Those chillies seem very difficult to come by in the UK, at least not without paying an absolute fortune for them. Are there any chillies readily available in the UK that can be used as an alternative?
Copy/ pasted- -- Spices and bay leaves: I used a combination of garlic, cumin, ground clove, Mexican oregano, Mexican cinnamon stick, black peppercorns, and 3 bay leaves. If you don’t have Mexican oregano, you can use regular oregano. If you can’t find Mexican cinnamon sticks (or Ceylon cinnamon sticks), you can use 2 teaspoons of ground cinnamon.
To have a rich broth always make sure you get a chuck roast with the bone in it and cook it with the bone in it. It changes the broth so much I promise you that’s the secret that no one ever tells.❤❤❤
This looks delish. I'm going to make it for my ninety two year old mother tomorrow!! She was the best cook ever! But i'm the cook now. Thanks for posting.
@@CarlEuegene you are right it is fine as she made it but with the bones it adds a thickness to the broth and if you like tacos dorados with your birria the bones also help with adding extra fat to be able to get a good crunch on the tacos
@Mudmchemba so dried red chiles like the ones she used have a skin that is "plasticky" it's like a tough layer of plastic wrap and when hydrated, the chile "meat" is easier to separate from the skin. Some people cut the chile open and scrape the chile meat off with a knife too. Straining it is easier to do. When people do Not strain it, it leaves little tiny plastic feeling pieces that can get stuck in your gums and I personally hate that. It Really gets stuck up in there! Some people use better blenders(like a Vitamix" and can get it pretty smooth, but straining is best. I would've added the cinnamon and bay leaves in whole after straining it and then remove.
For best results, use the cheapest fatty cut you can find. A local butcher can usually hook you up with stuff that would generally just get ground up because it doesn't sell in the counter. Bone, tendons, tough muscles, all bonuses for slow cooked dishes like this ❤
I literally just made this... the Mexican restaurant down the street better watch out cause this shit is even better. And so many portions, putting a bunch in the freezer
@@warpnweft2192no one is gatekeeping, stop being soft. he stated a fact, “authentic” is the key word here, in Mexico it’s way more common to use goat, though everyone can choose a different cut of meat. he simply pointed out that authentic was with goat, which is a fact, and he did so without belittling anyone. go outside dude
Joaquín, Carlitos, gracias por denunciar tanto abuso y corrupción de obrador y equipo. Son lo Mas horrible que existe fiera morena. Xóchitl, sera la opción, apoyemos.❣️💙💛🧡💗🖤🤎💜💚❤💯👑
Take the meat out of the consume, boil ramen noodles in the consume, put meat back in, top with onion and cilantro plus pickled carrots/egg/radish. I call it Birria ramen. Try it!
@@KorshkaAntiGeotubingOGISMYou know multiple people can discover the same thing independently, right? It happened with calculus, it can happen with birria ramen. No need to be so negative.
That looks delicious. My family is from Durango and I have never seen them put cinnamon in a meat dish. Actually, I don’t think I’ve ever seen them make birria either. I wonder if this is from a certain region of Mexico, so they just don’t know how to make this.
Oh that's the way I make my pozole, I would added hominy, with sides of chopped onions and cilantro, shredded cabbage,and sliced radishes and of course tortia chips
I tried making birria today. It was okay. I added too much water and had to pull some out and add more chile later on which didn’t permeate in the meat like I would have wanted it too. I’m gonna try your recipe since it looks like a smaller batch instead of the ginormous pots the other videos have.
Every time I show my dad birria tacos he says he's seen them but that they do it differently back home. (Guanajuato) I showed him this video and he said besides a few things this is the closest way to the way his mamá used to do it. 🩶
Here's the recipe! www.isabeleats.com/authentic-birria/
What's the recipe please
Those chillies seem very difficult to come by in the UK, at least not without paying an absolute fortune for them.
Are there any chillies readily available in the UK that can be used as an alternative?
AWESOME
Copy/ pasted- -- Spices and bay leaves: I used a combination of garlic, cumin, ground clove, Mexican oregano, Mexican cinnamon stick, black peppercorns, and 3 bay leaves. If you don’t have Mexican oregano, you can use regular oregano. If you can’t find Mexican cinnamon sticks (or Ceylon cinnamon sticks), you can use 2 teaspoons of ground cinnamon.
Mklinux en mklooo
90😅😅😮😅😮900llpppp
@‘no m
“@@@@@“@
Nice to see her calmly placing the ingredients in instead of throwing it into pans like most
1 stick of butter
Thank YOU. I am Vietnamese made it twice for my Mexican wife. She approved!!! So good!
To have a rich broth always make sure you get a chuck roast with the bone in it and cook it with the bone in it. It changes the broth so much I promise you that’s the secret that no one ever tells.❤❤❤
Looks really good. You know it’s good when it stains the spoon.
This looks delish. I'm going to make it for my ninety two year old mother tomorrow!! She was the best cook ever! But i'm the cook now. Thanks for posting.
Thats a wholesome story 😊
Awww❤
Last meal? 🤫
@@ConservativeKing no
@@HermanMelendez she enjoyed what you cooked, good. You are delightful!
That shade of red for your consume is absolutely beautiful!
Pro tip : add beef bones ( neck bones ) as well for extra richness and flavor !
YESSSSS 😊
agree. Did that last weekend it was so good
How she did it was fine.
@@CarlEuegene you are right it is fine as she made it but with the bones it adds a thickness to the broth and if you like tacos dorados with your birria the bones also help with adding extra fat to be able to get a good crunch on the tacos
Thats the key!!
The fact you STRAINED it 👏👏👏 I can’t stand when people skip this step
what is the difference? I am genuinely kindly asking cause i'm about to make it
The fact that she strained it before boiling it all together. All those missed spices during the cooking process 😭
Yes AGREE
@Mudmchemba so dried red chiles like the ones she used have a skin that is "plasticky" it's like a tough layer of plastic wrap and when hydrated, the chile "meat" is easier to separate from the skin. Some people cut the chile open and scrape the chile meat off with a knife too. Straining it is easier to do. When people do Not strain it, it leaves little tiny plastic feeling pieces that can get stuck in your gums and I personally hate that. It Really gets stuck up in there! Some people use better blenders(like a Vitamix" and can get it pretty smooth, but straining is best. I would've added the cinnamon and bay leaves in whole after straining it and then remove.
For best results, use the cheapest fatty cut you can find. A local butcher can usually hook you up with stuff that would generally just get ground up because it doesn't sell in the counter. Bone, tendons, tough muscles, all bonuses for slow cooked dishes like this ❤
YEEEEESSSSS!
Made this the other day for my family and it was delicious!!! Thank you for the recipe! It was easy to follow ❤
I have a playlist made on here dedicated to different birria recipes I've seen on RUclips that look great. Here's another one to add!
Excellente. You kept the information straight to the point. Thank you ma'am.
Looks delicioso!
I am addicted to Birria tacos and make them often. You use way more chilis than me and I never add vinegar. Going to try that!! Looks amazing
The splash of vinegar helps the dish not spoil as fast. You can't taste the vinegar.
Unless I missed it, can we have the written recipe somewhere?
Same
On her website
No
@@crimpers5543well jokes on you, yes.
@@Justarandombasketballfanjase😅
I add beef stock for extra beef flavor
At what point do you add in the beef broth?
I add beef stock and a tablespoon of beef paste 👌🏼
That sounds good af
@@eduardoyanez13 anytime after you sear the meat
Thank you for the recipe! I made it for my family and it was the best birria we have ever had
2years and u shared your hard work thank you
Yummmie recipe 💯👏👏👏 Gracias !! 🎉😋🎊👍....Stay bless !!
I use all your recipes!! I made Chocolate Tres Leches recently and it was heavenly. Keep up the great work!!
This is probably the ONLY recipe I've seen that looks like it's supposed to. I can taste it through my screen 🤤
I want to try this recipe. With oxtails.
If you cut up cabbage and radishes into your onions and cilantro ugh!!!❤ it's sooo good
Thanks for sharing this looks so delicious
Omg your method looks bomb!
Thank you for the recipe! I made it tonight and it came out delicious. Everyone loved it 🔥
I literally just made this... the Mexican restaurant down the street better watch out cause this shit is even better. And so many portions, putting a bunch in the freezer
Looks delicious 😋 I normally don't strain the consomé until after the meat is tender because it's packed with flavor
Looks absolutely perfect ❤
My moms Birria recepie from
"Jalisco Mexico" is sooo good ! ive cooked a few times and its awesome.
* People its all in the ingredients .🥰🌶️👍
*AND ITS KETO FRIENDLY!!*
Excited to try this, I love birria and have tried several recipes not really satisfied. Hope yours takes the cake!
Mama looks amazing !!😃❤️
I made 3 of your recipes today for family dinner. Everyone loved it. ❤
It looks so good my mouth is starting to cry 🤤😊
All we need is three soft tacos please? 😋
Very nice 👌 👍
I haven’t even made it yet but you’ve made this my new favorite!!!! 🤩
Omg looks great!!!
all its missing are some rolled up tortillas to dip into the consome.
Very similar and simple recipe,only difference is I use Tri tip and omit tomatoes. Your Birria looks delicious!
Good Birria ALWAYS hits
Love this!! Thank you!
That’s looks amazing🇲🇽
The recipe I’ve been following had me toasting the peppers and other spices before blending. Then boil. I like this better.
OMG I’m so drooling
And perfected it looks! 😋
Added neck bones and oof so amazing
Just me drooling over this dish at 1am 😭
Another secret to good birria is to add rosemary too
Authentic is with goat
Fax it’s bomb too
The meat is really tender
Most don’t do it with goat so beef is go to. Stop gate keeping recipes.
@@warpnweft2192 ok I'm just saying authentic is made with goat but I've made it with pork
@@warpnweft2192no one is gatekeeping, stop being soft. he stated a fact, “authentic” is the key word here, in Mexico it’s way more common to use goat, though everyone can choose a different cut of meat. he simply pointed out that authentic was with goat, which is a fact, and he did so without belittling anyone. go outside dude
@@RicoRMRM You go outside foo
That looks really good
I want to try this with Short Ribs or lamb also. Looks great!!! Has anyone tried the Birria ramen ? It’s getting popular haha
Looks really good, i just hope it doesn't take me two years to perfect.
Looks dank af! ❤
Joaquín, Carlitos, gracias por denunciar tanto abuso y corrupción de obrador y equipo. Son lo Mas horrible que existe fiera morena. Xóchitl, sera la opción, apoyemos.❣️💙💛🧡💗🖤🤎💜💚❤💯👑
Heavenly. ❤️🔥
Take the meat out of the consume, boil ramen noodles in the consume, put meat back in, top with onion and cilantro plus pickled carrots/egg/radish. I call it Birria ramen. Try it!
Just take a spoonful of sauce out why add the extra steps of taking the meat out and putting it back in?
*CONSOME
You didn't invent birra ramen lol
@@KorshkaAntiGeotubingOGISMYou know multiple people can discover the same thing independently, right? It happened with calculus, it can happen with birria ramen. No need to be so negative.
@@Deathranger999 take a hike Snicker
I use the back bones or shank for this recipe but absolutely amazing 👏
That looks delicious. My family is from Durango and I have never seen them put cinnamon in a meat dish. Actually, I don’t think I’ve ever seen them make birria either. I wonder if this is from a certain region of Mexico, so they just don’t know how to make this.
U need to more years😂
Oh that's the way I make my pozole, I would added hominy, with sides of chopped onions and cilantro, shredded cabbage,and sliced radishes and of course tortia chips
Looks awesome greetings from Mexico 🇲🇽
That a beautiful red color ❤
I could have this over a bed of hot steaming white rice. Excellent.
Hmmmm id serve it along side refried pinto beans, spanish rice, small garden salad, and flour tortillas.
Looks delicious!
I tried making birria today. It was okay. I added too much water and had to pull some out and add more chile later on which didn’t permeate in the meat like I would have wanted it too. I’m gonna try your recipe since it looks like a smaller batch instead of the ginormous pots the other videos have.
Finally, someone who doesn't ruin the original recipe!!
2 years is crazy
Looks goooood❤
Thanks I didn’t know Birria was from Mexico but you add Mexican the name fixed that
Hi! Making this for a family dinner with 9lbs of chuck. Should we double up on the amount of seasonings and peppers as well?
More like 4 times everything else for that much meat.
I literally went to a birra restaurant last week.
One of the most incredible things I've ever eaten, let alone made myself
2 years? This is literally the exact same as half the ones on RUclips. Lol
Thanks for sharing!
Can I cook it in the oven? If so, what temp and how long for?
The original meat is lamb 🐑, it’s the best for birria and the flavour is so nice!
The cow meat isn’t the same, although is not bad!
Every time I show my dad birria tacos he says he's seen them but that they do it differently back home. (Guanajuato) I showed him this video and he said besides a few things this is the closest way to the way his mamá used to do it. 🩶
Even better with some beef broth and water
Looks delicious.
Which chiles are spicy? I’m looking for mild. What can I use??
Oh! You get a follow. You make me want to like Mexican food.
Gracias!
Looks yummy
You forgot to mention the red food coloring you added to get that color
I love how you gently place the food down!
I love when roast has that fat through it! Looks so yummy 😊 good job
I perfected it by the second time I made it lol
2 years is a lot
Looks delicious How much do you put in?😊
What can I substitute for the peppers if I can't find them or not everyone can handle the heat.
Gracias bebita 🌹
Two years sheesh! But ur take on it looks edible…
Authentic birria it's made with lamb or goat that's why it's called birria, now that will be the authentic birria
Adding some Adobo would help with the flavor of the various chilies that were put in the blender.
❤❤❤❤YUMMY
3.5hrs?! This needs to be converted to instapot time 😅
my mouth is watering
I’m craving it so bad thankuoub
Looks so good . I would add hominy
Did she blend the cinnamon stick? I knda need to know today bc i wanna try this recipe out in a bit