Why You’ll Love This Recipe
This recipe is deeply flavorful, crowd-pleasing, and perfect for entertaining. The mini size makes them fun to eat, while the slow-cooked birria delivers restaurant-quality taste with comforting, homemade warmth.
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Mini Birria Tacos: Crispy, Juicy, Flavor-Packed Bites Perfect for Sharing
- Total Time: 3 hours 20 minutes
- Yield: 12 mini tacos
- Diet: Halal
Description
Crispy, flavorful mini birria tacos filled with tender shredded beef cooked in a rich, spiced broth and served with dipping consomé for an irresistible bite-sized treat.
Ingredients
- 2 lbs beef chuck roast, cut into chunks
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 small onion, quartered
- 4 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 12 small corn tortillas
- 1 cup shredded mozzarella or Oaxaca cheese
- 2 tablespoons vegetable oil
- Fresh cilantro, chopped (for garnish)
- Diced onion (for garnish)
Instructions
- Soak dried guajillo and ancho chiles in hot water for 15 minutes until softened.
- Blend softened chiles with onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, salt, and pepper until smooth.
- Place beef in a pot or slow cooker and pour chile sauce and beef broth over it. Add bay leaves.
- Simmer on low heat for 2.5–3 hours (or slow cook 6–7 hours) until beef is tender and shreddable.
- Remove beef and shred it; reserve the cooking liquid as consomé.
- Heat a skillet over medium heat and lightly oil it.
- Dip tortillas into the consomé, then place on the skillet.
- Add shredded beef and cheese to each tortilla, fold, and cook until crispy on both sides.
- Repeat with remaining tortillas.
- Serve mini tacos garnished with cilantro and onion, alongside warm consomé for dipping.
Notes
- You can prepare the beef a day ahead for deeper flavor.
- Keep consomé warm while cooking tacos.
- Serve with lime wedges for extra brightness.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Appetizer
- Method: Braising / Pan-Frying
- Cuisine: Mexican
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Beef chuck or short ribs
Provide rich, tender meat that shreds beautifully after slow cooking.
Dried guajillo peppers
Add mild heat, deep color, and classic birria flavor.
Dried ancho peppers
Contribute smoky sweetness and depth.
Onion
Builds a savory foundation for the broth.
Garlic
Adds bold aroma and richness to the sauce.
Cinnamon stick
Brings subtle warmth and complexity.
Ground cumin
Enhances the earthy, savory profile of the birria.
Dried oregano
Adds herbal depth typical of traditional birria.
Bay leaves
Infuse the broth with aromatic flavor during cooking.
Beef broth
Creates the rich consommé for dipping and cooking.
Apple cider vinegar
Balances richness with gentle acidity.
Salt
Enhances all the flavors in the dish.
Black pepper
Adds mild heat and balance.
Mini corn tortillas
Create the perfect crispy shell for bite-sized tacos.
Oaxaca or mozzarella cheese
Adds melty richness inside the tacos.
Fresh cilantro
Brings freshness and color.
White onion
Adds crunch and sharp contrast.
Directions
Begin by preparing the dried peppers. Remove stems and seeds, then soak them in hot water until softened. Meanwhile, season the beef generously with salt and black pepper.
In a blender, combine the softened peppers, onion, garlic, cumin, oregano, vinegar, and a bit of the soaking liquid. Blend until smooth. Pour the sauce over the beef in a slow cooker or large pot. Add bay leaves, cinnamon stick, and beef broth.
Cook slowly until the meat is fork-tender and easily shreddable. Remove the beef, shred it finely, and return it to the broth. Skim excess fat from the surface, reserving some for frying.
Dip mini tortillas into the consommé, then place them in a hot skillet with reserved fat. Fill with shredded beef and cheese, fold, and cook until crispy and golden on both sides.
Serve hot with small bowls of consommé for dipping, topped with cilantro and onion.
Essential Equipment
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
Serves 6–8 (about 20–24 mini tacos)
Preparation time: 20 minutes
Cooking time: 3–4 hours
Assembly and frying time: 20 minutes
Total time: about 4 hours 40 minutes
Storage/reheating
Store leftover birria meat and consommé separately in airtight containers for up to four days. Reheat gently on the stovetop. Assemble and fry tacos fresh for best texture. The meat freezes very well for up to three months.
Variations and Customizations
Chicken Birria Minis
Use chicken thighs for a lighter but flavorful version.
Spicy Birria Tacos
Add chile de árbol for extra heat.
Cheese-Crusted Birria Tacos
Let cheese melt directly onto the skillet before adding the tortilla.
Birria Quesadilla Minis
Use two tortillas with extra cheese inside.
Lamb Birria Tacos
Traditional and deeply flavorful for special occasions.
Gluten-Free Option
Naturally gluten-free when using corn tortillas.
Street-Style Birria
Serve without cheese, topped simply with onion and cilantro.
Birria Sliders
Serve the meat in mini buns instead of tortillas.
Crispier Tacos
Fry longer over medium heat for extra crunch.
Make-It-Ahead Party Tray
Prepare meat a day in advance and fry just before serving.
FAQs
What cut of beef is best for birria?
Chuck roast or short ribs provide the best tenderness and flavor.
Are mini tortillas necessary?
They’re ideal for appetizers, but regular tortillas also work.
Is birria spicy?
It’s rich and flavorful, not overly spicy unless you add heat.
Can I make this in advance?
Yes, the flavor improves after resting overnight.
Do I have to dip the tortillas?
Yes, dipping adds color, flavor, and crispness.
Can I bake the tacos instead of frying?
Frying gives the best texture, but baking works for large batches.
What cheese melts best?
Oaxaca melts traditionally, but mozzarella works well.
Can I use a pressure cooker?
Yes, it significantly reduces cooking time.
Is consommé required?
It’s essential for authentic flavor and dipping.
Are these good for parties?
Yes, they are ideal finger food and always a hit.
Conclusion
Mini Birria Tacos are the ultimate combination of bold flavor, crispy texture, and comforting richness packed into bite-sized perfection. Perfect for parties, family meals, or special occasions, they offer all the indulgence of classic birria with a fun, shareable twist. With their juicy filling, crisp shell, and savory consommé for dipping, these tacos are guaranteed to steal the spotlight wherever they’re served.
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