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