The Juiciest Homemade Birria Quesa Tacos

I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco.

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[SaulSiordia]

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

[leonardoponcedeleon]

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!

[redsauce]

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

[cookingwithkian]

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

[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?

[miguelmorfin]

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

[diegog.]

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

[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.

[manueldominguez]

Me as a Mexican: "ok Josh don't screw this up!"


He knows too much

[wyoruss]

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

[stevensadek]

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

[petegomez]

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.

[felipereciobusquier]

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

[Jordan_Graham]

"oh my god, this white guy is being white, *again* "


I'm dying

[banditretro]

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

[melissamouton]

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

[eseguerito]

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.

[cuddlesdotgif]

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.

[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

[rschwarck]

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.