Which YouTube Chef Makes the BEST Birria Tacos? (Cowboy Kent, Weissman, La Capital)

Ingredients

• 2 lb Beef Chuck (cut into 1‑inch cubes)
• 2 lb Beef Short Rib (bone‑in, cut into 1‑inch pieces)
• 1 lb Beef Oxtail (cut into sections)
• 4 tbsp Neutral Oil (e.g., canola or grapeseed)
• 1 large Onion (finely diced)
• 4 cloves Garlic (minced)
• 2 tbsp Tomato Paste (no added sugar)
• 2 whole Dried Ancho Chili (stemmed, seeds removed)
• 2 whole Dried Guajillo Chili (stemmed, seeds removed)
• 2 whole Dried Arbol Chili (stemmed, seeds removed (very spicy))
• 2.5 qt Beef Stock (homemade or low‑sodium store‑bought)
• 1 tbsp Apple Cider Vinegar
• 1 tsp Coriander Seeds (toasted, then crushed)
• 1 tsp Black Peppercorns (toasted, then crushed)
• 1/2 tsp Cinnamon (ground)
• 1 tsp Cumin
• 1 tsp Oregano (Mexican oregano preferred)
• 1/2 tsp Allspice
• 1/4 tsp Cloves (ground)
• 1 Bay Leaf
• 2 tbsp Kosher Salt (plus more to taste)
• 4 oz Mozzarella Cheese (shredded)
• 4 oz Wajaka Cheese (shredded; can substitute with Oaxaca or mozzarella blend)
• 12 Corn Tortillas (small, 6‑inch)
• 2 Lime (cut into wedges for serving)
• 1/4 cup Cilantro (chopped, for garnish)
• 1/4 cup Onion (for garnish) (finely diced)

Instructions

1. Season and Prepare the Beef

   Combine the cubed chuck, short rib, and oxtail in a large bowl. Sprinkle with kosher salt, pepper, smoked paprika (if using), and the generic mosquito seasoning blend. Massage the seasoning into the meat and let rest for 30‑40 minutes.

   Time: PT40M

2. Make the Spice Sachet

   Place toasted coriander, toasted black peppercorns, bay leaf, and cinnamon in a small piece of cheesecloth. Gather the corners, twist tightly, and tie with kitchen twine to form a sachet.

   Time: PT10M

3. Brown the Beef

   Heat 2 tbsp neutral oil in the Dutch oven over medium‑high heat. Working in batches, add the seasoned meat and brown on all sides until deep caramel color, about 5‑6 minutes per batch. Transfer browned meat to a plate.

   Time: PT30M

   Temperature: Medium‑high

4. Sauté Aromatics

   Add another 2 tbsp oil to the same pot. Add the diced onion and a pinch of kosher salt; sweat until translucent, about 4 minutes. Stir in tomato paste and cook 2 minutes to develop a fond. Add minced garlic and cook 30 seconds until fragrant.

   Time: PT7M

   Temperature: Medium

5. Rehydrate Dried Chilies

   While the aromatics cook, place the stemmed ancho, guajillo, and arbol chilies in a heat‑proof bowl and cover with hot water. Let soak for 10 minutes until softened.

   Time: PT10M

6. Blend the Chili Puree

   Drain the chilies, reserving the soaking liquid. Transfer chilies, 1 cup of the soaking liquid, and the spice sachet to a blender. Blend until smooth, adding more liquid if needed.

   Time: PT5M

7. Combine Everything for the Braise

   Return the browned meat to the Dutch oven. Pour the chili puree over the meat, add the remaining beef stock (about 2 qt), apple cider vinegar, and the remaining whole spices (coriander, cumin, oregano, allspice, cloves). Stir to combine.

   Time: PT5M

8. Slow‑Cook the Birria

   Cover the pot with aluminum foil, place in a pre‑heated 350°F oven, and braise for 2 hours 30 minutes, or until the meat is fork‑tender and falling off the bone.

   Time: PT2H30M

   Temperature: 350°F

9. Cool and Skim Fat

   Remove the pot from the oven and let it cool to room temperature, then refrigerate uncovered for at least 1 hour (or overnight). The fat will solidify on top; skim it off and set aside for later taco frying.

   Time: PT1H30M

10. Shred the Meat

    Using two forks, pull the meat into bite‑size chunks, keeping some larger pieces for texture. Discard any excess bone fragments.

    Time: PT15M

11. Prepare the Cheese Mix

    In a shallow bowl, combine shredded mozzarella and wajaka cheese. Set aside.

    Time: PT5M

12. Crisp the Tortillas

    Heat a cast‑iron skillet over medium heat. Lightly brush each corn tortilla with a thin layer of the skimmed fat. Sprinkle a generous amount of the cheese mix on one half of the tortilla, fold over, and press down. Cook 1‑2 minutes per side until the cheese melts and the tortilla is golden and crisp. Use a torch or broiler for extra char if desired.

    Time: PT20M

    Temperature: Medium

13. Assemble the Tacos

    Place a spoonful of shredded birria meat onto the cheesy side of each crisp tortilla. Top with diced onion, chopped cilantro, and a squeeze of lime. Serve with a small bowl of the braising broth (consommé) for dipping.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

38 g

Carbohydrates

42 g

Fat

32 g

Fiber

5 g