Why You’ll Love This Recipe
Mini Birria Tacos take everything beloved about traditional birria—rich, slow-cooked beef, deep chile-infused broth, and crisped tortillas—and present it in a bite-sized, party-perfect form. These tacos are ideal for gatherings, game days, and appetiser spreads, offering big flavour in a small, easy-to-hold package. The beef becomes unbelievably tender after simmering in spices, and the tortillas crisp beautifully when dipped in consommé before pan-frying. When I tested these tacos, I used a splash of almond milk in the marinade to soften the chiles, and it blended surprisingly well without altering the final flavour. These mini tacos are rich, comforting, and irresistibly delicious.
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Mini Birria Tacos: Bold, Tender, Crowd-Pleasing Bites Packed with Flavor
- Total Time: 4 hrs 20 mins
- Yield: 20–24 mini tacos
- Diet: Halal
Description
Mini Birria Tacos are crispy, bite-sized tacos filled with tender slow-cooked birria beef and melted cheese, served with rich consommé for dipping.
Ingredients
- 2 lbs beef chuck roast, cut into 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 can (14 oz) crushed tomatoes
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cinnamon
- Salt and pepper, to taste
- Mini corn tortillas
- 1 cup shredded mozzarella or Oaxaca cheese
- Cilantro and diced onion for serving
Instructions
- Soften guajillo and ancho chiles by boiling them for 5 minutes, then drain.
- Blend softened chiles with onion, garlic, tomatoes, chipotle peppers, cumin, oregano, cinnamon, salt, and pepper until smooth.
- Add beef to a pot or slow cooker and pour blended sauce over the top. Add broth and bay leaves.
- Simmer on low 3–4 hours (or slow cook 6–8 hours) until beef is tender and shreddable.
- Remove beef, shred it, and skim excess fat from the consommé.
- Heat a skillet and dip each tortilla in consommé before placing it onto the pan.
- Add shredded beef and cheese, fold, and cook until crispy on both sides.
- Serve with cilantro, onions, and consommé for dipping.
Notes
- Skim birria fat and use it for extra crispy tacos.
- Oaxaca cheese melts beautifully but mozzarella works too.
- The birria tastes even better the next day as flavors deepen.
- 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
Perfect for slow cooking—becomes incredibly tender and absorbs the birria spices beautifully.
Guajillo and ancho chiles
Provide the signature smoky, earthy, mildly spicy flavour that defines birria.
Onion
Adds sweetness and depth to both the consommé and the beef.
Garlic
Infuses the broth with aromatic richness.
Tomatoes
Help create body and subtle acidity in the sauce.
Bay leaves
Enhance the broth with a gentle herbal note.
Cinnamon stick
Adds warmth and a hint of sweetness that sets birria apart.
Cumin and oregano
Classic Mexican seasonings that build earthy, balanced flavour.
Beef broth
Creates the consommé and ensures the beef cooks until fork-tender.
Mini corn tortillas
Pan-fried to crisp perfection after dipping in consommé.
Oaxaca or mozzarella cheese (optional)
Adds creamy, melty richness for cheesy mini birria tacos.
Fresh cilantro and onion
Bright, crunchy freshness to balance the rich beef.
Directions
Begin by removing stems and seeds from the dried chiles. Simmer them briefly in water until softened. Blend the softened chiles with tomatoes, garlic, onion, cinnamon, cumin, oregano, and a splash of broth until smooth.
Add the chuck roast to a pot or slow cooker, pour the chile mixture over it, and add bay leaves and the remaining broth. Cook until the beef is fall-apart tender. Shred the meat and skim the consommé, reserving it for dipping and frying.
Heat a skillet over medium heat. Dip each mini tortilla into the consommé, place it in the skillet, add shredded birria and cheese (if using), then fold and crisp on both sides. Repeat with remaining tortillas.
Serve warm with chopped onion, cilantro, lime wedges, and small bowls of consommé for dipping.
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 serves 6–8 people as an appetiser or 4 people as a main dish. Preparation takes 20 minutes, while cooking time ranges from 2.5–3 hours on the stovetop or 6–8 hours in a slow cooker.
Storage/reheating
Refrigerate leftover beef and consommé separately for up to three days. Reheat the meat in the consommé to keep it moist. Re-crisp tacos in a skillet or air fryer. Tortillas become soft in the fridge, so assemble fresh when reheating.
Variations and Customizations
Cheesy Mini Birria Tacos
Add a generous layer of Oaxaca cheese to create a quesabirria-style melt.
Spicy Birria Tacos
Incorporate arbol chiles into the sauce for a hotter version.
Chicken Birria Tacos
Use chicken thighs instead of beef for a lighter, quicker option.
Birria Tostadas
Top crispy tostadas with birria meat, cheese, onion, and cilantro.
Birria Sliders
Serve the shredded meat with consommé as dipping broth on small rolls.
Instant Pot Birria
Pressure-cook the beef for faster results while still achieving tenderness.
Birria Nachos
Layer tortilla chips with birria meat, cheese, and consommé drizzle.
Vegan Birria Tacos
Use jackfruit and vegetable broth with the same chile mixture.
Consommé-Rich Tacos
Add more broth to the skillet when crisping tacos for juicier results.
Citrus-Infused Birria
Add a splash of orange juice to the sauce for subtle sweetness.
FAQs
Which cut of beef is best for mini birria tacos?
Do I have to use cheese in birria tacos?
Can I make birria in the slow cooker?
Are mini corn tortillas required, or can I use flour?
How do I keep tortillas from tearing?
Can I prepare birria ahead of time?
What can I serve alongside mini birria tacos?
How spicy are they?
Can I freeze the birria meat?
How do I get the tacos extra crispy?
Conclusion
Mini Birria Tacos are a bold, flavour-packed dish that brings joy to any gathering. With tender beef, a rich consommé, crisped tortillas, and bright toppings, each bite offers the perfect balance of warmth and spice. These tacos are incredibly flexible—ideal as appetisers, mains, or party favourites—and the customisation options make them suitable for any palate. Once you try this recipe, it will quickly become one of your go-to showstoppers for sharing with friends and family.
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