Mexican Birria Sliders
These Mexican Birria Sliders are saucy, spicy, and ultra-tender mini sandwiches that offer a deep flavor experience, perfect for game day or dinner parties.
Ingredients
For the beef and sauce
- 2 lbs beef chuck, cut into chunks Ideal for slow cooking as it breaks down into silky shreds.
- 2 dried guajillo chiles Toast briefly to release oils, then soak until soft.
- 2 dried ancho chiles Provides sweetness and subtle smoky notes.
- 4 cloves garlic
- 1 large onion, chopped
- 2 cups beef broth Use low-sodium for better control of salt.
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp black pepper
- to taste Salt
For assembling
- 8 slider buns Toast lightly for added texture.
- to taste Fresh cilantro, for garnish
- 2 lime wedges, for serving
- 2 cups consomé, for dipping The flavorful cooking liquid.
Instructions
Preparation
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for 15–30 seconds per side until fragrant.
- Transfer the chiles to a bowl, pour hot water over them, and let them soak for 15 minutes.
- Drain the chiles and add them to a blender with garlic, onion, cumin, oregano, black pepper, and 1 cup of beef broth. Blend until smooth.
Cooking
- Place the beef chunks in the slow cooker and pour the blended chile mixture over the meat. Add the remaining beef broth and season with salt.
- Cook on low for 6–8 hours until the beef is fork-tender and can be shredded easily.
- Remove the beef from the slow cooker, shred with two forks, and return it to the sauce. Mix thoroughly and let it rest for 10–15 minutes.
Assembly and Serving
- Pile the shredded beef onto slider buns, top with chopped cilantro, and serve with lime wedges and warm consomé for dipping.
Notes
The flavors deepen if the beef is made a day ahead and stored in the fridge. Control heat by removing seeds from the chiles.