Smoked Birria Sliders are some of the best sandwiches you’ll ever eat!

Tender meat smoked low and slow then paired on a slider with melted cheese, onions and cilantro. Dip them in the Birria sauce for the ultimate bite! These are perfect if you have leftover Birria meat. They work great as an appetizer or the perfect game day recipe. 

Be sure to give this Birria beef slider recipe a try, you’ll be glad you did!

Ingredients you will need 

Meat: Beef chuck roast or beef short ribs

Braising liquid: White onion, Roma tomatoes, garlic cloves, ancho chili peppers, 3 guajillo chiles, 4 cups of water, 4 cups of beef broth, cinnamon stick, bay leaves 

Sliders: Hawaiian rolls, Oaxaca Cheese, white or red onions, cilantro.

Note: Birria is traditionally made with goat meat, but it is not super accessible in the United States.

How to make Smoked Beef Birria Sliders

Smoking the chuck roast

Use yellow mustard or olive oil as a binder. This will help the seasoning stick to the meat.

chuck roast with yellow mustard binder

Season the chuck roast with a salt, black pepper, garlic powder blend and an active charcoal rub.

seasoned chuck roast

Insert the MEATER probe into the chuck roast to monitor the internal temperature while it cooks. 

Place the chuck roast on the smoker at 275° F for 2-3 hours.

smoked chuck roast for Birria.

In a pot of water add peppers, quartered tomatoes, quartered onions and garlic. Bring the water to a boil, then shut the heat off and let them sit in the water for 10 minutes. Remove them once softened. 

braising liquid for Birria.

Place the softened ingredients in a blender or food processor with 1 cup braising liquid then blend.

birria consume.

When the chuck roast reaches an internal temperature of 165° F, place it in a dutch oven. Pour the blended braising liquid on top of the roast then add in cinnamon sticks and bay leaves and cover. 

braising liquid for Birria.

Braise on the stove top over low heat for 2-3 more hours. Remove the meat from the dutch oven when it’s fall apart tender then shred it. This will typically occur when the meat reaches an internal temperature of 205° F.

Assemble the sliders

Spread mayo or butter on the inside of the slider buns, then toast them on a griddle or in a large skillet over medium heat. Remove when golden brown. This step is not required, but will help prevent the buns from falling apart. 

Toasted Slider buns.

Assemble sliders on the bottom bun by layering it with shredded Oaxaca cheese. This is one of the best mealty cheeses you can eat!

Oaxaca cheese for sliders.

Add a layer of birria meat,

birria meat for sliders.

Top the meat with diced onions, cilantro – these are traditional toppings for Birra tacos.

cilantro and onions on sliders.

Add more Oaxaca cheese then add the tops of the buns. Brush garlic butter on top, then bake at 325° F for 15 minutes.

Oaxaca cheese for sliders.

Cut up the individual sliders then serve with a side of consume for dipping and enjoy!

Beef Birria sliders.

Smoked Birria Slider FAQs

How long is the leftover meat good for?

Refrigerated in an airtight container, the shredded beef will be good for 3-4 days. You can also freeze some of the meat and thaw it when you need a quick dinner. 

​What if I don’t have a smoker?

You can easily make this recipe in a slow cooker or pressure cooker. Season the roast then place it in the crock pot, pour the braising liquid over top then cook over low heat until fall apart tender. 

Other Slider Recipes to try

Check out some of my other favorite slider recipes below!

Chicken Bacon Ranch Sliders

Prime Rib Sliders

Raspberry Jalapeno and Ham Sliders

Cheddar and Beef Sliders

Breakfast Sliders

Hot Italian Sub Sliders

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Smoked Birria Sliders

Smoked Birria Sliders

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Smoked birria sliders are one of the best sandwiches you’ll ever have! Smoked beef, Oaxaca cheese, onions and cilantro on a slider bun.

  • Total Time: 5 hours 15 minutes
  • Yield: 24 sliders 1x


  • 34 pound chuck roast
  • 1 pack of slider buns
  • 1/2 large white onion
  • 2 large tomatoes
  • 5 cloves of garlic
  • 5 ancho chiles
  • 3 guajlo chiles
  • 3 chipotle peppers in adobo sauce
  • 6 cups of beef broth
  • 3 cinnamon sticks
  • 2 bay leaves
  • 1 tsp Mexican oregano
  • 1 tsp salt
  • 1 tsp pepper


  1. Use yellow mustard as a binder then Season chuck roast with SPG blend and an active charcoal rub.
  2. Smoke the
  3. Place them on a smoker at 275F for 2-3 hours
  4. Boil the peppers, quartered tomatoes, quartered onions and garlic and remove them once softened. Place them in a blender with 1 cup braising liquid  then blend.
  5. Place smoked chuck roast  in a dutch oven with the blended braising liquid, cinnamon sticks and bay leaves
  6. Braise on low for 2 more hours. Once they’re fall apart tender, remove the meat from the dutch oven then shred.
  7. Toast the inside of the slider buns
  8. Assemble sliders: shredded Oaxaca cheese, shredded beef, onions, cilantro, more Oaxaca cheese. Brush garlic butter on top,  then bake at 350 for 15 minutes.
  9. Cut sliders then dip in consume and enjoy!
  • Author: Nick Nesgoda
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Category: Appetizer
  • Method: Smoking / braising
  • Cuisine: American

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