How to Make Beef Birria | Food Wishes

[@superintelligentapefromthe121]

I love that Chef John has hundreds of favorite recipes ever.

[@andysgrl33]

Every time I’m not sure how to make something, I type “food wishes [insert recipe]” and 90% of the time he’s already done a video.

[@zencomeseasy602]

And you ever notice in a lot of them he mentions particular ingredients he prefers over others, like he's made them all multiple times. It's kinda mind-blowing.

[@superintelligentapefromthe121]

@Adam Stitt yeah, I actually do. Chef John is a cool cat.

[@mabeloden3832]

Chef John's favorites are my favorites too🦩

[@nnj6918]

Im going to make a big pot of this and can the consomme

[@endlessoul]

Chef John, I am over the moon with this post. I'm not foolish enough to believe you made this in response to my request on help with Birria Tacos but hot damn is it an amazing coincidence. I'm filled with gratitude.

[@feluto7172]

@Louby Saldy lmao wtf

[@Brian.M]

@Louby Saldy Lol, what a little brat. Your Mama needs to take away your iphone so you can't talk trash to people online anymore.

[@BendyWoodStudio]

Check Kenji's tacos de birria a la plancha video - Dipped and fried is the way to go.

[@FeloniousPedigrees]

@Louby Saldy what does that even imply?

[@oomahuntressprotectress848]

I know, its controversial, but hang in there!

[@jetlaggedchef6806]

Chef John: Not the hero we expected, but the hero we need.

[@oomahuntressprotectress848]

giro?

[@kimberlyrobinson3992]

Couldn’t have said it better, myself.

[@rhettlover1]

Ohhh, you're gonna make me cry....

[@TwOxSiDe]

JRE? lol AJ

[@kathleenhensley5951]

Definitely.

[@christian6353]

I’ve been making this for years. Glad to see it’s getting the attention it deserves lately. A slightly different way that I make it to Chef John (Jon?) is I sear the meat, add a little bit of thyme, and use a mix of chiles including pasilla and ancho which gives it more depth and the sweetness in lieu of using honey. Sautéing the onions will also add sweetness to the profile. I also will use beer stock instead of chicken. Have loved Chef John’s videos for a long time and just sharing my version.

[@rhettlover1]

The combination of pasilla and ancho is amazing!

[@christian6353]

@@rhettlover1 indeed!

[@ceciliadmello7005]

Christian, I love your add ons. My son and husband are fans of Chef John’s recipes and videos (carnivores, both of them) and my son has been pressuring me to make this Birria. It’s going to be prepped today and cooked tomorrow!

[@christian6353]

@@ceciliadmello7005 hope it came out well!

[@pattycake5842]

Can we get the recipe please?

[@ocana80]

Wow!! As a Mexican you did us proud!!

[@daphnepearce9411]

I've made this a few times already, in a crock pot, as a consomme to dip my queso tacos into. Minus the ginger, which I personally loath, this is the same way I make it. It's excellent!

[@ocana80]

@@daphnepearce9411 wow!! That’s aweome..I might have to try themat method..thank you for sharing

[@rocdeca77]

@@daphnepearce9411 most definitely no ginger or honey, I usually add a beer like Tecate and árbol chiles 🌶 and it comes out so good!!

[@stguerrero23g]

​@rocdeca77 try it with the honey and ginger. Game changer

[@CorpseGrin]

Excuse me? You must’ve missed the part at the end. Embarrassing.

[@eldestisland4520]

Chef John, if you ever came out with a cookbook, I would buy that in a heartbeat. I'd even preorder it if you signed the front cover :)

[@frank234561]

He does have a cookbook. It's called www.foodwishes.com.

[@trwsandford]

I'd buy it. I want the printed version!

[@Labradorite_Honu]

@Log Splitta not really at all, but you just keep spilling your nastiness and bile.

[@kint7689]

Eldestisland I will buy a copy also if he comes out with one.

[@Sharmelle586]

@Log Splitta I still purchase print cookbooks if it's one I'm going to use frequently. Not everyone uses online-only for books.

[@grjeremy]

I actually live in Guadalajara, Mexico where this dish is originally from. This is pretty authentic. I would add more clove or allspice (Birria usually has a strong clove flavor) but other than I am very impressed! A lot of Tapatios cook make this in a pressure cooker for 45 minutes, though I prefer it in a crockpot for 6 hours. Use whichever cooking method you prefer, it will still be very flavorful. The oil at the top is traditionally used to fry the corn tortilla tacos you make with this stew till they are golden. You can also use it as a soup with mexican rice on the side.

[@wheresthegabagool]

I've never seen a sauce that colour without the addition of wine, truly a masterpiece!

[@oomahuntressprotectress848]

interesting

[@kimberlyrobinson3992]

I love your little onion avatar. So cute!

[@superintelligentapefromthe121]

Welcome to red chile sauce.

[@unknownmale9486]

Plenty of ways to make it. There is a woman who makes a different version of it with beef and a consume with it as well. Amazing. Look it up. Beef Birria from Views on the Road. Delicious.

[@jamestomas6624]

I sometimes add wine also. A merging of a Beef Burgingnon and a Beef Birria.

[@timbo7188]

Adding the ginger set the stage for a new flavor rage . Im all over this recipe .

[@seanyboyforever]

Chef John is literally youtube cooking royalty

[@Karak-Fak]

Not literally. He doesn’t have a crown, he doesn’t have a throne or regal garments or a freakin’ palace even…

[@nataliawilson8891]

Chef John you took a recipe that is traditionally cooked in a pit for half a day and showed us how to make it at home in our kitchen 😳 Genius!!!!! I lived in Mexico for two years and miss this dish very much. Thanks for sharing with us 😃

[@stormshadowctf]

Genius? Everybodys doing it. Including taco trucks.

[@oomahuntressprotectress848]

I know, its controversial, but?? hang in there...

[@anandg5843]

Hi Natalia, back in Mexico is coal or coconut shells, is used to fuel the pits.

[@rhettlover1]

@@stormshadowctf Then, why are you here?

[@stormshadowctf]

@@rhettlover1 to see if hes generated improvements, since you know, roasting it in a pit, or in my case, a truck. No to both cases on this one.

[@ogoe_joeoutdoors1088]

I have a feeling Chef John has stood behind a Mexican grandma cooking this recipe to know some of the nuances he states such as water and chicken bouillon cubes. Everything looks authentic except for the ginger, I don't recall my mom using ginger but don't let that stop you. I now have to rediscover my roots and try this recipe.

[@cpoole9323]

Agreed, the addition of the ginger threw me off...

[@rafaelmonge6821]

kzbin.info/www/bejne/nWOpZoWFa9uBidU

[@ogoe_joeoutdoors1088]

@@rafaelmonge6821 Gracias, este compa..que rápido habla. Still a really good basic video. His statement is true, recipes vary by region and everyone has their own variation of it.

[@ogoe_joeoutdoors1088]

@@rafaelmonge6821 Gracias, este compa..que rápido habla. Still a really good basic video. His statement is true, recipes vary by region and everyone has their own variation of it.

[@Frameshaft]

Meat is in the fridge and cooking this tomorrow, I only have a fine mesh strainer so I’ll be back in 9 years to tell you how it was !!! Ennnnjoyyy

[@evanking920]

Thank you again, for showing us how to prepare real food. I have been doing Chef John FoodWishes recipes almost exclusively and everyone loves them. You helped me take my culinary " hobby" to a higher level.

[@JerichoOnly]

Did this for my wife's birthday; OUTSTANDING! Very much enjoy your channel and have tried multiple recipes...most have turned out, several have become traditions.

[@johnboyd7158]

Oh, man! I'm so happy for this video. I live in Baja Mexico and think that goat birria is one of my most excellent foods, as a soup or taco. Thanks

[@PropunKla]

Here in LA. We make the tacos, then dip it in the soup.

[@ErnieKings27]

*Baja California

[@ErnieKings27]

@@PropunKla which is just how it’s done in Mexico

[@GlaciusDreams]

@@PropunKla that's how it's done. Delicious.

[@oomahuntressprotectress848]

@@PropunKla thats controversial

[@unstoppablezone4980]

This is now my go-to process for Birria. It is really perfect. The only challenge is I have to beg friends and relatives to ship the Guajillos to Taiwan. Without the Guajillos it is really not the same. If you want to know that God loves you and wants you to be happy, make some Birria tacos. Amen.

[@mosttoothless]

I just made this, so tasty, rich, complex, really wonderful. I used a pressure cooker for the final cooking to reduce time to 1 hour. Awesome. John, you're the best. I was thinking that if there were such thing as authentic Mexican chili, and I know there is not, but if there were, this would be it.

[@kimberlyrobinson3992]

This is exactly why I love you, Chef John. You’re like a good father who always gives us what we need, when we need it. Birria tacos are the new hot thing in the restaurant world, and I’ve wanted to try them for months, but I haven’t been able to find a restaurant that makes them that’s close enough to me to deliver. I’m not going out dining because - well, COVID. But, now, I can make my own and I think I even have some short ribs in the freezer so I’d just have to get the chuck! Really looking forward to making this! Thanks!

[@chanceDdog2009]

Dad used to make goat birria. He would kill the goat and make everything fresh. RIP. Dad.

[@homammeshreqy1111]

is any part of the goat ok for this recipe ?

[@richardfolkman]

@@homammeshreqy1111 My gramps would use the shoulders and the hip portions for his tacos. Quick roast to sear and then slow cook semi-covered in pot in oven w/ a little water till tender. Let rest. Cut, slice, or shred. Salsa, onions, cilantro, greens chilis, and corn tortillas. Spanish wine, beer, or lemonade.

[@handcannon1388]

@@richardfolkman That equates to sirloin and chuck. This recipe looks very good, and it seems like it would work very well with venison, too.

[@kingpickle3712]

😢

[@sarzootashoota351]

The goat likes this

[@RoadLord-hu9oc]

Made this today with a few departures; First, I didn't notice Chef John held the seasoned meat overnight in the fridge, my plan was to make this today. Second, I *always* sear my meat, so we started with that in the Dutch oven. Transferred the seasoned, browned meat to a bowl, then bloomed the chiles, and proceeded with the rest of the adobo sauce. I threw a can of fire-roasted tomatoes in, as well. Cooked in the Dutch oven for four hours until falling apart tender, then served up with the onion, cilantro and lime garnish. Unbelievably tender, and the flavor complex of the chiles and spices was out of this world. Can't wait to make tacos out of it. My first attempt at a Chef John recipe, but not the last.

[@TheWhiteleather]

Thank you CJ!! This is one of the few dishes I have made where my wife asked: "is there any more of that meaty red stew stuff from yesterday?" When I answered "I put the rest in the freezer" she looked so down hearted it was pretty devastating. So making it again tonight, but for dinner tomorrow. I follow the ingredient list to the letter with the exception of using pork instead of beef. The fattiness of pork cuts like 'boneless country ribs' is perfect for carrying the chili flavors (and it is on sale for 1/4 the cost of beef!). I used ancho and guajillo peppers cuz that is what I have in my larder and the most readily available in my shops. My wife is gluten free and a disciple of the FODMAP regime for over 20 years.....yet she can eat this dish over rice with a salad with no ill effects. Your mileage may vary, but this is easily digestible and very flavorful.

[@ThisFoo310]

Birria is my favorite Mexican dish of all time. I'm so happy that it's becoming much more accessible to other cultures around the world.

[@stormshadowctf]

How were they not accessible?

[@ThisFoo310]

@@stormshadowctf Birria has just become popular as of the last year or two...

[@stormshadowctf]

@@ThisFoo310 that doesnt mean not accessible.

[@ThisFoo310]

@@stormshadowctf What are you getting at? If it's not a popular or known dish other cultures wouldn't even know it exists without research. Since it is popular now other cultures are able to make it at home thanks to recipes from this channel and other sources. Thanks for understanding.

[@stormshadowctf]

@@ThisFoo310 burrrrrrp

[@dianataylordeguerrero3888]

I’ve lived in Mexico for over 50 years and you nailed it! I myself would rather accompany it with corn tortillas but the birria itself is truly authentic.

[@ellenkammer6098]

I just made this. We ate it over cilantro lime rice. Amazing!! I can always count on Chef John.

[@tammycurtis4751]

I love Birria! Definitely making this for the weekend! I love multifunctional meals like this. I use my crockpot to cook the stew.

[@LazDamar]

Am making this now. House smells amazing and broth is delicious. We are impatiently waiting for the beef to cook, only 2 more hours. Because not all in our house can eat spices, I used 6 dried peppers and the sauce has a very slight kick-good for everyone. Those on low carb in our house will eat it as a stew/soup while the others eat it with rice pilaf with garbanzo beans. Excellent meal for a mixed diet household. Thank you for this recipe! Big winner!!

[@RandomJ2023]

02:08 "Massage that for 2 or 3 minutes, it until it starts to become awkward."- Chef John 🤣🤣

[@martinraboy5971]

Hi Chef John, I’ve now made beef birria on two occasions. It’s an absolute winner! My kitchen is infused with your recipes and I really appreciate the work you do.

[@tagurit1611]

Everyone is doing the "birria." It is amazing. ¡Bien provecho!

[@trumantheodorefruitty596]

*buen

[@ramirostryker]

I’m blessed to say that my mom has been making this for me my whole life!! I happy to see that more people are getting to enjoy it for themselves

[@wingy200]

Back in 2012 I used to work 3rd shift at a bakery with a team of middle-aged Mexican women. They were always so generous and wanted to see my reaction to their cooking. One of them (the best cook among them in my opinion) made this one day with bone-in goat meat and served some to me for lunch. I think it was the best dish I have ever tasted. So rich, flavorful and spicy. Just amazing. I think I'm finally confident enough to try to make it after watching this video. I envy you for having this available to you for your entire life. I was in my mid-20s when I first had it. I told the woman who made it that if I ever won the lottery I was going to give her a million dollars to open her own restaurant.

[@marcelenaw]

I just made Birria Quesa Tacos last night and I can’t wait to see your version and try them again! This looks amazing!!

[@aztecwarrior9729]

Quesabirrias.

[@Ryan-kj9zo]

Chef John is really the best and greatest food youtubers he’s been on KZbin forever

[@cesarmarchant4712]

That's birria Jalisco style, traditional birria is goat cooked underground in banana leafs both are equally as good very nice recipe thank you.

[@JOSEACCION]

Es mas parecido al estilo norteño para los tacos. Aunque la receta a cambiado un poco desde que se populariso al sur de california.

[@ondination007]

Esa seria barbacoa de pozo

[@dishhatter]

That would be barbacoa my friend. Birria isn’t cooked under ground.

[@heavensgoldenshore]

I love this channel more than ever, "la birria" is a dish wich we mexicans use to eat with hangover. Dear chef John, I respect a lot your version and I have yo try it!

[@artifact1711]

hell yeah chef john validated in the mexican neighborhoods now. this is that real mexican soul food right here

[@irangles9128]

I am going to try this. The honey, ginger and the pre seasoning of the meat is the difference I notice from my mom’s recipe. Thank you chef you have so many recipes, from different countries.

[@CocinaConDaniyMel]

My Mexican wife approves this ❤️ I think you're his favorite chef after me (I think 😂)

[@andreaolivares8716]

I think if you ask her she'll tell you the same 😂😂 that way you'll still cook for her

[@haha7836hahah]

What cuts do you guys use for lamb or goat?

[@thisuniquechica]

harjas sodhi I’ve always known birria to use the whole animal. 🤷🏻‍♀️

[@haha7836hahah]

@@thisuniquechica 👍

[@kc86]

I have tried a few recipes of yours. They were so delicious and easy to follow. I'm happy, my family is happy, my neighbors are happy, and my friends are happy. Thank you for all the great recipes.

[@Tashcakes]

This looks so cosy and satisfying, will definitely cook some up this winter!

[@ArturoPerea]

You can have it any time you like, here in México we eat this for hangovers and it's delicious

[@Tashcakes]

@@ArturoPerea Can't wait to try it!

[@Hitman2679]

Cozy? looks spicy af!!

[@mochhhhee]

@@Hitman2679 in México spicy = cozy

[@jayceeshorseracingpreview7015]

Tale of 2 Tries! Okay, so the first time I did this I cut a lot of corners. I used all Chef John's ingredients but I was 100% lazy. I didn't marinate the meat but for the 30 minutes that's required to cook the sauce. Then, I blended without straining, and had pepper skins in the consume. It was a disaster! But! I recently gave this another go and followed the directions precisely, and it was much better! And sorta delicious! So please, don't be lazy like I was the first time! Made properly this is TOO GOOD!

[@zeebadeedooda]

birria is so good! especially on tacos. can't wait chef john :-)

[@BulletFever1]

ah same! that's gonna get made!

[@stormshadowctf]

Me neither. Hope he does it proud.

[@Only1Lynn]

I haven't seen one better either. And I have been looking for one with a thicker brew; of course I can always count on you.

[@rorrodeh]

Birria is amazing for crudas (hangovers) so it's always good to have some in the fridge or know of a place that makes GOOD birria just in case

[@ajesionowski]

My husband was truly inspired by this video and has spent the past two days cooking (he doesn't usually do much cooking) including making the tacos from the following video. Amazing and delicious!

[@-gina1114]

This looks so delicious!!! Looking forward to the taco video!!! Thank you so much Chef John!!!

[@flacabiatch123]

My mom has a tea kettle on the side with hot water that way when she needs things to boil they will quicker. She also prepares the paste and adds chocolate abuelita to make it thicker and more rich (by the way it’s not sweet at all) she lets the paste cool and adds more dry bay leafs to the cooled down paste she then adds the meat as you prepared it with the spices and lets the meat marinade for about 2 days minimum. I personally love when she makes it in the oven it does take longer but it’s soooo soft but she also cooks it in the burners and my mouth waters just as much lol. Thanks for sharing this traditional Mexican dish. Also I saw you make consomé I love adding cooked nopales garbanzos and whole beans you should try it sometime traditionally I think this consomé dish is called nopales santos. Sending you much love from LA.

[@HannahMattox]

A friend, years ago, made me something called Irish beef stew that she said her grandmother taught her, who had a thick Irish scent. We're talking... This happened in Tennessee. Anyway, it was the best beef stew I've ever eaten in my life, and now I want to try this one lol

[@HannahMattox]

@@gerardacronin334 LOL SORRY! ACCENT! My phone hates me and I forgot to proof read 🤣🤣

[@Finn959]

Gerarda Cronin stinky micks lol

[@ChiTownJerry]

@@gerardacronin334 I think she means it smelled faintly like a Guiness that has been sitting out for a few hours.. Irishy!

[@rhettlover1]

@@gerardacronin334 Have you ever sniffed a bar of Irish Spring? Apparently it deters pests and deer, it can be put in the bed to ease restless legs. I understand it's what St. Patrick used to drive the snakes out of Ireland!

[@rhettlover1]

@@gerardacronin334 I know it's an American brand, I detest the strong odor. Actually, the first two uses as repellent and easing restless legs are on a "top ten uses" site, I made the one up about St. Patrick. Though I live in Montana, I am aware that lovely Ireland is an island. Sorry you did not understand my attempt at humor.

[@thedrunkenpilot]

"To make a real birria you're gonna wanna use goat or lamb" Thank you Chef John. You are the best and even better than best for knowing / voicing that. Even most of Mexico doesn't know, or care, about this detail. I live in Penjamo, Guanajuato, authentic goat birria country.

[@nateb2715]

the MSG in the bouillon plays a big part in the traditional recipe

[@oomahuntressprotectress848]

I dunno about that, but yes MSG is sometimes hard to gauge the quantity in something vis a vis yur workload, physical or clerical,,

[@kindabluejazz]

Good chicken stock and fresh tomatoes will have plenty of natural MSG in them. I'm not against using MSG, but only when needed, like if you are just adding water or using tasteless tomatoes. It's all about getting the right balance, like how much salt to add, or if you need to add additional sugar because your tomatoes are not naturally sweet enough.

[@rachel40045]

Can you use brisket for this recipe? Also, I have never had this but for some reason must have it.

[@aztecwarrior9729]

@@rachel40045 you can buy a plate in any mexican store with restaurant inside... just ask for Birria. (if you are in the USA)

[@zak2u2]

@coosee :v Because Knorr has been in Mexico for hundreds of years .... LOL

[@paulfix9823]

I just made this and it is truly something special. Must be the fact I followed your instructions. Thanks chef John for giving me the courage to try new recipes!

[@BillSchafer48]

Definitely going to make this sometime this week. Yes, sir!

[@bsdkflh]

Chef John, it's just unbelievable how insanely good this turned out to be! And with the final sprinkling of onion and coriander - easily one of the best stews I've had in my life. One tiny snag - I couldn't find guajillo chilies anywhere, or any other kind that has a name, so I went with some nameless whole dried chile

[@JohnnyJasen]

Chef John you getting locked up after this. You killed it 🤯

[@majoroldladyakamom6948]

🤗👊🤗, from the Seattle area. Stay safe and well, to you and yours, ok? ⚘🙏❤🙏⚘

[@Menleah]

One of the best voices of any KZbin cooking channel.

[@jonathancarrion3982]

About time ! I knew you were gonna do this one .

[@maryamali7762]

Chef!!!! You have just about every recipe I would ever need. And this is why I'll always be a strong supporter!

[@KM-xh3zx]

"The oregano preferably from Mexico the cumin from any country" oh my goodness 😆

[@dgdigital2659]

If you haven't tried mexican oregano it's probably 10 times more potent then regular oregano and the smell is amazing

[@henrymarks2237]

@@dgdigital2659 It's like the difference between italian and thai basil.

[@kathleenhensley5951]

He didn't mention oregano from our own gardens!

[@yomama5856]

@@kathleenhensley5951 still not as good as Mexican oregano. It's the soil that gives it that greater potency.

[@chelybeann]

I literally paused my video and sent that in a text to my sister cuz it was so funny 😂

[@jphelan64]

Can I just say, there are not enough words to describe how good this recipe tasted. Thank you!!!!!

[@fredzheng5390]

So exhausted by all the election news. Thank god chef John is here

[@4ll1d0155m0k3w33d]

Chef John 2024

[@XxMrRoachxX]

Turn off the news for 3 days. I just did that on a vacation where I didn't even have a signal at the cabin at the lake and I feel amazing!!! Trump 2020

[@linaso9739]

Today have made Beef Birria according to this recipe. My family enjoyed it, I loved it to. Really good recipe. Thank you!

[@Feverdream7777]

Chef John I just had a conversation with the head chef of Tucson, Arizona's premier Birria Restaurant called "El Rusticos" . His birria de res is the best in the Southwest .....by far....and furthermore, he is a Mexican National from Mexico.... He told me that there are roughly 20 spice/ingredient elements to his birria. You should call him and ask him what he does because it's incredible...and his QuesaBirria Tacos are amazing.

[@Feverdream7777]

kzbin.info/www/bejne/o4u9nHqDmbmEZ5I

[@zak2u2]

Please ask you chef friend what the ingredients are and get back to us !!!

[@JamesChavez]

I made this with just chuck, and it was fantastic. The beef was even better the next morning re-heated in the "consomme" and then generously placed in some breakfast tacos.

[@OmnipotentO]

I agree people should def try the goat version if they're able to. This looks amazing still.

[@roenarraiz]

This is the best thing that I've ever cooked. I used beef stock, dumped it in the Slow cooker and reduced the sauce at the end. Couldn't be easier or more delicious!

[@hawaiidispenser]

5:35 Chef John licked that spoon right after, I guarantee it.

[@sluggy1739]

i would too that stuff is expensive can't waste a drop

[@ppeterado5138]

This recipe is a 10/10. I cook quite often and this recipe goes into the TOP RECIPE section for future use. Kind of a spin on Italian Sunday Sauce but from Mexico! I used short ribs and chuck as well. Might try goat and/or lamb next time. Buon Appetito e Grazie John!!

[@EtzEchad]

This really looks good. How spicy is it? I'm thinking of making it for church, and I'm sure most people don't want it too hot.

[@Bojoschannel]

If you only use guajillo peppers it won't be that spicy

[@TheGrouchDnD]

Only people who eat spicy food go to heaven

[@almostacrone8046]

It is very mildly spicy but that is only if you don’t put the smaller peppers he used in. Guajillo, puya, passillia peppers work the best and they give you the tiniest hit of spice ( about as much as using a lot of black pepper would ) hope that help 🙂

[@shirleybocayes7896]

I am married to a Hispanic guy and wanted to eat birria which is I dunno what that is . I am Filipino anyway 😊. But I love to cook and always want to try different dishes from other traditions . So he send this link to me and asked if I want to try this ? And I did tried it ones followed all ingredients and methods of this chef and fortunately my husband really love the taste 😊and the way I cooked . So I cooked at least ones a month for the family ❤

[@AbsolutelyAdorableStudio]

What does it do before it rains candy? *It sprinkles!* 😂

[@lania.573]

👏🏼😂

[@nadtz]

One of the joys of living in Chicago is the wealth of good taco and burrito places. Don't think I had ever even heard of birria de res until a few years ago but man are they good and worth finding the places that make them really well. And take care of that knife sir!

[@_MrOcean]

Sorry for the language that follows, but holy shit! This was always my fav dish in Mexico and now I will make it, but with Birra Tacos too. RIP my waistline

[@marinadelrey5512]

Thank you for this wonderful recipe, Chef John! In Jalisco, where birria is the main traditional food, we use a light chili sauce instead of the oil sauce. You simply soak dried hot chilies (chile de árbol) in warm water, let cool, then blend them with salt, garlic, a sprig of fresh oregano and a splash of vinegar (optional). Add more cold water to make it thin. Coriander is not tipically used.

[@dramirezg70]

Chef John. As you may know, Birria is from the state of Jalisco, and I do not believe they use flour tortillas with which to eat their Birria. Use corn tortillas instead. Cheers and buen provecho.

[@manniem8202]

Thank you Chef. We live in Switzerland and we have already made two of your recipes, birria we just enjoyed today and it was so good. I’d post pics but no idea how to do it. Thank you!

[@ThiagoScatolin]

1:18 Are you saying that you don't sharpen your own knives?

[@charlesgraham843]

I believe most professional chefs have their knives professionally sharpened.

[@rhubarbpie8709]

@@charlesgraham843 Correct

[@alch3myau]

Gordon Ramsey make them a sandwich

[@gerardhebert9207]

send them to get professionaly sharpened

[@stormshadowctf]

He did. Lazy ass.

[@radostalina]

Thank you Chef John! Your videos are such an inspiration!

[@taylorvanbuskirk8040]

I never think of ginger as being a part of a Mexican dish. Interesting.

[@Bojoschannel]

We do use it, but rarely and more often in it's dry form

[@boggybunny8338]

@@Bojoschannel Very interesting!

[@Fan_Made_Videos]

It offsets the heat which may be too much for some first time eaters of birria

[@Tusc9969]

Middle Eastern influences and ingredients are all over Mexican food.

[@taylorvanbuskirk8040]

@@Tusc9969, no kidding? I didn't know that.

[@mexicolla]

served over a fresh made sope is phenomenal!

[@DianaAmericaRivero]

"Or more traditionally, cold water and some chicken bouillon cubes." If you're a home cook, yes. If you're the local birrieria, you make a stock from the bones of your freshly butchered goat.

[@BenGilbertForReal]

So glad to see birria getting some love here! For whatever it's worth, the famous-ish Birria Landia folks here in NYC serve their birria with optional pickled red onions with diced habanero sprinkled in. It's a nice sharp acid and heat kick that punches through all the richness of the beef and consomme they serve!

[@jamesthereaper7]

What do you call a cow with a taste for beef? A cannibull.

[@Scudzzorz15]

You should say "What do you call cattle" because cows aren't bulls.

[@jeenkzk5919]

Pssst, it’s a joke.....

[@lynnkramer1211]

@@jeenkzk5919 It is not funny.

[@andrewrettig319]

I could only find New Mexico chilis. I also used a pork shoulder because it was on sale. It was amazing!!!! Even my baby gobbled it up!! I make your recipes all the time. This was the best by a long shot!! Thank you so much!!!

[@d.l.l.6578]

Chef John’s wife was very smart to marry someone who cooks so well!

[@annesweeney5552]

Yum ...I know I’ll love it Chef John . My Posole Rojo is to die for ! This looked yummy as it !

[@ThePillager2099]

I’ll DEFINITELY be trying this with some fresh NZ lamb!

[@stormshadowctf]

Do you live outside the u.s.?

[@alsuarez9932]

Let us know how it turns out!

[@ThePillager2099]

@@stormshadowctf No, I’m in Southern California. Finding NZ Lamb isn’t hard, the right butcher or fresh meat market should have them. Pricey but it’s a treat for me!

[@ThePillager2099]

@@alsuarez9932 When I do, I’ll try to get back to you bro!

[@stormshadowctf]

American lamb is much safer

[@mon6745]

He sprinkled the cilantro like fresh snow falling- so poetic!

[@mrmudcatslim1004]

Dude last night I was sooo Jonesing for a Beef Birria. A what? Beef Birria man. What's that? One big bite of a In and Out Burger, washed down with some cold suds man, but like at the same time.. Beef Birria...... Ohhhhhh yeah. Nice.

[@paulwagner688]

So looking forward to the taco recipe. I watched another video on this very subject last week, and it looked complicated. Chef John makes everything not only look easy, but BE easy too.

[@NooBHatteR112]

I saw somewhere that "Beef Birria" is actually just barbacoa and that Birria is specifically goat or lamb, I should probably go looking around online but I'm curious what you think Chef John

[@Sbannmarie]

I had this same conversation about what Birria is from Mexicans.. and the jury is out.

[@eddiegrez2218]

Birria is birria. Yes it's traditionally made with Goat. Plenty of other regions in mexico prefer beef rather than the goat. I grew up with the Beef version because of my mother not liking the flavor of goat. Birria can be pork and chicken as well. As long as you have the key ingredients from the sauce and peppers. Same thing goes for Barbacoa, which is also traditionally lamb/goat but also beef as well. It's just the method of how it's cooked which gives it it's name. Definitely check out Taco Chronicles on Netflix they have segments on Barbacoa and Birria.

[@stormshadowctf]

@@eddiegrez2218 try venison.

[@KMcKee-qn6bo]

stormshadowctf Try pronghorn shot on the prairie during hunting season in northeastern Colorado....

[@stormshadowctf]

@@KMcKee-qn6bo too much sagebrush in the diet.

[@silcmas5328]

Birria is delicious! I am from Sinaloa, México and this is a staple dish of the north of México. I do not know where he obtained his recipe but we do not use ginger nor honey. In any case, it is nice to see such a delicious food showcased here! Thank you chef!

[@jamescater802]

Just wondering why this recipe never calls for pan searing the meat first?

[@eparkerv3]

It doesn't need it. You could if you wanted but most traditionally it's not necessary.The bones make flavor in this.

[@ThisFoo310]

Never thought about it but just trust that it doesn't really need it. Maybe one of the rare occasions lol.

[@ErnieKings27]

We Mexicans don’t cook our meat that way 🤷🏽‍♂️

[@MARISHKALIS]

Because you don't need to seal the juices in. 😁

[@julieenslow5915]

@@MARISHKALIS That makes sense. The juices are part of the sauce which the meat is served in - so it is never not part of each bite.

[@MiCocinaMexicanaNelly]

Hello, Mexican gastronomy has extensive and very delicious dishes and birria is one of the typical dishes that we usually serve. I recommend it one hundred percent, it was delicious.

[@derekstevens3119]

Chef John didn't sear the meat before braising? What am I missing?

[@stormshadowctf]

I know...its easy enough

[@sweetteacurls]

Yesss chef! Thank you for showing your version of this. Looks so yummy!

[@thomashughes4859]

Chef, sabes que me caes muy bien, ¿verdad? ; sin embargo, eres de Güestern Nueva York, no de Guadalajara, Jalisco. Creo que menos es más, ¿eh? Gracias de todos modos por compartir. ¡Mucho éxito! 🇲🇽🇲🇽🇲🇽 Creo que vas a continuar con "tacos volteados", ¿eh? Son rebuenos. Saludos efectuosos de México. 🇲🇽🌮🇲🇽❤️

[@josephmills2010]

I have this for breakfast once a week in Playas de Tijuana and always wondered how it was made. Beef Birria is the best thing to wake me up.

[@joeykouba9495]

That knife sharpness had me cringing at the beginning, to the point I wanted to sharpen them for you. lol

[@aatt3209]

Chef John's way of cooking birria beef stew is the best!

[@RedstoneRomel]

"More traditionally, water with a chicken bullion cube" So just carton stock then?

[@idontevenknow3707]

Yeah haha. In that region of the world its just less common to find carton stock

[@nonamenoname2420]

I would definitely go for the bouillon cube though, it's much cheaper and in my family it's almost mandatory, not unless you have frozen chicken stock already

[@zesky6654]

Why would you use a stock carton if you have a cube? It just seems wildly less economical.

[@idontevenknow3707]

@@zesky6654 its also psychological. A lot of people think a bunch of water plus bouillon cube is weaker than carton stock - which isn't the case, people just perceive it that way unfortunately. OR, they just get the ratio completely wrong.

[@dianecooper5686]

Chicken Pollo which is granulated. Comes in a jar. On every true mexican counter.

[@fatjohnson6404]

You are the Bob Ross of cooking videos I enjoy them all thanks