Birria Tacos - Tender, Juicy Beef You Didn't Know You Needed
Let’s dive into the world of Birria Tacos; slow-cooked beef soaked in rich broth and wrapped in fresh made corn tortillas with cheese and coriander. And the best part, served with a side of the braising sauce to dip your tacos in.
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Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
Ingredients
- 2kg (4.4 lbs) Beef short rib meat (Oyster blade, cheeks, and chuck are all good alternatives)
- 6 dried Ancho chillies, cut with seeds removed
- 4 dried Guajillo chillies, cut with seeds removed
- 4 dried chipotle chilli morita chillies
- 2 plum tomatoes
- 1 white onion, diced
- 5 cloves garlic, smashed
- 3 tbsp peanut oil
- 1 cinnamon stick
- 2 bay leaves
- 8 peppercorns
- 2 whole cloves
- 1 tsp cumin seeds
- 1 tsp dried thyme
- 1 tsp dried oregano
- 50ml (approx. 3.4 tbsp) apple cider vinegar
- 500ml (approx. 2.1 cups) beef stock
- salt, to taste
To serve
- diced white onion
- coriander (cilantro)
- oaxaca Cheese or Mozzarella cheese
- fresh Corn tortillas
- limes
1. Begin by seasoning the beef generously with salt and set aside.
2. Place your dried chillies in boiling water. Once the chillies are added, turn off the heat.
3. Simmer the chillies for 10 minutes. During the last 2 minutes of simmering, introduce the tomatoes.
4. Transfer the chillies and tomatoes from the water, along with the garlic and onion, to a blender. Add just enough of the chilli water to facilitate a smooth blend.
5. In a large pot (with a lid), warm the peanut oil and brown the beef thoroughly. Once browned, set the beef aside.
6. In the same pot, cook the blended chilli mixture for 6-7 minutes on medium heat.
7. Reintroduce the beef to the pot, then add the spices (contained in a cheese cloth pouch), beef stock, and vinegar.
8. Allow to simmer for 3-4 hours on a very low heat until the meat is tender and falls off the bone. If using a pressure cooker, cook for 45 minutes once at pressure.
9. After cooking, let the meat rest in the sauce with the heat off for about an hour.
10. Proceed to shred the beef and set aside the sauce for later use.
11. For serving, immerse a corn tortilla in the reserved sauce, then place it on a medium-hot frying pan.
12. Layer the tortilla with shredded beef, mozzarella cheese, diced onion, and coriander.
13. Fold the tortilla in half and toast both sides. Serve with an additional helping of the braising sauce and a lime wedge.
Пікірлер: 502
Mexican here and I approve those tacos. And yes Andy you need to go to Mexico City for a taco tour, you need to try all the tacos..pastor, suadero, birria, moronga, tripa, carnitas, bistec, cecina, chorizo…the sky is the limit when it comes to tacos but make sure you also eat tlacoyos. Don’t blame me if you gain 20 lbs Andy
@AxlMihai
8 ай бұрын
Hey Andy, if you go to Mexico, please let me know so I could go up there and meet you and Babe, and probably the rest of the team!!
@pubbeaver
8 ай бұрын
agreed, the ONLY thing i can recommend is not using the water from the chilli's as its bitter, instread beef stock or plain water
@Cyapow
8 ай бұрын
This would be my dream holiday. Eating tacos haha
@JoseAguilar-lx9ub
8 ай бұрын
Andy don't do it you get kidnapped? If you go with that guy
@kalechips965
8 ай бұрын
Few things are better in life than a well made taco.
Andy is one of the most wholesome chefs of KZread. Tons of respect
Mexican-American here from south Texas and I think you did a great job with your technique and rendition. Kudos to you for showcasing Mexican cuisines and it warms my heart to see others from across the globe enjoying these recipes. ❤
If there's anyone from London watching this, I make birria all the time- the best place to get your ingredients is Mestizo- it's a Mexican supermarket near Warren St station. If you don't want to make your own corn tortillas, they sell fresh made ones because they have a restaurant next door. You're welcome!
@sfado2024
7 ай бұрын
You're amazing!! Thank you =)
@hiltsmusic
3 ай бұрын
Lifesaver, was just thinking where to source the ingredients!
@karimparker1323
3 ай бұрын
You are a star I make these all the time but I cam only ever get ancho chillies and old el paso tacos. Will definitely be heading there
@brooker_7883
3 ай бұрын
Thank you 🙏🏾
@Animeaddictfreak
3 ай бұрын
I’m going to go here tomorrow! Can’t wait to make taco birria 🤤
People typically leave the seeds out not because of the heat, but because in dry chilis they can be bitter and the texture turns leathery.
@samuraibat1916
8 ай бұрын
I think you can let the seeds soak in water for like an hour to get the bitterness out, but...that's a lot of work for seeds. Totally understand leaving them out.
@fuzzbeard1657
8 ай бұрын
The seeds don't even contain the heat. It's the pith (the white part in fresh chiles) that holds the spicy oils. If you're using dried chiles there is absolutely no reason to use the seeds.
In Texas where I am we have “Molinos” where everyday at insane o’clock in the morning, you can go pickup 2-3-4 dozen fresh pipping hot corn, the softest most aromatic tortilla. All you need is butter. But still. When I was a kid I’d go get barbacoa with my grandfather, 4lbs barbacoa, 4 doz tortillas, and they gave out the best home made donuts on a tray, the tortillas are beyond anything u can buy in a package and making them that soft and delicious and aromatic might be impossible. All the memories are making me hungry. Sooo biria, my best buds mom would make it, but as a stew/ soup with a super spicy broth, sliced raddish, shredded cabbage diced jalapeno or serrano etc… and home made tostadas, fried cornchips. Then 20 years later everyone is going mad over the stuff which makes me happy
Beautifully executed. And you’re right, Mexican oregano and Oaxacan cheese make a big difference.
i would recommend adding the cheese first and being very generous with it, almost like a quesadilla, helps to give it a bit more structure, plus you get the cheese melting onto the pan and frying in the fat which just adds a whole new level to the dish
One variation in the BBQ community in NZ is to do it with shin on the bone, and smoke it until the bark sets. Then braise it the rest of the way. I’ve had these tacos made the traditional way and I think the smoke would compliment it amazingly.
@al3x26
8 ай бұрын
That sounds awesome
@aussieqbbq
8 ай бұрын
@@tuttlebee8484sounds amazing to me
@seb0rn739
7 ай бұрын
@@tuttlebee8484 I care. Sounds great, actually.
@duffman18
7 ай бұрын
Until the bark sets? Does that mean until the dog stops barking at you trying to get a piece of the meat?
@themegaladon18
3 ай бұрын
@@duffman18 Can't tell if your joking and 4 months late but the bark is when the outside of the meat in bbq has fully experienced the maillard reactions. Essentially the outside dries out just like with the crust on a steak but to an even further level to a dark or even black level giving an amazing texture/flavor on top of your juicy meat. I could definitely see how this would be better than the standard for birria.
I have never seen a blender like that in my life. It looks like something from outer space 😂
@Ineluki_Myonrashi
8 ай бұрын
lol, it's something from a deep pocketbook, those are about $2,500 in Australia.
@AA-tc5if
8 ай бұрын
Andy got that blender from NASA
@frankalfieri1677
8 ай бұрын
It's a robocoupe on steroids
@ebeneZr
8 ай бұрын
That’s a white mans blender
@AA-tc5if
8 ай бұрын
@@ebeneZr sad to see you fell the need to inject skin color here..
Andy, I saw this video today and had to make birria tacos immediately. Oh my days! They were so good! Thank you for the food inspiration, always!
been wanting to make Birria for a while now and this just makes me want to make it even more. amazing Chef
@emosam07
8 ай бұрын
Check out Sam the Cooking Guys channel he just did a ramen video where he shows you a pressure cooker birria recipe! And its a very good one!
@gregrowan843
8 ай бұрын
@emosam07 I saw it and all of them looked amazing, especially the birria. I've been watching Sam for years and have so many of his videos saved
Andy - right before you take the tortillas off then pan, press down with your finger on the center of it. This should cause the tortilla to fill up with steam and fully cook. Check out Cocina de Jauja to see how.
Looks delicious. Can't wait to try your version. Mom taught me version many years ago. Only suggestion don't cut apart your storage bag. Just open both sides and let the fold sit against the arm of the tortilla press. Helps if people make larger tortillas. Mom was from San Antonio Texas. She kept crossing the border to learn how to make this. BTW mom was a butcher.
@vnokesCO
8 ай бұрын
They do looks good 😋 & similar to these barbacoa tacos that I fell in love with. Do you know what the difference is?
This is a must try! Can't wait for your cookbook to arrive! Thanks for your amazing videos and inspiration for trying new things in the kitchen!
This genuinely looks like the most delicious recipe I have ever watched and I want all those chillies and that beef in my life right now
Andy !! Finally, been waiting for you to do this :) You make recipes look so simple and you explain everything!
Ha! Have just defrosted birria for dinner, made by our daughter with the short ribs from the steer we just put in the freezer. Raised on our farm. Best to use beef tallow for browning
Nice Job Andy. I Remember my grandmother making a corn tortillas every morning for breakfast for the tacos. Yum!!!
I’m just love watching your videos. The fact that you are a professional chef that cooks amazingly but also share openly your challenges that us everyday try hard cooks face hits home. There aren’t many KZread pro chefs out there that connect, but for myself, you’re in my top 5. FYI: I tried your Birria recipe, and I agree, this is the best style of taco I’ve ever tasted ❤
One of the greatest recipes of all time. Absolute Legend.
Andy! Thank you for always being so culturally supportive! Delicious as all your dishes!
shoutout for using a kmart measuring cup - it's so refreshing to see someone using "budget" kitchen utensils instead of having boutique copper measuring cups and all the wankery that goes with it.
Amazing tacos yummy Thank you for sharing chef Andy. 🙏❤🥰
I lived in Mexico for 12 years birria was one of my favourite foods and this is spot on, except for the cheese, usually just meat with fine cabbage, onion, cilantro, salsa and lime to top 🤤 🤤 💯 make your own tortillas, I also built my own tortilla press after I came home to make them😅
@kiranv2085
6 ай бұрын
You built your own tortilla press? Damn, dude.. that's awesome
@williamb.8059
3 ай бұрын
Never put cabbage before. Will try it.
I got my cookbook a few weeks ago. Didn't take long to deliver here in the US. The cookbook looks great from the pics to makeup of the book itself. Topp quality. Can't wait to put it to use
This man is gifted, every cuisine is done well.
This is just beautiful and seems so simple to cook. Wow.
For those in Melbourne, so check out Hotel Jesus in Collingwood, great place and awesome variety of Mexican food. Last time I went they didn’t have birria tacos, but maybe they do now
I find the store bought corn tortillas are just fine if you cook them right. People often just use them straight out of the package, that's like making a sandwich with dough instead of bread! Use Andy's method here and you'll be surprised at not only how good they taste, but how good they stay together.
Just received your new cookbook and it looks fabulous!
Excellent video! I've always want to try these from taco truck on the road
i was on youtube looking for a new birria recipe and you posted this... wow
looks perfect for myself i made some adjustments. The onions i sliced very fine. mixed them with the then also well choped koriander and freshly pressed lime juice which keeps this fresh. That then will be put either together with the meat and the cheese into the taco when you have it in the pan, or directly into the consume. I prefer the former as it then is already the perfect package. One other alternation, as beef takes very long to cook i use chicken breast which turned out to be a keeper. 1/3 the cooking time while still being abolutly deliscious. You don't get as much fat therefor from the cooking process to fry the tacos in. Which i therefor replaced with gee which works well with its buttery taste.
Every time i hear Andy, i yearn for the short vacation i have in 2018 in Tasmania and around Melbourne. I must go back!
They look good, going to try this recipe ❤ TY
Andy! Chef! Legend! and team! Looks amazing and I'm sure it tasted even better! Peace ❤
Thanks for the recipe Andy, as a Mexican I have to say that I approve this recipe, I do the same kind of tacos for my friends in the dorm where I live in Italy, (I'm making a masters), and they love them... ❤🇲🇽
Hey Andy. Love the recipe and video. If you want to level up the dried chili flavour try giving them a dry roast before adding the water to activate them even more.
Another brilliant video!! I've yet to try these birra tacos but damn that looks good!!!!
That looked so yummy . Now I know how to make them . Thanks
I love the title of your cook book, it's literally the book's first recipe: Andy Cooks the Cook Book
I love your cook book . ♡ ❤ it's been a joy
Love your vids mate. Top channel very informative and fun. Keep it coming brother!
Nobody skilled enough to make your brilliant menus. I love you either way
you are an amazing efficient chef and a very good teacher~ i have learned alot about food and cooking from your videos~ thank u for sharing your knowledge with us ~
I just finished this and as a mexican I totally approve, thanks for the recipe Andy!!🤘🏼🤘🏼
@williamb.8059
3 ай бұрын
Mexican not mexican.
I made Birra tacos, albeit from a different, but very similar video on KZread. It's a huge amount of work, took most of the day to prepare, cook and serve...but it is worth it. I had a very happy family
Those tacos look beautiful AND delicious!
Andy got the cookbook can't wait to shake things up aussie style in my brooklyn kitchen!!! My grandmother was Australian. Love watching your videos mate
This looks delicious, Andy!!! I’m salivating lol 😋
Hey Andy mate! I'm a kiwi in london and just made these for the flat - they were an absolute hit! Thanks for the recipe... love your work. Cheers, H
Love the videos Andy! I think one of you big KZreadrs should also do some videos on how to make a proper suadero (Mexico City style) taco! I think it's one of those tacos that hasn't caught on with the general populace yet, but is one of the most flavorful, tender, and juicy cut, since it is basically stewed and confit'd in a large pot along with the rest of the other cuts on the menu. It's truly my favorite style taco, and I don't believe there is another non-local content creator that would do it justice!
Thanks!
Californian here, and this dish is rumored to have originated in my city. Technically, these are "quesa-birria tacos" and looks like you nailed it. Most abuelas would probably add some chiles de arbol for spice, but some don't. Birria is also traditional at weddings served with mexican rice.
@UIWswimmer
8 ай бұрын
Birria has existed for hundreds of years in Jalasco Mexico. The popularity of the the taco and first US rendition took off in LA.
@haveaniceface7290
8 ай бұрын
Just a couple of arbols go a long way.
@andrewhcit
6 ай бұрын
@@UIWswimmer Birria has existed for a long time and originated in Zacatecas, but the quesabirria taco was probably invented in Tijuana in 2009 and was popularized via social media.
Incredible chef!
This video released after we had just put this dish as a special order at the restaurant I work at. We did whole beef cheeks with corn tortilla and all the fillings , so you can shred the beef and build the tacos to your liking. Sold out in 3 days. Very rich and tasty. 10/10
Andy, you just such a great bloke, keep it up man 😍😍
You are a cool chef and look kind
i really appreciate that dough hydration technique
Crazy how Andy mentioned if you struggle to find those dried chiles, but I remember he's from Australia, and I'm from California. I find those chilies easily at a mexican market
@browny1490
8 ай бұрын
Yeah its tough for us in Australia. We are pretty isolated on the other side of the world unfortunately 😢
@sanuthweerasinghe7825
3 ай бұрын
really depends on where you are in in australia. if youre in the 3 major cities along the coast, it should be relatively easy to find whatever you're looking for but Andy's from the sunshine coast which is more of a regional city.
we have some great birria tacos in my area and I have been wanting to give it a shot myself! Masa is very easy to work with too which is nice to not have to worry about
Going to start a new thanksgiving tradition with these next week. CAN’T WAIT!
Just made this had to order chilli’s and tortillas online Amazing iv never smelled or tasted these types of chilli’s before amazing Cheers andy 👊🏼🏴
I tried this…and it was amazing❤ also invited people over and they loved it! 2KG of taco is defo enough for like 20 servings
Looks scrumptious chef
Just received preorder cook book👍Keep making these great content
¡Excelentes tacos!. Absolutely delicious. Cheers from Mexico.
Looks yum.
Very Nice! My favorite tacos!
You are a constant inspiration bro 🤙
Ok I definitely need to try this one
Holy moly this looks incredible. Makes me want to get on the next plane back to mexico. So hard to find good mexican food here in NZ
I've always wanted to try these, but they aren't available where I live and I doubt if the ingredients are also. One day I'll have birria tacos! I really enjoyed watching you make them, Chef - thanks!
Love the videos!!
Amazing!!
You are a mind reader. I had birria tacos in a mexican restaurant in Palmerston North and they were amazing. I hope you're saving this for cookbook #2.
@jordanbabcock9349
2 ай бұрын
Saving it for cookbook #2? He just gave you the recipe WITH video AND audio instructions!
Looks delicious 😋
I've been waiting for this, birria tacos, mmmm
Grew up eating these at my best friends house west texas. I love me some mexican food.
wow, looks gorgeous!
Wowser. That looks delicious
Just got my copy of the book. As soon as I finish my kitchen remodel I'm gonna get busy with it.
I’m going to give this a go. One of my favorite videos of yours. 👍🏼👍🏼
Making this recipe right now
Thank you 👍 😊 , Mr. Chef 👨🍳 Andy 😋 Yummy.
Omg watching made me so hungry! Yummy!!! 😊😊😊
The best type of taco I've ever eaten.
Look delicious
Brilliant! I think I can do this!
Wow! That’s an awesome piece of meat. It’d be amazing braised, it’ll be super tasty in your taco. Delish!
First comment! Been waiting for a solid receipe of this dish.. love your content ❤
Glad birria tacos have made their way to Australia 😊👍
You just nail it cheers andy saludos desde ensenada
👍👍👍 I LOVE the birria tacos! I make them a fair bit but just adored your vid. And I concur, they are one of the worlds most delicious delights! * My 2 cents…I find a deeper vessel for the consommé works better for the greedy dipping!! Thanks for your great vids.
I put the chiles phase in ice cube trays freeze them and then wrap them in aluminum paper, and cook a delicious caldo with meat and veggies whenever I feel like very easy and quick
Man that looks good
Thanks Andy, appreciate the recipes. My kid came out and said "simple Mitch" the other day, was so proud even though he didn't get the reference!
Props to Andy for keeping the cost of the ingredients in mind and suggesting cheaper alternatives. I've legit never seen a chef do this on yt, and as someone who is currently in the middle/lower middle tax bracket I have to say, IT HELPS A LOT 😂 Thank you Andy, wish you all the best!
Great video as always Andy! I would love to see you cook the turkish specialty Gözleme!