Admiral's Table

These Birria Sliders are packed with tender, slow-braised beef simmered in a smoky, spiced chile broth, layered with melted cheese, and crisped up on buttery slider buns. They’re a handheld version of the classic Mexican birria tacos — cheesy, juicy, and deeply flavorful. Serve with warm consomé for dipping.

Cheesy Birria Sliders with Consomé

Ingredients

For the Birria Beef

• 3 lbs beef chuck roast (or short ribs, or a mix)
• 1 tbsp Morton kosher salt
• 1 tsp black pepper
• 2 tbsp neutral oil (canola or vegetable)
• 6 dried guajillo chiles, stems and seeds removed
• 3 dried ancho chiles, stems and seeds removed
• 2 chipotle peppers in adobo (from a can)
• 4 garlic cloves
• 1 medium white onion, quartered
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 tsp dried oregano
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 3 whole cloves
• 3 bay leaves
• 4 cups beef broth
• 2 tbsp apple cider vinegar

For the Sliders

• 12 slider buns or Hawaiian rolls
• 1½ cups shredded Oaxaca or mozzarella cheese
• 2 tbsp butter, melted
• 1 tsp garlic powder
• 1 tsp chopped cilantro (optional garnish)
• Lime wedges, for serving

Instructions

1. Make the Birria Base

1. Toast dried chiles in a dry skillet over medium heat for 1–2 minutes per side until fragrant. Do not burn.
2. Transfer toasted chiles to a bowl and cover with hot water for 15 minutes to soften.
3. In a blender, combine softened chiles, chipotle peppers, garlic, onion, diced tomatoes, oregano, cumin, cinnamon, cloves, and vinegar. Blend until smooth, adding a bit of the soaking liquid if needed.

2. Braise the Beef

1. Season beef with salt and pepper.
2. Heat oil in a large Dutch oven over medium-high heat. Sear beef chunks on all sides until browned.
3. Pour the chile sauce into the pot, add bay leaves, and pour in beef broth to cover.
4. Bring to a simmer, then cover and cook:
   • Stovetop: 3–3½ hours, until fork-tender
   • Oven: 325°F for about 3 hours
   • Instant Pot: 60 minutes on high pressure, then natural release
5. Remove beef and shred with two forks. Skim excess fat from the consomé (save it for brushing the buns).

3. Assemble the Sliders

1. Preheat oven to 375°F.
2. Slice slider rolls in half horizontally (keeping tops and bottoms attached).
3. Brush the bottom half lightly with reserved birria fat or butter.
4. Spread shredded birria beef evenly, drizzle with a little consomé, then top with cheese.
5. Place the top buns over the cheese. Brush with melted butter mixed with garlic powder.
6. Bake uncovered for 10–12 minutes, or until cheese is melted and tops are golden brown.

4. Serve

Cut into individual sliders, sprinkle with cilantro, and serve hot with small bowls of warm consomé for dipping and lime wedges on the side.

Chef’s Tips

• Birria tastes even better the next day — make it ahead if possible.
• Add pickled red onions or jalapeños for a pop of acidity and color.
• Try smoked gouda or Chihuahua cheese for a fun twist.