Mini Birria Tacos

Mini Birria Tacos

These mini birria tacos are rich, comforting, and impossibly flavorful all the goodness of classic birria tucked into tiny, party-ready bites. They’re crispy on the outside, melty inside, and perfect when you want something bold and cozy without making giant tacos. I’ll guide you gently so each mini folds, crisps, and melts just right.

Ingredients

For the birria filling:

  • 2 cups cooked shredded beef (leftover roast or slow-cooked beef works beautifully)
  • ½ cup birria consommé (from your stew or store-bought birria broth)
  • ¼ cup diced onion
  • ¼ cup chopped cilantro
  • ½ tsp garlic powder
  • Pinch of salt

For the tacos:

  • 12–16 mini corn tortillas
  • 1–1½ cups shredded mozzarella or Oaxaca cheese
  • Butter or oil for the pan
  • Lime wedges, for serving

Optional swaps:

  • Use shredded chicken instead of beef for a lighter version.
  • Swap mozzarella for Monterey Jack or Oaxaca cheese.

Steps

  1. Warm the filling. Stir shredded beef with consommé, onions, cilantro, garlic powder, and salt. Heat gently until juicy and fragrant it should be moist but not soupy.
  2. Prep the tortillas. Lightly dip each mini tortilla into the consommé to coat one side. Don’t soak them just a quick dip gives that signature color.
  3. Heat your pan. Add a little oil or butter to a skillet over medium heat.
  4. Assemble the minis. Place a consommé-coated tortilla into the pan, add a small pinch of cheese, then a spoonful of beef.
  5. Fold and crisp. Fold the tortilla over and cook until the bottom turns golden and crisp, then flip and repeat. Don’t worry if a little cheese escapes it crisps beautifully.
  6. Repeat. Continue until all your tiny tacos are done.
  7. Serve warm. Add cilantro, onions, or a squeeze of lime on top.

Chef’s Tips

  • Drain excess liquid from the beef so your minis don’t get soggy.
  • Use medium heat too hot and the tortillas crisp before the cheese melts.
  • Warm tortillas briefly if they crack; a quick skillet warm makes them bendy.

Variations

  • Mini Quesabirria: Add extra cheese for a gooey, super-melty center.
  • Birria Street-Style: Top with diced onion, cilantro, and a tiny drizzle of consommé.
  • Spicy Minis: Mix in chopped jalapeños or a splash of hot sauce.