PSA: When making Birria, only dip the tortilla in the fat that rises to the surface of the consommé in the pot. Dipping the entire tortilla in the stew will make it soft, not crispy. Authentic Birria requires a crispy outer shell, achieved by dipping only in the oil.
Yea that’s not true. The reason you only dip it into the fat is because the broth will burn on the tortilla before it becomes crispy. Also if you dip it and it does get some of the broth, that’s ok. Just let it drip for like 5-10 seconds. The tortilla has to go through the fat on the top later before entering the broth so the fat actually acts as a layer on the outside of the tortilla so it shouldn’t soak any of the broth into the tortilla unless you really submerge it for a while. It should be crispy tho so that part is correct.
The longer video with the description you wrote is so much better than your short form videos as it does justice to the recipe for those who actually want to cook at home, great job, I hope you do more like this, gives an old duffer like me a chance to keep up!
I've been following your channel for months now and believe me that all your dishes are perfect. but this dish of birria tacos, hermano te la rifates, they are the typical street tacos. Saludos desde puerto Vallarta, Mexico.
Dude… what a fantastic recipe. Made it yesterday for 9/15 🇲🇽. taco and it was delicious. I used shank, chuck and short rib (all bone in). I did not have lard and just used the initial oil. It did require however the meat to go 30 mins into the instant pot to soften it a bit... but honestly, 5⭐️’s. Even the kids devoured them.
Some people in the comments really thinking they got the facts and critiques when 90% of the information they provide is false. Example: You MUST strain the chiles. No, you can actually toast the seeds or throw them right into the liquid and even grind them up to use as a topping after toasting them. My father uses to make Birria all the time and that's what he always did. Still the same delicious and spicy result.
OMG I'm actually furious that ive only just realised that you have a YT channel...ive neen following your recipes for over a year on Instagram and only now just saw a mention of YT channel where you do longer breakdowns of your recipes!! I have been missing out all this time!! Great work bro, I'm here to stay now haha
I find notorious quite a talented cook. Most of ya'll wouldn't put the effort or time into trying his recipe out. This goes out to all the lame ppl in here making rude comments.
The guys works at Michelin restaurants. He’s not just a professional chef he’s top notch. I’d love to try and replicate this but I doubt my skillset would get it right.
Hey man, I SERIOUSLY love the recipes, my mother is a professional chef and I like cooking as a hobby, I’ve watched MANY cooking accounts on every site. I must say, you are, by far the best I’ve ever seen. I always viewed cook books as “not worth it” maybe because I can already cook and stuff… but if you dropped a book, I’d buy it without even thinking, do you ever plan on dropping one?
@@deanj-up bro I know that. I’m Mexican and have been cooking since I was 9. Nothing beats anything you can get fresh and organically grown. I’m having a hard time understanding why you have an interest in arguing.
@@deanj-up man shut yo ass up. You sound touched rambling on about some stupid ass bay leaves. You need to go outside and touch grass cuz cooking professionally ain’t enough to occupy your time evidently. Goofy ass
10/10 🔥 Pero el mezcal es con birria de Chivo o de borrego A esos tacos de birria yo les pondría una cerveza 🍺, no mezcal, pero cada quien es libre de tomársela como quiera 🥴
That's a near $400 griddle. You can use any griddle, of course season well n use oil or fat to get the same effect. My cast iron works beautifully, then again I've had it for decades. "Isa"
Wow, Wow, Wow....They look incredible. HOWEVER, I am very jealous my friend, as you showed that gorgeous bottle of Clase Azul Mezcal Joven Guerrero Tequila! Be careful as you don't want that work of art competing with your "food art". lol
The dry ones that have any heat are the little pointy Arbol ones, the Ancho and Guajillos aren't hot at all. The chipotles have a bit of pep, but nothing he uses in here would make the end dish more than 'warm'.
Yes, they are. You can substitute for a smokey, semi picante like Guajillo, New Mx & California. You'll have a nice "sabor/flavour". Please don't forget the delish traditional condiments, chopped Cilantro, onion(red or white or mixed) sliced raddish & added Salsa's, red &/or green. Just a suggestion. We all hope you enjoy, Buen Provecho. Paz be with us all 🙏. "Isa"
I made some myself at home fucking amazing! Somethings u see online and make and its just ok birria taco is not one of them but man its a process i just go buy them from a food truck now 😅😅
One thing I never understand is why don't they reduce the sauce more? That sauce is so runny it drips right off. Whenever I make barbacoa or carnitas or anything like that I reduce the sauce down till it's thick and return the meat to it right before serving.
I am baffled by all the critiques and negative comments. This looked absolutely delicious.
Exactly, some people just feel the need to complain and it's ridiculous. Food is food, how 'authentic' it is doesn't matter. Taste is king.
PSA: When making Birria, only dip the tortilla in the fat that rises to the surface of the consommé in the pot. Dipping the entire tortilla in the stew will make it soft, not crispy. Authentic Birria requires a crispy outer shell, achieved by dipping only in the oil.
Took me months to realize that
Thank you so much always wonder why it would get crunchy lol
I don’t know about Birria but the way he makes it looks very delicious. I love to try it and am sure it is delicious.
@@eugeneestalilla9017it is divine and you are missing out to an insane degree
Yea that’s not true. The reason you only dip it into the fat is because the broth will burn on the tortilla before it becomes crispy. Also if you dip it and it does get some of the broth, that’s ok. Just let it drip for like 5-10 seconds. The tortilla has to go through the fat on the top later before entering the broth so the fat actually acts as a layer on the outside of the tortilla so it shouldn’t soak any of the broth into the tortilla unless you really submerge it for a while. It should be crispy tho so that part is correct.
The longer video with the description you wrote is so much better than your short form videos as it does justice to the recipe for those who actually want to cook at home, great job, I hope you do more like this, gives an old duffer like me a chance to keep up!
Love the detailed version.. the Labor of Love is more appreciated.. Thank You Raja 🙏🏼🙏🏼👑❤️
I've been following your channel for months now and believe me that all your dishes are perfect. but this dish of birria tacos, hermano te la rifates, they are the typical street tacos. Saludos desde puerto Vallarta, Mexico.
Love the longer videos dude.
Dude… what a fantastic recipe. Made it yesterday for 9/15 🇲🇽. taco and it was delicious. I used shank, chuck and short rib (all bone in). I did not have lard and just used the initial oil. It did require however the meat to go 30 mins into the instant pot to soften it a bit... but honestly, 5⭐️’s. Even the kids devoured them.
This looks delicious af bro don’t listen to the people that are talking bad about this
Fantastic. Thanks so much for going long form & the notes are very helpful.
You're very welcome!☺️
EVERY dish this guy makes looks spectacular!
Your dog, is the luckiest dog on the planet 😊
Some people in the comments really thinking they got the facts and critiques when 90% of the information they provide is false.
Example: You MUST strain the chiles. No, you can actually toast the seeds or throw them right into the liquid and even grind them up to use as a topping after toasting them. My father uses to make Birria all the time and that's what he always did. Still the same delicious and spicy result.
Was following you on TT algorithm changed on me! Glad to have found you here…. Brilliant longer video!
Hoooly shit dude! 1000% ART!
I think this would’ve had 10 million views if the thumbnail was of the finish product next to the sauce 🫶
Let’s taco bout how bangin’ these tacos look, let’s taco bout loooove
I love Mexican food it's so delicious


❤❤❤❤❤❤❤❤
My guy knocked back 4 of the tacos. 10/10
Wow...well cooked , I love the whole process
Excelente birria. Saludos desde México 🇲🇽
Whenever I make dope ass food I eat it over the stove too.
Just made this yesterday! Made fresh corn tortillas, too! DELICIOUS
How spicy was it? Thinking of doing this one myself.
God I can't imagine how much time it took, especially cooking it while filming!
Ya dude, those look good
Mouth watering 😋
My god that looks so good
Do you deliver😁 you got skills bro, everything you make looks class👍🏻
Slick production and even slicker cooking! Your attention to details is what I really love, thank you.
OMG I'm actually furious that ive only just realised that you have a YT channel...ive neen following your recipes for over a year on Instagram and only now just saw a mention of YT channel where you do longer breakdowns of your recipes!! I have been missing out all this time!! Great work bro, I'm here to stay now haha
Got me with the towel at the end. I flinched.
Those look delicious
I find notorious quite a talented cook. Most of ya'll wouldn't put the effort or time into trying his recipe out. This goes out to all the lame ppl in here making rude comments.
The guys works at Michelin restaurants. He’s not just a professional chef he’s top notch. I’d love to try and replicate this but I doubt my skillset would get it right.
Love the Consume/soup with the beautiful delish condiments on it. Sooo delish. Served with yum fresh corn Tortillas, oh yum! "Isa"
You magnificent bastard
Bros beard grew while making these tacos 😂
😋 Thanks for the great recipe 😋❤️🙏🏻
Bro you would befriend a cartel boss with this taco ...... After you owe him a billion dollars
Excellent!
I love the longer style video!
I am totally making these!
Hey man, I SERIOUSLY love the recipes, my mother is a professional chef and I like cooking as a hobby, I’ve watched MANY cooking accounts on every site. I must say, you are, by far the best I’ve ever seen. I always viewed cook books as “not worth it” maybe because I can already cook and stuff… but if you dropped a book, I’d buy it without even thinking, do you ever plan on dropping one?
Everything you make comes out perfect ❤
Honestly i want nothing more than to drink that crimson broth
Oh my yum.
Ooo like that virda looks bomb 🎉
Mmmmm, yummy❤❤❤❤❤That looks so delicious ❤❤❤
Thanks! I did it like you and its so good
Check the description
Literally salivating over here.
Looks tasty
Absolut fantastisch !!
it better this way, the long video. Thanks!!
Long videos are better.
looks very spicy but spicy is delicious ❤🎉
😭😭😭God have mercy this must be the best outa this world something i wish to try, where is your restaurant mate? where does this recipe hang out?
Incredible
Gotta put cilantro and onion in the taco too! I’d still eat like 12 of them though 😍
First time I'm catching one of your vids on YT... is the no-music just here? Just curious - I actually like the ASMR.
The shorts usually have the music. These “long form” videos are usually just kitchen sounds.
Those fresh bay leaves were a flex
Fresh bau leaves are cheap and readily available. It's not a flex.
@@deanj-up I don’t think you realize just how few people grow them bruh. I’m sure they’re commonly found growing where you’re from
@@Rashiedamichelle You don't need to grow them home girl they're readily available to buy.
@@deanj-up bro I know that. I’m Mexican and have been cooking since I was 9. Nothing beats anything you can get fresh and organically grown. I’m having a hard time understanding why you have an interest in arguing.
@@deanj-up man shut yo ass up. You sound touched rambling on about some stupid ass bay leaves. You need to go outside and touch grass cuz cooking professionally ain’t enough to occupy your time evidently. Goofy ass
Majestic. Anyone else wish bro would get himself a chair?
Damn it! 11 o’clock at night and now I’m HUNGRY!!! 😋🤤
10/10 🔥
Pero el mezcal es con birria de Chivo o de borrego
A esos tacos de birria yo les pondría una cerveza 🍺, no mezcal, pero cada quien es libre de tomársela como quiera 🥴
Finally the cheeses and chilies are accessible, but still can't find a good quality stock
maek yur one stok! is very eesy. i ken not write good but stok no problom
What are the gelatinous chunks you added? Presuming fat but wasn’t sure from where
I wondered the same thing, it looks useful.
Homemade beef stock I assume, they are way more gelatinous than store bought
Beef stock by the looks of it
It's beef stock
Sa semble délicieuse 😊essaie d'accompagner cette sauce avec du couscous de mil trop bon 😊
What butter are u using ? Clarified one ?
тя вообще ебет? зачем тебе эта информация
@@shadeinc3814 for making the recipe in the video u dumbas
@@shadeinc3814why do you care so much???its a question for the recipe?
Look in the description box. He has the entire recipe there.
🔥🔥🔥
2:48
"No! Imposible! Zafiro Eñejo!"
Quesabirria 🤤🤤🤤
Good content 👌
Please could tell us what butcher do you use and what beef stock do you use as well. It in UK.😊
I have a question regarding the metal utensils he used, dont they scratch and damage the surface of the pan?
Hexclad have raised divets that are uncoated steel that protect the actual nonstick coating
Was that chuck with the British short rib and oxtail?
Great video! What was added to the pot after the neutral oil before searing the pieces of meat?
Beef fat!
Where do you get your beef tallow from? Looks nothing like the white stuff available in supermarkets
@@joenewton1988 homemade! Reserved from a previous recipe
Bro nice work. What is that pan you’re using for the tortillas?
Hexclad
That's a near $400 griddle. You can use any griddle, of course season well n use oil or fat to get the same effect. My cast iron works beautifully, then again I've had it for decades. "Isa"
Love love that Blue Bottle! "Isa"
Do you provide an actual recipe for your version, anywhere? Please?
Check the description
Looks good! Check out La capital birria tacos for an easier way to make them
Tortila plnená mäsom, mau som to v Amerike. Paráda 👍 z tohto by sa najedli aj traja chlapi
Where is your chopping board from??
Looks delicious. What kind of cheese was that?
The dude's a pro so I imagine it's oaxaca cheese.
@@time-to-pause a pro indeed
Wow, Wow, Wow....They look incredible. HOWEVER, I am very jealous my friend, as you showed that gorgeous bottle of Clase Azul Mezcal Joven Guerrero Tequila! Be careful as you don't want that work of art competing with your "food art". lol
Im so darn hungry..
Хорошая работа. Красава😊
😍😍😍😍
Beauty ❤
Absolutely fantastic!!
What he is putting in after the oil at 0:59?
What is the spray he uses to clean the chopping board - it can't be a bleach spray or the food would taste gross
Proper tasty 😋
Are those peppers spicy? I'm considering making this.
The dry ones that have any heat are the little pointy Arbol ones, the Ancho and Guajillos aren't hot at all. The chipotles have a bit of pep, but nothing he uses in here would make the end dish more than 'warm'.
Yes, they are. You can substitute for a smokey, semi picante like Guajillo, New Mx & California. You'll have a nice "sabor/flavour". Please don't forget the delish traditional condiments, chopped Cilantro, onion(red or white or mixed) sliced raddish & added Salsa's, red &/or green. Just a suggestion. We all hope you enjoy, Buen Provecho. Paz be with us all 🙏. "Isa"
If you've got an issue with spice mexican food isn't for you.
What's that jelly looking stuff after the beef broth. I must know.
I think it is jellied beef stock
Beef joux. That shit takes like half a day to make so it's not worth it unless you have the time
Delicious
You did that!
I made some myself at home fucking amazing! Somethings u see online and make and its just ok birria taco is not one of them but man its a process i just go buy them from a food truck now 😅😅
Got my stomach bubblin😂😂
Oh my God. He's riffing on Birria. Itll be okay.
Where on Earth do I find those drinking glasses??
So tajin is a brand 🤔 so what's the popular seasoning called
Tajín is a brand (named after Tajín pyramid). The spicy powder is called also like that Tajín but they also sell dry chilies.
Hello What brand is your Nakiri Knife?
One thing I never understand is why don't they reduce the sauce more?
That sauce is so runny it drips right off. Whenever I make barbacoa or carnitas or anything like that I reduce the sauce down till it's thick and return the meat to it right before serving.
What is that blender called when you blended the chilies?
looks to be a food processor