How To make Birria
ONE DAY AHEAD:
2 Lamb shanks
1 Veal breast
1 Lamb breast
3 lb Loin of pork, rib or
-shoulder end 2 tb Salt
6 Chiles anchos
3 Chiles guajillos
10 Chiles cascabel
Hot water to cover 18 Peppercorns
4 Whole cloves
1/4 ts Oregano
1/4 ts Cumin seeds, scant ts
1/4 c Vinegar
2 ts Salt
6 cl Garlic, peeled
1/2 sm Onion
ON SERVING DAY:
1 1/2 c Water
The meat Flour and water paste 2 lb Tomatoes, broiled
-(see recipe) Meat juice 1 c Onion, finely chopped
1/2 ts Oregano
The word birria means something deformed or grotesque, and it is used col- loquially in the northwest to mean a mess or failure. This certainly looks a mess when it is cooked, but it is a very savory one. It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chilies and cooked in a pit barbecue. One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chilies to soak in hot water for abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: Preheat the oven to 350F. Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almot falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. pour 1/2 cup of sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Makes 8 to 10 servings. From the Cuisines of Mexico by Diana Kennedy
How To make Birria's Videos
Best Beef Birria Quesatacos #shorts
Beef Birria Tacos Recipe
(Would you Try these??)
•
Ingredients -
Stove : Cook Low for 3-4hrs until tender
4 Lb Beef (Recommend : Chuck Roast)
4 Bay Leaves
1 Tsp Oregano
1/2 Tsp Cinnamon / Cinnamon Stick
1 1/2 Tsp Onion Powder
1 1/2 Tsp Garlic Powder
1 1/2 Tsp Salt
1 Tbsp Peppercorn
2 Sprigs Rosemary
2 Sprigs Thyme
2 Cubes Bouillon Cubes (Chicken)
1 Pint Beef Broth + 3 Cups Water
—————————————
Blender Sauce
2 Tbsp Tomato Paste
1 Tomato
5 Cloves Garlic
Half Onion
1 Tsp Garlic Powder
1 Tsp Onion Powder
1/2 Tsp Oregano
Pinch Salt + Black Pepper
6 Guajillo Peppers ((But I would do 3 Guajillos 2 Ancho 1-2 Arbol)
1 1/2 Cup Water
—————
*After Blending if content is too Thick add water*
The Most Tender BIRRIA with CONSOME | BIRRIA QUESA TACOS
Birria is a synonym of greatness. When paired with a delicious and melty Oaxaca cheese it creates a fusion that is so hard to describe. Both the Birria and consome are a delightful combination. In this video I teach you how to make the perfect birria quesa tacos! Get ready to enjoy this deliciousness, it will have you going back for more.
For translated recipes to Spanish visit: Villa Cocina Español
** Special thanks to my husband (Cameraman) for always giving his 100% and enjoying what he does.
????PRODUCTS IN THIS VIDEO ????
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➤ Vitamix A3500 Smart blender Professional grade 64oz :
➤ Pyrex glass measuring cups set of 3 :
➤ Terracotta 3.5 oz pinch bowls mini :
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ OXO good grip kitchen scissors:
➤ OXO 12in tongs :
➤ Pyrex glass bowl set of 3 :
➤ OXO Spatula, small, black:
Birria quesa tacos recipe
3.3 or 3.5 lbs of beef short ribs
8 ea guajillo chiles (chilis)
4 ea puya chiles
2 ea (1/2 lb) roma tomatoes
1/2 medium onion, yellow
3 ea garlic, cloves
1/2 tsp cumin, whole
1/4 tsp black pepper
1/2 tsp Mexican oregano
1 tsp white vinegar
2 tsp salt
3 ea small mint leafs or Hierbabuena
1 ea bay leaf
11 cups of water
*Adjust salt to taste at the end.
*If you need additional water to puree ingredients well you can add some more.
Mentioned in Video ⬇️
Authentic Mexican salsa (made blended version):
In case you want to make ⬇️
Salsa for tacos:
Will also need:
Corn Tortillas
Queso Oaxaca (Type of Mexican cheese) or Mozzarella cheese.
Toppings
Chopped: Onion, cilantro and jalapeño.
Lime wedges
???? ***Other items in my kitchen *** ????
➤ Le Creuset cast iron roaster 5.25 qt ( 11.7’’x 16.8’’ ) :
➤ Le Creuser 2 qt saucepan:
➤ Le Creuset Stainless Steel Fry Pan 12”:
➤ AZEUS Digital food scale:
➤ Molcajete 8’’ :
➤ Johns Boos block cutting board care and maintenance set:
➤ John Boos WALNUT wood cutting board 24in x 18in x 1.5in:
Other recipes to try ????
⃗ Green Chile chicken tamales:
⃗ Carnitas:
⃗ Roasted chicken:
⃗ How to cure a molcajete:
⃗ Taquitos dorados:
⃗ Pork ribs in guajillo sauce:
⃗ Chiles rellenos:
Youtube (Spanish videos) (Videos en español):
Facebook:
Instagram:
The Juiciest Homemade Birria Quesa Tacos
I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco.
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Blender:
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Birria Tacos | Basics with Babish
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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:
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Bring this LARGE Pot of BIRRIA DE RES, to your next Family Gathering | Large Quantity Recipe
Hello my beautiful fam!! Welcome to the heart of my home, my kitchen!!!!! ????????♥️???????? ❤️
It’s another beautiful day and the holidays are just around the corner, and one question I always get around this time of year is how do I make birria for a big crowd, well here is how! A lot of the times when it comes to recipes all you do is double them but there is actually a trick to how you do it, hope this helps you out and when you make it for your next gathering you tag me???? ♥️I hope you enjoy it as much as my family and I do, and as always, if you do, please don’t forget to give me a big thumbs up, comment down below your thoughts and if you new to my channel, please hit that subscribe button so you can be part of our family!!!!!! ????
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blender- Vitamix A3500
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TIP!!!
✅ use at least 20lbs of meat, this consomé is good for up to 30 lbs!
✅ add the whole 3 inches of cinnamon and hi her for a more intense flavor!
✅skim skim skim all the impurities through the whole cooking process!
✅toast all the spices before cooking!!!!
Ingredients: up to 40 servings
15-20 lbs beef chuck
5-10 lbs beef short ribs
2 large onions
2 garlic heads
6 roma tomatoes
10 bay leaves
9-10 tbsp coarse salt
For the birria sauce
1 lb about 60 New Mexico Chile pods or guajillo
5 chile pasilla
12 chile de árbol
20 garlic cloves
1 cup white vinagre
2 1/2- 3 inches cinnamon
2 1/2-3 inches ginger root
12 whole cloves
1 1/2 tbsp peppercorn
6 bay leaves
2 tbsp toasted sesame seeds
2 tbsp oregano
2 tbsp cumin seeds
2 tbsp thyme
1 serving of love????
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Recipes in Spanish:
#birtia #birriatacos #beefbirria