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.
COOKBOOK: Pre-order your copy here -
FOLLOW ME:
Instagram:
TikTok:
Facebook:
Snapchat: @andy.cooks
Website with all my recipes:
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.
How To Make Delicious Birria Tacos At Home
Birria may be new to some people, but this dish has been around for decades! Follow Micelle Lainez as she shows you how to make melt-in-your-mouth birria tacos with flavor-packed consomé fit for any special occasion.
Get the recipe here:
Follow Michelle Lainez here:
Subscribe to Tasty:
Tasty
The official YouTube channel of all things Tasty, the world's largest food network. From recipes, world-class talent, and top-of-the-line cookware, we help connect food lovers in every way they interact with food.
Connect with Tasty:
Shop the NEW Tasty Merch:
Subscribe to Tasty Newsletters:
Like us on Facebook:
Follow us on Instagram:
Follow us on Twitter:
Check out our website:
Shop the Tasty Kitchenware line:
Credits:
MUSIC
Licensed via Audio Network
SFX Provided By AudioBlocks
(
VIDEO
digging a pit for dutch oven
RiverRockPhotos/Getty Images
CU Man's hands making tortillas at market / Cuernavaca, Morelos, Mexico
Gregory Christopher Lindsey/Getty Images
HOW TO MAKE BEEF BIRRIA with Consome /Birria QUESA TACOS ❤
BIRRIA a SUPERB classic mexican dish, BURSTING with flavor, can be made with goat or with BEEF, it has swept through as a top favorite dish. This dish is often served at parties, family get togethers and special occasions like weddings, baptisms, Anniversary parties or HOLIDAYS, it can be served in it's consome topped with chopped onion, cilantro and your favorite salsa, or it can be made as a quesadilla known as QUESA TACO in a corn tortilla with grated OAXACA CHEESE, cilantro and chopped onions with your favorite salsa and lime juice, DELICIOUS AND AMAZING, and you can also have it in the popular Ramen bowl, and its always bursting in flavor.
INGREDIENTS
10 C.water
4 neck bones
3 lb. Chuck pot roast (not shoulder)
1 medium onion (chopped big)
3 Roma tomatoes (big pieces)
1 tomatillo
6 garlic cloves
5 whole cloves
1/2 tsp thyme
5 Bay leaves
1 inch piece cinnamon stick
1 Tbsp oregano
3/4 tsp peppercorns
3/4 tsp whole cumin
2 tsp onion powder
2 Tbsp tomato flavored chicken bouillon
1 Tbsp salt (you decide)
2 Tbsp white distilled vinegar
1/2 C. additional water for molcajete
2 C. liquid from Chiles
TOPPINGS
chopped onion (enough for your family)
chopped cilantro (enough for your family)
lime wedges (enough for your family)
OAXACA cheese (grated and enough for your family)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Authentic Mexican Birria Recipe
Easy and delicious Mexican Birria recipe. You can make this birria with goat meat, beef or lamb. The beef substitutes are my blog and all the ingredients you need to make Mexican Birria Recipe are here
7 pounds Goat meat (loin, leg rib)
or 7 pounds of Beef (chambarete & bone in beef shoulder)
INGREDIENTS AND SUBSTITUTES TO MAKE BIRRIA
1 cinnamon stick
10 black pepper
5 cloves
3 Bay leaves
1 teaspoon ground cumin
2 tablespoons dried oregano
1/2 teaspoon thyme
1/4 marjoram teaspoon
1/2 ginger teaspoon
1 onion
1/2 cup chopped cilantro
4 Limes
1/2 cup white or apple vinegar
1 spoon vegetable or cooking oil
1/2 tablespoons of salt
Quesa Birria Tacos
Well, this is the most delicious taco I have ever had, if you can even put it into that category. This, as far as I'm concerned, deserves a category of its own. It's more like a quesadilla-taco hybrid, taking the best from both sides. General recipe is as follows (I used non-traditional chilis since I'm a baby with spice but you can do whatever makes you happy):
10-12 assorted chilis or peppers
1/2 cup vinegar
1/3 cup olive oil
1/2 onion
handful cilantro
cinnamon
other assorted spices
salt and pepper
1 12-16oz steak (chuck roast most common)
Oaxaca cheese
Small corn tortillas
1. Combine seeded and charred peppers, vinegar, olive oil, onion, cilantro, and spices in blender. You can get creative with the spices!
2. Sear steak about a minute in an oven-safe pan and then pour over the sauce from above.
3. Cook it in the oven over low heat (about 250-300 F) for several hours until the meat is fork tender. Pressure cooking is also a great option.
4. Dredge the tortillas in your sauce and straight onto a hot pan. Add small cubes of cheese along with your meat, and press the tortilla in half over the fillings to make a meat-filled quesadilla.
5. Dip in your Birria sauce and enjoy. It's mind-blowingly good.
FOLLOW ME:
Instagram:
Tik Tok:
Twitter:
Facebook:
#shorts #quesabirriatacos #quesabirria #birriaquesa #tacos #mexican #masterchef
How To Make Birria Tacos
Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos. He braises beef until tender in a rich chile broth and then crisps it in a corn tortilla with cheese. The result is a savory and cheesy cross between a quesadilla and a taco, served with a bright consommé dip.
Check out the recipe here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network: