These Birria smashed tacos are my shortcut version of the viral birria taco, combining crispy, cheesy smashed beef tacos with a rich, spiced consommé for dipping. Instead of slow-cooking a whole piece of beef for hours, this recipe uses beef mince and birria paste to get all those deep, smoky, savoury flavours in a fraction of the time.
Birria smashed tacos are my shortcut take on the classic Mexican-inspired birria taco, using beef mince instead of slow-cooked beef to make them much quicker. The beef is packed with smoky spices and birria paste before being smashed onto tortillas and cooked until crispy. Finished with melted cheese and served alongside a rich consommé for dipping, these tacos deliver maximum flavour with minimal effort.
This recipe is one of my favourite smashed taco combinations. If you like turning your favourite recipes into smashed tacos, try my chicken parm smashed tacos, nacho smashed tacos or cheesy greek chicken smashed tacos.
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Ingredients
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For the tacos
Beef mince - Beef mince makes these tacos quick and easy while still giving you plenty of rich, savoury beef flavour. I like using mince with a little fat because it helps the beef caramelise beautifully against the tortilla.
Mini tortillas - Mini tortillas are perfect for these Birria smashed tacos because they create the ideal beef-to-tortilla ratio and are easy to fold once crispy. Flour tortillas work particularly well, but small corn tortillas can also be used.
Monterey Jack - Monterey Jack is my cheese of choice here because it melts incredibly well and has a mild, creamy flavour that doesn't overpower the birria seasoning. Cheddar or mozzarella can also work if that's what you have.
Birria paste - This is the shortcut ingredient that gives these Birria smashed tacos their signature flavour. It adds rich chilli, spice and savoury depth without needing to make a traditional birria marinade from scratch. If you can't find birria paste, make a quick substitute by mixing 1-2 teaspoon chipotle paste, 1 tablespoon tomato purée, ½ teaspoon of cumin, smoked paprika, ground coriander, garlic powder and mild chilli powder or dried ancho.
Smoked paprika - Smoked paprika adds warmth and a subtle smokiness to the beef, helping to create that slow-cooked flavour despite this being a much quicker recipe.
Onion granules - Onion granules add savoury sweetness throughout the beef mixture and make sure every bite is well seasoned.
Oregano - Oregano adds an earthy, herby note that works particularly well with the smoky spices and rich beef.
Fajita seasoning - I like adding fajita seasoning for an extra layer of smoky, spiced flavour. It also helps season the beef evenly without needing a long list of individual spices.
Onion - Finely chopped onion adds freshness and a little crunch to finish the tacos. I like keeping some raw onion back to sprinkle over the top when serving.
Coriander - Fresh coriander cuts through the richness of the beef and cheese, adding a fresh, herby finish.
For the consommé
Birria paste - The birria paste forms the flavour base of the consommé, giving the dipping broth its characteristic smoky, spicy and savoury flavour.
Paprika - Paprika adds warmth and colour to the broth while complementing the smoked paprika used in the beef.
Oregano - Oregano adds another layer of earthy flavour to the consommé.
Bay leaf - A bay leaf gently infuses the broth with a subtle herbal depth. Remove it before serving.
Beef stock - Beef stock turns the birria paste and spices into a rich, savoury consommé that's perfect for dipping your Birria smashed tacos.
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Instructions
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- Step 1: Add the beef mince to a bowl with the birria paste, smoked paprika, onion granules, oregano and fajita seasoning. Mix thoroughly until all of the seasoning and birria paste is evenly distributed throughout the beef. Divide the mixture into 4 to 5 portions and roll each portion into a loose ball. Place a ball of seasoned beef onto each mini tortilla. Use your hands or a spatula to press the beef into a thin, even layer, taking it right up to the edges of the tortilla.
- Step 2: Add the birria paste, paprika and oregano to a pan on medium heat and let everything sizzle for about a minute.This helps to toast the spices and release more of their flavour. Pour in the beef stock and add the bay leaf. Stir well, bring to a gentle simmer and leave it bubbling away while you cook the tacos.
- Step 3: Heat a little oil in a large frying pan over medium-high heat. Place 2 to 3 Birria smashed tacos into the pan with the beef side facing down. If you're making five tacos, cook three in the first batch and two in the second. Avoid overcrowding the pan so the beef has enough contact with the surface to become crispy. Press down firmly on each taco using a spatula. Cook for around 2 to 3 minutes, or until the beef is browned and crispy.
- Step 4: Flip each taco so the tortilla is underneath the beef. Lower the heat to medium. Add a slice of Monterey Jack to each taco, then spoon a little of the hot consommé over the top of the beef. Cover the pan with a lid for about a minute, allowing the steam to melt the cheese. Remove the cooked tacos from the pan and scrape or carefully wipe away any burnt bits, wipe down the pan and add more oil before the next batch.
Serve the Birria smashed tacos immediately with bowls of the remaining consommé for dipping. Finish with finely chopped onion and fresh coriander. I like giving each taco a really generous dunk into the consommé before taking a bite because the crispy tortilla soaks up all that rich, spicy broth.
Hint: For the crispiest Birria smashed tacos, spread the beef into a thin, even layer right to the edges of each tortilla. A thinner layer gives you more crispy surface area and helps the beef cook quickly. Don't worry about making it perfectly neat because those irregular crispy edges are the best part.
Substitutions
Beef mince – Use lamb mince for a richer, slightly more gamey flavour or turkey mince for a lighter option. Beef mince with a little fat works best for crispy, caramelised edges.
Mini tortillas – Use small corn tortillas for a more traditional taco flavour or regular flour tortillas if you can't find mini ones. Just trim them slightly if needed to keep the proportions right.
Monterey Jack – Use mozzarella for a mild, stretchy melt or cheddar for a stronger, sharper flavour. Oaxaca cheese is another great option if you can find it.
Birria paste – Use a shop-bought birria sauce or seasoning blend mixed with a little tomato paste and smoked paprika. The flavour will vary between brands, so adjust the seasoning to taste.
Smoked paprika – Use regular paprika for a milder, sweeter flavour or chipotle powder for extra smokiness and heat.
Onion granules – Use finely grated fresh onion for a more pronounced onion flavour or onion powder if that's what you have available.
Oregano – Use Mexican oregano for a more traditional flavour or Italian oregano for a slightly more herbaceous taste.
Fajita seasoning – Use a homemade blend of paprika, cumin, garlic powder, onion powder and chilli powder, or taco seasoning for a slightly different spice profile.
Onion – Use red onion for a sharper, sweeter crunch or spring onions for a fresher, milder finish.
Coriander – Use fresh parsley for a milder, slightly peppery herb flavour or leave it out if you're not a coriander fan.
Paprika – Use smoked paprika for a deeper, smokier consommé or sweet paprika for a milder flavour.
Bay leaf – Use a small amount of dried thyme for a subtle herbal flavour, although the consommé will have a slightly different taste.
Beef stock – Use chicken stock for a lighter consommé or vegetable stock if that's what you have available. Beef stock gives the richest flavour and works particularly well with the beef mince.
Variations
Spicy Birria Smashed Tacos - Add chipotle paste, sliced jalapeños or a pinch of chilli flakes to the beef mixture for extra heat. Finish with pickled jalapeños and hot sauce for a fiery version that balances the rich beef and cheesy filling.
Birria Chicken Smashed Tacos - Swap the beef mince for chicken mince and use chicken stock in the consommé. Keep all the same smoky spices and birria paste, then finish with Monterey Jack, fresh coriander, onion and a squeeze of lime.
Birria Breakfast Smashed Tacos - Add a fried egg to your finished taco for a seriously indulgent breakfast. The runny yolk works beautifully with the crispy beef, melted cheese and rich consommé. Add avocado and fresh coriander for a fresh contrast.)
Equipment
Small pot
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
These ingredients do/don't stand up well to freezing for X days/weeks/months.
Top Tip
The consommé is what makes these tacos taste like birria rather than simply being cheesy beef tacos. Let the birria paste and spices sizzle before adding the stock to deepen their flavour. Keep the consommé warm while cooking, then serve plenty alongside the finished tacos for dipping.
FAQ
Yes! Corn tortillas work really well and give the tacos a more traditional flavour. They can be slightly more fragile than flour tortillas, so warm them briefly before adding the beef to make them easier to fold.
The key is spreading the beef into a thin, even layer right up to the edges of the tortilla and cooking the tacos beef-side down in a properly heated pan. Don't overcrowd the pan, as this can cause the beef to steam rather than crisp.
You can prepare the seasoned beef and consommé ahead of time, but the tacos themselves are best cooked just before serving. Store leftovers in the fridge and reheat them in a frying pan or air fryer/oven to bring back some of their crispiness.
Related
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Beef mince
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Recipe
Cheat Birria Smashed Tacos
Equipment
- 1 large pan
- Small pot
Ingredients
For the tacos
- 250 g beef mince
- 4-5 mini tortillas
- 4-5 slices Monterey jack
- 1 tablespoon Birria paste If you can't find birria paste, make a quick substitute by mixing 1-2 teaspoon chipotle paste, 1 tablespoon tomato purée, ½ teaspoon of cumin, smoked paprika, ground coriander, garlic powder and mild chilli powder or dried ancho.
- 1 teaspoon smoked paprika
- 1 teaspoon onion granules
- 1 teaspoon oregano
- 1 teaspoon fajita seasoning
- ½ onion finely diced
- 1 tablespoon coriander finely chopped
- Salt and pepper
- 1 tablespoon olive oil
For the consume
- 1 teaspoon paprika
- 1 tablespoon Birria paste
- 1 teaspoon oregano
- 1 bay leaf
- 350 ml beef stock
Instructions
- Add the beef mince to a bowl with the birria paste, smoked paprika, onion granules, oregano and fajita seasoning. Mix thoroughly until all of the seasoning and birria paste is evenly distributed throughout the beef.250 g beef mince, 1 tbsp Birria paste, 1 tsp smoked paprika, 1 tsp onion granules, 1 tsp oregano, 1 tsp fajita seasoning, Salt and pepper
- Divide the mixture into 4 to 5 portions and roll each portion into a loose ball. Place a ball of seasoned beef onto each mini tortilla. Use your hands or a spatula to press the beef into a thin, even layer, taking it right up to the edges of the tortilla.4-5 mini tortillas
- Add the birria paste, paprika and oregano to a pan on medium heat and let everything sizzle for about a minute.This helps to toast the spices and release more of their flavour. Pour in the beef stock and add the bay leaf. Stir well, bring to a gentle simmer and leave it bubbling away while you cook the tacos.1 tsp paprika, 1 tbsp Birria paste, 1 tsp oregano, 1 bay leaf, 350 ml beef stock
- Heat a little oil in a large frying pan over medium-high heat. Place 2 to 3 Birria smashed tacos into the pan with the beef side facing down. If you're making five tacos, cook three in the first batch and two in the second. Avoid overcrowding the pan so the beef has enough contact with the surface to become crispy. Press down firmly on each taco using a spatula. Cook for around 2 to 3 minutes, or until the beef is browned and crispy.1 tbsp olive oil
- Flip each taco so the tortilla is underneath the beef. Lower the heat to medium. Add a slice of Monterey Jack to each taco, then spoon a little of the hot consommé over the top of the beef. Cover the pan with a lid for about a minute, allowing the steam to melt the cheese.4-5 slices Monterey jack
- Remove the cooked tacos from the pan and scrape or carefully wipe away any burnt bits, wipe down the pan and add more oil before the next batch.
- Serve the Birria smashed tacos immediately with bowls of the remaining consommé for dipping. Finish with finely chopped onion and fresh coriander (I add some to the consommé too). I like giving each taco a really generous dunk into the consommé before taking a bite because the crispy tortilla soaks up all that rich, spicy broth.½ onion, 1 tbsp coriander
