Birria Sliders Recipe

Prepare chiles

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

Make chile paste

Place the soaked chiles, chipotle in adobo, garlic, quartered onion, quartered tomato, oregano, cumin, cinnamon, apple cider vinegar, 1 teaspoon salt, and 1/2 teaspoon pepper into a blender with 1/2 cup beef broth. Blend to a smooth paste, adding more broth if needed to achieve a pourable consistency.

Sear the beef

Season the beef pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Heat 2 tablespoons vegetable oil in a heavy pot or Dutch oven over medium-high heat. Sear the beef on all sides until deeply browned, about 3–4 minutes per side. Work in batches if necessary and set seared pieces aside.

Combine and braise

Reduce heat to medium. Add the chile paste to the pot and cook 2–3 minutes to deepen flavor. Return beef to the pot, add remaining beef broth (about 3.5 cups), and add bay leaves. Bring to a simmer, then cover and transfer to a 300°F (150°C) oven or reduce to low and simmer on the stovetop. Cook until beef is tender and shreds easily, about 3–3.5 hours.

Shred and reserve consommé

Remove beef and shred with two forks. Strain and reserve the cooking liquid (consommé). Skim any excess fat from the top; reserve 1 cup of consommé for dipping/toasting and keep the remainder to moisten the meat when assembling.

While the beef cooks (or at least 30 minutes before serving), combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon salt in a small saucepan and heat until sugar dissolves. Pour the hot brine over the thinly sliced red onion in a heatproof jar or bowl. Let cool to room temperature, then refrigerate at least 30 minutes. Can be made up to 3 days ahead.

Just before serving, combine diced avocado, chopped cilantro, minced jalapeño, lime juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Gently toss to combine, keeping the avocado chunky. Taste and adjust salt or lime as needed.

Prepare buns and cheese

Preheat a skillet or griddle over medium heat. Split slider buns and lightly butter cut sides. Heat the reserved 1 cup of consommé in a small saucepan. Dip the cut side of each bun briefly (1–2 seconds) into the warm consommé to moisten—this step is optional but adds flavor. Place buns buttered-side down on the hot skillet. Lay a thin slice of aged cheddar on the bottom half of each bun and toast until cheese begins to melt, 30–60 seconds.

Build sliders

Pile about 2–3 tablespoons of shredded birria on each cheese-topped bottom bun (use additional consommé to moisten meat if dry). Top with 1–2 teaspoons pickled red onion, about 1 tablespoon avocado salsa, and a small pinch of microgreens. Cap with the top bun.

Optional finish

For richer flavor, brush tops of assembled sliders with a little warmed consommé and briefly press on the skillet for 10–15 seconds to fuse and warm through.

Serve immediately with a small bowl of consommé for dipping alongside any leftover pickled onions or salsa.