Birria Tacos - Tender, Juicy Beef You Didn't Know You Needed
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- Опубликовано: 22 янв 2025
- 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.
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. ❤
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
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!!
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
This would be my dream holiday. Eating tacos haha
Andy don't do it you get kidnapped? If you go with that guy
Few things are better in life than a well made taco.
Andy is one of the most wholesome chefs of RUclips. Tons of respect
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
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.
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.
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.
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!
You're amazing!! Thank you =)
Lifesaver, was just thinking where to source the ingredients!
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
Thank you 🙏🏾
I’m going to go here tomorrow! Can’t wait to make taco birria 🤤
Thanks!
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.
They do looks good 😋 & similar to these barbacoa tacos that I fell in love with. Do you know what the difference is?
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.
That sounds awesome
@@tuttlebee8484sounds amazing to me
@@tuttlebee8484 I care. Sounds great, actually.
Until the bark sets? Does that mean until the dog stops barking at you trying to get a piece of the meat?
@@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 used to work for this awesome restaurant that served the BEST birria ever.... Then I became the prep cook and MADE BIRRA EVERY DAY. It's actually really worth it. It'd be my last meal ... The birria from that restaurant. I wish I could still work there
I'm in Texas, those chilis are easy to find here, so much respect for finding them on your part of the globe. I remember going through hell when I use to live in Japan just to find fresh jalapenos.
The internet is a savior with this kind of thing. Those dries chilies are fantastic in the pantry.
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
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!
@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
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 RUclips 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 ❤
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
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.
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.
I always appreciate that I have the same spice jars as Andy, I.e. the ones you buy in a 12 pack from k-mart for a few bucks.
Birria has been one of my favorite thinks to make. Love seeing these made with short rib!
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
Nice Job Andy. I Remember my grandmother making a corn tortillas every morning for breakfast for the tacos. Yum!!!
Is nice to see you really put effort into, this recipe is pretty close to the traditional but I have to say chipotle it’s a dry jalapeño and ancho it’s a dry capsicum. I would do some modifications but anyway, you did your job so well, you’re such a great chef.
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😅
You built your own tortilla press? Damn, dude.. that's awesome
Never put cabbage before. Will try it.
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!
I have never seen a blender like that in my life. It looks like something from outer space 😂
lol, it's something from a deep pocketbook, those are about $2,500 in Australia.
Andy got that blender from NASA
It's a robocoupe on steroids
That’s a white mans blender
@@ebeneZr sad to see you fell the need to inject skin color here..
One of the greatest recipes of all time. Absolute Legend.
I really loved your short form videos and I am super happy to know you actually make long form content as well!! Great recipe, and great video! Keep up the good work!
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
Andy, I love Birria tacos! Your recipe looks amazing too! I already have short ribs in the freezer ready to make these soon! Love your cookbook also! It has beautiful pictures and many tantalizing recipes inside! Cheers and happy holidays!
I made Birra tacos, albeit from a different, but very similar video on RUclips. 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
Total respect for the food of others’ cultures and countries without being corny. This dude is the best !!!!
i was on youtube looking for a new birria recipe and you posted this... wow
Been making this with a pressure cooker and brown stock instead of beef stock, with the pressure cooker it's pretty fast (prep to plate in about an hour and a half) and it's become a favourite now, really hearty and wintery but at the same time fresh and zesty.
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
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
Nobody skilled enough to make your brilliant menus. I love you either way
Andy !! Finally, been waiting for you to do this :)
You make recipes look so simple and you explain everything!
First comment! Been waiting for a solid receipe of this dish.. love your content ❤
Every time i hear Andy, i yearn for the short vacation i have in 2018 in Tasmania and around Melbourne. I must go back!
Andy! Thank you for always being so culturally supportive! Delicious as all your dishes!
it's arguabbly one of the best foods out there paired up with some good homemade salsa to cut through the savouriness.
Dang you put the Lime there. It's a mandatory squeeze on second bite.
Watched this about two months ago and gave it a try, one of thee best dishes I’ve tasted with so much flavour, now addicted and having them almost every weekend 😂
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.
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
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... ❤🇲🇽
Excellent video! I've always want to try these from taco truck on the road
I just finished this and as a mexican I totally approve, thanks for the recipe Andy!!🤘🏼🤘🏼
Mexican not mexican.
Ive done this 3 times and still so tasty. One tip though. If you notice the liquid going down I usually top it up with some beef stock but it will dilute the spice… so may be worth putting more if you keep adding extra beef stock 😊
I love the title of your cook book, it's literally the book's first recipe: Andy Cooks the Cook Book
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 👊🏼🏴
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.
Saving it for cookbook #2? He just gave you the recipe WITH video AND audio instructions!
Pro tip: new company on the interwebs: Masienda!!! OMG. They sell heirloom corn AND Masa made from the heirloom corn and everything you need to make fantastic corn tortillas. It is a total game changer. The taste of the tortillas is so much better than with regular Masa, which, I know is better than packaged corn tortillas by far anyway. They ship anywhere. Great video, Andy!!! Birria tacos are da bomba!!
Andy! Chef! Legend! and team! Looks amazing and I'm sure it tasted even better! Peace ❤
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.
This man is gifted, every cuisine is done well.
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!
Amazing tacos yummy Thank you for sharing chef 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
Well technically those are quesabirrias (quesadilla+Birria) but if we oversee the "cheese" factor, they're spot on.
And terribly mouth-watering as always Chef Andy.
Cheers from Mexico City ❤
Overlook
But really disregard
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
My mom is from San Isidro Zaragoza! You are always welcome to the pueblo!
Those tacos look beautiful AND delicious!
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.
When you come to Mexico, visit Coyoacán, and stop by Ecosentli, see how hand tortillas are made, also, these are the best tortillas you will ever have, I promise. Your birria looks amazing, ¡buen provecho!
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
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
Yeah its tough for us in Australia. We are pretty isolated on the other side of the world unfortunately 😢
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.
Internet is a savior for this kind of thing, comes straight to your door, even at the bottom of the world.
I think it is easy for him to find it at Chinese shops
Looked amazing! A good alternative cheese is Italian scarmorza. The smoky taste from the scarmorza fits great with the meat!
Might try this, Oaxacan cheese not available in Ireland,can get the rest of the bits
I love your dogs, they seems to be so careful around the house and quiet hahaha
My meat has almost finished braising, smells fricking amazing cant wait to try it!
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 ~
Had Birria for my wedding reception. Loved being apart of a Mexican American family while it lasted.
Looks awesome, Andy, and that blender...now that's a blender.
I just learned it's not wise to watch one of your videos late at night when you cannot sleep. Now I'm hungry ,😂😂😂😂
Love the videos Andy! I think one of you big RUclipsrs 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!
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
Grew up eating these at my best friends house west texas. I love me some mexican food.
Got my guajillio, chipotle chillies from Amazon Friday but Can’t find Mexican oregano or Oaxaca cheeee in Qld. Was watching a bunch of recipes last night then this vid is released yay! How fortuitous! Thank you.
treccia cheese is a good substitute.
@@Jukkahkan thank you for that suggestion. I’m actually lactose intolerant and probably should only stick to lactose free cheese but doesn’t taste the same and I really love tacos particularly Birria. 🤤 🤤😊 Enjoy your day
Love your vids mate. Top channel very informative and fun. Keep it coming brother!
i really appreciate that dough hydration technique
As a Latina i gotta say you made my mouth water and i'm rushing out to buy the ingredients tomake your Birria Tacos and yes I always make my own Tacos. Muchas Gracias Andy ahora you can cook 🤗
👍👍👍 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'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!
Oaxaca cheese is sooo melty and has a great nutty flavor, melts incredible. Mozzarella is a perfect sub.
Going to start a new thanksgiving tradition with these next week. CAN’T WAIT!
Just got my copy of the book. As soon as I finish my kitchen remodel I'm gonna get busy with it.
Just had some of those for the first time...and now they're all the tacos i want! 😋😋😋😋
Still want my chitterlings though! 😊👍
I was sceptical! Because I make the best birria tacos! But damn! Those are amazing! From the shorties to the home made tortilla! Brilliant! I still think mine are better tho 😜 I smoke lamb ribs for mine. Fatty, juicy, flavourful and cheap! Great work
hey Andy... its Andy from California. Those look AMAZING mate!! Cheers!
Andy, you just such a great bloke, keep it up man 😍😍
If i watch other chefs its very much "it has to be this way" but you're more "its home cooking, chill". Perfect for 99% of people.
Glad birria tacos have made their way to Australia 😊👍
I’m going to give this a go. One of my favorite videos of yours. 👍🏼👍🏼
My mouth is watering and I’ve had a stomach bug. That should tell you how damn good they looked!
Made it today for guests… thanks chef!❤🎉😋
Andy, hermano, ya eres mexicano!!
Man, you're on fire!! You have to spend some time here in Mexico!! You'll love it!!
love you buddy! I'm not of Mexican decent, but I am a chef in Texas. Short rib if you're not going to use the baby goat. spot on. buuuut.. to maintain the same fattiness and textures... do short rib, ox tail, as well as shoulder roast! Great job mate!
The best type of taco I've ever eaten.
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!
Tbh you could use the cheapest beef you can find with this recipe and it's still gonna be pretty damned good.
What a lucky camera guy...Hahaha every dish you cook he got his share for sure....Yummy 🤗☺