Birria Tacos - Tender, Juicy Beef You Didn't Know You Needed
Video Overview & Insights
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.
As a fellow SC resident can attest finding some ingredients is a challenge. There is a wee Asian shop in Maroochydore called Asian Food 4U (1/25-27 Plaza Parade, Maroochydore QLD 4558) that has some of the chillies and loads of other spices and goodies (including MSG haha). Well worth a look! Thanks for the vid - am taking day off today to make this recipe as it is the business. =)
COOKBOOK: Pre-order your copy here - https://www.andy-cooks.com/
FOLLOW ME:
One of the most relaxing cooking videos I've ever seen. Those tacos looks incredible!
Instagram: https://www.instagram.com/andyhearnden
TikTok: https://www.tiktok.com/@andy_cooks
I saw a video about this taco and then luckily I noticed it at my local Mexican restaurant. I always loved shredded beef tacos but that's rare to find. Now my favorite place serves these delicious tacos and it's the only thing I order! Dipped in the sauce it is incredible!!! They don't use the cheese but if I make it at home I would try that. Now I know how to use my tortilla press I bought too! Thanks!
Facebook: https://www.facebook.com/andy.h.cooks
Snapchat: @andy.cooks
If you want to add even more flavor to your birria toast the chillies first before you hydrate them, which what they traditionally do. Also, thank you for using the short-rib , it's what I like using to make birria. My daughter acted like I was crazy because her boyfriend thinks you can only use Chuck Roast because that's what his family uses. Anyway I just started watching your videos and I like them.
Website with all my recipes: https://www.andy-cooks.com/
Director, Chef and Host: Andy
I about lost it when I saw the mini dutch oven
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Guajillo pepper is a life changing ingredient
Editor: Caleb Dawkins
Ingredients
Looks absolutely delicious! California and Texas have great Mexican food 🇺🇲🇲🇽
- 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
Why ruin a perfectly good dish by putting coriander on it....
- 4 dried Guajillo chillies, cut with seeds removed
- 4 dried chipotle chilli morita chillies
Almost perfect. :) Just didn't quite get the puff rise on the tacos, pan perhaps needs to be a bit hotter. :)
- 2 plum tomatoes
- 1 white onion, diced
Hey Andy! I am such a huge fan and I am going to give these tacos a go! I wanted to know where on the Sunshine Coast you would reccomend buying the spices/ herbs from? I know buying good ones goes a long way haha
- 5 cloves garlic, smashed
- 3 tbsp peanut oil
I'm salivating, those look amazing!
- 1 cinnamon stick
- 2 bay leaves
I discovered dried mexican chillies from Chilli Pepper Madness here on you tube, the Colorado chilli was THE best tasting chilli I have ever tasted. Looking forward to trying this recipe thanks Andy!
- 8 peppercorns
- 2 whole cloves
is pork ok for birria??
- 1 tsp cumin seeds
- 1 tsp dried thyme
How is this guy good at every cuisine ❤ tacos look delicious.
- 1 tsp dried oregano
- 50ml (approx. 3.4 tbsp) apple cider vinegar
You can make your own cheese very easily and it will be very authentic Caso Fresco
- 500ml (approx. 2.1 cups) beef stock
- salt, to taste
Sitting here crying on the kitchen floor cos I blended up 500ml of vinegar instead of 50ml 😭😂
To serve
- diced white onion
la birria es de jalisco mexico y va en plato con su caldo y no lleva cilantro, solo cebolla, salsa d chile d arbol y limon, y esos tacos cebosos los deformo tijuana q nada crea y todo se adjudica!
- coriander (cilantro)
- oaxaca Cheese or Mozzarella cheese
Andy’s the gold standard for cooking channels tbh. Absolutely no fluff, always honest about recipes he might not be very practiced in, explains everything he’s doing, Australian.
- fresh Corn tortillas
- limes
Needs a bit of that fresh lime squeezed into the consume at the end. That bit of lime and cilantro is what makes you think about that sauce weeks later. Yum
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.
I dont know where to get the chillies in toowoomba, even the indians dont know what they are. Iv found a fair few chillis but not these
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.
I don’t know that I could meet them all from scratch, but I do know they look delicious and well executed. Yum.
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.
2:53 "don't want too much" Andy my dude, it's GARLIC! In my life, I've never seen too much!
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.
Oxtail. Short ribs and oxtail, with a 1lbs chuck roast. My butcher cuts the short ribs in half, bone and all, so it makes it easier to get in the pot.
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.
You can also save the sauce by freezing it along with the meat separately. Its a perfect recipe to cook double and keep for many other recipes. When i make my shin ramen black ill cut off about the size of a 20c piece out of the frozen sauce/meat and it adds an absolute insanely tasty flavour without over powering the original flavour.
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.
Does anybody know roughly how many tacos this recipe would make?
13. Fold the tortilla in half and toast both sides. Serve with an additional helping of the braising sauce and a lime wedge.
Where to buy chillies like that in Auckland NZ?
More User Perspectives
@andy_cooks Where in Aus do you find those chilies?
@TheBFBizzleMorita is not Chipotle. they both come from the Jalapeño pepper, but they taste very different.
@duanejoseph6234"Carry on like a pork chop"
I am stealing that
Love your recipe. Birria is made slightly different by different people, depending on the family recipe. In mine I put chopped coriander and squeeze some lime inside the taco before you frying them. Takes them to another level.
@marzaak11My coworker is Mexican, and she says she adds in a little bit of regular all purpose flower with her Masa when making her tortillas. The additional flower helps keep the tortillas from breaking and tearing when folding your toco. Just a little hack for those who have an issue with their tortillas being to brittle.
@theicedevilMonterey jack would be better the mozz if you cant find Oaxaca
@JerberBerber"BRAVO DARLING... BRAVO"
@JudiChristopherTacos were delicious man! Thanks for the recipe. The corn tortillas sure are interesting but I tend to get tired of them quick. Will probably opt for flour tortillas next time.
@francissaute3808I did beef cheeks and it was good! My sauce was too thick though should thinned it a little more ❤
@christisvideos09You’re the man! These look great!
@lanniesechrestMorita = chipotle, I realized he did his homework. Good man
@joseg.castaneda8991hey Andy... its Andy from California. Those look AMAZING mate!! Cheers!
@andyatmosphereAndy, 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!
@MimiForever61I'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.
@lordblazerLooks very delicious
@wholesomebitesrecipesI love the video. I can’t get the cut of beef so it’s useless.
@jeffhowerton1148Oregano? Wtf
@bryancooper5495My friend the tortilla needs to inflate when they are fully cooked they raise up that’s when you take them out of the comal
@gopetsepresspetsittingmart8972use warm water not hot and flip twice so they can inflate in the pan: 30 s flip, 45 seconds flip and let it inflate
@Michaelishere-k2nI'm a Mexican who lived in Australia for like 4 years (I know its not NZ but close enough) and yes, the tortillas you get at the shops are HORRIBLE and EXPENSIVE ... For the money I paid for a pack of 15 tortillas that taste like coagulated sawdust I could have gotten three kilos of tortillas back home... I DID find some decent ones but those were 10 tortillas for twice as much money... if you can find some MASECA, I 100% recommend making your own since they will be better than anything you can buy and will definitely be cheaper.
@ElZamo92Andy, for the tortillas, you can ad a pinch of salt and a drizzle of oil to make them savory and elastic.
@ahteijoBeen 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.
@demods1I like these with pineapple
@ro2.4As a mexican i can tell you you can use most cuts. But chuck (called diezmillo) and brisket are great options because short rib does make it very very oily and fatty
@joseolivas5396