Description
Cheesy birria taco sliders loaded with tender shredded beef, melted Oaxaca cheese, fresh cilantro, and onions on buttery toasted slider buns, served with rich consommé for dipping.
Ingredients
Scale
- 3 pounds chuck roast, cut into large chunks
- 4 dried guajillo chilies, seeded
- 2 dried ancho chilies, seeded
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 3 roma tomatoes, chopped
- 4 cups beef broth
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 12 slider buns
- 3 cups shredded Oaxaca cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced white onion
- 3 tablespoons melted butter
- 1 tablespoon sesame seeds
Instructions
- Preheat oven to 350°F and warm a large Dutch oven over medium-high heat.
- Toast the dried guajillo and ancho chilies lightly for 1 minute.
- Add tomatoes, yellow onion, garlic, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and black pepper. Blend until smooth.
- Add chuck roast chunks into the Dutch oven and pour the blended sauce over the beef.
- Cover and cook on low heat for about 3 hours until the beef becomes fork tender.
- Shred the cooked beef and reserve 2 cups of consommé for dipping.
- Slice the slider buns in half and place the bottom layer into a baking dish.
- Layer shredded beef, Oaxaca cheese, cilantro, and diced white onion evenly across the buns. Add the top buns.
- Brush the tops with melted butter and sprinkle sesame seeds over them.
- Bake for 15 to 18 minutes until the cheese melts and the tops become golden brown.
- Warm the reserved consommé and serve alongside the sliders for dipping.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- The birria beef tastes even better the next day.
- Toast the slider buns lightly before assembling to prevent sogginess.
- Add sliced jalapeños for extra heat if desired.