer inside each taco.
Birria Quesatacos
Use slightly larger tortillas and add a full cheese crust for an indulgent twist.
Birria Sliders
Use the birria meat inside slider buns with melted cheese for an unexpected appetizer.
Birria Nachos
Pour hot shredded beef and consommé over tortilla chips, adding jalapeños and crema.
Low-Salt Birria
Reduce sodium by adjusting seasoning and relying more on herbs and spices.
Birria with Broth-Only Dip
Serve the consommé separately without dipping the tortillas before cooking for a cleaner, lighter taco.
Smoked Birria
Smoke the beef briefly before braising to introduce an additional layer of flavor.
FAQs
What type of beef works best for birria?
Can I make the birria ahead of time?
How spicy are mini birria tacos?
Can I use flour tortillas instead of corn?
What cheese melts best for these tacos?
Can I freeze birria meat?
How do I keep tortillas from tearing?
Can I cook the birria in a slow cooker?
What can I serve with mini birria tacos?
How do I make the consommé thicker?
Conclusion
Mini Birria Tacos bring together tradition, bold flavor, and a touch of festivity in every bite. Their compact size makes them perfect for entertaining, yet they retain all the richness of classic birria. With customizable elements and freezer-friendly components, this recipe becomes a versatile staple you can turn to for casual dinners or special occasions. Whether you enjoy them dipped in consommé or prefer a crispier finish, these tacos are both rewarding to prepare and unforgettable to serve.
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