Which YouTube Chef Makes the Best Birria Tacos? (Cowboy Kent, Weissman, La Capital)
Which YouTube Chef Makes the BEST Birria Tacos? (Cowboy Kent, Weissman, La Capital) is a hard Mexican recipe that serves 6. 620 calories per serving. Recipe by Adam Witt on YouTube.
Prep: 1 hr | Cook: 3 hrs | Total: 4 hrs 30 min
Cost: $48.07 total, $8.01 per serving
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
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
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
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
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
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
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
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
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
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
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
Prepare the Cheese Mix
In a shallow bowl, combine shredded mozzarella and wajaka cheese. Set aside.
Time: PT5M
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
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
Dietary info: Gluten‑free (corn tortillas), High‑protein, Nut‑free
Allergens: Dairy
Ingredient Substitutions
- Instead of Beef Chuck: Beef stew meat
- Instead of Beef Short Rib: Boneless short rib
- Instead of Beef Oxtail: Beef shank
- Instead of Neutral Oil: vegetable oil
- Instead of Onion: shallot
- Instead of Garlic: garlic paste
- Instead of Tomato Paste: crushed tomatoes
- Instead of Dried Ancho Chili: dried pasilla
- Instead of Dried Guajillo Chili: dried New Mexico chile
- Instead of Dried Arbol Chili: dried cayenne
- Instead of Beef Stock: chicken stock, vegetable stock
- Instead of Apple Cider Vinegar: white wine vinegar
- Instead of Coriander Seeds: ground coriander
- Instead of Black Peppercorns: ground black pepper
- Instead of Cinnamon: Mexican cinnamon
- Instead of Cumin: ground cumin
- Instead of Oregano: regular oregano
- Instead of Allspice: ground cloves
- Instead of Cloves: allspice
- Instead of Bay Leaf: none
- Instead of Kosher Salt: sea salt
- Instead of Mozzarella Cheese: Oaxaca cheese
- Instead of Wajaka Cheese: Oaxaca cheese, queso fresco
- Instead of Corn Tortillas: flour tortillas
- Instead of Lime: lemon
- Instead of Cilantro: parsley
- Instead of Onion (for garnish): scallions
Equipment Needed
- Large Dutch Oven or Heavy‑Bottomed Cast Iron Pot
- Cheesecloth or Fine Mesh Sieve
- Blender or Immersion Blender
- Tongs
- Ladle
- Sharp Knife
- Cutting Board
- Measuring Spoons
- Oven
- Cast Iron Skillet or Griddle
- Torch (optional) (optional)
- Aluminum Foil
Critical Steps — Do Not Skip
- Browning the meat for deep flavor
- Making and using the spice sachet for easy removal
- Slow braising at 350°F for tender meat
- Cooling and skimming the fat to achieve crispy tortillas
- Crisping the tortillas with cheese and rendered fat
Chef Tips from the Video
- Toast whole spices before blending to unlock deeper aroma.
- Use a mix of beef cuts for varied texture—short rib for richness, chuck for bite, oxtail for gelatin.
- Skim the solidified fat; it adds the signature crispness without greasiness.
- If you lack a torch, finish the tacos under a hot broiler for 1‑2 minutes.
Troubleshooting
Meat is tough after braising
Ensure the pot stayed covered and at a steady 350°F; if needed, continue braising another 30‑45 minutes.
Consommé is too thin
Reduce the liquid on the stovetop over medium heat until desired thickness, or blend a portion of the meat into the broth.
Tortillas are soggy, not crisp
Make sure the rendered fat is hot and brush a thin layer; cook each side until golden and use a torch for extra char.
Too spicy
Add more broth or a splash of cream to mellow the heat; remove some arbol chilies next time.
Storage
Refrigerator: Store the braised meat and broth in airtight containers for up to 3 days.
Freezer: Freeze the meat and broth in separate bags for up to 2 months; thaw before reheating.
Room temperature: Do not store at room temperature; birria is perishable.
Make-Ahead Tips
- The braising step can be done a day ahead; cool, skim fat, and refrigerate.
- Shredded meat reheats quickly in the reserved broth.
- Cheese mix can be prepared and stored in the fridge for up to 2 days.
Frequently Asked Questions
What is the cultural significance and history of birria tacos in Mexican cuisine?
Birria originated in the state of Jalisco as a celebratory stew made with goat, later adapted with beef for wider availability. It is traditionally served during festivals and family gatherings, and the modern quesabirria taco—cheese‑filled, fried tortilla with birria meat—has become a popular street‑food trend worldwide.
What are the traditional regional variations of birria in Jalisco versus other Mexican states?
In Jalisco, birria is traditionally made with goat, flavored with dried chilies like guajillo and ancho, and served as a stew. In northern states such as Chihuahua, beef is more common and the broth may be thicker. The quesabirria taco, popularized in Mexico City, adds melted cheese and a fried tortilla for a crunchy twist.
How is authentic birria traditionally served in Jalisco?
Authentic Jalisco birria is served as a hearty stew in a deep bowl, accompanied by chopped onions, cilantro, lime wedges, and warm corn tortillas on the side for dipping. The broth (consommé) is sipped first, then the meat is eaten with the tortillas.
What occasions or celebrations is birria traditionally associated with in Mexican culture?
Birria is often prepared for special occasions such as weddings, birthdays, and religious festivals like Día de los Muertos. Its rich flavor and labor‑intensive preparation make it a dish reserved for celebrations and communal meals.
What makes birria tacos special or unique in Mexican cuisine?
Birria tacos combine the depth of a slow‑braised meat stew with the handheld convenience of a taco, topped with melted cheese and served with a rich dipping broth. The contrast of tender meat, crispy cheese‑filled tortilla, and spicy consommé creates a multi‑textural experience unlike any other Mexican dish.
What are the most common mistakes to avoid when making the Ultimate YouTube Birria Tacos?
Common mistakes include overcrowding the pot when browning (which prevents caramelization), skipping the cooling step which makes fat removal difficult, and using too much liquid so the sauce never thickens. Also, avoid under‑seasoning the meat before the braise.
Why does this recipe use a spice sachet instead of adding whole spices directly?
The sachet (cheesecloth bag) allows the whole toasted spices to infuse flavor while keeping them easy to remove, preventing gritty bits in the final consommé and ensuring a smooth dipping broth.
Can I make the birria broth ahead of time and how should I store it?
Yes, the broth can be prepared a day ahead. Cool it to room temperature, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Skim the solidified fat before reheating for the best texture.
What texture and appearance should I look for when the birria is done cooking?
The meat should be fork‑tender and falling off the bone, with a glossy, deep‑red broth. The sauce should coat the meat but still be pourable for dipping. The rendered fat on top should be a thin, golden layer that can be skimmed.
What does the YouTube channel Adam Witt specialize in?
The YouTube channel Adam Witt focuses on in‑depth food analysis, cooking experiments, and comparative tastings, often blending culinary history with modern techniques to help home cooks understand why recipes work.
How does the YouTube channel Adam Witt's approach to Mexican cooking differ from other cooking channels?
Adam Witt combines rigorous technical breakdowns with cultural storytelling, testing multiple creators' versions of the same dish and then creating a fused “ultimate” recipe, whereas many channels simply present a single version without comparative analysis.
What other Mexican recipes is the YouTube channel Adam Witt known for?
Adam Witt has produced detailed videos on authentic mole poblano, traditional pozole, and a deep‑dive into the many regional styles of tacos al pastor, always emphasizing technique, ingredient sourcing, and cultural context.
Last updated: September 6, 2026
