Description
Crispy, cheesy mini birria tacos filled with tender, slow-cooked beef and served with rich consommé for dipping—perfect for parties or snacking.
Ingredients
- 1 lb beef chuck roast, cut into large chunks
- 1/2 lb beef short ribs (optional, for richness)
- 1 tbsp oil
- 1 onion, quartered
- 4 cloves garlic
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo
- 1 can (14 oz) crushed tomatoes
- 1 tbsp apple cider vinegar
- 1 tsp oregano
- 1 tsp cumin
- 1 bay leaf
- 4 cups beef broth
- Salt & pepper, to taste
- Mini corn tortillas
- 2 cups shredded mozzarella or Oaxaca cheese
- Fresh cilantro & onion, for serving
Instructions
- In a pot, heat oil and sear beef on all sides. Season with salt and pepper.
- Add onion, garlic, dried chiles, chipotle, crushed tomatoes, vinegar, oregano, cumin, bay leaf, and beef broth.
- Simmer covered for 2.5–3 hours (or pressure cook 60 minutes) until meat is tender.
- Remove beef and shred. Strain and reserve consommé.
- Dip mini tortillas into the top layer of the consommé (the oily red part).
- Heat a skillet and place dipped tortillas down, add cheese and shredded birria meat, then fold.
- Cook until crispy and cheese is melted, flipping once.
- Serve with consommé, cilantro, and diced onion.
Notes
- Use mozzarella for maximum cheese pull; Oaxaca for authenticity.
- Fry on medium heat so tortillas crisp without burning.
- Make the birria ahead—it tastes better the next day.
- Use leftover consommé for ramen or quesadillas.
- Prep Time: 20 mins
- Cook Time: 3 hrs
- Category: Appetizer / Main Dish
- Method: Stovetop
- Cuisine: Mexican