I Thought Birria Tacos Were All Hype. Then I made THESE.

🔪MY GEAR:
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Ingredients:
BEEF:
∙ 3 lbs/1.5kg beef chuck roast, cut into 2-3 inch chunks
∙ 20g (1 T + 1 t) coarse kosher salt
∙ 45g (3 T) oil
∙ 30g (~10) guajillo chiles
∙ 30g (~6) ancho chiles
∙ 675g (3 c) water
∙ 175g (~1 medium) rough chopped onion
∙ 25g (6-7 cloves) garlic
∙ 875g (3½ c) store-bought beef stock, divided (675g + 200g)
∙ 20g (1 T) tomato paste
∙ 1 large chipotle chile in adobo
∙ 35g (2 T) achiote annatto paste
∙ 2g (1 t) ground cumin
∙ 2g (1 t) ground coriander
∙ 2g (1 t) ground cinnamon
∙ 3g (1½ t) ground black pepper
∙ ⅛ t ground cloves
∙ 1g (½ t) dried oregano
∙ 20g (1½ T) apple cider vinegar
∙ 10g (2 t) salt
∙ 20g (1 T) agave syrup

DIPPING CONSUME:
∙ 200g (3/4c)braising adobo sauce
∙ 300g (1 1/4c) beef stock
∙ 3-5g (½-1 t) Better Than Bouillon beef base

PUTTING IT TOGETHER:
∙ Corn tortillas
∙ Mexican melting cheese (Oaxaca, Chihuahua, or Monterey Jack)

Instructions:
1. Cut beef chuck roast into 2-3 inch chunks. Combine beef with 20g salt and 45g oil, tossing to coat evenly. Rest 20 minutes.

2. Remove stems and seeds from dried chiles, tearing into chunks. Toast in a pot over medium-low heat for 2-3 minutes until fragrant. Add 675g water, onion, and garlic to the pot. Bring to a low simmer. Cover and simmer gently for 10 minutes.

3. Drain cooking water, then transfer the softened mixture to a blender.
Add 675g beef stock, tomato paste, chipotle chiles, achiote paste, cumin, coriander, cinnamon, pepper, cloves, oregano, apple cider vinegar, salt, and agave to the blender. Blend until smooth.

4. Broil beef chunks on high for 15 minutes until well browned.
Deglaze pan with remaining 200g beef stock; scrape up fond and add to pot along with beef and adobo puree.

5. Bring to a simmer on the stovetop then cover, and braise in a 300°F/150C oven for 2 hours.
Check beef tenderness. It should have some give, but not be falling apart. If ready, rest 30 minutes covered. Shred gently by hand into chunks.

6. For consommé, mix 200g braising adobo with 300g beef stock and bouillon. Heat to dissolve.
Brush corn tortillas lightly with braising adobo sauce on both sides.

8. In a nonstick pan over medium-low heat, fry tortillas in oil. Top half of each tortilla with cheese and 3oz/100g shredded beef. Fold over and fry 4-5 minutes per side over med-low until crispy and browned.

9. Rest briefly on a wire rack. Serve quesabirria tacos with hot consommé for dipping

CHAPTERS:
0:00 Prepping the beef
2:19 Chili choice
4:20 Roasting the beef
4:56 Making the adobo liquid
6:55 Checking back on the beef
7:53 My morning ritual
9:01 Finishing and shredding the beef
10:34 Making the dipping consume
11:11 Building and cooking the birria tacos

🎧MUSIC:

#birria #quesabirria #birriatacos

[briannakash]

Thank you for not selling out to the algorithm and producing high-quality COOKING content. Every recipe I've made of yours turns out fantastic and I am sure this one will be no exception. Keep up the great work!

[fraserlaidlaw]

A tip for if you’re making more than two tacos: set your oven to its lowest setting and put a sheet tray with a wire rack in there. When a taco is finished cooking, just toss it in the oven to keep warm while you cook the rest of the tacos. That way you can put a dozen hot tacos on the table and your family/friends will be stoked.

[seanprevost]

Hey Brian if you steep your chilis overnight in water they will soften without producing the bitter flavors and the chili water will also be usable without the bitter notes

[PassiveAgressive]

Loving this channel. Please do not go down the Josh Weismann and Binging With Babish route where you compare the best Nacho chips, French fries or bottled water. You are our last hope🙏🙏

[notjustanother]

Regular youtubers will tell you all other recipes are mid and theirs is better. Brian will also tell you then, and then give you the best recipe you and God himself have ever seen. He will then proceed to tell you it's pretty good, decent even.
Never change Brian. I'm gonna try this in my slow cooker

[mavmavermav]

That BUH BUH BUH BIRRIA” really caught me off guard. Probably the hardest I’ve laughed at one of your videos. Hilarious thanks Bri

[BrittneeDrummer]

Perfection. A MUST is chopped cilantro and small diced white onions into to the consume when serving. Also a lime wedge. Cant wait to make this recipe 😜

[mastercheatcomplete]

I usually first get a color on the meat inside the pot, then remove the meat, add onion, get all the fond with it, then add garlic, wait like 30 seconds, add tomato paste, and once I start getting a fond on the bottom, de glaze with a beef/chicken stock (or water if I'm lazy), add the dried (de-seeded) chilies, add all of the spices (in a sache if I have one) add back the meat, and let simmer until the dried chilies are soft, then I take the meat out, immersion blend everything, add the meat back in, and close the lid for a few more hours (sometimes I use a pressure cooker, and I'm done in like 1 hour + 30 minutes to let it lose pressure on its own) and that's it. Consistently perfect. My Mexican girlfriend who's from Jalisco, the birth place of birria, says that my birria is the best one she had. I also let some other Mexican friends try it, they said it tastes exactly like a really famous place in Mazatlan where people go from really far away to have it. With a pressure cooker this is a really easy recepie, one pot, almost no work, not much waiting either.

[EsotericLeo]

Made birria tacos for the first time last week. My sister and bestie both told me that it was the best meal I've ever made. My sis even said "Girl, this is better than a restaurant." 🥰 Hella flattering, look forward to trying your recipe and taking mine to the next level.

[crwdfwtx]

BA BA BA BIRRIAAAA! Dude… you show us how to make beautiful tasty food *and* make us laugh like that? You’re a national treasure that must be protected! Thanks for another straight banger, Bri.

[randytaylor]

You and ThatDudeCanCook are my favorite cooking channels on Youtube... I can't wait to try this one!

[AlexandraAndStuff]

I'm in Poland, so there is like no place anywhere that you could order those, but the concept always looked appealing to me, it's everything that I love. If anyone can help me make these, it's Brian.

[Flactoid]

13:42 HAHAHAHAHAHA. Bro launched straight to the end of the spectrum. You’re awesome dude. Excited to receive your knife tomorrow!

[teddyoshirak]

0:06. I know I'm a subscriber so I'm biased, but your take on viral recipes is in no way a fart in the wind. I will search all of your videos to see if you have a recipe video on a dish I want to make, and if not, I usually don't make it. Your content and thatdudecancook's content is unparalleled on YouTube, and yalls videos literally give me the inspiration to try more difficult recipes.

[neilarmour]

I make birria with beef cheek. It's awesome. We don't get fatty beef here, even the brisket comes over trimmed so cheek is one of the only decent braising beefs we can get

[basilalfakher]

I was wanting to make birria a few weeks ago and thought ofc Brian would have a recipe and was surprised not to find one. I did stumble on a Rick Bayless video and that guy is a treasure when it comes to Mexican cuisine.

[someguynj]

I felt completely validated when you acknowledged how much washing a strainer sucks. I thought I was the only one who hated that.

[AbigatorM]

AS a family with mixed origin and patchworked in from all over (Irish Dad, Danish/German mum, Thai Stepmum, Slavic in-laws), i always hated gatekeeping food "thats not traditional" "that isnt xy when you put that in"
Thats why i enjoy your videos. you adjust recipes to what YOU think tastes better. Stagnation is bad. Why i really love that.

[OtherWorldExplorers]

Just got back from the grocery store.

Watched this video.

And now I'm driving back to the grocery store...

[BetsyLegasey]

By far the best chef and channel on YouTube. Everything turns out great. Thank you Brian!