Mini Birria Tacos Recipe

Prepare chiles

Toast the guajillo and ancho chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water. Soak 15 minutes until softened; reserve soaking liquid.

Blend consommé base

Drain chiles (reserve 1/2 cup of the soaking liquid). In a blender, combine softened chiles, garlic cloves, white vinegar, oregano, cumin, bay leaf, salt and pepper and 1/2 cup of the reserved soaking liquid. Pulse to a smooth purée, adding up to 1/4 cup additional soaking liquid if needed to blend. Strain the purée through a fine-mesh strainer into a medium pot to remove skins/seeds.

Simmer consommé

Add prepared birria/barbacoa beef with its cooking juices (4 cups) and 2 cups beef broth or water to the pot with the puréed chiles. Bring to a gentle simmer over medium-low heat and simmer 10–12 minutes to marry flavors. Taste and adjust seasoning with up to 1/2 tsp more salt if needed. Keep warm; skim any excess fat if desired. If the consommé is too thick, add up to 1/2 cup water to reach a dipping-consommé consistency.

Shred and warm meat

If your birria/barbacoa beef used for tacos isn't already shredded, remove from the consommé and shred into bite-sized pieces. Keep the meat warm in a small pot with 1/2 cup of the consommé so it stays moist and flavorful.

Prepare tortillas

Heat a large skillet or griddle over medium heat. Warm tortillas 20–30 seconds per side until pliable. Stack and cover with a clean towel to keep warm while assembling. Alternatively, keep tortillas wrapped in a towel in a low oven (200°F / 95°C).

Assemble mini birria tacos

Working one or two at a time: dip each warm tortilla briefly (1–2 seconds per side) into the warm consommé to lightly coat — do not soak fully, unless you prefer soggier, fully dipped tacos. Place tortilla in a skillet with 1/2 tsp oil over medium heat. Sprinkle about 2 tablespoons (about 1/4 cup) of shredded cheese evenly over half the tortilla. Top the cheese with roughly 2 tablespoons (about 1/8 cup) shredded birria. Fold the tortilla in half to form a mini taco and press gently with a spatula.

Crisp tacos

Cook folded tacos 1.5–2 minutes per side until cheese is melted and the exterior is crisp and golden, adding more oil as needed. Transfer to a paper towel-lined tray to drain briefly.

Plate 3–4 mini birria tacos per person on a shallow dish. Spoon 1/3 to 1/2 cup warm consommé into a small ramekin for each serving for dipping. Top tacos with a sprinkle of chopped cilantro and diced onion. Add pickled onions if using and a lime wedge on the side.

To eat: dip each mini taco into the consommé before each bite or use the consommé for savoring between bites. Reheat consommé and tacos as needed; consommé will keep well for 2–3 days refrigerated.