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.
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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.

[@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.

[@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

[@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!

[@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.

[@ElliottMitchell-t8r]

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 😂

[@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. ❤

[@Wanderer210]

Birria has been one of my favorite thinks to make. Love seeing these made with short rib!

[@Animeaddictfreak]

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 😊

[@RaulGarcia-gp1ef]

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

[@williamb.8059]

Mexican not mexican.

[@behimveladzic7701]

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!

[@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

[@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

[@isabellara6833]

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

[@pareshmathew1596]

This man is gifted, every cuisine is done well.

[@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

[@katehamilton7796]

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.

[@jordanbabcock9349]

Saving it for cookbook #2? He just gave you the recipe WITH video AND audio instructions!

[@samwarner6024]

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

[@marcelabeltran6216]

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

[@lindac7146]

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

[@MrJeChou]

Californian here, and this dish is rumored to have originated in my city. Technically, these are "quesa-birria tacos" and looks like you nailed it. Most abuelas would probably add some chiles de arbol for spice, but some don't. Birria is also traditional at weddings served with mexican rice.

[@UIWswimmer]

Birria has existed for hundreds of years in Jalasco Mexico. The popularity of the the taco and first US rendition took off in LA.

[@haveaniceface7290]

Just a couple of arbols go a long way.

[@andrewhcit]

​@@UIWswimmer Birria has existed for a long time and originated in Zacatecas, but the quesabirria taco was probably invented in Tijuana in 2009 and was popularized via social media.

[@pierrecortes2143]

My mom is from San Isidro Zaragoza! You are always welcome to the pueblo!

[@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 🤤

[@darvishabdulalim8043]

Made it today for guests… thanks chef!❤🎉😋

[@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

[@cgreen4life]

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!

[@billybobtexas]

Oaxaca cheese is sooo melty and has a great nutty flavor, melts incredible. Mozzarella is a perfect sub.

[@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?

[@Lyndyy97]

Andy you need to do Maltese Pastizzi you’ll love it!

[@Ineluki_Myonrashi]

I buy frozen pastizzi from a local Maltese shop, soooooo good.

[@robertjordan2587]

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!

[@timothyupson8445]

Any chance you can make, Georgian Mushroom Khinkali…. The lamb ones are awesome too but the mushroom ones were off the chain tasty!

[@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

[@FWA1677]

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..

[@cameronjadewallace]

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

[@simplysoups7]

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 🤗

[@bhldr4317]

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

[@dwjr5129]

My mouth is watering and I’ve had a stomach bug. That should tell you how damn good they looked!

[@joseolivas5396]

As 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

[@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.

[@girlhh3908]

Glad birria tacos have made their way to Australia 😊👍

[@marcelabeltran6216]

take the chili paste you made at the start and add it to a good homemade chicken stock add carrots courgettes pieces of corn meat of your choice green beans we call that caldo tlalpeño. Add strips of fried tortilla avocado cilantro and dry pasilla stips for more flavor at the end

[@fernandino1909]

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

[@Paulinthewyld]

If all you can get is store bought tortillas, sprinkle a bit of water on them and chuck them in a hot pan, if you have a gas stove, char them a bit on each side and they are 100% better!

[@jessetink3753]

That looks amazing 😮

[@Oneant01]

there's actual birria taco kits U can buy online that comes with the chillies and Mexican oregano. Easiest way to find it

[@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

[@azmi3333]

Good job. However chuck roast is very common as is beef cheeks. Southern Arizonan here that was really happy to see my life long comfort food become so popular with others outside the area.

[@JosephArledge]

You need a “comal” to cook your tortillas (and pancakes, quesadillas, grilled cheese etc) is a lipless cast iron pan. Best investment after the tortilla press

[@danblock8002]

So tempted to buy everything I need including actual equipment so I can do this

[@TestAccount-uu9vp]

andy you are a worldclass chef, how can you still believe seeds = heat???

[@danielstein6019]

Great video as always Andy! I would love to see you cook the turkish specialty Gözleme!

[@Merissa5150]

Just so you know, in the Northwest part of Mexico, we also eat birria tacos with flour tortillas. I prefer corn tho!

[@yowah-0617]

What a lucky camera guy...Hahaha every dish you cook he got his share for sure....Yummy 🤗☺

[@Will_JJHP]

They're kinda hard to find, but if you can get your hands on confetti or delfino varieties of cilantro (coriander), they're the best paired with Mexican dishes

[@leonbro7028]

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

[@Ineluki_Myonrashi]

Andy...if your tortilla doesn't fully puff, you have NOT done it right, those are going to be some dense tortillas. You've done some OK Birria here, but I would REALLY suggest you please please please! make this part of your Origins series and learn how to do this better from the pros in Los Angeles who really popularised this in the LA street food/food truck scene. Please take this from a former US chef that worked with hispanic chefs for a couple decades, you have NOT done this dish justice yet.

[@shanetwogood7893]

Should also toast the chilies in a dry pan until the color changes.

[@Ineluki_Myonrashi]

@@shanetwogood7893 lol, I wasn't going to TOAST him with ALL the stuff he missed that makes the dish great! 😄

[@verndogs]

@@Ineluki_Myonrashi you should! Andy reads these comments to improve

[@m.theresa1385]

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

[@MasterBepis]

Looks scrumptious chef

[@CruzR1111]

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.

[@Jukkahkan]

treccia cheese is a good substitute.

[@CruzR1111]

@@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

[@samuraibat1916]

Ya gotta show the tortilla puff, Andy!

[@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.

[@mrkhan]

so all of this looks amazing, but I need to know if the colour temperature was set to hella warm as everything that's red is VERY red. Books, meat, skin so on - all of it seems a little amped in the warm spectrum. I also love all your content Andy, so keep on man.

[@seandupuie3552]

Lmao, Bad Andy, Bad! That's hilarious 😂 I think Andy had a little bit of the Aussie sauce during this video if you know what I'm saying...😂

[@stevestpierre6041]

Very Nice! My favorite tacos!

[@Gg-rssystG8]

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

[@Akimos]

Looks yum.

[@missyudell2247]

Looks amazing what about using monetary jack cheese instead of mozzarella cheese?

[@pamelacrawford4105]

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

[@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.

[@NoRegertsHere]

Nice one, mate!

[@reeezayrezen4437]

Stop it. This is making me hungry

[@ServeAndAce]

Hi Andy, can you talk about your cookware? when to use what, stainless steel vs non-stick, please

[@johnbenedictflorendo9136]

nice chef andy

[@padders1068]

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

[@cheoups99]

Andy, please do authentic Filipino sisig next time 😊

[@goughyz]

Love your vids, only downside is (as you alluded to in this video) the average punter doesn't have access/can't afford the cuts of meat/ingredients you use. Great to watch, but not realistic for many, so recreating is often not possible, that being said - love your stuff. Churrr

[@alessandrocazzamalli8642]

Ciao sei molto bravo! Complimenti! Nella descrizione delle tue ricette dovresti indicare anche i link per le tue attrezzature di lavoro!

[@jimmcl2129]

Drooling......

[@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

[@Roilan_]

Thos short ribs look incredible

[@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!

[@Noony79]

It’s all about the third flip on the taco. It will puff up like a balloon

[@harambeexpress]

I haven't seen a good selection of dried chilies in Australia. I'm probably just not looking in the right places... Any advice? It seems like using the proper chillies is the power move for a lot of these Mexican/tex-mex things.

[@mattjns]

Look for “Anita’s Grange”. Great brand of dried chillies. That’s what I get. 👍🏼

[@Sneakyboson]

I think Andy orders online

[@christianhansen3292]

is your sword your side, kidding.can u roll A Spanish "R" for me? (tortillas) Ah{sss}

[@christianhansen3292]

coriander (Cilantro) pronounced as kee-lantro in Spanish

[@videosibueno]

Theo running game baby gang🎉

[@babayaga6197]

Unfortunately those chillies are hard to find in Sydney

[@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.

[@williscoolerthanu]

Tuck tuck, night night, ha!

[@seanryan8016]

Looks great, I would add, please don't leave tge seeds in dried chillies as they will add a lot of bitterness and don't add head after tge drying process, that is my experience with seeds in dry chillies for what it's worth

[@Kriscoyote]

Whether I'm making birria or tamales the consome liquid is perfect to put in Masa dough for tortillas or tamales.

[@cagonzal13]

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

[@Jonnyxs]

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 👊🏼🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@arch1ve]

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

[@medinamartinezdavid8052]

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 ❤

[@luxsuguness]

Overlook

[@luxsuguness]

But really disregard

[@Suleclo]

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!

[@wesleyalejandre2964]

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

[@browny1490]

Yeah its tough for us in Australia. We are pretty isolated on the other side of the world unfortunately 😢

[@sanuthweerasinghe7825]

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.

[@KablooeyKrebs]

wait... people are complaining about you not wearing shoes in your home? the hell...

[@glockenrein]

Wearing shoes (sturdy and not open-toed) while cooking is mandatory in German commercial kitchens and I imagine it’s the same in other countries. With hot food, heavy pots and sharp knives it makes sense to wear some at home, too - although I don’t always and clearly Andy doesn’t either.

[@Jvns14]

You need to dip the tortilla on both side of the broth. The onion needs to be fined chopped and not be added to the taco when your grilling the taco, it goes after. The one last thing you missed, and it's super important is, the splash of lemon. The cilantro needs to be fine dice.

[@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.

[@N.J.FamilyBlogger]

mashallah very nice and delicious recipe its look so yummy new subscribe Full support my friend ❤❤