Beef Birria Cheese Sliders

These beef birria sliders are the ultimate crowd-pleaser at any party or game day gathering. Tender slow-cooked beef is tucked inside toasty slider buns with gooey melted cheese and fresh toppings. Served with a rich consommé for dipping, they transform a classic Mexican specialty into easy-to-eat sandwiches everyone loves.

When I made these for a family football Sunday, not a single one was left by halftime. Now the sliders are always requested for birthdays and casual gatherings.

Ingredients

• Beef chuck roast and short ribs: The combo creates incredible richness and melt-in-your-mouth texture Pat off extra moisture before browning to get the best crust
• Dried Guajillo peppers and chipotles in adobo: These bring deep smoky heat and signature birria flavor For guajillos pick ones that are soft and flexible not brittle
• White onion and plenty of garlic: The aromatic base for building layers of flavor Choose onions with tight skins and garlic that feels heavy for its size
• Bay leaves cinnamon stick clove oregano cumin coriander chili powder salt and pepper: These classic spices create warmth and earthiness Whole spices grind freshest flavor right before using if possible
• Tomato paste: A spoonful goes far by boosting the sauce with concentrated tomato richness Look for paste with minimal added sugar
• Apple cider vinegar: Adds tang and helps tenderize the meat This should smell pleasantly fruity not sharp or harsh
• Beef stock: The savory base for the consommé makes the final dip irresistible Use low sodium for more control over your seasoning
• Sweet Hawaiian slider buns: The pillowy texture and light sweetness is the perfect contrast to the spicy beef Choose buns that feel soft but not squished
• Melty cheese: Goat for Oaxaca or quesadilla cheese for tradition You can also use mozzarella or Monterey Jack Shred your own for the best melt and flavor
• Fresh toppings: Lime wedges diced red onion cilantro and jalapeño Offer zing color and crunch Use bright green cilantro and jalapeños that give slightly when pressed
• Oil: For searing essential for flavor high smoke point oils work best

Step-by-Step Instructions

Sear the Beef:

Pat the chuck roast and short ribs dry Heat oil in a large pot over medium high until shimmering Brown the meat in batches until all sides have a good dark crust Remove and set aside

Toast the Spices and Aromatics:

Lower heat to medium Add onion and garlic to the pot and cook until softened and golden Add dried spices bay leaves cinnamon stick clove oregano cumin coriander chili powder and stir for one minute to release the oils

Simmer the Birria:

Add tomato paste and stir until it turns brick red Return beef to the pot Add guajillo chilies chipotles in adobo apple cider vinegar and beef stock Bring to a low simmer Cover and cook gently until beef is fork tender about three hours on the stove or use an Instant Pot or slow cooker for hands off ease

Shred and Prepare Consommé:

Remove cooked beef and shred it with two forks Skim excess fat from the top of the pot if desired Strain remaining liquid to serve as a dipping broth the consommé

Toast Slider Buns and Melt Cheese:

Slice slider buns and arrange on a baking tray cut side up Lightly toast under the broiler until golden Layer cheese on both halves and broil until partially melted

Assemble the Sliders:

Pile shredded beef high onto the bottom buns Add a bit more cheese and broil once more to get everything fully melty Sprinkle with fresh cilantro diced red onion jalapeño and a squeeze of lime Top with the other half of the bun Slice sliders apart and serve immediately with warm consommé on the side

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Oaxaca cheese has become my secret weapon for these sliders because of how beautifully it melts and stretches with every bite It reminds me of late evenings around the kitchen table assembling sliders with the whole family and arguing about who gets the last one

Storage Tips

Birria and consommé can be stored in airtight containers in the fridge for up to four days They also freeze well for up to three months Just reheat the beef gently to keep it juicy and warm buns with cheese right before serving The sliders themselves are best assembled fresh so the bread stays crisp

Ingredient Substitutions

If you cannot find Guajillo peppers try dried ancho or pasilla peppers for a similar depth of flavor Any melty cheese will work in a pinch including mozzarella provolone or Monterey Jack For a lighter twist chicken thighs can be swapped for beef but keep in mind the flavor profile will change

Serving Suggestions

Alongside the sliders serve pickled onions more fresh herbs and extra lime wedges For a party add chips salsa and a crunchy slaw These are also delicious with a side of Mexican street corn or over a big salad for a lighter meal

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Birria’s Origins

Birria hails from the state of Jalisco in Mexico where it is often served as a celebratory stew in tacos or consommé The transformation into sliders brings its bold flavors to the table in a festive irresistible way that bridges cultures and family traditions

Commonly Asked Questions

→ What type of beef works best for these sliders?

Beef chuck roast and beef short ribs create a rich, juicy filling with deep flavor and tender texture.

→ Which cheese melts well for these sandwiches?

Oaxaca, mozzarella, quesadilla cheese, or Monterey Jack all melt beautifully over the beef.

→ Can I use different buns for these?

Soft Hawaiian rolls or brioche slider buns both toast nicely and hold the juicy filling perfectly.

→ How do I get the best flavor from the toppings?

Use freshly chopped cilantro, pickled red onions, jalapeños, and a squeeze of lime for bright flavor contrast.

→ What dipping sauce goes well with these sliders?

A side of rich consommé, made during the beef simmering process, adds extra flavor depth when dipping.

→ Can I prepare these ahead of time?

The beef can be made in advance. Assemble and broil just before serving for the best texture.