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