The Juiciest Homemade Birria Quesa Tacos

[@leonardoponcedeleon8269]

I'm mexican and I really like when someone from another contry takes the time to investigate about our culture and actually makes a proper mexican dish, that looks amazing!

[@zonaryorange8734]

Yeah, sometimes i feel iffy about how other people tackle our culture. But he did this so well and nailed the dish so well 😭

[@jameshobbs]

d. p. m.

[@tiffanyponce1373]

same he did pretty well for this recipe. Although I would've opted for goat instead. Meh

[@daphnepearce9411]

@@zonaryorange8734 I love mexican food. Such wonderful interesting flavors. I've made this dish several times already except I'll sear the meat then toss it in a crock pot, toast and simmer my chiles , puree with beef broth pour it all in crock pot, add onion, garlic, spices and done! Skim rendered fat and use that for my queso tacos. Yeah I'm a white lady who appreciates comida deliciosa. :) Mexican food can be very tedious to make, lots of prep, but in the end it's so worth it!

[@SD-rr1tn]

@@tiffanyponce1373 goat is kinda funky and not for everyone and you cant really find it everywhere either

[@SaulSiordia]

These are not necessarily served just on holidays, people in Tijuana, Mexico eat this as a hangover remedy, and it really works

[@stavros_5783]

Wow. The more you know

[@puffball4484]

Ya my family eats these whenever. Never heard of them as a celebration dish.

[@LINKedup101]

Menudo is my go to hangover cure, that tripe really helps

[@AngharadVox]

@K 4 It do.

[@shobarbaba]

@@AngharadVox my mom makes it with chicken and i cry every time i eat it

[@redsauce5778]

My grandma laughed at the “white guy being white” and said this looked like her recipe and she accepted your Birria. Nice job Josh, you got complimented by my Latin grandmother

[@ale87023]

@C.U. damn right...

[@Chanel_Amor]

That is a badge of honor few will EVER possess 🤣💯

[@ericktellez7632]

“Latin” grandmother? Tacos are Mexican, not a wide latin american invention.

[@redsauce5778]

@@ericktellez7632 my grandma had moved to so many places, she no longer knows where she originally was. And no one else really knows as she now has Alzheimer’s

[@alayjahsPOV]

This makes me feel relieved. I will try it his way now haha

[@petegomez4271]

This is the second year I’ve referenced this video for the tasty recipe. I’ve made quesabirra numerous times since then, always with great reviews. I am a 27 y/o dude with limited cooking experience and this year my Mexican family has trusted me to whip up a large batch of Birria for our Christmas dinner. Thank you JW! Keep up the great videos.

[@rtnine991.]

How did you deal with the amounts can you help me?

[@FarmerTom-bz6tn]

Can we come over and sample your cooking?

[@miguelmorfin256]

I live in Jalisco and I currently own a birria restaurant, been making birria pretty much all my life and let me tell you that your recipe is pretty accurate and really well executed. Nice job

[@neilantonjoseph]

How important do you think are the Chile de Arbol? I have the other chillies lying around and want to make it but since I’m living in Germany I have to order stuff like that online. Donyoj think im fine making it without them!

[@everythingque4635]

@@neilantonjoseph if you make it without Arbil is fine. Arbil chiles add the heat. You could get away with a few dashes of cayenne in its place

[@ctsilva45]

@@neilantonjoseph if you can get chiles japones (Japanese Chiles) which are used in lots of Asian cuisine, they can subsitute pretty well

[@miraino15]

@@neilantonjoseph you don’t have to use it, but if you want to spice it up just make a nice roasted salsa with jalapeños or Serrano or something similar. A lot of restaurants like those in Mexico give you the option or red or green salsa anyway.

[@manfish6183]

Thing is what you call accurate could be much different in another part of South America. The standard for “accuracy” will never meet anyone’s expectations entirely.

[@diegog.9380]

As a mexican, I just have to congratulate you for doing this. You nailed it really good

[@mrkrabs6412]

As a Mexican, he didn’t nail it, at least not the traditional way

[@TyroneJhonsonBBC]

@@mrkrabs6412 as an bulgarian he didnt nailed it the russian way

[@Behemoth12391]

As a German it’s not traditional Jordanian, but it’s acceptably nailed

[@BruceCruce]

as a swede he nailed me

[@flclub54]

He nailed himself for not nailing it.

[@wyoruss]

Over the last couple days I've bindged watched at least 20 or your videos. Great content!!!! Great personality! Great looking food.

[@Chemeleon15]

@Eraf Mohammodiy He has a couples reaction channel. It’s not hard to get verified. You just have to prove you’re real. And have a certain number of subscribers...

[@poopoogamer1232]

@@Chemeleon15 wdym it's not hard to get verified? You have to get 100k subs

[@Chemeleon15]

@@poopoogamer1232 Some people can get that amount in a month if they have worthwhile content or just post constantly to manipulate KZbin’s algorithm The actual verification process, after that, is simple and easy

[@cearad4996]

Same tbh

[@mateus6501]

This has been me lately vids are so good

[@melissamouton673]

I'm South African and I made this on Friday. It its no doubt the best thing I've ever made! My friends came over, one of them are Mexican and he said he felt home. WHAT A COMPLIMENT! Claps for papa lol

[@CHEFPKR]

As someone who grew up in San Diego, Birria is slept on everywhere else and it makes me sad. This makes me happy. Josh, can we exchange tacos?

[@montanabincyphin]

CHEFPK you saint

[@mark4life92]

@UCjV5ZJDBWx5PJPKa64FaYHw birrieria negro durazo east 18th street national city ca It's hella good.

[@michellegarcia5408]

Was never slept on in Chicago

[@Olacoker]

@@mark4life92 I was looking for a spot 🙏🤤

[@poppynhoney]

I've been trying to get my hands on some good birria here in San Bernardino county but I'm not too lucky here :/ looks really good, hopefully I can get some before 2021.

[@cuddlesdotgif8395]

Can we talk about how endearing and adorable it is that Josh still uses the OG enamel dutch oven? Like, he’ll flex for days on a $300 toaster but still brings out this extremely well-loved pot. Makes my heart happy.

[@JoshuaWeissman]

I can’t bring myself to get rid of it. I’ve been through so much with that pot. Was my first cookware purchase ever living on my own.

[@MissHazeleyed96]

@@JoshuaWeissman Ohana means family, and family means no pot gets left behind!!

[@katiecx3]

@@JoshuaWeissman I was wondering what happened to the inner bottom of the pot. Is that what happens to long use?

[@scatter-the-stars]

@Katie Carpenter It will take years or bad upkeep for it to reach that stage. But my mom has one that ended up like that when food was burnt to the bottom. It took forever to clean away the messed up part and part of the lining came away because of it.

[@gegarcia]

that's still a 400 dollar pot

[@ImEverythingYouCrave]

Look, no hispanic grandma is gonna call you bad at attempting to make this as authentically as possible. You're good man, I'm hispanic and those look real nice. Good job

[@julian3541]

blue devils 😎😎

[@nardocobain]

rip dci

[@miwp4244]

Yeah this is way better than his quesadilla video, those weren’t amazing but these actually look fantastic and if I ever find myself wanting Birria then I might make this, also I’m Mexican sooo.

[@AlbertoRodriguez-fy2vv]

clout demon it’s their culture, so i would assume they know more about it

[@AGNDAHOUSE]

@clout demon or because they made a Mexican dish and approve?

[@cookingwithkian]

They were the best thing I made. Thank you for the recipe.

[@Christopher-qq4dl]

Delicious!

[@cherrikola999]

W kian

[@nathanboyd380]

About how many people does this recipe serve?

[@cherrikola999]

I made it, and on the first night about 4-5 peope, but then you'll have a lot of meat leftover for about 5 days.@@nathanboyd380

[@Kokopuffs_s]

@@nathanboyd3801, im a fat ass

[@eseguerito2629]

I’m blessed to have had birria readily available in my Mexican household growing up. My parents convinced our local street vendor in Jalisco to share the secret recipe with them right before we moved to the USA where my mom was born. I litteraly have cousins that no longer like their own mom’s birria after eating the one we make. Conflicted.

[@sora4612]

Share plz let the world know

[@garcia1791]

Sharing is caring.

[@belensofia04gn]

Share😜

[@snowbunni4762]

Id love to know !

[@helena2787]

You dont have to share exact recipe, but could you give a tip or two for making this? I'm making this soon so I'm very curious :)

[@manueldominguez6290]

Me as a Mexican: "ok Josh don't screw this up!" He knows too much

[@stephenasunnamedsource2943]

😂😂😂 bro can I ask your opinion on something. I've made these before and they were great. My only issue is my family doesnt like Spicy food therefore I cant make these often. Any ways to make this without the chiles???

[@GODofHrtBrk]

He forgot the sauce.

[@insomniacO7O]

@@stephenasunnamedsource2943 Árbol chiles are probably what's causing most of the heat. If you want you can just use guajillo chiles. They are not spicy. Though ancho chiles are close second in not being spicy. I would use a mix of those.

[@stephenasunnamedsource2943]

@@insomniacO7O thanks bro

[@RealMexFoodShouldntGiveUDrrhea]

We need to keep this guero quiet. 😂

[@stevensadek4477]

He should make a series called "But Easier" for amateur cooks.

[@sunfvalley]

UP UP, i keep watching his videos but there is no way i can cook like that

[@joshuatang69420]

like only 1 percent of his viewers can actually cook his recipes

[@chkensammich]

The videos are already pretty simple tho It doesn't get any easier unless you use premade and canned stuff, in which case you might as well get junk food somewhere

[@jesalt8230]

I mean, this isn't really that hard to make.

[@michellebowen1194]

Technique-wise this dish isn't very difficult, but some of the ingredients would be hard to find for some people. That said, if you can make a pot roast you can make this, even if you have to simplify the ingredients list.

[@hg8972]

Dude…Joshua….DUDE….first of all I love the channel. Awesome stuff. I’ve never had birria tacos and got the itch ever since I saw your video. Today I gave them a try and my daughter loved them, my wife of 20 years said she wants to marry me all over again, and I’m about to pass out on the couch from a birria taco comma. Thanks for the recipe!!!

[@felipereciobusquier925]

Joshua is the first gringo I've seen that nails true Mexican food like the tacos al pastor or this one. It's pretty hard to find an american that uses chile guajillo, chile de árbol and queso Oaxaca. Well done

[@danielaelizabethramirezmad5060]

@M W but even Tex-Mex is not real Mexican food. What I love about Josh is he actually takes the time to research and tries to make it pretty close to the traditional dishes

[@felipereciobusquier925]

@@danielaelizabethramirezmad5060 true

[@livliv6498]

as someone who was born & raised in san diego, its such a norm for me!! makes me sad that so many ppl dont know what real mexican food is cuz that shiiii is bomb lol. the culture & food is amazing! much love

[@carn107]

Emmymadeinjapan just made this!!

[@TheCatWitch63]

Babish loves the Mexican chiles, too, and with good reason. I’m Salvadoran, but I’m not happy unless I have five or six types of dried Mexican chiles in my pantry. You can’t make good Mexican food without them.

[@jesussuarez1011]

"Do yourself a favor, and get Oaxaca Cheese" My parents are from Oaxaca... *This...does put a smile on my face*

[@salmarodriguez8206]

oaxacan queso n crema are literally so goodddd

[@jesussuarez1011]

@@salmarodriguez8206 Mexican Mozzarella cannot be topped

[@josecarrillo5964]

@@jesussuarez1011que mozzarella ni que pinche mozzarella, queso Oaxaca is the real deal.

[@gera21._]

Factsss

[@papimew2672]

Same

[@Insain_rocker]

"Birria is typically served during celebrations" Me: Its Sunday, birria. Also me: It's Monday, birria. Me too: It's Tuesday, birria. Finally, me: I'm Mexican, birria.

[@jameshaulenbeek5931]

I'm not Mexican, but both birria and carnitas are my weakness. Best ever!

[@Insain_rocker]

@@jameshaulenbeek5931 I, some complete stranger on the internet, grant you your brown card. You may now Taco yourself.

[@KielLorenz]

so life it's a celebration

[@Insain_rocker]

@@KielLorenz Nah man. Life is grim, so make it better with good food.

[@LarizaO]

Yeah! It's everyday birria!!

[@rschwarck44]

I made this last night I doubled the chuck as I couldn't get oxtail very easily locally. I also steeped the chilies in the broth and blended them with the onion garlic and tomato paste as this was braising while I went back to work after lunch. They turned out amazing and my 12 year old daughter who typically is pretty picky ate 4 tacos. I plan to double the recipe and make them for the next time we enertain.

[@nathanboyd380]

About how many people does this recipe serve?

[@rschwarck44]

@nathanboyd380 3 tacos per person I would say probably 8-10 with double the chuck roast.

[@nathanboyd380]

@@rschwarck44 ok, thanks

[@1tubax]

no offense but I would send my child to the adoption center if they didn't like birria tacos 💀💀💀 that wouldn't be my child

[@Jordan_Graham]

"oh my god, this white guy is being white, *again* " I'm dying

[@noobslayer6915]

@@bradchadchaderson Well I guess it's what white guys do best?

[@CristianOriak]

noobslayer 69 that and colonization

[@Nswix]

@@CristianOriak dont hate cause we beat you to it.

[@glof2553]

Is Josh Jewish?

[@kokokola7725]

@@glof2553 Clearly

[@JamesTMurray]

Josh that B-roll was almost NSFW. looks incredible my guy.

[@jasonlieberman4606]

If someone made a compilation of Josh's b-roll and posted it on PH, the industry would implode

[@agastyasinha8793]

*vickram

[@felixargyle1285]

@Madhav Ignihir how do you know?

[@HELLO-cn9gx]

We need to taco bout that B roll.

[@eye_f64]

hahaha!

[@banditretro6869]

Nobody: Josh: “you know what else committed 3 manslaughter crimes in the state of delaware? B-roll”

[@cranknlesdesires]

@@rockpaperloser5062 Bee-roll*

[@drbeeplettuce]

@@cranknlesdesires Bee role*

[@rockpaperloser5062]

@@cranknlesdesires nope, it's b-roll

[@theartofshwa]

Bea Rowl.*

[@lateknightucd]

*B-rowl

[@Basheequa]

Okay this is VERY accurate to how we make ours at my restaurant. The biggest difference is that we have our meat in a huge pot and we cook it with salt and spices AND in a separate pot we cook up the chili combination and then blend that down. At about the four to six hour boiling mark we dump the blended chili sauce into the meat pot and let it simmer for another couple hours. Then we pull it off, separate the meat from the sauce and use a huge wooden spatula to mash the meat down, then we use a ladle to get as much of the grassa (grease) off the top of the consume as we can. Upon getting orders we dip the taco/mulita/quesodilla into the grassa, put it all together and serve it with a side of consume.

[@StUCaboose]

I discovered birria from a food truck next to my apartment. I've gone there at least once a week for a year and a half now. They know me by name, have my usual order memorized, and officially labeled me their best customer. I can't get enough. People like you are doing God's work

[@jasminerosewater3891]

mmmmmmmmm

[@williamhahs1586]

Hey man im a truck driver and I love your videos. I spend 4 weeks on the road at a time and love planning what I'm gonna cook when I get home

[@dlwsblancaflor7078]

Drive safe

[@cashwarior]

I've never knew this existed so I guess it'll automatically be the juiciest one I know of

[@survivorpro6981]

Exactly

[@atullman100]

100%

[@FilthyGaijin]

Man you're missing out. It's one of the most delicious food you will ever taste.

[@carolinenelson489]

I sure would like to know about that stove behind him that is made in Italy and costs 7000.- to 10,000. Is it an ilve ? Double oven 40 " ? Beautiful !! Thank you, love your videos. Not boring and all drawn out like so many others. Your fantastic !!

[@scottwagner2566]

“Get a little messy. Don’t be a little baby.” Joshua, as a father of two, I got news for you, bud...

[@MakiTheOriginal]

You go sir👏🏻😂

[@TheDarkPacific]

Well he did say only a baby can be a little baby. 💁

[@sosa3559]

Traceur Snow he said lil baby

[@jcross1215]

To be fair, he did say "Only a lil baby can be a lil baby. You ever think about that?"

[@jenpad2008]

I just wanted to thank you for this recipe I made this today and it came out absolutely delicious! My husband raved about it. I couldn't find oxtail so I used beef neck bones and a beef shank. You were so right about the Oaxaca cheese it was amazing in the tacos. I made it with a side of macaroni salad. Thank you so so much! ❤️

[@EddyMdragon]

My abuela did say that... Exact words "y este güero piensa que puede hacer birria mejor que yo, yo le enseño" Thanks man. I got birria today and it's abuela birria... I'm in heaven. By the way she said you did a great job, you will be invited to the next carne asada.

[@alcalc8938]

I am impressed with how you compressed this into a short video with all the necessary info and had some fun along the way. This stuff is amazing and a favorite in my family in the middle of Nebraska.

[@aryanshbhargavan2775]

Let’s taco bout the fact that he’s nachonly one of the best home cooks on KZbin, but one of the best cooking channels in general.

[@neilantonjoseph]

He ist not a homecoming tho He use to work at a restaurant

[@aryanshbhargavan2775]

@@neilantonjoseph Home cook at the moment then 😅

[@MadMindsEnt]

Pro tip JOSH!!!! Add a couple extra tea spoons of oil to the consume as it cooks. All of that oil will rise to the top and you can spoon it out 😉 with a ladle! Use that oilly consume to dip your tortillas in! It’ll make the consume stick to the tortilla way easier and give them a nice crunch as well!

[@Matthew413MQB]

I made these for my wife for Valentine’s Day and we loved it!

[@LaAryYesYes]

Joshua, hermano, ya eres mexicano. 🇲🇽❤️

[@lalosayavedra4369]

Hasta queso Oaxaca le puso. De verdad se aprecia el respeto a la cultura 🎉

[@LaAryYesYes]

@@lalosayavedra4369 está bien bonito ver a alguien que admiras tratar con tanto respeto un platillo tan amado por muchos mexas. ✨

[@irmagutierrez289]

Es de las mejores recetas que he visto, aparte súper sencilla 🎉

[@al-pg4zv]

Ay no mames

[@jacquelinespot7136]

@@al-pg4zv jajajajajaja 🤣

[@drewgoebel64]

I made these today and blew minds (including my own) with the awesomeness of this dish. Absolutely delicious thank you for the fantastic how-to.

[@JeffBannow]

To make the Birria De Res: Remove the stems and seeds from the chilies. Dice the onion and slice the garlic. Season the all of the beef generously with salt. Add enough high heat oil to coat the bottom of a large pot. Heat over medium high until screaming hot. Sear your meat in batches for about 2 - 3 minutes on all sides until you get a nice beautiful deep brown crust. Discard any burned oil on the bottom, but reserve the fond in the pot. Add in a few tablespoons of fresh oil. Heat to medium. Sauté the diced onion just until it begins to soften. Add in the tomato paste and cook until it darkens and begins to stick to the pan. Add in the garlic and sauté until fragrant. Add in the beef stock, dried chilies, and the seared beef. In a piece of cheesecloth, add the cinnamon stick, bay leaves, coriander and peppercorns. Tie tightly with twine. Add to the pot. Cover and braise for one hour, stirring occasionally. Fish out the chilies and place into a blender along with 2 cups of the pot liquid. Blend until smooth. Pour back into the stew. Continue to simmer for another 1 hour 30 minutes, or until tender. Remove the meat from the consommé. Discard any bones and shred to your meat to desired consistency. Season the consommé with salt as needed. To make the Quesatacos: Shred the cheese into little threads. Heat a skillet to medium. Dunk the corn torilla completely into the consommé, then lay into the skillet. Coat the tortilla generously with cheese, and cook just until the cheese is melted. Optionally, blowtorch the top of the cheese. On one side of the tortilla, add a generous helping of the shredded beef. Drizzle one spoonful of the consommé over the meat. Fold over the tortilla and let it cook for 1 to 3 minutes. Flip over and cook the other side. To serve: Fill a ramekin with consommé. Top with finely diced onion and cilantro. Dunk the taco into the consommé, then into your mouth. Enjoy being voluptuous, juicy, and packed full of meat.

[@ronburr8712]

Aaaay, Ese...you forgot to add in the 2T of oregano from the receta. Pendejo. Haha. I put it in the sachet.

[@alexaaaxox]

bless your soul

[@nowayitsjose1445]

@@ronburr8712 bruh

[@nancyjudd348]

THANKYOU THANKYOU THANKYOU Jeff Bannow for writing this out. I get SO frustrated when they give only the ingredients and no directions and no place to get the complete recipe. You are an angel. Again THANKYOU!!

[@deadlyshadelovesway]

@@nancyjudd348 can't you just watch the video... I mean...

[@soph2799]

I’m pregnant and I can’t stop thinking about these. Gonna send this to my dad (he’s an amazing cook). Hint hint dad.

[@s-boy4613]

I've made them before. So I do hope your dad makes them for you because they're genuinely an incredible experience to eat. Good luck with the pregnancy btw.

[@scottbaxter8560]

Congratulations!!!!!!🎈 🎉

[@FTL3478]

make them yourself !! everything taste better made by yourself :)

[@ItzAzarah]

where you at ill buy you tacos

[@R1ot-95]

@@ItzAzarah simp

[@davinabad9367]

I wanna say thanks because of this video I started my own little business selling birria tacos and it’s going pretty good not going to lie. 🙏🏼🙏🏼

[@Celine-dd8nx]

Congrats!

[@atyourbesturluv.7106]

Good job

[@colonelsanders1617]

Dude that’s awesome

[@kanahmyerss]

Wow congratulations

[@Abdulla-f3t7j]

Congrats bro

[@curtisgum9689]

Me and my family make this a few times a year together, this time we put in bone marrow pieces and omg it added so much

[@tessr6301]

My family is Mexican and has Birria very often, and this is pretty damn close!! Props to you Josh🙌

[@izzy-ky9yz]

Hey! I was wondering what differences your family’s recipe have?

[@anabaker9810]

same we love birria!

[@satoru4x]

So I’m guessing my invite was lost in the mail

[@stonejupiter6757]

Fax I was scared another white man was about to ruin it but this looks solid

[@schreiber6220]

When I make tacos for dinner I always say kzbin.info/www/bejne/rKCspXyepqqcntE and then I make this noise kzbin.info/www/bejne/rpXIkGSGf6ZqetE that’s because tacos are kzbin.info/www/bejne/pXywcqVvptGkkLs

[@arirose5887]

Half lamb half beef is a great introduction to birria. I got my boyfriend and all his friends hooked on birria when they had never had it before I made them my homemade recipe. Unfortunately they like it too much now and ask me to make it almost overtime they come over to see us. Be careful who you serve birria to, you may end up doing it more often than you think you will. since the recipe was requested:

[@ShopSugarandSukkar]

share your recipe! Please

[@miraino15]

That’s a good idea. My mom never made it from lamb for us and we were born and raised in GDL. You’re a victim of your own success.

[@noahcamacho5227]

recipe??????? :) :((((

[@arirose5887]

@@noahcamacho5227 y'all are lucky I just typed this out to give to a friend last month, I normally wing it

[@noahcamacho5227]

@@arirose5887 YESSSSSS

[@LorIsntHere]

As a Hispanic this is practically how we make it in my family the only difference is that instead of tomato paste we use chicken knorr & add in a couple more spices like onion/garlic powder, chives, thyme, & “Italian “ mix. This was a great video. Happy you used good cheese 😄 I use Oaxaca & Asadero

[@porte-majestuoso]

Legendofrobin25 Are you scared to call yourself Mexican???? You fucking disappoint me.

[@porte-majestuoso]

Legendofrobin25 Be Mexican or don't be a Mexican. Get tha fuck out of here and cut that "Hispanic" bullshit.

[@sydneym.8250]

@@porte-majestuoso bro chill 💀

[@shannon3371]

@@porte-majestuoso wtf u on bro lol

[@LorIsntHere]

@@porte-majestuoso I’m not full fledged mexican. My pops is mix Chicano. My mom is from Barcelona. Hence I’m of Hispanic ethnicity. You’re ignorant though, not every Hispanic is Mexican anyways. Small minded.

[@hanakhan1223]

We made these today and ohmygod. It takes a while but SO worth it. Absolutely mouthwateringly delicious. Papa’s recipes every weekend in our household! We’ve also made the Philly cheesesteak, burgers and bread etc. Papa’s recipes always fire

[@thevivianamedel]

As someone from Jalisco, you sure made me proud!! Birria and quesatacos for the win! Thanks for highlighting this Mexican deliciousness! ¡Ajua!

[@shashank9056]

Made these tacos and when I first tasted the meat by itself it was subtle but tender then when I made it into a taco and dunked into the sauce, it was DELICIOSO!!! The flavor was just POPPING AND JUMPING in my mouth. It was so crispy and full of flavor! And most of all, it wasn't that hard. It was about 2 1/2 hours to simmer the meat. I just used chuck steak and it was tender and moist. Fills your house with warm, spicy aromas! Completely worth the time, money, and effort. Bon appetit!

[@kavanshah544]

We need a video of "A day in the life of Joshua Weissman"

[@jvallas]

My guess? Most of it is work.

[@wirelessmoke]

@@jvallas maybe cooking instead lol

[@elfenixnight]

Cooking, central market, planning collabs, research other channels so as to be in the moment without being derivative, trying another taco place down the street, cooking, merching, sponsorships, planning upcoming videos, gym.

[@Ribrubrob]

He wake up... eat fancy platter of breakfast with the homemadiest of bread and broth infused meaty substances that’ll satisfy that thirst for a real greasy delicious American breakfast. By the time he finish clean, lunch will begin shortly. Shortly, he has finished extravagant fish filet wagyu mignon sandwiches. The famous Asian kind. After cleaning the already clean dishes, Joshua has free time. Perhaps he cooks a meal for his gf. Who know, maybe some Austin mountains hiking in search of rare berries you could get at the store, but of course fresh better. Or even grow them, maybe he’s growing them actually.

[@jvallas]

@@wirelessmoke 😏

[@MauricioGibert]

As a Mexican I certify you did an amazing job!!! Just one quick note: they're called Quesabirrias (quesadilla + birria) 🤘🏻

[@ninabd111]

He said dat

[@taylorransen7401]

bruh he said that you deaf

[@djoscartj]

@@ninabd111 He said "quesa-taco", which is technically also correct, but the common name is specifically "quesa-birria"

[@chronicallydazed5446]

​@@djoscartjMexican restaurants always call them Birria de Res, quesa taco just doesn't make sense, they're two different things lol, it's like quesarito, it's not actually a quesadilla in it they just put cheese and an extra tortilla, quesa Birria is a quesadilla, done with goat meat and along with the consome, Birria de Res is the same thing but with tacos

[@djoscartj]

@@chronicallydazed5446 Preaching to the choir, I'm from Tijuana.

[@TheHylianHero22]

I literally just made this and it honestly was delicious. Thank you so much for sharing this amazing recipe with us, Josh.

[@tateecanmakethat]

I'm making this right now.

[@sid6041]

@@tateecanmakethat How long did it take you?

[@tateecanmakethat]

@@sid6041 It did take a while. It was really good though. I wonder if instapot would be better.

[@nathanboyd380]

About how many people does this recipe serve?

[@astadsidhwa7755]

No one: Literally no one: Joshua: *takes a bite* oh that gets you in the mood alright

[@AustinJones330]

I hate these kind of comments

[@TheDarkPacific]

Died at "some grandma watching this and saying, some white guy, being white. Again. " lmao love yah Josh trully

[@bazzatron9482]

So I just got done making this, and it was really excellent. Some of my findings with this recipe. • Tortilla video doesn't exist, even 4 years later - Josh _has_ put the recipe in other videos, but no deep dive. • The written recipe requires oregano and marjoram - neither are added, don't waste your time or money. • remember to add the beef back to the consomme with the spice bag - Josh doesn't call it out. • Soak your chilles in water first. There are others online that experience the same thing as me, but putting the dried chilles in directly can lead to bitterness - I was lucky in that my consomme was not bitter, but the liquid I blended with the chilles became too bitter to add back to the consomme. Soaking the chilles separately would have allowed me to leech out the bitterness into some water rather than my beef stock. • you should use a bare simmer, the liquid should steam, but not move. • if you can't get oxtail and short rib - ask your butcher for some bones. The fat and collagen is what you need here along with the chuck. Maybe add some extra fat too if you can. • wear gloves for the chilles. • Low moisture mozzarella makes a decent substitute for oaxaca - it's hard to get that cheese, I'm not sure it is worth the extra effort. (The balls that come in liquid will not do, however). This recipe is a lot of work, especially if you make the tortillas. I would recommend making the tortillas on one day, the beef and consomme on another, and just do assembly before serving. I was in the kitchen for about 4 hours today, and now I'm just writing this to stave off having to stand up and do dishes 😅

[@littleface]

How long did you soak the chilies 🌶️ prior to adding to the pot ?

[@funeralgiggle3771]

Good tips, I humbly like to add some of mine: The Oregano, just grind a teaspoon and add it. The selection of meats listed costed me an arm and a leg. It’s not supposed to be an expensive dish by any means. In Guadalajara, Jalisco they make this dish cheaply with inexpensive cuts and it turns out very tasty (even when it’s not made with goat) - chillies are best sautéd with a bit of neutral oil to bring out the flavour. And add some water to stop the browning. Cover. And let the chillies soften. This method doesn’t make the chillies bitter.

[@funeralgiggle3771]

@@littlefaceI soaked in boiling water for at least five minutes to soften.

[@JosephQuillen]

The fleeting shot of Josh screaming inside the pot causes me to laugh uncontrollably. Like absolutely genius. That moment is so perfect. Could watch it 100 times.

[@tea-zv6hm]

I was scrolling to see if someone mentioned it lmfaooo I lost my mind at that too

[@someonesomewhere1100]

Yesss my favorite part! That chop in there too 💀

[@averyvaughan2006]

😭😭😭 IM CRYING. SCREAMING. SLIDING DOWN THE WALLS AND WHEEZING OMG

[@phoebusapollo8365]

@@averyvaughan2006 *sheds tears* Poetic

[@mandiecandie3085]

I actually made these the other day and I kept watching your video to make sure I had the steps right and they came out so unbelievably delicious! I’m Hispanic and live in LA near some bomb birria spots and these were really damn good. Definitely gonna be making them more.

[@mehoymenoy8841]

Josh: These are all over the internet Me: *Just hearing about these for the first time in my 29 years TODAY*

[@LauncherSpiderMk7]

It blows my mind that so many people accross the US have never been exposed to so many delicious Mexican dishes.

[@mehoymenoy8841]

@@LauncherSpiderMk7 I am not just white, I am clear.

[@LauncherSpiderMk7]

@@mehoymenoy8841 It's not just white people who have been missing out. Good Mexican restaurants become more and more scarce the further you live from the southern border. Luckily there's been more and more entrepeneurs leaving their home town and opening restaurants in states that have never tasted things like ceviche, birria, tacos al pastor, etc.

[@mehoymenoy8841]

@@LauncherSpiderMk7 Agreed, and I think if you own a restaurant, you will be more likely to put items on the menu that are familiar to your customer base as opposed to doing really authentic dishes that might intimidate the average customer.

[@zonaryorange8734]

@@LauncherSpiderMk7 My mom made tinga this morning and i felt absolutely blessed, so many hidden food treasures that la cultura Mexicana has to offer 😭😩

[@chandralynn2011]

I had been hearing about these, and just tried them for the first time a few weeks ago. I look for them everywhere we go now. So much flavor!!

[@flybeare1360]

Alguien más es mexicano viendo que esté bien hecha la birria?

[@netclos]

la carne de oveja es lo unico que menciono que cambio pero todo se ve bastante auntentico y personalmente la carne de res es mas comun para conseguir

[@flybeare1360]

@@netclos sí me gusta más la tradicional, pero sí siento que para tacos res es mejor. Ya con el queso, el consomé y la tortilla frita, no va a saber tan diferente

[@superbacon13]

Lo bueno es que Joshua siempre respeta la técnica y se apega mucho a las recetas originales.

[@flybeare1360]

@@superbacon13 los tacos al pastor sí se veían bien buenos la neta. Estos también

[@user-vu2yb1gy4l]

Quesa

[@ScoffMathews]

Birria is sold like a block from my house so IDK about celebratory... unless living all the way through lunch is cause for celebration.

[@GCOSBenbow]

Every second of life deserves a celebration :) Cheesy enough for ya?

[@kalechips965]

If you eat Birria regularly it is, which in that case you should celebrate by eating more Birria.

[@jorgecastro1294]

You can buy birria whenever you want (we even use it to cure hangover) but it has to be a special ocassion in order to actually make it

[@sentath]

Depends on the day

[@Ana-jb4dt]

Try not being able to get this and craving it all day every day. Every day would be a celebration if I could get these tacos a block away lol

[@reallyfijateperocomocono1131]

It’s funny seeing this as a Mexican, cause the internet is blowing this up like it’s the newest and greatest thing ever we’ll it’s great but far from new. Still waiting on huevos rancheros to make its rounds, only seen one video that actually made them like my grandmother use to with a tostada and bean.

[@backtomimsey]

Right but it's good seeing people support Mexican restaurants and taco trucks so I'm glad it went viral

[@reallyfijateperocomocono1131]

@@backtomimsey it’s crazy seeing stuff I have always grown up with go viral and people go all crazy for I’m like that’s not new... but oh well

[@lukezifilippo363]

Chilaquiles with a fried egg on top is my favorite breakfast when hung over.

[@reallyfijateperocomocono1131]

@@lukezifilippo363 I like the tostada with refríes beans and a over medium egg and ranchero salsa and dress with the queso fresco maybe some Avocado when I use to drink and get hung over

[@Sunshine0577]

@@reallyfijateperocomocono1131 OF COURSE we go crazy because IT IS new to us! Mexican meals aren't something we all got to experience growing up and if you're a Mexican food fan like me you wish you did...

[@INFIDEL912]

I have made them , and they are worth all the trouble, the best tacos ever, every time!

[@ll6559]

Awe, my husband and I had this served for our wedding reception...I think I will make this for him for our anniversary 💕

[@mariasanchezrodriguez9376]

ugh i’m mexican and i appreciate how you rlly do ur research on our foods

[@evalolacookie]

Why wouldn’t he? It brings him views!

[@Randyman1ful]

I made it today . Absolutely my favorite Mexican tacos I’ve ever had. Thank you so much . It’s a keeper!

[@HaynSoja]

Just made these for my family and they were gobbling them down like it was candy😂 thanks man!

[@jovanshrestha1068]

The only thing I can copy from this video is the burnt pan

[@jesalt8230]

lmao

[@Faithwithbecca]

I just made these and I’m in shock.... I’ve never had something so beautiful. So perfect. So..... amazing 🥲

[@josecortez8314]

Beautiful like you🥺👉🏾👈🏾

[@mfischler27]

My wife is Mexican from Tijuana and there is a stand across from her dad's house that makes amazing beef birria tacos. Since we're not crossing the border these days due to Covid to get our taco fix, we tried out Joshua's birria method and I gotta say, the flavors are legit. Soaking the tortilla in the consomme and then heating it until crispy is making me drool right now just thinking about it. Good work Joshua, we thank you and we'll be making this again!

[@FarmerTom-bz6tn]

There's a tiny mom n pop place in what used to be a small town. It has grown at an incredible pace. The super critical folks who think any restaurant worth stopping at must be fancy smanshy will typically pass this restaurant by. It is their loss for turning their noses up. Inside this simple storefront, you'll find several people working hard everyday to serve up consistent deliciousness. A charming interior with charming people is how I can best sum it up. Highway construction through the old downtown made it a little harder to find the first time. But I soon found out that it was well worth the effort. The quesabirria tacos are incredibly delicious. I was thankful to find the little restaurant before popularity changed things there.

[@chaselambert2952]

Yes thanks josh these videos have been helping me get through my deployment and I’ve probably watched them over and over . Keep it up man!!

[@wulfenii64]

Being from one of those easily forgotten states in the mid-west, Missouri, thank you for letting the sun shine in with this recipe.

[@wulfenii64]

@Eric Rogers you must either live here or did at one time. LOL

[@jones9497]

I made these this weekend and was told by friends and family that they were the best tacos they’d ever had. I even messed up and used a too small pan as well the first time 😂 Thanks Josh! Definitely a fan 🙌🏿

[@alessandronova7761]

i am from a small town outside of Monterrey and i own a birria shop i’ve ran for 15 years and i can confidently say your recipe is exceptional

[@MyNetworkIsDown]

Joshua I made these tonight according to your recipe and they were amazing. I’ve been watching your videos for a while and have done a few of your recipes. Keep the recipes coming!

[@Vandera07]

After putting it off for months, I finally made these. I'm happy.

[@bubba8751]

We’re they good?

[@Vandera07]

@@bubba8751 they were fantastic, though I took a bit from babish and cooled everything, then skimmed the fat off. Not so greasy that way, but EITHER way, they taste amazing.

[@kai-nvx9932]

This guy is invited to the carne asada

[@internetperson3436]

Every ethnicity invites him to eat their food.

[@fresnoniiji]

Mexicans: The devil is a lie

[@nmk1ng]

@@internetperson3436 fax

[@Oscar-ij6vw]

Se va ser o no se va ser la carnita asada

[@ericcampos3270]

Nah he hosting

[@Ernarox]

Making these for the first time and im already turning heads in my house 😂 i dont know if we all have that 2 hour patience lol thank you!

[@AyeAlyssa]

“Omg this white guy is being white again” I died

[@bernardoperez3677]

Can we take a minute to appreciate the 2.77 million subscribers that Joshua has! Like I remember watching his videos back when he had like 200k subscribers. Thanks Papa for providing us will all your wisdom and meme worthy content ♥️

[@skyseeker901]

I don't think he ever actually said when to add the meat back into the stew. Although I assume you're supposed to do it at the same time as adding in the beef stock. The beef just magically shows up back in the pot around 2:55.

[@rafaelvasquez5708]

skyseeker901 I WAS THINKING THE SAME. Im assuming when you put the chilies in? The world may never know

[@evankersnar7344]

Came here to say this.

[@virginiaarceo45]

He doesn't, I went back and he did put it in with the chilis he just didn't say..lol..oops

[@davidgraf4840]

This is also right after he said tie the cheesecloth with cheesecloth while he actually used butcher twine. When the spice sachet drops in you can see the meat there.

[@danielaelizabethramirezmad5060]

I am pretty sure you put the mean in right when you throw in the stew. That way the meat cooks the entire time to are brewing the conzome. If you just put it in for the last hour it won’t be as soft and shreddable... hope it helps 🤷‍♀️

[@terryowens3860]

I like dicing avocado in the broth too. I also cut the tortillas in strips and eat it like egg drop soup.

[@fineok9292]

As a pregnant lady, this is the sexiest video i’ve ever watched.

[@katerinealmonte8050]

Same here 😭😭

[@sahave5042]

@Mekehl when the comment section has lore

[@honorbluelovelyful]

as a not pregnant woman I agree 🤣🤣🤣

[@prettybrowneyez3338]

🤭🤭🤭

[@zeusnunez7374]

Gross, hope you found a cure.

[@sabata2]

"I'm sure there's some grandma somewhere going 'oh my God this white guy is being white, again'." XD

[@Justwatchingvideos010]

Oh my god this white guy is being white, again

[@jamescharaf]

as a jewish mexican all i can say is he did a great job, this tacos look amazing!!!!!

[@christianevaca7199]

Me, every time I watch his videos. (they're still great tho)

[@everardoruesga9332]

so true

[@jacintosilvavictormiguel9897]

kroowth drescr dho bresh lepkret :/

[@konnadawnn]

I made these last week, turned out absolutely delicious!!😋

[@dlwsblancaflor7078]

Was it too hot?

[@konnadawnn]

@@dlwsblancaflor7078 not at all

[@Texasbaby832]

I just made these with my friend and they are delicious 😋. I followed the recipe step by step. My first time trying birria, so I decided to make it myself and with a help of a friend they came out so good.

[@FezCaliph]

Quarantine is nothing when you've been stuck in Joshua's cupboard for years

[@gplunk]

I could live well on what he feeds down his drainpipe....

[@shivaneepatell]

I’m making this right now!

[@RioTormenta]

AAAAAAHHHHHHHHH

[@161Irving]

How did it come out

[@theflyingcrud]

Same! Its simmering now, already smells delicious! Really cool to work with chilis that i haven't worked with before, they smell fantastic

[@Sterilite101]

Tomorrow for me!

[@JimBobe]

Prove it

[@susybuzz]

Tbh I’m just happy he cares about real mexican food culture ✨ (and every other food culture, for that matter) not like, tex-mex and shiizzz. He’s respectful and I appreciate it a lot🥲

[@DaijaWatson]

This is the best thing Ive cooked so far. Thank you!

[@francescolatorraca9321]

Man i’ve watched this video like 7 times this is so satisfying to watch, these quesa tacos look incredible

[@sprmario123]

"Look at that lovely fond on the bottom of the pot" * Zooms to pot that looks like it was used by a chimney sweep as an ashtray.

[@clearyourhead333]

Haha! Right? That's how you can tell he's legit.

[@keithspoelker6384]

This recipe is amazing! I finished my tacos on the flattop and they were nice and crispy with melty cheesy goodness

[@mebarkamihoubi6947]

The best recipe ever .that never fails. From Algeria 🇩🇿

[@AnimeNormaloide]

here in sonora we call that "consome" "jugito", amen.

[@AleX-ee6ql]

Where I’m from in Sonora we call it bichi

[@rudysaldivar4228]

You are both correcto

[@daniagagz7641]

Amen sot de Chihuahua

[@Sonmex13]

Arriba Sonora paisanos

[@daniagagz7641]

@@Sonmex13 norteños arriba

[@MasterZensei]

Honestly how hasn't food brought us all together with all these younique dishes from other cultures!? Much love to everyone ❤🤟

[@Ahahabih416]

No🤣... no you didn't bro lol

[@seattleflyboard3807]

3 IMPROVEMENTS BASED OFF EXPERIMENTS. So out of all the Birria recipes on KZbin for my initial experiments, I chose Joshua's based on the fact that he was one of the few to insist on the IMPORTANCE of browning the meat before simmering and also using fresh made Beef Stock as the simmering liquid. In my opinion, anyone who chooses to use water in situations where stock could be used instead is not serious about maximizing flavor......I'm giving the benefit of the doubt to these cooks that its laziness and not ignorance. OK....this recipe of Joshua is probably the best overall compromise between time efficiency and maximum flavor....and so my improvements only really bump this up from 85% perfection to say 95%....but frankly its sooo worth it. #1. When blending the dried chili pepper mix after steeping in hot water....add in 3 or 4 roasted jalopeno peppers that you put under the oven broiler until lightly charred....remove seeds before blending. This really adds to the complexity of the pepper profile and also adds that missing element of fresh pepper. #2 Instead of the tomato paste, add 4 vine ripe plum tomatoes to the blender with the jalopeno peppers....also char them under the broiler and remove seeds. #3 You can get a huge bump in flavor by adding a bunch fresh Thyme and a smaller amount of fresh oregano about an hour before you are done cooking....I don't like to add fresh herbs too early as they are easily overcooked. When I added these herbs, the improvement was instant and beyond obvious. Try it yourself.

[@qweqwe1324]

Good tips ty.

[@ArmoredProtagonist999]

Also make the stock with beef bones, charring the dried chilies and spices till fragrant, and adding some Worcestershire sauce or Maggie all helps a lot.

[@whiskeyghost3609]

I'm from Scotland where we either batter and deep fry or throw it all in a pot but Mexican food is my absolute favourite it gives me the strength to chase haggis lol

[@stevie8446]

You made this recipe look way less overwhelming than the other recipes I've been looking at for Birria!

[@lisac9724]

OMG - this was amazing!!! Made this with my 15 year old and it turned out GREAT! I was worried it would be too spicy (I'm a whimp) but it was perfect! Thank you!

[@cardona6615]

My Mexican mother saw this and she approves. Good job !

[@Hexinvir]

I made this tonight, and honestly this is a solid recipe. The meat was tender, the broth was the perfect amount of spicy for me.

[@MAMABRUNOSKITCHEN]

Joshua! I’m at the stage where you blend the chilies and omg the aroma, the color, the consistency is gorgeous! Can’t wait to devour these babies.