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Beef Birria Sliders

Beef Birria Sliders: Juicy Flavor-Bombs for Your Next Party

Enjoy flavorful Beef Birria Sliders, perfect for gatherings and quick meals.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 sliders
Course: Lunch
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Picanha
  • 1 pound Picanha (Top Sirloin Cap) Look for a cut with a nice fat cap for enhanced flavor during grilling.
  • 1 teaspoon Salt Essential for seasoning; adjust to your taste for a perfect balance.
  • 1 teaspoon Pepper Freshly ground is best for excellent flavor; don't be shy with the seasoning!
  • 1 teaspoon Garlic Powder Adds a wonderful depth of flavor; substitute fresh minced garlic for an extra kick.
  • 1 teaspoon Paprika Provides vibrant color and mild sweetness; smoked paprika is great for a deeper taste.
For the Cornmeal Fries
  • 1 cup Cornmeal Use coarse grind for the best crunchy texture in your fries.
  • 1 cup Oil Choose vegetable or canola oil for frying; proper oil temperature is key for crispiness.
  • 1 teaspoon Salt Use to season the cornmeal mixture, enhancing every bite's taste.
  • 1 teaspoon Pepper Use to season the cornmeal mixture, enhancing every bite's taste.

Equipment

  • grill
  • large skillet
  • deep frying pan

Method
 

Step-by-Step Instructions
  1. Preheat your grill or a large skillet over medium-high heat for about 5 minutes until ready to cook.
  2. Generously season the picanha on all sides with salt, pepper, garlic powder, and paprika, and let it sit for about 5 minutes.
  3. Sear the picanha fat side down for 4-5 minutes until browned, then flip and cook for another 3-5 minutes to desired doneness.
  4. Mix the cornmeal with salt and pepper, adding a bit of oil to achieve a moist but crumbly texture.
  5. Heat enough oil to cover the bottom of a deep frying pan over medium heat, drop spoonfuls of cornmeal mixture, and fry until golden brown, about 3-4 minutes per side.
  6. Once cooked, let the picanha rest for about 5 minutes to allow juices to redistribute.
  7. Slice the picanha against the grain and serve alongside the crunchy cornmeal fries.

Nutrition

Serving: 1sliderCalories: 350kcalCarbohydrates: 32gProtein: 20gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 620mgPotassium: 550mgFiber: 4gSugar: 1gVitamin A: 100IUVitamin C: 3mgCalcium: 20mgIron: 3mg

Notes

Allow the picanha to rest before slicing to retain its natural juices and enhance tenderness. Monitor the oil temperature when frying to prevent sogginess. Don't skimp on seasoning, and always slice against the grain for maximum tenderness.

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