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