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.
CHEESY JUICY BEEFY BIRRIA TACOS, WOW! | SAM THE COOKING GUY 4K
Birria Tacos are beefy, cheesy, juicy and crispy to perfection. Make them, you won't be disappointed!
????ORDER MY COOKBOOK!!! ➔
???? RECIPE:
➔
???? SHOP:
⭕️ STCG KNIVES & MERCH ➔
⭕️ STCG KITCHEN MUST-HAVES ➔
00:00 Intro
1:37 Trimming chiles
3:50 Soaking the chiles
4:12 Addressing the meat
4:44 Cutting short rib
5:08 Seasoning short rib
5:44 Searing short rib
6:49 Cooking onion
7:16 Adding garlic
7:40 Adding apple cider vinegar
8:16 Adding in the short rib
8:41 Making the sauce
10:42 Adding the sauce
11:10 Baking instructions
12:06 Birria reveal
13:10 trying the birria
13:59 Prepping the tortilla
14:40 Building a taco
16:02 First Bite
16:57 Outro
???? JOIN THE COMMUNITY:
⭕️ REDDIT ➔
⭕️ DISCORD SERVER ➔
???? CONNECT:
⭕️ INSTAGRAM ➔
⭕️ TIKTOK ➔
⭕️ TWITTER ➔
⭕️ FACEBOOK ➔
???? MORE SAM:
⭕️ MY WEBSITE ➔
⭕️ MY COOKBOOK ➔
⭕️ MY RECIPES ➔
???? FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
—
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
—
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
—
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
—
THANK YOU ❗️
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:
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 ????
(As an Amazon Associate I earn from qualifying purchases)
➤ 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:
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 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.