Mexican-American here from south Texas and I think you did a great job with your technique and rendition. Kudos to you for showcasing Mexican cuisines and it warms my heart to see others from across the globe enjoying these recipes. ❤
Mexican here and I approve those tacos. And yes Andy you need to go to Mexico City for a taco tour, you need to try all the tacos..pastor, suadero, birria, moronga, tripa, carnitas, bistec, cecina, chorizo…the sky is the limit when it comes to tacos but make sure you also eat tlacoyos. Don’t blame me if you gain 20 lbs Andy
i would recommend adding the cheese first and being very generous with it, almost like a quesadilla, helps to give it a bit more structure, plus you get the cheese melting onto the pan and frying in the fat which just adds a whole new level to the dish
I think you can let the seeds soak in water for like an hour to get the bitterness out, but...that's a lot of work for seeds. Totally understand leaving them out.
The seeds don't even contain the heat. It's the pith (the white part in fresh chiles) that holds the spicy oils. If you're using dried chiles there is absolutely no reason to use the seeds.
In Texas where I am we have “Molinos” where everyday at insane o’clock in the morning, you can go pickup 2-3-4 dozen fresh pipping hot corn, the softest most aromatic tortilla. All you need is butter. But still. When I was a kid I’d go get barbacoa with my grandfather, 4lbs barbacoa, 4 doz tortillas, and they gave out the best home made donuts on a tray, the tortillas are beyond anything u can buy in a package and making them that soft and delicious and aromatic might be impossible. All the memories are making me hungry. Sooo biria, my best buds mom would make it, but as a stew/ soup with a super spicy broth, sliced raddish, shredded cabbage diced jalapeno or serrano etc… and home made tostadas, fried cornchips. Then 20 years later everyone is going mad over the stuff which makes me happy
Looks delicious. Can't wait to try your version. Mom taught me version many years ago. Only suggestion don't cut apart your storage bag. Just open both sides and let the fold sit against the arm of the tortilla press. Helps if people make larger tortillas. Mom was from San Antonio Texas. She kept crossing the border to learn how to make this. BTW mom was a butcher.
Andy - right before you take the tortillas off then pan, press down with your finger on the center of it. This should cause the tortilla to fill up with steam and fully cook. Check out Cocina de Jauja to see how.
If there's anyone from London watching this, I make birria all the time- the best place to get your ingredients is Mestizo- it's a Mexican supermarket near Warren St station. If you don't want to make your own corn tortillas, they sell fresh made ones because they have a restaurant next door. You're welcome!
I used to work for this awesome restaurant that served the BEST birria ever.... Then I became the prep cook and MADE BIRRA EVERY DAY. It's actually really worth it. It'd be my last meal ... The birria from that restaurant. I wish I could still work there
One variation in the BBQ community in NZ is to do it with shin on the bone, and smoke it until the bark sets. Then braise it the rest of the way. I’ve had these tacos made the traditional way and I think the smoke would compliment it amazingly.
@@duffman18 Can't tell if your joking and 4 months late but the bark is when the outside of the meat in bbq has fully experienced the maillard reactions. Essentially the outside dries out just like with the crust on a steak but to an even further level to a dark or even black level giving an amazing texture/flavor on top of your juicy meat. I could definitely see how this would be better than the standard for birria.
I lived in Mexico for 12 years birria was one of my favourite foods and this is spot on, except for the cheese, usually just meat with fine cabbage, onion, cilantro, salsa and lime to top 🤤 🤤 💯 make your own tortillas, I also built my own tortilla press after I came home to make them😅
I’m just love watching your videos. The fact that you are a professional chef that cooks amazingly but also share openly your challenges that us everyday try hard cooks face hits home. There aren’t many UA-cam pro chefs out there that connect, but for myself, you’re in my top 5. FYI: I tried your Birria recipe, and I agree, this is the best style of taco I’ve ever tasted ❤
Ha! Have just defrosted birria for dinner, made by our daughter with the short ribs from the steer we just put in the freezer. Raised on our farm. Best to use beef tallow for browning
I find the store bought corn tortillas are just fine if you cook them right. People often just use them straight out of the package, that's like making a sandwich with dough instead of bread! Use Andy's method here and you'll be surprised at not only how good they taste, but how good they stay together.
Been making this with a pressure cooker and brown stock instead of beef stock, with the pressure cooker it's pretty fast (prep to plate in about an hour and a half) and it's become a favourite now, really hearty and wintery but at the same time fresh and zesty.
Ive done this 3 times and still so tasty. One tip though. If you notice the liquid going down I usually top it up with some beef stock but it will dilute the spice… so may be worth putting more if you keep adding extra beef stock 😊
looks perfect for myself i made some adjustments. The onions i sliced very fine. mixed them with the then also well choped koriander and freshly pressed lime juice which keeps this fresh. That then will be put either together with the meat and the cheese into the taco when you have it in the pan, or directly into the consume. I prefer the former as it then is already the perfect package. One other alternation, as beef takes very long to cook i use chicken breast which turned out to be a keeper. 1/3 the cooking time while still being abolutly deliscious. You don't get as much fat therefor from the cooking process to fry the tacos in. Which i therefor replaced with gee which works well with its buttery taste.
Pro tip: new company on the interwebs: Masienda!!! OMG. They sell heirloom corn AND Masa made from the heirloom corn and everything you need to make fantastic corn tortillas. It is a total game changer. The taste of the tortillas is so much better than with regular Masa, which, I know is better than packaged corn tortillas by far anyway. They ship anywhere. Great video, Andy!!! Birria tacos are da bomba!!
shoutout for using a kmart measuring cup - it's so refreshing to see someone using "budget" kitchen utensils instead of having boutique copper measuring cups and all the wankery that goes with it.
Props to Andy for keeping the cost of the ingredients in mind and suggesting cheaper alternatives. I've legit never seen a chef do this on yt, and as someone who is currently in the middle/lower middle tax bracket I have to say, IT HELPS A LOT 😂 Thank you Andy, wish you all the best!
I made Birra tacos, albeit from a different, but very similar video on UA-cam. It's a huge amount of work, took most of the day to prepare, cook and serve...but it is worth it. I had a very happy family
For those in Melbourne, so check out Hotel Jesus in Collingwood, great place and awesome variety of Mexican food. Last time I went they didn’t have birria tacos, but maybe they do now
Watched this about two months ago and gave it a try, one of thee best dishes I’ve tasted with so much flavour, now addicted and having them almost every weekend 😂
You need to dip the tortilla on both side of the broth. The onion needs to be fined chopped and not be added to the taco when your grilling the taco, it goes after. The one last thing you missed, and it's super important is, the splash of lemon. The cilantro needs to be fine dice.
Dried chilies are super cheap (outside of shipping prices). There are 4 peppers you need for mexican cuisine: Morita(smokey), Guajillo(bright/"fruity"), Ancho(earthy), and Arbol(spicy). They last forever but would still recommend using withing a couple years, or take some out in a ziplock and vac-pac the rest. Super easy salsa, throw scored tomatoes, onions quartered/halfed, cloves of garlic, and any dried and/or fresh chilis in a pot. fill it with just enough water to almost cover the top. let it cook untill the scored tomato skin is peelable. Strain the mixture (save the stock) and then chuck it all in a blender with some cilantro, lime juice, and salt to taste. if its not thin enough slowly add in the stock from boiling everything. (there are better methods for salsas but this is low effort and top tier still)
I really loved your short form videos and I am super happy to know you actually make long form content as well!! Great recipe, and great video! Keep up the good work!
I am not familiar with the masa you can get in Australia, but for corn tortillas, you may want to use masa harina rather than plain masa flour. Masa harina is corn treated with lime (or undergoes nixtamalization, which might be the best culinary term ever), dehulled and then ground. Corn tortillas can be made with either, but masa harina is arguably more traditional. And you are correct that store bought vs. abuelita- (grandma) made are night and day. Oh and that birria looked deeelicious.
Masa is something you don't see in Aus grocery stores, unless you go to a Latin store of some kind. We obviously don't have the same Latin influence here, so even that can be difficult. As for masa harina, probably yet another hurdle 😅 Even those dried chillies you normally need to order online because you don't really find them unfortunately, and if you do they're quite expensive.
@@dorkwell I figured as much, but if there was a choice, I wanted to give people some info. I am an ex-pat Aussie, living in southern Arizona. So yes, we can get any Mexican ingredient. The dried chilis are a few bucks a packet in all the food stores, including dollar stores. If you go a couple of states north, that changes. But it is all relatively. We pay a premium for Vegemite and stale Twisties.
Thanks for the recipe Andy, as a Mexican I have to say that I approve this recipe, I do the same kind of tacos for my friends in the dorm where I live in Italy, (I'm making a masters), and they love them... ❤🇲🇽
When you come to Mexico, visit Coyoacán, and stop by Ecosentli, see how hand tortillas are made, also, these are the best tortillas you will ever have, I promise. Your birria looks amazing, ¡buen provecho!
Californian here, and this dish is rumored to have originated in my city. Technically, these are "quesa-birria tacos" and looks like you nailed it. Most abuelas would probably add some chiles de arbol for spice, but some don't. Birria is also traditional at weddings served with mexican rice.
@@UIWswimmer Birria has existed for a long time and originated in Zacatecas, but the quesabirria taco was probably invented in Tijuana in 2009 and was popularized via social media.
Hey Andy. Love the recipe and video. If you want to level up the dried chili flavour try giving them a dry roast before adding the water to activate them even more.
love you buddy! I'm not of Mexican decent, but I am a chef in Texas. Short rib if you're not going to use the baby goat. spot on. buuuut.. to maintain the same fattiness and textures... do short rib, ox tail, as well as shoulder roast! Great job mate!
it's arguabbly one of the best foods out there paired up with some good homemade salsa to cut through the savouriness. Dang you put the Lime there. It's a mandatory squeeze on second bite.
Well technically those are quesabirrias (quesadilla+Birria) but if we oversee the "cheese" factor, they're spot on. And terribly mouth-watering as always Chef Andy. Cheers from Mexico City ❤
Crazy how Andy mentioned if you struggle to find those dried chiles, but I remember he's from Australia, and I'm from California. I find those chilies easily at a mexican market
really depends on where you are in in australia. if youre in the 3 major cities along the coast, it should be relatively easy to find whatever you're looking for but Andy's from the sunshine coast which is more of a regional city.
Is nice to see you really put effort into, this recipe is pretty close to the traditional but I have to say chipotle it’s a dry jalapeño and ancho it’s a dry capsicum. I would do some modifications but anyway, you did your job so well, you’re such a great chef.
As a mexican i can tell you you can use most cuts. But chuck (called diezmillo) and brisket are great options because short rib does make it very very oily and fatty
You are a mind reader. I had birria tacos in a mexican restaurant in Palmerston North and they were amazing. I hope you're saving this for cookbook #2.
I've always wanted to try these, but they aren't available where I live and I doubt if the ingredients are also. One day I'll have birria tacos! I really enjoyed watching you make them, Chef - thanks!
Andy got the cookbook can't wait to shake things up aussie style in my brooklyn kitchen!!! My grandmother was Australian. Love watching your videos mate
Just made this had to order chilli’s and tortillas online Amazing iv never smelled or tasted these types of chilli’s before amazing Cheers andy 👊🏼🏴
take the chili paste you made at the start and add it to a good homemade chicken stock add carrots courgettes pieces of corn meat of your choice green beans we call that caldo tlalpeño. Add strips of fried tortilla avocado cilantro and dry pasilla stips for more flavor at the end
I got my cookbook a few weeks ago. Didn't take long to deliver here in the US. The cookbook looks great from the pics to makeup of the book itself. Topp quality. Can't wait to put it to use
I put the chiles phase in ice cube trays freeze them and then wrap them in aluminum paper, and cook a delicious caldo with meat and veggies whenever I feel like very easy and quick
I come here to try and figure out why I would learn this dish from this channel, rather than the other half a dozen channels I've subscribed to that have more cultural connection and ownership of the dish. I guess it's like watching someone accomplish a challenge? Like what is he going to do next?
we have some great birria tacos in my area and I have been wanting to give it a shot myself! Masa is very easy to work with too which is nice to not have to worry about
Andy...if your tortilla doesn't fully puff, you have NOT done it right, those are going to be some dense tortillas. You've done some OK Birria here, but I would REALLY suggest you please please please! make this part of your Origins series and learn how to do this better from the pros in Los Angeles who really popularised this in the LA street food/food truck scene. Please take this from a former US chef that worked with hispanic chefs for a couple decades, you have NOT done this dish justice yet.
👍👍👍 I LOVE the birria tacos! I make them a fair bit but just adored your vid. And I concur, they are one of the worlds most delicious delights! * My 2 cents…I find a deeper vessel for the consommé works better for the greedy dipping!! Thanks for your great vids.
I was sceptical! Because I make the best birria tacos! But damn! Those are amazing! From the shorties to the home made tortilla! Brilliant! I still think mine are better tho 😜 I smoke lamb ribs for mine. Fatty, juicy, flavourful and cheap! Great work
Save the seeds and grow your own. I use an instant pot pressue cooker on high for 50 minutes and a natural release, saves alot of time and more importantly energy costs.
you are an amazing efficient chef and a very good teacher~ i have learned alot about food and cooking from your videos~ thank u for sharing your knowledge with us ~
you know, that's exactly how i feel when i see people trying to make italian traditional food in other countries... i live in uk and i assure you that if i want to make proper italian stuff i just don't find the ingredients. i don't want to order everything online, it's a pain in the butt, so even though i'm italian and i worked in the kitchen for 10 years, i just make things with the closest next best thing, like you did with the cheese there. i can't find guanciale for carbonara? (classic trigger) i just use pancetta or even bacon. i'm not going crazy on shopping having only 2 days off a week, often disconnected, i guarantee that if you can cook a little you can put together a delicious meal with what you find available at your local shop😁 tacos look amazing chef! also "i'm home leave me alone" cracked me up hahaha! that's me cooking in my pijamas🤣🤣
As a Latina i gotta say you made my mouth water and i'm rushing out to buy the ingredients tomake your Birria Tacos and yes I always make my own Tacos. Muchas Gracias Andy ahora you can cook 🤗
If all you can get is store bought tortillas, sprinkle a bit of water on them and chuck them in a hot pan, if you have a gas stove, char them a bit on each side and they are 100% better!
Love the videos Andy! I think one of you big UA-camrs should also do some videos on how to make a proper suadero (Mexico City style) taco! I think it's one of those tacos that hasn't caught on with the general populace yet, but is one of the most flavorful, tender, and juicy cut, since it is basically stewed and confit'd in a large pot along with the rest of the other cuts on the menu. It's truly my favorite style taco, and I don't believe there is another non-local content creator that would do it justice!
This video released after we had just put this dish as a special order at the restaurant I work at. We did whole beef cheeks with corn tortilla and all the fillings , so you can shred the beef and build the tacos to your liking. Sold out in 3 days. Very rich and tasty. 10/10
Sorry to mention him but I made Weissman’s version of these.. I think they were probs the most tasty thing Iv ever eaten! I went to Atul Kochhar’s Michelin star restaurant down in London.. Cost us nearly £500 for the meal n drinks.. And I’d of rather had these taco’s all day long! 😋🤤
Mexican-American here from south Texas and I think you did a great job with your technique and rendition. Kudos to you for showcasing Mexican cuisines and it warms my heart to see others from across the globe enjoying these recipes. ❤
Mexican here and I approve those tacos. And yes Andy you need to go to Mexico City for a taco tour, you need to try all the tacos..pastor, suadero, birria, moronga, tripa, carnitas, bistec, cecina, chorizo…the sky is the limit when it comes to tacos but make sure you also eat tlacoyos. Don’t blame me if you gain 20 lbs Andy
Hey Andy, if you go to Mexico, please let me know so I could go up there and meet you and Babe, and probably the rest of the team!!
agreed, the ONLY thing i can recommend is not using the water from the chilli's as its bitter, instread beef stock or plain water
This would be my dream holiday. Eating tacos haha
Andy don't do it you get kidnapped? If you go with that guy
Few things are better in life than a well made taco.
Andy is one of the most wholesome chefs of UA-cam. Tons of respect
i would recommend adding the cheese first and being very generous with it, almost like a quesadilla, helps to give it a bit more structure, plus you get the cheese melting onto the pan and frying in the fat which just adds a whole new level to the dish
People typically leave the seeds out not because of the heat, but because in dry chilis they can be bitter and the texture turns leathery.
I think you can let the seeds soak in water for like an hour to get the bitterness out, but...that's a lot of work for seeds. Totally understand leaving them out.
The seeds don't even contain the heat. It's the pith (the white part in fresh chiles) that holds the spicy oils. If you're using dried chiles there is absolutely no reason to use the seeds.
In Texas where I am we have “Molinos” where everyday at insane o’clock in the morning, you can go pickup 2-3-4 dozen fresh pipping hot corn, the softest most aromatic tortilla. All you need is butter. But still. When I was a kid I’d go get barbacoa with my grandfather, 4lbs barbacoa, 4 doz tortillas, and they gave out the best home made donuts on a tray, the tortillas are beyond anything u can buy in a package and making them that soft and delicious and aromatic might be impossible. All the memories are making me hungry. Sooo biria, my best buds mom would make it, but as a stew/ soup with a super spicy broth, sliced raddish, shredded cabbage diced jalapeno or serrano etc… and home made tostadas, fried cornchips. Then 20 years later everyone is going mad over the stuff which makes me happy
Looks delicious. Can't wait to try your version. Mom taught me version many years ago. Only suggestion don't cut apart your storage bag. Just open both sides and let the fold sit against the arm of the tortilla press. Helps if people make larger tortillas. Mom was from San Antonio Texas. She kept crossing the border to learn how to make this. BTW mom was a butcher.
They do looks good 😋 & similar to these barbacoa tacos that I fell in love with. Do you know what the difference is?
Beautifully executed. And you’re right, Mexican oregano and Oaxacan cheese make a big difference.
Andy - right before you take the tortillas off then pan, press down with your finger on the center of it. This should cause the tortilla to fill up with steam and fully cook. Check out Cocina de Jauja to see how.
If there's anyone from London watching this, I make birria all the time- the best place to get your ingredients is Mestizo- it's a Mexican supermarket near Warren St station. If you don't want to make your own corn tortillas, they sell fresh made ones because they have a restaurant next door. You're welcome!
You're amazing!! Thank you =)
Lifesaver, was just thinking where to source the ingredients!
You are a star I make these all the time but I cam only ever get ancho chillies and old el paso tacos. Will definitely be heading there
Thank you 🙏🏾
I’m going to go here tomorrow! Can’t wait to make taco birria 🤤
I used to work for this awesome restaurant that served the BEST birria ever.... Then I became the prep cook and MADE BIRRA EVERY DAY. It's actually really worth it. It'd be my last meal ... The birria from that restaurant. I wish I could still work there
One variation in the BBQ community in NZ is to do it with shin on the bone, and smoke it until the bark sets. Then braise it the rest of the way. I’ve had these tacos made the traditional way and I think the smoke would compliment it amazingly.
That sounds awesome
@@tuttlebee8484sounds amazing to me
@@tuttlebee8484 I care. Sounds great, actually.
Until the bark sets? Does that mean until the dog stops barking at you trying to get a piece of the meat?
@@duffman18 Can't tell if your joking and 4 months late but the bark is when the outside of the meat in bbq has fully experienced the maillard reactions. Essentially the outside dries out just like with the crust on a steak but to an even further level to a dark or even black level giving an amazing texture/flavor on top of your juicy meat.
I could definitely see how this would be better than the standard for birria.
I lived in Mexico for 12 years birria was one of my favourite foods and this is spot on, except for the cheese, usually just meat with fine cabbage, onion, cilantro, salsa and lime to top 🤤 🤤 💯 make your own tortillas, I also built my own tortilla press after I came home to make them😅
You built your own tortilla press? Damn, dude.. that's awesome
Never put cabbage before. Will try it.
I’m just love watching your videos. The fact that you are a professional chef that cooks amazingly but also share openly your challenges that us everyday try hard cooks face hits home. There aren’t many UA-cam pro chefs out there that connect, but for myself, you’re in my top 5.
FYI: I tried your Birria recipe, and I agree, this is the best style of taco I’ve ever tasted ❤
Ha! Have just defrosted birria for dinner, made by our daughter with the short ribs from the steer we just put in the freezer. Raised on our farm. Best to use beef tallow for browning
I find the store bought corn tortillas are just fine if you cook them right. People often just use them straight out of the package, that's like making a sandwich with dough instead of bread! Use Andy's method here and you'll be surprised at not only how good they taste, but how good they stay together.
Been making this with a pressure cooker and brown stock instead of beef stock, with the pressure cooker it's pretty fast (prep to plate in about an hour and a half) and it's become a favourite now, really hearty and wintery but at the same time fresh and zesty.
Ive done this 3 times and still so tasty. One tip though. If you notice the liquid going down I usually top it up with some beef stock but it will dilute the spice… so may be worth putting more if you keep adding extra beef stock 😊
Andy, I saw this video today and had to make birria tacos immediately. Oh my days! They were so good! Thank you for the food inspiration, always!
been wanting to make Birria for a while now and this just makes me want to make it even more. amazing Chef
Check out Sam the Cooking Guys channel he just did a ramen video where he shows you a pressure cooker birria recipe! And its a very good one!
@emosam07 I saw it and all of them looked amazing, especially the birria. I've been watching Sam for years and have so many of his videos saved
looks perfect
for myself i made some adjustments.
The onions i sliced very fine. mixed them with the then also well choped koriander and freshly pressed lime juice which keeps this fresh.
That then will be put either together with the meat and the cheese into the taco when you have it in the pan, or directly into the consume. I prefer the former as it then is already the perfect package.
One other alternation, as beef takes very long to cook i use chicken breast which turned out to be a keeper. 1/3 the cooking time while still being abolutly deliscious. You don't get as much fat therefor from the cooking process to fry the tacos in. Which i therefor replaced with gee which works well with its buttery taste.
Pro tip: new company on the interwebs: Masienda!!! OMG. They sell heirloom corn AND Masa made from the heirloom corn and everything you need to make fantastic corn tortillas. It is a total game changer. The taste of the tortillas is so much better than with regular Masa, which, I know is better than packaged corn tortillas by far anyway. They ship anywhere. Great video, Andy!!! Birria tacos are da bomba!!
shoutout for using a kmart measuring cup - it's so refreshing to see someone using "budget" kitchen utensils instead of having boutique copper measuring cups and all the wankery that goes with it.
Props to Andy for keeping the cost of the ingredients in mind and suggesting cheaper alternatives. I've legit never seen a chef do this on yt, and as someone who is currently in the middle/lower middle tax bracket I have to say, IT HELPS A LOT 😂 Thank you Andy, wish you all the best!
Birria has been one of my favorite thinks to make. Love seeing these made with short rib!
I have never seen a blender like that in my life. It looks like something from outer space 😂
lol, it's something from a deep pocketbook, those are about $2,500 in Australia.
Andy got that blender from NASA
It's a robocoupe on steroids
That’s a white mans blender
@@ebeneZr sad to see you fell the need to inject skin color here..
I made Birra tacos, albeit from a different, but very similar video on UA-cam. It's a huge amount of work, took most of the day to prepare, cook and serve...but it is worth it. I had a very happy family
For those in Melbourne, so check out Hotel Jesus in Collingwood, great place and awesome variety of Mexican food. Last time I went they didn’t have birria tacos, but maybe they do now
First comment! Been waiting for a solid receipe of this dish.. love your content ❤
One of the greatest recipes of all time. Absolute Legend.
Watched this about two months ago and gave it a try, one of thee best dishes I’ve tasted with so much flavour, now addicted and having them almost every weekend 😂
Nice Job Andy. I Remember my grandmother making a corn tortillas every morning for breakfast for the tacos. Yum!!!
You need to dip the tortilla on both side of the broth. The onion needs to be fined chopped and not be added to the taco when your grilling the taco, it goes after. The one last thing you missed, and it's super important is, the splash of lemon. The cilantro needs to be fine dice.
I tried this…and it was amazing❤ also invited people over and they loved it! 2KG of taco is defo enough for like 20 servings
This genuinely looks like the most delicious recipe I have ever watched and I want all those chillies and that beef in my life right now
Dried chilies are super cheap (outside of shipping prices). There are 4 peppers you need for mexican cuisine: Morita(smokey), Guajillo(bright/"fruity"), Ancho(earthy), and Arbol(spicy). They last forever but would still recommend using withing a couple years, or take some out in a ziplock and vac-pac the rest.
Super easy salsa, throw scored tomatoes, onions quartered/halfed, cloves of garlic, and any dried and/or fresh chilis in a pot. fill it with just enough water to almost cover the top. let it cook untill the scored tomato skin is peelable. Strain the mixture (save the stock) and then chuck it all in a blender with some cilantro, lime juice, and salt to taste. if its not thin enough slowly add in the stock from boiling everything. (there are better methods for salsas but this is low effort and top tier still)
Andy! Thank you for always being so culturally supportive! Delicious as all your dishes!
This is a must try! Can't wait for your cookbook to arrive! Thanks for your amazing videos and inspiration for trying new things in the kitchen!
I really loved your short form videos and I am super happy to know you actually make long form content as well!! Great recipe, and great video! Keep up the good work!
I just finished this and as a mexican I totally approve, thanks for the recipe Andy!!🤘🏼🤘🏼
Mexican not mexican.
I am not familiar with the masa you can get in Australia, but for corn tortillas, you may want to use masa harina rather than plain masa flour. Masa harina is corn treated with lime (or undergoes nixtamalization, which might be the best culinary term ever), dehulled and then ground. Corn tortillas can be made with either, but masa harina is arguably more traditional. And you are correct that store bought vs. abuelita- (grandma) made are night and day. Oh and that birria looked deeelicious.
Masa is something you don't see in Aus grocery stores, unless you go to a Latin store of some kind. We obviously don't have the same Latin influence here, so even that can be difficult. As for masa harina, probably yet another hurdle 😅 Even those dried chillies you normally need to order online because you don't really find them unfortunately, and if you do they're quite expensive.
@@dorkwell I figured as much, but if there was a choice, I wanted to give people some info. I am an ex-pat Aussie, living in southern Arizona. So yes, we can get any Mexican ingredient. The dried chilis are a few bucks a packet in all the food stores, including dollar stores. If you go a couple of states north, that changes. But it is all relatively. We pay a premium for Vegemite and stale Twisties.
Thanks for the recipe Andy, as a Mexican I have to say that I approve this recipe, I do the same kind of tacos for my friends in the dorm where I live in Italy, (I'm making a masters), and they love them... ❤🇲🇽
Andy, for the tortillas, you can ad a pinch of salt and a drizzle of oil to make them savory and elastic.
Hey Andy mate! I'm a kiwi in london and just made these for the flat - they were an absolute hit! Thanks for the recipe... love your work. Cheers, H
When you come to Mexico, visit Coyoacán, and stop by Ecosentli, see how hand tortillas are made, also, these are the best tortillas you will ever have, I promise. Your birria looks amazing, ¡buen provecho!
Californian here, and this dish is rumored to have originated in my city. Technically, these are "quesa-birria tacos" and looks like you nailed it. Most abuelas would probably add some chiles de arbol for spice, but some don't. Birria is also traditional at weddings served with mexican rice.
Birria has existed for hundreds of years in Jalasco Mexico. The popularity of the the taco and first US rendition took off in LA.
Just a couple of arbols go a long way.
@@UIWswimmer Birria has existed for a long time and originated in Zacatecas, but the quesabirria taco was probably invented in Tijuana in 2009 and was popularized via social media.
Hey Andy. Love the recipe and video. If you want to level up the dried chili flavour try giving them a dry roast before adding the water to activate them even more.
Andy !! Finally, been waiting for you to do this :)
You make recipes look so simple and you explain everything!
Nobody skilled enough to make your brilliant menus. I love you either way
love you buddy! I'm not of Mexican decent, but I am a chef in Texas. Short rib if you're not going to use the baby goat. spot on. buuuut.. to maintain the same fattiness and textures... do short rib, ox tail, as well as shoulder roast! Great job mate!
it's arguabbly one of the best foods out there paired up with some good homemade salsa to cut through the savouriness.
Dang you put the Lime there. It's a mandatory squeeze on second bite.
Amazing tacos yummy Thank you for sharing chef Andy. 🙏❤🥰
Total respect for the food of others’ cultures and countries without being corny. This dude is the best !!!!
Oaxaca cheese is sooo melty and has a great nutty flavor, melts incredible. Mozzarella is a perfect sub.
Well technically those are quesabirrias (quesadilla+Birria) but if we oversee the "cheese" factor, they're spot on.
And terribly mouth-watering as always Chef Andy.
Cheers from Mexico City ❤
Overlook
But really disregard
Crazy how Andy mentioned if you struggle to find those dried chiles, but I remember he's from Australia, and I'm from California. I find those chilies easily at a mexican market
Yeah its tough for us in Australia. We are pretty isolated on the other side of the world unfortunately 😢
really depends on where you are in in australia. if youre in the 3 major cities along the coast, it should be relatively easy to find whatever you're looking for but Andy's from the sunshine coast which is more of a regional city.
Is nice to see you really put effort into, this recipe is pretty close to the traditional but I have to say chipotle it’s a dry jalapeño and ancho it’s a dry capsicum. I would do some modifications but anyway, you did your job so well, you’re such a great chef.
As a mexican i can tell you you can use most cuts. But chuck (called diezmillo) and brisket are great options because short rib does make it very very oily and fatty
You are a mind reader. I had birria tacos in a mexican restaurant in Palmerston North and they were amazing. I hope you're saving this for cookbook #2.
Saving it for cookbook #2? He just gave you the recipe WITH video AND audio instructions!
I've always wanted to try these, but they aren't available where I live and I doubt if the ingredients are also. One day I'll have birria tacos! I really enjoyed watching you make them, Chef - thanks!
Looked amazing! A good alternative cheese is Italian scarmorza. The smoky taste from the scarmorza fits great with the meat!
Might try this, Oaxacan cheese not available in Ireland,can get the rest of the bits
Every time i hear Andy, i yearn for the short vacation i have in 2018 in Tasmania and around Melbourne. I must go back!
Those tacos look beautiful AND delicious!
Andy! Chef! Legend! and team! Looks amazing and I'm sure it tasted even better! Peace ❤
i was on youtube looking for a new birria recipe and you posted this... wow
Andy got the cookbook can't wait to shake things up aussie style in my brooklyn kitchen!!! My grandmother was Australian. Love watching your videos mate
Just made this had to order chilli’s and tortillas online
Amazing iv never smelled or tasted these types of chilli’s before amazing
Cheers andy 👊🏼🏴
take the chili paste you made at the start and add it to a good homemade chicken stock add carrots courgettes pieces of corn meat of your choice green beans we call that caldo tlalpeño. Add strips of fried tortilla avocado cilantro and dry pasilla stips for more flavor at the end
I got my cookbook a few weeks ago. Didn't take long to deliver here in the US. The cookbook looks great from the pics to makeup of the book itself. Topp quality. Can't wait to put it to use
This man is gifted, every cuisine is done well.
I put the chiles phase in ice cube trays freeze them and then wrap them in aluminum paper, and cook a delicious caldo with meat and veggies whenever I feel like very easy and quick
Love your vids mate. Top channel very informative and fun. Keep it coming brother!
Had Birria for my wedding reception. Loved being apart of a Mexican American family while it lasted.
I come here to try and figure out why I would learn this dish from this channel, rather than the other half a dozen channels I've subscribed to that have more cultural connection and ownership of the dish.
I guess it's like watching someone accomplish a challenge? Like what is he going to do next?
Excellent video! I've always want to try these from taco truck on the road
Holy moly this looks incredible. Makes me want to get on the next plane back to mexico. So hard to find good mexican food here in NZ
from Mexico to the world
Try using a ziploc bag broken open on the sides so you have a hinged piece of plastic for pressing the dough, makes it just a little easier!
we have some great birria tacos in my area and I have been wanting to give it a shot myself! Masa is very easy to work with too which is nice to not have to worry about
If i watch other chefs its very much "it has to be this way" but you're more "its home cooking, chill". Perfect for 99% of people.
My mom is from San Isidro Zaragoza! You are always welcome to the pueblo!
Andy...if your tortilla doesn't fully puff, you have NOT done it right, those are going to be some dense tortillas.
You've done some OK Birria here, but I would REALLY suggest you please please please! make this part of your Origins series and learn how to do this better from the pros in Los Angeles who really popularised this in the LA street food/food truck scene.
Please take this from a former US chef that worked with hispanic chefs for a couple decades, you have NOT done this dish justice yet.
Should also toast the chilies in a dry pan until the color changes.
@@shanetwogood7893 lol, I wasn't going to TOAST him with ALL the stuff he missed that makes the dish great! 😄
@@Ineluki_Myonrashi you should! Andy reads these comments to improve
Beautiful! But I just saw a Rick Bayliss UA-cam shirt where he woke up the dry chilis in a dry frying pan before rehydrating them.
👍👍👍 I LOVE the birria tacos! I make them a fair bit but just adored your vid. And I concur, they are one of the worlds most delicious delights!
* My 2 cents…I find a deeper vessel for the consommé works better for the greedy dipping!! Thanks for your great vids.
I was sceptical! Because I make the best birria tacos! But damn! Those are amazing! From the shorties to the home made tortilla! Brilliant! I still think mine are better tho 😜 I smoke lamb ribs for mine. Fatty, juicy, flavourful and cheap! Great work
I love the title of your cook book, it's literally the book's first recipe: Andy Cooks the Cook Book
Save the seeds and grow your own. I use an instant pot pressue cooker on high for 50 minutes and a natural release, saves alot of time and more importantly energy costs.
you are an amazing efficient chef and a very good teacher~ i have learned alot about food and cooking from your videos~ thank u for sharing your knowledge with us ~
you know, that's exactly how i feel when i see people trying to make italian traditional food in other countries... i live in uk and i assure you that if i want to make proper italian stuff i just don't find the ingredients. i don't want to order everything online, it's a pain in the butt, so even though i'm italian and i worked in the kitchen for 10 years, i just make things with the closest next best thing, like you did with the cheese there. i can't find guanciale for carbonara? (classic trigger) i just use pancetta or even bacon. i'm not going crazy on shopping having only 2 days off a week, often disconnected, i guarantee that if you can cook a little you can put together a delicious meal with what you find available at your local shop😁
tacos look amazing chef! also "i'm home leave me alone" cracked me up hahaha! that's me cooking in my pijamas🤣🤣
As a Latina i gotta say you made my mouth water and i'm rushing out to buy the ingredients tomake your Birria Tacos and yes I always make my own Tacos. Muchas Gracias Andy ahora you can cook 🤗
If all you can get is store bought tortillas, sprinkle a bit of water on them and chuck them in a hot pan, if you have a gas stove, char them a bit on each side and they are 100% better!
My meat has almost finished braising, smells fricking amazing cant wait to try it!
Thanks Andy, appreciate the recipes. My kid came out and said "simple Mitch" the other day, was so proud even though he didn't get the reference!
Love the videos Andy! I think one of you big UA-camrs should also do some videos on how to make a proper suadero (Mexico City style) taco! I think it's one of those tacos that hasn't caught on with the general populace yet, but is one of the most flavorful, tender, and juicy cut, since it is basically stewed and confit'd in a large pot along with the rest of the other cuts on the menu. It's truly my favorite style taco, and I don't believe there is another non-local content creator that would do it justice!
Birria de res is great, but you should really try birria de chivo. The goat makes all the difference!
This video released after we had just put this dish as a special order at the restaurant I work at. We did whole beef cheeks with corn tortilla and all the fillings , so you can shred the beef and build the tacos to your liking. Sold out in 3 days. Very rich and tasty. 10/10
Sorry to mention him but I made Weissman’s version of these.. I think they were probs the most tasty thing Iv ever eaten! I went to Atul Kochhar’s Michelin star restaurant down in London.. Cost us nearly £500 for the meal n drinks.. And I’d of rather had these taco’s all day long! 😋🤤
Just so you know, in the Northwest part of Mexico, we also eat birria tacos with flour tortillas. I prefer corn tho!
Andy, hermano, ya eres mexicano!!
Man, you're on fire!! You have to spend some time here in Mexico!! You'll love it!!
more. add bit of the mix of chiles in the tortilla mas before making the tortillas, make a quesadilla potosina by frying it with cheese inside