Beef Birria Sliders (Instant Pot, Slow Cooker, Dutch Oven)
Super tender beef birria that's packed with out-of-this-world flavor is turned into sliders (instead of the popular birria tacos). These toasty sliders are piled high with tender shredded beef birria, covered in layers of melty cheese under the broiler. Then we add pickled red onions, diced jalapeno, chopped cilantro and squeezes of lime.Don't be alarmed by the length of these instructions. This recipe is EASY to make, there are just a few steps with browning the meat, sauteing the veggies, etc. It takes about 1.5 hours to pull together but it's very worth it! One pro-tip is the make the beef birria a day ahead of when you wish to serve the sliders. Store the beef in the juice so it reheats together and stays tender.**See recipe notes for detailed instructions on how to make beef birria in a slow cooker or on the stovetop.
Servings: 12 sliders (plus extra meat leftover)
Ingredients
Birria & Consommé
- 2.5 - 3 pounds beef chuck roast
- 2 pounds beef short ribs
- vegetable oil
- 6-8 dried Guajillo peppers stems removed
- 3 canned chipotles in adobo + all the sauce from the can
- 1 large white onion, sliced
- 10 cloves garlic, smashed and roughly chopped
- 2 bay leaves
- 1 cinnamon stick (or 1/2 tsp cinnamon)
- 1 tablespoon dried oregano, ideally mexican oregano
- 1.5 teaspoons ground cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 2 tablespoon tomato paste
- 1/4 cup apple cider vinegar
- 2 cups beef stock chicken stock can also be subbed
- salt + pepper to tenderize the meat + more for the sauce
Slider Toppings
- 1 pack Kings Hawaiian 9-pack Sweet Sliders OR 12-pack Sweet Dinner Rolls
- 3/4 lb. Oaxaca cheese, sliced or shredded quesadilla cheese, mozzarella, monterey jack, pepper jack, etc.
- 1/3 cup pickled red onions raw red onions work too
- 1/2 cup chopped cilantro
- 1 jalapeno, seeded and diced finely
- lime wedges
Instructions
Make The Birria (Instant Pot)
- Liberally season all sides of your chuck roast and short ribs with salt (kosher ideal but any salt works) and pepper.
- Start with saute mode on, add the dried chilies directly to the pot and toast them for a few minutes on both sides, stirring frequently to prevent burning. Remove and set aside, leaving the seeds in the pot.
- While still on saute mode add oil, then the short ribs. Cook undisturbed for 3-4 minutes to sear. Rotate and repeat until all sides are seared brown. Remove and set aside, then repeat with the chuck roast, adding additional dash of oil to the pot if necessary. Remove the roast and set aside.
- Still on saute mode, add the garlic and onions. Saute until fragrant, about 2 minutes. To the onions and garlic, add seasonings, tomato paste, and chipotles in adobo and cook until onions start to soften, about 3-4 minutes.
- Add the beef stock and apple cider vinegar, and loosen up any brown bits from the meat and onions on the bottom of the pan, they will impart lots of flavor to this base. Add the short ribs and chuck roast back into the pot. Add a little more stock if needed so liquid comes half way up the roast.
- Pressure cook for 75 minutes (add 15 minutes more for each additional half pound of meat), then use the steam release. Beef is ready when it shreds with no resistence. Once it’s finished cooking, use tongs to carefully remove the meat and place into a large heat-safe bowl. Let rest for 5 minutes then shred.
- Strain the solids out of the sauce by placing a fine mesh strainer over a large bowl. Toss the solids and reserve sauce for dipping. Remove the excess fat from the sauce by tapping the surface of the sauce with a folded paper towels until it absorbs most the fat. This may take a few passes with new paper towels.
- Taste your sauce and add the salt, about 2-4 pinches is usually needed.
Assemble Sliders
- Turn oven to broil. Separate top and bottom slider buns, place on a pan and broil until light brown, about 3 minutes.
- Spread an even layer of cheese on the top and bottom buns, then broil again for another minute or two until cheese starts to melt.
- Pile the bottom buns high with shredded beef, spreading it evenly among the buns. You may have some meat left over. Optionally, top the meat with extra cheese. Return to the broiler for another few minutes until cheese is fully melted.
- Top the sliders with chopped cilantro, pickled or raw red onions, diced jalapeno, and squeeze over a few wedges of lime. Serve these sliders warm with a side of birria consommé for dipping.
Notes
Slow Cooker Instructions:
Step 1: Use a large pan or pot over medium-high heat. Add the dried chilies directly to the pot and toast them for a few minutes on both sides, stirring frequently to prevent burning. Remove and set aside, leaving the seeds in the pot.
Step 2: Add oil and sear the short ribs. Cook undisturbed for 3-4 minutes to sear. Rotate and repeat until all sides are seared brown. Remove and set aside, then repeat with the chuck roast, adding additional dash of oil to the pot if necessary. Remove the roast and set aside.
Step 3: Turn the heat down to medium, add the garlic and onions. Saute until fragrant, about 2 minutes. To the onions and garlic, add seasonings, tomato paste, and chipotles in adobo and cook until onions start to soften, about 3-4 minutes. Add the beef stock and apple cider vinegar, and loosen up any brown bits from the meat and onions on the bottom of the pan, they will impart lots of flavor to this base.
Step 4: Carefully pour this mixture into a slow cooker. Then nestle in the seared short ribs and chuck roast. If needed, add a little more liquid so it comes about half way up the height of the meat. Cook on low for about 8 hours or until meat is tender and shreds without resistance. I like to check at the ~6 hour mark to ensure it doesn’t overcook. Once it’s finished cooking, use tongs to carefully remove the meat and place into a large heat-safe bowl. Let rest for 5 minutes then shred.
Continue instructions above starting in Step 7.
Stovetop Instructions Step 1: Pre-heat oven to 350 degrees. Heat a large dutch oven over medium-high heat (I use 6-7 quart). Add the dried chilies directly to the pot and toast them for a few minutes on both sides, stirring frequently to prevent burning. Remove and set aside, leaving the seeds in the pot. Step 2: Add oil and sear the short ribs. Cook undisturbed for 3-4 minutes to sear. Rotate and repeat until all sides are seared brown. Remove and set aside, then repeat with the chuck roast, adding additional dash of oil to the pot if necessary. Remove the roast and set aside. Step 3: Turn the heat down to medium, add the garlic and onions. Saute until fragrant, about 2 minutes. To the onions and garlic, add seasonings, tomato paste, and chipotles in adobo and cook until onions start to soften, about 3-4 minutes. Add the beef stock and apple cider vinegar, and loosen up any brown bits from the meat and onions on the bottom of the pan, they will impart lots of flavor to this base. Then nestle in the seared short ribs and chuck roast. If needed, add a little more liquid so it comes about half way up the height of the meat. Step 4: Cover the dutch oven with a lid and carefully transfer to the pre-heated oven and cook for about 2.5-3 hours or until the meat easily shreds without resistance. I like to start checking it every 30 minutes at the 2 hour mark to be on the safe side. Once it’s finished cooking, use tongs to carefully remove the meat and place into a large heat-safe bowl. Let rest for 5 minutes then shred. Continue instructions above starting in Step 7.
Stovetop Instructions Step 1: Pre-heat oven to 350 degrees. Heat a large dutch oven over medium-high heat (I use 6-7 quart). Add the dried chilies directly to the pot and toast them for a few minutes on both sides, stirring frequently to prevent burning. Remove and set aside, leaving the seeds in the pot. Step 2: Add oil and sear the short ribs. Cook undisturbed for 3-4 minutes to sear. Rotate and repeat until all sides are seared brown. Remove and set aside, then repeat with the chuck roast, adding additional dash of oil to the pot if necessary. Remove the roast and set aside. Step 3: Turn the heat down to medium, add the garlic and onions. Saute until fragrant, about 2 minutes. To the onions and garlic, add seasonings, tomato paste, and chipotles in adobo and cook until onions start to soften, about 3-4 minutes. Add the beef stock and apple cider vinegar, and loosen up any brown bits from the meat and onions on the bottom of the pan, they will impart lots of flavor to this base. Then nestle in the seared short ribs and chuck roast. If needed, add a little more liquid so it comes about half way up the height of the meat. Step 4: Cover the dutch oven with a lid and carefully transfer to the pre-heated oven and cook for about 2.5-3 hours or until the meat easily shreds without resistance. I like to start checking it every 30 minutes at the 2 hour mark to be on the safe side. Once it’s finished cooking, use tongs to carefully remove the meat and place into a large heat-safe bowl. Let rest for 5 minutes then shred. Continue instructions above starting in Step 7.