 It heats you up. It's great for a cold breakfast. No, for a warm breakfast. Hi, I'm Uweish. Welcome here to my kitchen in Mexico City. Today we're going to be cooking birria. Birria is a regional dish of Mexico that is cooked in many different states like Zacatecas, Aguascalientes, Jalisco. Today we're going to make two versions of birria. One, simple birria that basically it's a clear white broth of beef that you can add your own salsa to your taste and then on the side the birria tacos. And in the ultimate version, I'm going to make you a really special preparation that is called quesa birria. Like the name says, it's a quesadilla slash wheat birria tacos. So for the simple birria, first we need to cook the meat with some herbs. So we have the beef that we have two types of cut, the aguja that has a little bit of fat, that's why I like it, and the maciza that is as you can see pretty lean. Let's put the meat in the pressure pot. Let's add our aromatic leaves. We have the bay leaf, thyme, and margarine. Black pepper. We're going to add a piece of onion. We're going to add a clove of garlic. Let's add some water. It's going to be cooked together at least one hour. So we're going to make the salsa for the simple birria. We're going to use three types of chiles. Guajillo that is much more of an earthy, dry flavor. Pazilla that it tastes very similar to a prune, and also ancho that it adds actually a little bit more of sweetness. You have to clean them. So I always use my scissors to take the stem out, take all the seeds out, and also the veins, because if not they're going to be a little bit spicy. So I added the boiling water to the chiles, garlic, and onion, and I'm going to put this in the stove to cook. So the chiles for the salsa have been boiling around 10 to 15 minutes. And now we're going to put everything in the blender and blend it. We have our meat that has been boiled. It's now super soft and we have also the broth. So what we have to do with the meat is take it out and we have to chop it. Sometimes people do it with forks like this and then you can just finish it with your knife. Now we're going to finish with the sides that we have to use for our simple birria, which are onion, limes, some cilantro, oregano, and the salsa that we already made. To finish the birria and the tacos we have to put to both the same things. So when you add the salsa you have to stir it up. Now as you can see we have red birria. This is how traditionally it's done in most of the markets in Mexico and then to prepare your tacos just put some meat and then you add the same thing to your tacos. All right now we have ready our simple birria soup and tacos so we're going to taste them. So this is a more simple recipe but it still has a lot of flavor and spice. If you have never made birria before this is a great recipe to start with. Now we're going to do the most difficult birria version. For this recipe we're going to use guajillo chiles, pasilla, but also another chile that it's called morita. This one it's a bit more smoky flavor and a little bit more spicy so we're going to only add a few. So we're going to roast the chiles, pasilla, guajillo, and morita. Here it can get a little bit tricky because how do you know that this that it's already black is roasted by the smell? So I'm going to use my comal to roast all of this. It has to be already warm so when you put them you're going to immediately feel the smell and you have to turn them quickly. So we're going to roast the avocado leaf, bay leaf, allspice, clove, cumin, and cinnamon. Be very careful with now burning your spices or leaves. So now we have everything the chiles and the spices roasted so we're going to add some warm water to soak it up and make it softer when we start to make to blend the adobo. So while the chiles are soaking we're going to make the radish salsa. So we're going to chop our radishes very small squares and now we're going to blend habanero lime juice and vinegar and that's what we're going to soak in the radishes also overnight. For the habanero I like to leave the seeds in because the idea is that this salsa it's spicy. You want to smell it? It has to smell strong. All right now we're going to blend everything to make our adobo and marinate the meat. We're going to take all the chiles and spices and let's add some oregano and some white vinegar. Now we're going to put the meat here just make sure that all the meat gets covered. The best thing to do is to marinate the meat at least overnight. If you don't have enough time you can just leave it rest a little bit like we did right now and just add the meat with the adobo to the pressure pot and you have to cook this for an hour. So now we're going to roast the tomatoes, the onion and the garlic because that's what we're going to add to our ultimate birria when our meat is ready. Directly roast into the comal no oil nothing. In Mexican food we never take the burnt parts out that's what we want we want that flavor this is not French food okay so now we have the meat that it's already marinated and cooked so we're going to take that out. I want to show you how super soft it is it's just falls apart all right look at that color super beautiful the roasted tomatoes onions garlic we're going to blend that we're going to mix this and this is our ultimate birria consomme. We want that the consomme it's super smooth let's strain it and to this we're going to add the adobo that we already have and now we're going to bring this into the fire all right so now we're going to make our quesadillas we're going to use corn tortillas we're going to use stringy cheese or quesillo so quesillo it's super easy to shred just like this. Over here we're going to put first the cheese so it creates a crispy cheese layer so now we grab our tortilla and we dunk it in the hot consomme so with that it gives it a really nice red color and we put that over our cheese then we flip it that looks good then when you add the meat you have to fold it and just let it cook over there on both sides all right so we made three quesadillas and now we're going to add the final touch that it's the onion, cilantro, lime and the spicy radish pico. As you can see it's much more complex than the other one it requires more time but the litany it worth it. The good part about marinating the meat is that it's also packed with flavor that everything also came to the consomme I really wish that I can see your faces when you try these guys because this is an amazing recipe. The broth is super rich but doesn't feel heavy so it's just packed with flavor. I really want to know which one is your favorite version so please leave that in the comments I want to know if you like better the simple birria or the ultimate birria version. Thank you so much for watching today's video and if you enjoyed it remember to subscribe to The Spruce It's channel for more content like this