The Juiciest Homemade Birria Quesa Tacos 

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

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!

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

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.

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

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

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.

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

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

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

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.

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!!!

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

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?

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

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! ❤️

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

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

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

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.

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.

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

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

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

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

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.

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

Strange that Joshua still didn't make a BEEF STOCK video, since he's using a beef stock in so many recipes (and stressing that we should make it ourselves). So please be kind to let us know how to make a good homemade beef stock

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

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

Love this dish so much I follow your video every time and this is like my 5th time making it and it’s definitely my best one yet thank you for this amazing recipe

❤❤❤if you guys like this type of flavor you need to try the Vietnamese noodle beef soup called “Bun Bo Hue” - it’s jam packed with flavor! ❤❤

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

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

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.

We do eat this often, not just on holiday it’s usually a Sunday brunch type meal as well! It looks yummy! Good job! You did good!

"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.

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

Thank you for keeping it simple👌🏽. I Tried other tutorial and so far this is the best one and taste delicious😋

I was on vacation in Florida once and got birria tacos and they were so life-changing for a brief moment I considered moving to Florida purely for those tacos.

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

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

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!!

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

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

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

I feel your passion! Beautiful job chef!

Just made this today. Never had any more experience with Mexican food except posole and it was so good!!

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

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.

I made these and WOW!!! A new family favorite for sure

I admire Joshua's commitment to being faithful to the essence of birria tacos.

Joshua, hermano, ya eres mexicano. 🇲🇽❤️

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.

I need to try this. I always thought birria was too involved but this looks approachable for me. Thanks for the tips!

Great video simple and easy to follow/understand! Will definitely be trying this recipe!

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. 🙏🏼🙏🏼

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

One of my local Mexican restaurants just added these to their menu! They're SO GOOD!

Finally getting around to making these. Super excited!

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:

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

great recipe. made it last week with excellent results.

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

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.

This guy is invited to the carne asada

This looks like FIRE! I used to say I wasn’t really a fan of Mexican food (until I learned what Mexican food could be). Made rojo pozole for the first time, and can’t wait to try this someday!

Made this tonight and left it in the slow cooker. Tomorrow we feast!

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.

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

MY SON just shared this with me. (He is an adult) So, we are in the midwest, VERY southern Indiana, just ONE mile north of Louisville, Kentucky, right across the Ohio River. Im a very proud 'Hoosier!' Surprisingly, I live 1/4 mile away from a VERY GOOD Mexican restaurant. They serve THIS! My son wants me to try one next time we eat together. 🌮 I'm wondering IF they take the time, & add the same ingredients you have here. I'll let ya' know afterwards. Oh. My same son also would like it if I'd try making your recipe on here. I'll check back on that issue, too. Have a beautiful 🌄 weekend.

Just made these for my first anniversary. Not a single recipe you've posted has disappointed either mine or her tastebuds. Thank you very much and keep slaying the kitchen ❤❤

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

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

All these years of making birria and I’ve never thought to use cheese cloth to make a lil tea bag for the spices!!! Well done.

This look delicious and I'm definitely making it with my friends soon. Thanks for the recipe

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

Made this for my New Years party, it was a hit. Thank you papa🎉🎊also happy new year

So from coffee and the one dish I'm dying to try.. hats off to you! 😇

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

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

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

3 IMPROVEMENTS BASED OFF EXPERIMENTS. So out of all the Birria recipes on RU-vid 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.

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.

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

My friend just made these and OMG I’ve never tasted something like that. The tacos were insanely good!!! I topped it off with a little bit of guacamole and it was perfect. Thank you Joshua for this amazing recipe! 😍

Everyday you wake up alive is a day to celebrate. These are amazing!!

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

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.

Making your recipe in my slow cooker right now until be done by tomorrow ❤️

Definitely will try this recipe…. Thanks. Like the energy in video too….

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

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

These were a crowd pleaser. Thanks for the recipe.

I’m making this right now and my family is hovering and salivating LOL. Can’t wait to eat this!

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

"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.

I love the B-roll in every video it’s the best

Making this rn. So excited

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.