Description
These Mexican Birria Sliders are a flavorful and tender beef delight made from slow-cooked beef chuck roast marinated in a rich blend of dried chilies and spices. Perfectly seared and slow-simmered until fork-tender, the beef is shredded and served on slider buns with fresh garnishes, accompanied by a savory dipping broth.
Ingredients
Scale
Meat and Marinade
- 3 pounds beef chuck roast
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 1 medium onion, quartered
- 4 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon ground oregano
- 1 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- 4 cups beef broth
- 2 bay leaves
Slider Assembly
- 12 slider buns
- Fresh cilantro, chopped (for garnish)
- Chopped onion (for garnish)
- Lime wedges (for serving)
Instructions
- Prepare Chilies: Remove stems and seeds from guajillo and ancho chilies. Toast them in a dry skillet over medium heat for about 2-3 minutes until fragrant to bring out their smoky flavor.
- Blend Marinade: In a blender, combine the toasted chilies, onion, garlic, cumin, oregano, black pepper, salt, and one cup of beef broth. Blend the mixture into a smooth marinade.
- Marinate the Meat: Place the beef chuck roast in a large bowl and pour the blended marinade over it, ensuring the meat is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate.
- Sear the Meat: Heat a small amount of oil in a large pot or Dutch oven over medium-high heat. Remove the meat from the marinade, shake off excess, and sear on all sides until browned, about 4-5 minutes per side, to lock in flavor.
- Add Broth and Bay Leaves: Pour in the remaining beef broth and add the bay leaves. Bring the liquid to a gentle boil, then reduce the heat to low to prepare for slow cooking.
- Slow Cook: Cover the pot and simmer the meat for 3-4 hours until it becomes fork-tender and richly flavored.
- Shred the Meat: Remove the cooked meat from the pot and use two forks to shred it, discarding any excess fat for a lean finish.
- Prepare the Broth: Strain the cooking liquid to remove solids, reserving this flavorful broth to serve as a dipping sauce with the sliders.
- Assemble the Sliders: Place a generous amount of shredded birria beef on each slider bun, then top with chopped onion and fresh cilantro for brightness and crunch.
- Serve with Broth: Offer each slider with a small bowl of the reserved broth on the side for dipping, enhancing every bite with rich, savory juices.
Notes
- Marinating the meat overnight intensifies the flavors and tenderizes the beef more effectively.
- Toast the dried chilies carefully to avoid burning, as burnt chilies will introduce bitterness.
- The reserved broth makes an excellent dipping sauce, adding moisture and extra flavor to each slider.
- Feel free to add a squeeze of lime on top of the sliders for a zesty finish.
- Use fresh cilantro and diced onion as traditional garnishes to maintain authentic Mexican flavors.
