Looks delicious I gotta try this out. I’ve made birra many time best advice I can give you is use all the adobo in the meat the oil that comes to the top that’s what you want to coat the tortillas in to get them crispy
Best thing I’ve made. So good, my tip do yourself a favor and get some corn shells. Heat some oil on high and fry them 30 seconds a side. Take these to the next level. Perfect for leftover brisket
The recipe says to lightly sear the meat, pat and set aside before you put in the broth and slow cook. But the video said you smoke it for 2 hours at 250 then put in the slow cook. Which would you suggest?
OMG I cannot wait to make these. I just love your videos. I am on a mission to become a smoking queen and I am learning a lot from your teaching. Thanks tons. A neighbor in Waxahacie. Can't wait to try and attend a live class :)
Just wanted to throw some things out there from when I made some birria a few months ago. For meat, I used chuck roast, beef shank, and neck bones. Also, I added a small thing of beef bone broth in addition to the regular beef broth. Adds some more savory flavor to the adobo. Solid recipe as usual Matt.
Another great video that cooker is awesome keep them coming you guys are killing it. I can’t wait for the tri tip that is one of my favorites and I am ready to learn some thing from you!!!
Love all of your videos and tried a bunch of your recipes...they always turn out amazing!!! Love the rubs too :) I have a request, can you do a video on smoked Picanha ?
Congrats, you just made a cheek meat soft tacos, traditional birria tacos are made with corn tortillas and then fried crispy/melty in the renderings of the meat that was cooked for them.
The video steps don't match the recipe. Video calls out smoking for 5 hours then braise for 2 hours in a dutch oven. The online recipe says to sear the meat then smoke it in the sauce for 5 hours. I'm confused on which method to follow. In the video, the meat looks smoked prior to going into the dutch oven. Also, the online recipe says to use Meat Church Holy Cow but Matt is using the Fajita seasoning.
Loooove Birria Tacos we got a food truck about 15 minutes from where we live and it's Bomb but pricey hahaha. Can't wait to try your recipe, hit the local butcher in advance for some beef cheeks.
Made these yesterday. Smoked the cheeks the night before and let the meat braise in the adobo overnight in the oven. Loved them!!!!
Made my first Brisket successfully because of this Channel! Keep doin your thang over there! ✌️
was it keto O.o
You use that wagyu tallow on cheat day?
Anabolic brisket
Btw really enjoyed your life story with the 2 dudes months back
I follow your channel too. It’s easier to eat bbq than it is to get in shape though lol
MATT! I used chuck roast, and wanted to say that I seasoned with Blanco AND Dia De La Fajita rubs. Such a great combo!
7:34 momento de felicidad 😂🤤patrocinado por la gastronomía Mexicana 🌮🇲🇽
Looks delicious I gotta try this out. I’ve made birra many time best advice I can give you is use all the adobo in the meat the oil that comes to the top that’s what you want to coat the tortillas in to get them crispy
Thought it was odd the way he did it. I chuck it all in too and dip on the top and then strain some out to dip 🤘🏽
Best thing I’ve made. So good, my tip do yourself a favor and get some corn shells. Heat some oil on high and fry them 30 seconds a side. Take these to the next level. Perfect for leftover brisket
Looks delicious!
I'm just distracted by the fly family on the tortillas haha
Looks like a great recipe, I'm going to try this with venison neck.
I made birria earlier this summer for the family and wow they were amazing! I used chuck, but I want to do it again with other cuts and meats.
It’s great with chuck roast!
Damn Matt, not sure what's better - that grill setup or the shirt! Too close to call, but I think I need both...
What’s the secret to keep the tortillas from shredding or sticking to the cooking surface?
The recipe says to lightly sear the meat, pat and set aside before you put in the broth and slow cook. But the video said you smoke it for 2 hours at 250 then put in the slow cook. Which would you suggest?
The recipe you link too is different than your UA-cam description!
OMG I cannot wait to make these. I just love your videos. I am on a mission to become a smoking queen and I am learning a lot from your teaching. Thanks tons. A neighbor in Waxahacie. Can't wait to try and attend a live class :)
Thanks Channa!!
Los tacos Mexicanos son Vida 🇲🇽🇲🇽🌮🌮🤤🤤
Summer Grilling Series is fantastic., Well done Meat Church, well done.
Thank you John!!
Rock on! Now THAT is a taco!
Not sure how I missed this one. Found it looking for some birria recipes. Good stuff.
Try lamb , its also used for birria tacos. Delish
When I get back to the US eventually Meat Church will be on my list
Looks great execpt for the flies on the taco shells.
Link for the amazing shirt?? Or is this a style signature?
Should dip the tortilla in the cooked liquid since the fat rises to top. But look delicious.
Nice job on the Oaxaca!!!
I aint mad at that either! Love your fajita seasoning. But where's the Miller???
love that grill set up, like having a full stove outside!
Mill Scales make me happy inside.
Shout out from Santa Maria. Looking forward to next weeks' video!
Just wanted to throw some things out there from when I made some birria a few months ago.
For meat, I used chuck roast, beef shank, and neck bones.
Also, I added a small thing of beef bone broth in addition to the regular beef broth. Adds some more savory flavor to the adobo.
Solid recipe as usual Matt.
Love that RSVLTS shirt , great video 🇺🇸
So do u use holy cow or fajita mix?
Nice set up big dawg.
*Now this is a video people are gonna **_taco_** bout!*
I need that grill!
I've loved this entire series. Thanks so much Matt and the meat church crew!
Appreciate that!!!
Matt, obviously Mill Scale made that bbq for you. Is this something they’ll sell or just a custom for you. Didn’t see it on the website.
Great video. I would of added all the liquid so that it all simmers then use that for dipping
How spicy are these? I love spicy but last recipe I used for brria was blazing hot and the rest of my family couldn’t eat them
Another great video that cooker is awesome keep them coming you guys are killing it. I can’t wait for the tri tip that is one of my favorites and I am ready to learn some thing from you!!!
Thanks Justin!
We made this and everyone loved it
You guys never cease to amaze. Keep killin it 🔥
Omg yes.. I wish I could get thru this tv for some. You always make a banger❤👌
What is that open fire grill set up called? Can it be purchased? 😎🍻 Love this recipe!!
Mill Scale Metalworks - link in the description
flies on everything
Love the Ron Swanson shirt! You gotta link that down with the rest so we all can be as cool as you.
I was just wondering yesterday why you don't have a birria tacos video. Badass man!!!
Looks LEGIT!
You are the KING of BBQ Matt!!!!!!!!! 🔥
Great take on birria tacos with the smoked cheeks!!! Awesome video!
Thank you!!!
Ron Swanson Shirt of Greatness!!
Yessir!!!!
That looks awesome. I'm trying that
Awesome🤤 beef cheeks are so underestimated..🔥
What kind of grill is that? I want one.
Nice job! What kind of beer was on the table?
Looks like Yuengling I think. Just made its way here to Texas.
Ranch Rider - The Buck. It’s not a beer though.
That is a SICK grill
May favourite type of taco 🔥🔥🔥
Recipe = 🔥
Grill = 🔥
Cutting board = 🔥
Shirt = 🔥🔥🔥
I ain't made about that!
Thanks Ali!
Those are neat dutch ovens. What brand are they? These tacos look 🔥 though.
Outdoor Gourmet from Academy.
Love all of your videos and tried a bunch of your recipes...they always turn out amazing!!! Love the rubs too :) I have a request, can you do a video on smoked Picanha ?
Definitely going to make a run at these
those flies look delish
I don’t understand how I followed the recipe to a T and the adobo did not come out like. It came out more like a molé
Man...everything you make looks killer... keep it up Matt!
Thank you Kevin!
Use short ribs next time takes it to the next level i use short ribs and chuck roast
Congrats, you just made a cheek meat soft tacos, traditional birria tacos are made with corn tortillas and then fried crispy/melty in the renderings of the meat that was cooked for them.
Congrats, you're now "that guy" in the comments section.
Ain’t mad at that! Huge Pitman fan.
I’m a huge fan of this comment. Thanks Stephen!!!
That looks delicious on my list for Labor Day!
That shirt tho I love it
These are messy, and that means they're gonna be delicious.--
Matt 2021
Love it!!!
Voodoo with fajita!!
3:57 I was prepared to wait 8 hours cuz thats how long my work shift is
Those tacos are sick brother
Where did you get the wood burning rack to make coals ?
That is a component of our Mill Scale Open Fire Grill - the link is in the description
Awesome job! Love this series (and all you guys do)!
I can’t wait to try these! I love how excited you got trying the tacos! Lol keep em coming!
What’s HEB?
This is why we need smell-o-vision 🤤
Good for food channels could get weird with the “adult entertainment” sites 👀
I need these in my life!
Wow! Birria tacos look amazing! I'm getting hungry just watching this.
I will be making this
and all the people said "Amen!"
love the fact there's a open beer on set. I always cook better with.a beer in hand!
That looks amazing
Man I’m gonna do these for sure but gonna have to be on my Weber kettle. I don’t have Mil Scale 💰💰💰💶💶💶💶
OMG that looks delicious!!!
Tomatoes, garlic, 3 flies
Man those look 🔥
Oh man, those look so so good..
I like tacos.
Looks dang good brother!
Definitely trying this !
Freaking awesome thank you!
The video steps don't match the recipe. Video calls out smoking for 5 hours then braise for 2 hours in a dutch oven. The online recipe says to sear the meat then smoke it in the sauce for 5 hours. I'm confused on which method to follow. In the video, the meat looks smoked prior to going into the dutch oven. Also, the online recipe says to use Meat Church Holy Cow but Matt is using the Fajita seasoning.
Just made these tacos. Wow. So good. First time cooking beef cheek and these are amazing.
Can’t go wrong with beef cheeks!
Are you and Vaughn Gittin Jr related
LOOKS FIRE!
Looks amazing 🤩
Loooove Birria Tacos we got a food truck about 15 minutes from where we live and it's Bomb but pricey hahaha. Can't wait to try your recipe, hit the local butcher in advance for some beef cheeks.
It's a comal, my friend.
Great Series!