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 - www.andy-cooks.com/
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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.

[@AA-tc5if]

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

[@AxlMihai]

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!!

[@pubbeaver]

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

[@Cyapow]

This would be my dream holiday. Eating tacos haha

[@JoseAguilar-lx9ub]

Andy don't do it you get kidnapped? If you go with that guy

[@kalechips965]

Few things are better in life than a well made taco.

[@antonyagur]

Andy is one of the most wholesome chefs of KZbin. Tons of respect

[@mikeb9604]

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. ❤

[@LooselyGrope]

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!

[@sfado2024]

You're amazing!! Thank you =)

[@hiltsmusic]

Lifesaver, was just thinking where to source the ingredients!

[@karimparker1323]

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

[@brooker_7883]

Thank you 🙏🏾

[@Animeaddictfreak]

I’m going to go here tomorrow! Can’t wait to make taco birria 🤤

[@asdlkmaldsjnf]

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.

[@samuraibat1916]

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.

[@fuzzbeard1657]

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.

[@lindac7146]

Beautifully executed. And you’re right, Mexican oregano and Oaxacan cheese make a big difference.

[@billybobtexas]

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

[@meekpigeon]

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

[@andreinuber8379]

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.

[@al3x26]

That sounds awesome

[@aussieqbbq]

@@tuttlebee8484sounds amazing to me

[@seb0rn739]

@@tuttlebee8484 I care. Sounds great, actually.

[@duffman18]

Until the bark sets? Does that mean until the dog stops barking at you trying to get a piece of the meat?

[@themegaladon18]

@@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.

[@pesukarhu1183]

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!

[@benjaminhyink8386]

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!

[@theREALmikecheck123]

I have never seen a blender like that in my life. It looks like something from outer space 😂

[@Ineluki_Myonrashi]

lol, it's something from a deep pocketbook, those are about $2,500 in Australia.

[@AA-tc5if]

Andy got that blender from NASA

[@frankalfieri1677]

It's a robocoupe on steroids

[@ebeneZr]

That’s a white mans blender

[@AA-tc5if]

@@ebeneZr sad to see you fell the need to inject skin color here..

[@Rebecca-dm5ul]

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.

[@vnokesCO]

They do looks good 😋 & similar to these barbacoa tacos that I fell in love with. Do you know what the difference is?

[@ChineyTT]

Andy !! Finally, been waiting for you to do this :) You make recipes look so simple and you explain everything!

[@gregrowan843]

been wanting to make Birria for a while now and this just makes me want to make it even more. amazing Chef

[@emosam07]

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!

[@gregrowan843]

@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

[@abell98]

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.

[@yodrewtube]

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 KZbin 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 ❤

[@debbiereilly900]

Amazing tacos yummy Thank you for sharing chef Andy. 🙏❤🥰

[@cindymoschillo2254]

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

[@SoundsOfTheWildYT]

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

[@dunnoeboi458]

One of the greatest recipes of all time. Absolute Legend.

[@cagonzal13]

Nice Job Andy. I Remember my grandmother making a corn tortillas every morning for breakfast for the tacos. Yum!!!

[@kimeverhart6253]

Those tacos look beautiful AND delicious!

[@millshardware3352]

Just received your new cookbook and it looks fabulous!

[@cassieoz1702]

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

[@humpy71]

Love your vids mate. Top channel very informative and fun. Keep it coming brother!

[@fernandino1909]

This is just beautiful and seems so simple to cook. Wow.

[@isabellara6833]

Andy! Thank you for always being so culturally supportive! Delicious as all your dishes!

[@ericdavis7779]

I love your cook book . ♡ ❤ it's been a joy

[@pareshmathew1596]

This man is gifted, every cuisine is done well.

[@krispykruzer]

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

[@cards06clamps]

Excellent video! I've always want to try these from taco truck on the road

[@padders1068]

Andy! Chef! Legend! and team! Looks amazing and I'm sure it tasted even better! Peace ❤

[@TheGlamorousLifeofNae]

This looks delicious, Andy!!! I’m salivating lol 😋

[@benclayton3762]

Another brilliant video!! I've yet to try these birra tacos but damn that looks good!!!!

[@lumare]

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.

[@FilippinoCamadian]

They look good, going to try this recipe ❤ TY

[@jonathanlatta20]

i was on youtube looking for a new birria recipe and you posted this... wow

[@Akimos]

Looks yum.

[@ShamindaPerera]

Incredible chef!

[@MasterBepis]

Looks scrumptious chef

[@stevestpierre6041]

Very Nice! My favorite tacos!

[@deborahosborne3379]

Thanks!

[@QuitasBanana]

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

[@bethlef5168]

Love the videos!!

[@bhldr4317]

Andy, you just such a great bloke, keep it up man 😍😍

[@trupthichandrashekar6339]

First comment! Been waiting for a solid receipe of this dish.. love your content ❤

[@JoseLuis-ur3ho]

That looked so yummy . Now I know how to make them . Thanks

[@patrick815]

Nobody skilled enough to make your brilliant menus. I love you either way

[@erikak3328]

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 ~

[@Xeena_]

¡Excelentes tacos!. Absolutely delicious. Cheers from Mexico.

[@earlinesims8222]

Looks delicious 😋

[@4D2M0T]

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😅

[@kiranv2085]

You built your own tortilla press? Damn, dude.. that's awesome

[@williamb.8059]

Never put cabbage before. Will try it.

[@meowmicsung]

Just received preorder cook book👍Keep making these great content

[@pamelacrawford4105]

Omg watching made me so hungry! Yummy!!! 😊😊😊

[@mrlarry999]

I’m going to give this a go. One of my favorite videos of yours. 👍🏼👍🏼

[@arnavarora-bd5el]

i really appreciate that dough hydration technique

[@user-nq5ge2vs7q]

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 👊🏼🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@sashsydfreak13bpp]

Amazing!!

[@bobsimple8291]

wow, looks gorgeous!

[@vincenzo6162]

You are a constant inspiration bro 🤙

[@mikevlack7687]

Wowser. That looks delicious

[@melissaphillis7247]

Look delicious

[@nicklevesque576]

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.

[@Gg-rssystG8]

Thank you 👍 😊 , Mr. Chef 👨‍🍳 Andy 😋 Yummy.

[@vac65]

Every time i hear Andy, i yearn for the short vacation i have in 2018 in Tasmania and around Melbourne. I must go back!

[@jefferycrowley9325]

Going to start a new thanksgiving tradition with these next week. CAN’T WAIT!

[@Emmanuel_MS]

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... ❤🇲🇽

[@RaulGarcia-gp1ef]

I just finished this and as a mexican I totally approve, thanks for the recipe Andy!!🤘🏼🤘🏼

[@williamb.8059]

Mexican not mexican.

[@haveaniceface7290]

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.

[@NoemiPerez-lm5gg]

YOU DID AMAZING AS ALWAYS LOVE YOURE VIDEOS I REALLY HOPE YOU VISIT MEXICO SOON 😍

[@MitchellRuth]

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

[@samwarner6024]

I love the title of your cook book, it's literally the book's first recipe: Andy Cooks the Cook Book

[@pinacolaaadas]

Love the videos Andy! I think one of you big KZbinrs 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!

[@Dan-mk9kp]

Man that looks good

[@harrycarter6896]

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

[@omid-nasi]

Fire!!!

[@veronicaokeefe8421]

Bravo!!! 👏👏👏👏👏👏Veronica approved the Birria tacos.

[@alvindellona6125]

You are a cool chef and look kind

[@atomholigral]

provecho!

[@eithanash80]

Making this recipe right now

[@jo-annpendleton2321]

Brilliant! I think I can do this!

[@personreanimation]

Grew up eating these at my best friends house west texas. I love me some mexican food.

[@Nosceteipsum166]

The best type of taco I've ever eaten.

[@coljar100]

looks delish and pup is a cutie

[@RGSNate]

Ok I definitely need to try this one

[@m.theresa1385]

Wow! That’s an awesome piece of meat. It’d be amazing braised, it’ll be super tasty in your taco. Delish!

[@itinerantghost]

Damn! these look amazing!

[@leonbro7028]

I've been waiting for this, birria tacos, mmmm

[@Ali_Leitch]

I made Birra tacos, albeit from a different, but very similar video on KZbin. 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

[@kinngrimm]

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.

[@roger4256]

Una joyita

[@Miles_]

Hope that one is in the book brother 👍they look soooo good!

[@pamelacrawford4105]

I got my cookbook delivered last week! 😊😊😊

[@cuisineofsrilankaofficial]

Amazing prasantation 😊

[@Kaijiro____93]

Whole time watching, I'm just salivating the beef

[@fionajane56]

I just learned it's not wise to watch one of your videos late at night when you cannot sleep. Now I'm hungry ,😂😂😂😂

[@markward4532]

Wow, bet they are amazing

[@panoshountis1516]

Mouthwatering

[@zazamicofifi]

Unbelievable, THANKS