These Mini Birria Tacos are the ultimate crowd-pleaser. Packed with tender, slow-cooked beef and crispy, cheesy shells, these bite-sized tacos deliver all the rich flavors of traditional birria in a fun, handheld form. They’re served with a side of consommé for dipping—because half the magic of birria is that rich, flavorful broth.
Making mini birria tacos at home is easier than you might think. While the beef takes time to simmer and become fall-apart tender, the rest comes together quickly. Using small tortillas gives you the perfect bite. Whether you’re serving these at your next fiesta or as a fun weeknight treat, these mini tacos will disappear fast.
Helpful Tips
- Use the Right Cut of Beef – Beef chuck roast works best because it’s well-marbled and becomes tender after slow cooking. Short ribs or brisket are great alternatives.
- Prep Ahead for Convenience – Make the birria beef a day in advance and store it in the fridge. The flavors deepen overnight, making the tacos even tastier.
- Crisp the Tacos in Consommé – Brushing the tortillas with consommé before frying gives them that signature red color and rich, savory taste. Don’t use too much or they’ll get soggy.
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Mini Quesabirria Tacos
Ingredients
- 12 street taco corn tortillas
- 1/2 pound birria store-bought or click for recipe
- 1 cup Oaxaca cheese or Mexican blend shredded
- Cooking oil
- Cilantro and green onions for serving
- 1 lime cut into wedges
Instructions
- Heat a small amount of oil on a flat griddle or pan. When hot, add the tortillas and heat for about 2 minutes.
- Brush or spray oil on the tortilla and flip it over. Add birria to one side of the tortilla, along with a handful of cheese. Close the tortilla and press it shut with a spatula. Brush the tortilla with some consomme. Once it’s crispy on one side, flip it over, brush with more consomme, and let it crisp up.
- Serve with cilantro and chopped onions.
Notes
- Some grocery stores stock packaged birria in the meat section. You can also buy it at various restaurants.
- It’s not that difficult to make, but it will add about 45 minutes to 2 hours to your prep to make it.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.