How To Make Birria Tacos
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- Опубліковано 13 січ 2022
- Andrés Galindo of Nene’s Deli Taqueria in Brooklyn, NYC is in the MUNCHIES Test Kitchen making Quesabirria Tacos. He braises beef until tender in a rich chile broth and then crisps it in a corn tortilla with cheese. The result is a savory and cheesy cross between a quesadilla and a taco, served with a bright consommé dip.
Check out the recipe here: www.vice.com/en/article/pkpav...
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Man seeing the popularity of birria rise randomly these last couple of years is really wild. Still prefer it in non taco form for the hangover.
Is it similar to menudo?
@@NorthS1deSold1er yes in a way, the chilis are almost similar but I never liked the texture of the stomach in menudo. I would rather eat posole or birria.
I fucking hate trends.
@@itsgee21 the only think I hate is the cheese, doesn’t looks like it meshes with it, birria is already super fatty and they want to add more grease? It would need a lot of onion and lime to cut through it.
@@inksuckeye1 samw
Let me tell y’all... made it today with his technique and the family all agreed, best birria taco they’ve had. And I’m hella insecure with what I cook but this shit came out perfect.
Hey Gilbert is me your gay best friend gilberto didn’t you burn down your kitchen last time?
Just curious did it have heat to it? Was it spicy?
@@stefanieelizalde9534 if you follow his recipe exactly it won’t be too spicy.. I added some Chile de árbol to add that kick!
Mojado
Not too salty? I noticed he didn't pour in all the salt and it calls for 1/4 cup.
I literally NEVER comment on anything, but my wife and I made this recipe tonight and it was absolutely amazing. Way too much food for two people, but holy shit! Cant wait to make this for my next family gathering. From the bottom of my heart, THANK YOU!!!!
Mention not.
U prolly farted up the bed my guy 😆 🤣 😂
Philly legend
Did you end up making 5lbs worth?
I did, and ate it all over 3 days lol
Andre's my cousin so proud of him!!! It runs in the family.
ESTA chulo. Saludoss from tlancupican puebla
Best food period I'm from Flatbush white dude 70 yes old live in nm now good stuff man thanks. Leo
your cousin is a fuckin g
Andres is such a great guy! We’ve been visiting his restaurant since it was next to a barbershop in Bushwick. As a Mexican, I was really happy to have authentic homemade birria near by. We no longer live in Brooklyn and we still think about his food and his wonderful service. Te mereces todo el éxito del mundo. ❤️❤️❤️
I don't think I belive you. I was up in there every day and never once saw you. In fact I don't think you ever lived in NY
@@will1867 you're horrible at trolling my guy
@@Willy_Wanka the amount of trolls in this comment section in particular is weird.
not readin allat
Jesus loves you and may God bless .
This guy is great in front of the camera! We need more recipes with him please :)
not
Right? Mellow, not completely stiff but not in your face. Just a chill dude making great food.
He explains things really well, plus he is just interesting.
I know him and he is a really nice guy. Laid-back really approachable individual
I like his vibe too, he’s not screeching and shouting which I appreciate plus he makes awesome food. I’d like to see more of him 😉
A Mexican in NY making birria your pure goal my guy
Bad is good and good is bad… Isaiah.
@@GTKJNowso God is the devil. The devil is God. - Isaiah apparently
@@jordanbabcock9349 True, if you go to an apostate church most people think they are worshipping God but it is really the Devil. Are u ready to worship The Anti Christ (who will represent the Devil? Turn from Evil and Live, The Devil Lived. Repent.
Came back to this recipe for my second round . It’s definitely very flavorful and I had tried many
I had this back in Virginia and it was so good. My sister learned how to make it for her husband. He taught how to make a few dishes and she's been teaching him how/what we cooked too. He loves our traditional food like frybread and mutton and kneel down bread 🙂
Thank you for sharing this recipe with the public. My son has been after me to make these. I finally did tonight. They were phenomenal.
I’ve made this exact recipe and it was some of the best birria I’ve ever had, definitely worth the prep time
im excited. i jus went to a mexican grocery to buy all the right spices and chili's
Did you use round beef?
@@000euMJif you cant find a london broil, you can use any cheaper big cut of meat. The whole point of Birria is so stew/simmer it so its super tender no matter what the cut! Happy cooking!
I recently moved to Tucson from the midwest so this style of cooking is quite new to me. I used this recipe and brought them into where I work, and I received a lot of praise from my Mexican co-workers about not screwing up Birria and actually making some of the best tacos that they have ever had. I am a believer!! Andres is my new god.
Thank you for the recipe. I cooked it for my family twice and it was delicious ❤️🙏🏾
These are my favorite tacos in the world hands down.
Beautiful man! Love that your mom inspired you. Those Mexican ladies back in the day with their carts and hearts of Gold! This is what good people are made of.
I just made this and let it simmer on medium (4-5)for an hour and then brought it down to low (1-2) for two hours. It made the beef soft enough to shred with a fork, DELICIOUS RECIPE! Love it
I used to go to Tijuana back in 1999-2005 just for these tacos. Love seeing how they’ve made it back still looking delicious.
It’s great you’re doing something different and have great ingredients flavor color,putting your heart in your work makes great cooking of your food,to make a great meal.
Every time I make birria for the family I refer back to this video. Very thankful
I started off looking for healthy dinner ideas and this is where I end up. This will be dinner tonight.
This recipe wowed my tastebuds! Best tacos I've ever made so far!
I love Nene's Taqueria!!
Love Nenes!
What a great presentation, straight to the point but with a story to tell, enjoyed it so much. thank you
We made this back in January and I am back to get the recipe because it was a hit. We used chamorro and something else our local meat market recommended and it was fire 🔥! Cant wait to eat it again. We also are using mozzarella this time because the other cheese melted like water. Thank you from this non cook who hates cooking 🧑🍳!
The first time I had birria it was in a burrito at my favorite Mexican restaurant. I was so sad when they took it off the menu years ago. I’ve been hoping since these tacos have gained popularity they’ll bring it back.
I made this for New Year's and lemme tell you, it's insanely good. That consomme is absolutely amazing
Love Nenes!!
I just made this recipe tonight and it was sooo good! I’ll be making more of it in the future 🔥
it's the most amazing thing in mexico and a lot of other countries with well known cuisines that certain dishes are only made in certain regions but in america it all comes together everything available from all these far away places and it's really special. living in arizona all my life it's mostly sonoran but there's a lot of other regions available and mixed in and birria just became popular in the last decade and it's just nice how many different dishes mexico has it's not just the same stuff all the time like most americans outside of the southwest think.
I finally gave this recipe a try today, I can't wait to try these!
looks soo good!
Omg that's the best looking dish I've ever seen. I'm definitely making it
This is the first legit Birria recipe walkthrough I've seen. Definitely going to have to make these.
This isn’t even a legit Birria recipe 😂😂😂
This looks so good. Thanks for the video
I made this recipe today for the first time! The only differences for me were I used beef chuck meat (4.5lbs), mozzarella, and no ancho chillies to reduce the spice. Left everything else the exact same… 10/10, highly recommend and much easier than I thought!! Just prep and measure everything out and then it’s just about waiting. Cooked the meat on low med for 1 hour (level 4 on my stove) and then on low for 2 hours (level 2 on my stove) and it was perfectly tender. For the salt I couldn’t tell what he did but the recipe says 60 grams total, I did 45g in the sauce to blend together and 15g to season my beef. Will be a go to recipe for me. Thank you!
Made these myself and it was unbelievable good and did it several times since
Things i changed a little, onions i minced them into a lot smaller pieces, mixed them up already with the minced celantro and lime juice and then put them directly into the taco before closing itup instead of putting it into the consume. Also to make the meal a bit quiker and easier to stomach i switched out beef for chicken, which was cooked in chickenstock with the paste.
greetings and love from germany
You can find tortillas in Germany?
@@ericktellez7632 In 4 degrees i would say.
1. which hardly even should be called Tortillias are made out of wheat.
2. Is part corn part wheat
These two can be found in regularly shops here in germany. Mexican cuisine or again what goes for it, is in all larger cities and something like chilli con carne my mother cooked when i was young and lived at home(not in a city). From watching several food and cooking shows on youtube i become aware of major differances on how mexican food is prepared and shown to us here to what i saw on those cooking shows. So well one has to do it oneself right :)
3. full corn tortillias you really have to search for and either one finds a delicatess shop which has these or goes maybe to what we call the Metro(not sure they are outside of europe, huge shops where retailers can go buy in bigger portions)
or then there is amazon *sigh* where one can get them directly from mexico.
4. Doing it yourself, which i have to admit i have not reached that level :)
I usually go with the second option as those are in the shop i regularly go to anyways. The differance between even partial corn and pure wheat tortillias is already huge, especially when they are crisp and i would anyone from outside mexico urge to try these if they havent yet, just phenomenal.
chicken sounds great! i generally prefer chicken in just about anything. What do you use, thigh meat? did you notice that after the stewing stage that there was less fat when you use chicken?
@@TheApplianceDirect I usually use breasts though i would expect thigh or even complete with bones would make the broth even better, but i would remove the skin as it often leaves parts swimming around the soup aka consume which doesn't look that appatizing. Instead crisp the skin up in a frying pan, eat it as cooks snack :) or slice it and add those crunshe bits into the tortilla. Along the way one gains some chicken fat to then fry up the tortillias in that. With chicken breasts and next to no chicken fat in the consume i use clarified butter/Ghee which i make myself often also for indian dishes. Maybe i try out some duck fat next time. As i think that as quite an essential part of how these tortillias are prepared and i am not quite satisfied that i haven't replicated that aspect fully yet.
When my mom made whole chicken she always liked thigh meat more for it being juicier, i normally prefered the breast meat. Nowadays depending on dish i marinate chicken breasts for upto a day and also depending on dish give it a good 2-3 minute on a very hot stove on each side, but let it rest afterwards for a view minutes which redistributes the juices, so i hardly think of chicken breasts as dry meat myself, rather it depends on how you treat the meat and what you eat/drink with it, but yeah it can get dry very fast and it happens.
i recently tried these after different restaurants in Las Vegas, NV, and they all were good. I think the Birria style taco is probably the best taco i've ever had. I currently live in New Mexico, so there's no shortage of tacos here.
505 always has the good food
Which restaurant you go to in Vegas? I live in Vegas and I’m trying to find some good birria spots
Just had my first one today and it was banging officially my favorite taco
Hell yeah!! Happy new years! Thank you
this recipe is so much more simple than some of the other ones. i'm not trying to spend 4 hours in the kitchen. thank you!
This is literally the true Mexican version of this dish. I've made this recipe twice now and its so simple and tastes out of this world. I'm making it again tomorrow for my grandmother, but I'm dry brining the beef chuck and i've got some shortrib as well to add into it. It's quick, easy, and simple perfection; the 3 pillars of true Mexican cooking.
How long did let the meet cook?
@@dunjazerda9167 I never cooked it lol
@@dunjazerda9167 i cooked it for abt 3 hrs yes it takes a long time but its quite easy to prepare the meat cooking is the only long part 😆
@@liljdub08 use a pressure cooker to cook it faster
Definitely making this! This looks like real authentic Birria! Thanks chef! 🙏 Just to watch made me hungry!
I grew up in a Mexican house, and no one ever made this, now I'm in my 50's and just discovered this gem of of recipe. I'm going to make it! I tried it at a restaurant that made it correctly, and I fell in love with it.
I love your cooking style. It's so simple to understand
Birria is great people, the cheese the salsa the toastiness, it's all good. But try it as well as a simple bowl with the meat onions cilantro and lime. If you have some ground up chile de arbol then you take it to another level
Edit: I also really like Goat Birria
Goat Birria is the best the tenderness is perfect but it sounds intimidating to most people
Goat birria is the original and it’s alright, but goat itself tends to have this distinctive stink that not a lot of people like necessarily, I’d suggest trying it with lamb first.
The quesibirria is played out. Birria in the plato or just birria tacos (no cheese) with salsa macha......& consomé in a disposable cup and sipped like coffee. That's how u eat birria.
@@714milky is birria served on a dish meant to be eaten with rice or anything like that? or would it be eaten straight like a stew?
Goat is the bomb homie
Been eating these for the last few months. So good!
What is the cut of beef called please?
@@theshape7214 you can use brisket, chuck roast etc. You don’t want anything that’s too tough
I’ve watched alot of videos on how to make birria and this one is far by the best one i got the ingredients written down im about to hit the grocery store im excited to make this 🔥💯
- Im making this for the second time and let me tell you everyone will love this recipe 🔥🔥
Thank you for this one!
Been going to his spot since he’s open food is bomb anything birria is Gold but literally so many other options too 🔥 Nenes taqueria Bushwick Brooklyn 💪🏽
I’m Mexican but honestly I’m so white washed and so out of touched with my culture and I’m trying to learn how to make dishes like this and this honestly amazing thank you so much!!!
This is the best! I’ve done it twice and it’s been a hit each time. Thank you so much
I halved this recipe and followed it exactly and it was by far the best birria tacos i've ever had. Would definitely recommend to anyone looking for a good recipe
Just finished making this myself. This recipe is incredible!
How many hours did your beef cook?
@@krysrock3274 I let it cook for 3 hours.
Just ordered my chiles, going to surprise my wife whose family is from Jalisco with birria - ty Andrés!
bro save some for me
Finally made it and I’m sat here with a belly full of birria tacos and consome. Oh my actual god. This shit was so unbelievably flavourful, leaving the seeds in was 100% the right choice, the spice level is incredible - not too hot but just right. I cannot wait to invite more people over and make this again. Thanks again Andrés you legend!
Making it for the second time right now, rechecking the video for steps and an obligatory thank you to Andrés!
Making it again and checking back in 😅
Made these tonight and they were amazing. ty for the recipe Andrés.
Thank you for sharing! Gotta try this asap
That looks incredibly tasty
WoW this is amazing, I have been challenged to make this for family but it seemed so intimidating to make, this video makes it look easy
Man that looks awesome!!!! Thanks for sharing with us!!!
You make it look easy! Can't wait to try it.
He’s so honest and chill best chef ever dawg🔥🔥
I live in Scotland and we've yet to catch up to how delicious real Mexican food is. I think it might be worth visiting my relatives in the states, Colorado, just to try these.
I'm a white guy born and raised in Southern California so I got to try absolutely every culture's food. Traditional Mexican food (not Americanized or big restaurant) is by fat the best food out there. In Colorado you might have trouble finding real Mexican food. Nobody does it better than Mexico or Southern California. Not even Arizona, New Mexico, Texas, is just doesn't compare
@@mog_3825 what better excuse to visit Southern California
Love your guys whiskey. props to Scotland. From a half Mexican.
@Rockinruffhouser I love our whisky too but I got clean 5 years ago but allow myself 1 whisky on Christmas day because my dad and I would drink whisky and put the world to rights until he passed away so its my wee way of remembering him.
Meanwhile, me Serb wanting to try haggis
I love ur video and how authentic ur recipe is. I seen alot of people dont make it right.
You made it looks so easy thank you
The higher you can raise your pinky, the fancier you are
Omg it’s so beautiful
Omg this looks AMAZING!!!
Definitely will be making this
ok I just made this and it was so fire🔥 ! Highly recommend this!
Recipe was straight forward and easy for me to follow. Thank you!!
Where is recipe?
@@Kittiekatinc69 did you not watch? He says In the description
I had dream about Birria tacos last night. Now I must make some!
Definitely will be making this!😍
Hi birria tacos for the first time a few weeks ago. Absolutely amazing!
I’ve never eaten Birria tacos but I made your recipe today and OMG are they good having a taco party tomorrow night. Thank you!!
I made it again last night didn't take the seeds out like I did last time. It was delicious but very spicy.
How did you make it if he did not specify the amount needed of each ingredient? I would be so worried about messing up the recipe without knowing the exact amount of each chili and seasoning.
@@emmaa8615 You have to click on the link and it takes you to the recipe
I've never had one I need to try asap
I think dipping into the consume is overrated but the regular stew is so bomb
this looks amazing
Great job Nene! I gotta try making them soon! Thanks for the recipe!!
I like it! FYI the seeds contain zero heat unless the oils of the pod and placenta have coated them.
I love that he doesn’t take out the seeds! I never do and it keeps the heat in the food ❤️
Awesome job chef thanks for the knowledge I’m gonna try and make these one day
Hands down , best taco I have ever made an eaten. Thx for sharing sir
He made that shit look so easy to make! I gotta try. It’s one of my favorite foods right now. Good shit!
I have birria tacos and birria ramen almost every sunday. I LOVE IT! 😍
Birria ramen sounds amazing
Where the heck did you find birria ramen
@@somegoodish Glad it’s not just me that never heard of that lol. I definitely want some
meme food
How is that birria ramen? God bless cross cultural food
I had this for the first time last week. Not going back Love it
This has been one of my favorite videos!
You look at this man's hands and all you can say is "THIS GUY COOKS!"
The birria trend is still going strong… so delicious 🤤
As it should! I hope the trend never dies tbh
You can thank Instagram
I think it's here to stay like tacos
My husband’s favorite taco style has always been the street taco style, because he doesn’t like a lot of stuff in his taco. Since he’s had quesabirria tacos in Kingman, Arizona at Mi Lindo Jalisco, he hasn’t bought any other kind. Now I can make them for him!
I made this and it was perfect and so thank you! 🤗
This looks mad good. I'm gonna try it at home.
Can you update us when you make it?
How was it? is it tasty?
Looks like the best birria taco recipe on UA-cam! I’m trying it Friday. It’s funny because our daughters nickname is “Nene” Thank you for the great video keep up the good work 👍
How did it turn out?
The tacos turned out delicious 😋
i made this and let me tell its freaking amazing!!!!! thank you for sharing
I followed this recipe. AMAZING.
I’ve had some pretty good authentic Jalisco birria from my family who are from there. Crazy how many people do birria different. Mine de-seed the chiles, and put the consomé through a sift. Also before boiling the chiles we use Manteca in a wok and grill them, then boil.
I was kind of surprised they left the seeds in the guajillos since other chefs have said the seeds in these peppers can be more woody and tannic which may be undesirable flavors in a final dish.
Is birria typically made with goat rather than beef? @Uright
@@Cashelda traditionally goat. But northern Mexico was made popular to use beef. Personally I like beef more anyway, and it’s definitely more accesible here in America.
The birria you see everywhere comes from Tijuana. I've heart people from Jalisco saying that the birria from Tijuana is better.
@@heliosf2080 really depends. Birria from Tijuana tastes very salty to me. I’m used to it having that sweet, salty, umami flavor. Just my take on it though.
Loved this video! Very approachable recipe, and the lil jokes throughout made me chuckle 😆
100%, smiled through the whole video :D really chill guy and the food looks delicious!
They look so good. Need 10 of those. Was fun to watch. Great video
Great food with great stories!
You had me at "tacos", but when you said guajillos I knew it was ordained by fate that I watch this video. Also, being a chili head I'm ashamed that I didn't know chipotles were moritas. Tyvm for that info.
If I could live off one food item, it’s hands down, Birria Tacos!
Yep.. Only a recent discovery for me, but holy.. what a game changer.
Your a** hole will beg for mercy 😂😂
Oh yea i seen someone make birria tamales.... the tacos are soooooo good..
you could live off it but you would also die from it lol
Nice job. He makes it look easy!
Great video Hermano....gracias