Beef Birria Cheese Sliders (Printable Version)
# What You'll Need:
→ Birria Filling
01 -
1.2–1.4 kg beef chuck roast, trimmed and cut into large pieces
02 -
900 g beef short ribs, bone-in
03 -
8 dried Guajillo peppers, stems and seeds removed
04 -
2 chipotle peppers in adobo sauce
05 -
1 large white onion, roughly chopped
06 -
10 garlic cloves, peeled
07 -
2 bay leaves
08 -
1 cinnamon stick
09 -
3 whole cloves
10 -
2 teaspoons dried oregano
11 -
2 teaspoons ground cumin
12 -
1 teaspoon ground coriander
13 -
2 teaspoons chili powder
14 -
2 teaspoons coarse salt, plus more to taste
15 -
1 teaspoon black pepper
16 -
2 tablespoons tomato paste
17 -
60 ml apple cider vinegar
18 -
1 litre beef stock
19 -
2 tablespoons vegetable oil, for searing
→ Sliders
20 -
12 slider buns, Hawaiian or brioche style
21 -
250 g shredded Oaxaca or quesadilla cheese (substitute mozzarella or monterey jack if preferred)
→ Toppings
22 -
30 g chopped fresh cilantro leaves
23 -
1 small red onion, thinly sliced and pickled
24 -
1 jalapeño, finely diced
25 -
2 limes, cut into wedges
# Step-by-Step Directions:
01 -
Season beef chuck and short ribs with salt and pepper. In a large pot or pressure cooker, heat oil over medium-high heat and sear beef on all sides until browned. Remove beef and set aside.
02 -
Add onion and garlic to the pot, sauté for 3–4 minutes. Meanwhile, soak guajillo chilies in hot water until softened, about 15 minutes.
03 -
In a blender, combine softened chilies, chipotle peppers, sautéed onion and garlic, tomato paste, apple cider vinegar, cinnamon stick, cloves, oregano, cumin, coriander, chili powder, 250 ml beef stock, and blend until smooth.
04 -
Return seared beef to the pot. Pour in the chile sauce, remaining beef stock, and bay leaves. Cover and cook on low heat for 3–3.5 hours or until meat is fork tender. Alternatively, cook in an Instant Pot on high pressure for 60 minutes.
05 -
Remove beef from the pot. Use two forks to shred the meat, discarding bones. Strain cooking liquid to serve as consommé. Adjust seasoning as necessary.
06 -
Slice slider buns in half and arrange cut-side up on a baking tray. Sprinkle cheese over both halves. Broil for 2–3 minutes until buns are golden and cheese is just melted.
07 -
Distribute shredded birria meat evenly over the bottom halves of the buns. Add additional cheese on top and broil until fully melted.
08 -
Top with chopped cilantro, pickled red onion, diced jalapeño, and a squeeze of fresh lime juice. Place top buns on, slice, and serve hot with a side of birria consommé for dipping.
# Helpful Notes:
01 -
For extra depth of flavor, toast dried chilies lightly in a dry pan before soaking.
02 -
Pickled red onions can be made in advance by soaking sliced red onions in vinegar, sugar, and salt for 30 minutes.