I got SCHOOLED on Birria Tacos by a Master, ft. @La Capital
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- Опубліковано 16 лис 2021
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* Birria Marinade *
2 lbs Tomato
1 large Sweet Onion
20 Garlic Cloves (Pestle Mortar)
1 tbsp Ginger Paste
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1 tbsp Spice Berry amzn.to/30uwRWC
1 tbsp Black Pepper
1 tbsp Cumin
1 tbsp Oregano
½ Stick Cinnamon
3 tbsp Salt
¼ Cup Apple Cider Vinegar
2 liter Water
* Green Salsa *
10 Tomatillos
2 Garlic Cloves
1 Serrano Pepper
3 tbsp Cilantro
2 Avocado
Salt & Pepper to Taste
* Red Salsa *
10 tomatillos
3 Garlic Cloves
½ White Onion
20 Arbol Chili amzn.to/3wVI2E8
3 tbsp Cilantro
Salt & Pepper to Taste
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#BirriaTaco #Taco #Recipe - Розваги
Note to self: when a Mexican tells you that the salsa is spicy, that means that the salsa is fckin spicy.
Lol true
Unless Guga cut down on the chilli content, it doesn't look that spicy tbh.
Anything over Habenero is spicy to them, spiciness is relative to what you have access to and what you have a tolerance for. My kitchen staff used to refuse to eat spicy food I made because my tolerance was just better as I normally cook with ghost peppers and reaper. They just don't have access to those peppers locally so they are not used to that spice level. Some people can't even tolerate spice from crushed black pepper because they never grew up seasoning food.
@@Meztizii I can tolerate spice on the front end but the next day is rough
@@Meztizii Totally with you there. One of my first dates with my wife she complained the the heat from the freshly cracked pepper on her salad to to spacy. I thought to my self at the time "HOUSTON, WE HAVE A PROBLEM", this relationship may not work. Luckily, there are condiments that help with my heat addiction.
This means we can expect a wagyu short rib birria taco in a few weeks/months
PLEASE Guga 🥺!!!
Soon as I saw this comment my mouth started to water 🤣
I thought the same while i saw the video. It will be a very nice video.
🤔 I don’t think so. Regular short rips already full of fat and they get cooked for so long it would be very soft with a lot of spice al that would mask the wagyu 🤷🏼♂️ but what do I know 🤷🏼♂️
Dry aged with mexican chillies 🤣
I know I'm late on this comment, but I hope it reaches you. I've been making this a lot over the last few months, and it is the best thing I've ever had. I always have a bunch of extra consume and fat left over so I keep experimenting with new recipes to use the sauce with, and think I found the best thing. REFRIED BEANS! I used 4 cups of the consume, and 4 cups of water to cook the beans in. Strained them after they were done and set aside. Then I heated 1/2 a cup of the leftover fat, and sauteed some white onion, added 2 cloves of garlic, some extra oregano, a little more salt and black pepper and finished it off with some smoked paprika. Add the beans and start mashing, along with adding the remaining liquid the beans were boiled in and cooked it down to the perfect consistency (for me). Holy cow, they are the best refried beans I've ever had! You NEED to try this some time, and you can thank me later.
That sounds amazing. I love when people get creative lol it's that. I'm gonna try it was soon as I get a chance.😊
Wow....that is genius. Am going to try this!
Sounds amazing! I’m going to try also. Thank you for sharing!
In the north of Mexico there is something called "frijoles con veneno" which is similar to what you do, but with pork meat. Do it!
i tried this and it was AMAZING! thanks for sharing the idea!
I just made these (the first part; ribs and salsa) and followed the directions to the T, but it isn't specified that you should turn the heat down on the short ribs while the cook during that 3 hour period. I know better but I just wanted to follow the directions fully. Turns out it definitely needs to be turned down to medium/medium-low otherwise a bunch of the consome wiill cook down and you'll be left with little. Everything still taste delicious but this is something anyone else wondering should note.
Was looking for this comment 👌🏼 thank you.
How many short ribs did you buy? The pounds?
I am not used to buying ribs...so this is all new to me.
@@MsJacquese99 just make extra, leftovers taste exponentially better for up to 2 days
1+1=2 of course cooking stuff on high heat of a long period of time is going to leave you with a reduced amount of whatever you're cooking lmfao. Common sense isnt so common
@@clarkkent2962 id say a steak definitely cooks down slower than milk for example which is why it’s important to specify in a recipe the right heat for each step or else you end up with something different, as the person was saying
Guga we are all so interested in your Brazilian heritage, can you please show us some more churrasco or other Brazilian foods? Thanks so much!
What he does in his barbecue stove with charcoal it's what we call here in Brasil churrasco, any meat you toss there are churrasco, but i think i know what are you referring, it's about those meats on a spike/sword(not sure how to call it in english, but in portuguese is: Espetos), those we also have troughout Brasil but they are more a speciality from the southern states, and guga are from minas gerais witch is more like center west.
@@jurusco kabobs?
@@jurusco eu já vi vídeos dele fazendo pão de queijo, e outras comidas mineiras. Mas acho que são vídeos antigos.
@@Brooks4 not really, it's whole cuts of meat on a spike, but it's usually different cuts then you get in America (comes also from a different sort of cow, the zebu types, usually nelore breed). The spikes are brought to your table and the dude cuts very thin slices for your plate, then takes the spike back to the coals. Usually it's more then one cut, and many dudes with spikes going around the tables, all you can eat also. Pretty much what you get at a Brazilian steakhouse in America...
Agreed, all South American food
Guga in 2022: Dry ageing an entire cow.
2025: Dry ageing Angel
2030: Dry ageing myself
A dried aged guga 😂😂😂😂
What about Sous Vide Mau mau?
@@gunman8452 2027?
@@samrackham4774 honestly it would most likely be pretty good
"I know I don't look good right now, but watch this!"
birria tacos are literally my favorite food, i cannot put into words how heavenly they are
It’s the closest food item to Heaven!! I had a Quesabirria Quesadilla at Qdoba and enjoyed every bite!!
I can eat them every day. If you put in the work for these tasty gems, you need to make extra for left overs.
Choriquezo bomb af
they’re good but damn chill they’re not THAT good 😂
Authentic Mexican food is unreal, it's totally next level. This actually reminds me of a french dip, but with Mexican. It's incredible.
True. I went to Monterrey once and the food was great. Was also in Mazatlan for a few days back in 2002 and I ate at a restaurant where an abuelita was cooking the dishes with her señoritas crew and the food was flipping amazing! I had about 5 foodgasms in one sit down!! Never forget it!
Please don't use mexicans for your french dip
If you have friends that pick Chipotle over Real Deal Mexican, smack them, please
@@jorgecgonzalez9976 Taco truck over Taco Bell. Its the same concept, people want to pay more for less. Its the "convenience" they prefer, unfortunately.
Same with great Indian food.
Hubiera sido bueno escuchar al Óscar decir "fresh ground pepper"
With some green gold
Vete al chorizo
Pensé lo mismo ajajaj ¡Con guga no fue lo mismo 😭!
Hahahaha o decir "Authentic little jewel" hahahaha
Jajajajaja me cague de risa
It's so beautiful to see how people outside of Mexico enjoy our food so much!
We love it, because it's so frikin tasty! .
@@roseanneroseannadanna9651 Hell yeah it is!
It's because it's some of the best food on the planet
I wanna sign up for an authentic Mexican cooking class. I love Mexican food so much and I just want to do it justice and give it the respect it deserves.
@@sci7zo Watching La Capital is a good way to start haha
Thanks for paying respect and making it so well. More professional chefs need to follow your example.
Loving the energy and cuts to your friends chatting it up. Makes it feel like I'm right there with y'all. Keep up the great work, man! Always top notch videos with you!
I said it before, I'll say it again: more Guga-Oscar collabs!
Absolutely! I LOVE Oscar's recipes and Guga is totally amazing.
Someone: How much calories in this dish?
Guga: Yes.
In Mexico nobody care about calories... so... Yes. ❤ I love my food recipes 🥳🥳🥳
Unoriginal comment.
Mexican food is happy food
Guga: If you need to ask...
000000000000000
Man, everything you touch turns to GOLD! Awesome recipe! can't wait to make this, thank you guys👍👍👏👏🙏🙏
"listen... Listen.... This is AMAZEing!"
This line alone was so genuine and I want to make this for my family so we can enjoy such a thing.
I am portuguese and my wife is mexican, i never been to mexico since my job doesnt permit me to have allot of time off. She goes all the time. I cook her allot of mexican food and i learned to make birria with la capital a few months ago.
I only use real engredients.
Mexican friends are amazed and now want me to open a restaurant in Portugal as they love my food. Mexican food is amazing. I cant wait to visit the country.
Beautiful idea hope it goes well for u. Dream big
Hermano, please share our food with the world. There is no better joy than seeing others enjoy our gastronomy, I want nothing but to see it everywhere. It's yours too, enjoy and I hope when you visit you enjoy your stay.
is it a must to use these kinds of chili? it seems to spicy for me. can i just use regular red chili available in my country?
The market is open world wide for Mexican food. Do it I promise you make some money
@@haya4895 You can certainly use whatever you want. But it won't taste the same as traditional birria. Doesn't mean it won't be yummy though! It just won't be the same as this dish. If you dump the seeds out of the dried peppers prior to rehydrating them, it really isn't all that spicy.
El Guga: “on ta el pinche firulais”
Don Oscar: “lo que te vas a comer papá”
¿Oscar se ve más gordito en este vídeo que en los de su canal?
@@mapleleafs9481 se ve más marmoleado*
@@kimchiquesadilla jajaja
@@mapleleafs9481 Si, ya me está preocupando un poquito, no se nos vaya a ir temprano el Oscar.
@@kimchiquesadilla Jjajajajjajajjajajja.
I made these Tacos and they were incredibly delicious!!! Thanks Oscar and Guga for the lovely recipe!
I love that you smile alot when your eating delicious food. It really sends it home the point of how good the food must really be!! great videos!
Angel behind the camera: wtf only 1 taco left?
me: thats what you get for saying Lebum is better than Jordan. good job Guga 😏
😂
😂😂😂👌🏽👑
@@05tech the video just before this one
well, we are fked, You and Oscar are going to dominate the world. Just, this a new level, watching you doing his mexican recipes
i thought that is Angel is in the Birria Tacos after he said that LJ is better than MJ
Saludos, te conocí por Oscar, haces excelentes vídeos muy profesionales también.
Por cierto yo ya hice esa birria y sabe muy bien (A mis posibilidades claro, no me dedico a la gastronomía). Gracias por probar lo mexicano
So damn good! Thank you for showcasing Birria Tacos. One of my favorites and often unknown to the masses.
Amazing how seemingly “peasant food” has become so sought after and regarded.
Sushi, Gnoki, ratatouille, Biria the list goes on. I just love how food brings people together.
You knock this out of the park with the added salsa recipes. Thank you so much for that!! Now I need to write all this down and find some time to get into the kitchen and make it work. Although, I’m not going to lie, I’m probably going to make my own tortillas….
Thank you for doing this great dish a wonderful presentation!
calm down dude.
Gumbo, etouffee, mustard greens, Tomato gravy, Reuben sandwich, kimchi, all the old school simple stuff is just good good.
I followed your recipe exactly how you did it. With many fail attempts, I finally got it.
And
DAMN
My whole family ate 4 TACOS BiRRIA and 2 sope BIRRIA EACH per person
They rated it 10/10
Which is rare from my picky Eater sister. Thank you Chef for this recipe.
I look forward for more videos like this.
Hey! im following receipe but I cannot see how much spare ribs he used. How much did you use? 4lbs?
@@lloydhealy I used two 4-bone racks, they were about 7-8” long. This gave me enough meat for approx 34-40 tacos depending on how much u load them!
@@deanm5325 is there a way to do it for less people? it’s just 2 people in my house..any suggestions would be greatly appreciated
@@Malkhazraji9 this is one of those recipes that can be hard to scale down, especially if you don’t have a specialty store in your area for the dried peppers you need and can only get larger batches. I would recommend making a decent amount of the marinade, separate out what you need to prepare enough for two people and freeze the rest. Then later on when you want more just buy some more ribs and thaw some marinade.
HOW LONG DID IT TAKE YOU TO MAKE THEM?
My English-speaker fellas, i must encorauge you and recomend to see La Capital, is one if not the most greatest hispanic food channels out there, everything this guy do is pure magic, believe me.
Going there right now. . . Thanks/Gracias
Pimienta re100 molida CHULADA
That’s for sure
🤴💯 molida
Not really but Oscar is good
I just made Birria Tacos for the first time ever yesterday, and man!!! Definitely the best tacos I've ever had! This might be my favorite food of all time! So delicious!! 🙌🥳
I'm from South Africa🇿🇦. I tried this dish and it was amazing. The whole family loved it☺
Thank you so much❤
I gotta do this at some point Guga! Thanks for the tutorial!
Add some black pepper, bay leaves, cumin, a little clove and a little all spice. Don’t remove any of the fat from your meat. Once it’s done, chill everything and skim the solidified fat and use it to fry your tacos
Can't wait to see what you do.
quick tip on the salsa, a little bit of chicken stock cubes gives it a great edge!
Birria is a traditional Mexican dish that originated in Jalisco Mexico. At my restaurant, queso asadero is a Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.
These crossovers with Oscar are amazing Guga. He's got amazing recipes, so you should feature him more on the channel!
that pfp is me when i watch these videos
💯
I've been on a mission to perfect making homemade quesabirria tacos and I really appreciate the comprehensive video breaking down each step.
2:22 the sheer joy on this man's face is priceless
Leo is like the typical strictly analytic commentator in a sports news show
I can't get over how such a combination of subatomic particles with the strong nuclear and electromagnetic force...like you first get the hard outer texture of the nucleus, you get the soft electron cloud outside, you get this...I don't even know...what kinda atom is this? It's sooo good! Its carbon? sooo good
MauMau provides the color commentary. Guga is the comic relief like Dandy Don Meredith.
@@BillGreenAZ That's actually a pretty perfect representation.
I'm here for that. We need more Leo :)
@@jkkarkar no we don't
I love how Guga embraces all foods from every culture
Finally doing those tacos right now. Made the salsa and the meat yesterday and just made a test one and it turned out amazing. Great video.
I tried a pressure cooker version of this and it was amazing! I look forward to trying this!
Who started watching Guga and can't stop thinking about his food everytime you watch his videos?
It'd be pretty weird if you stopped thinking about food while watching him cooking tons of food
Not me, i think of christmas when i watch someone cook food. Ofc you think about his food lmao wtf
@@balsyprick6764 nah man idk bout you but i think of skiing when i watch someone cooking food
I've been following La Capital ever since the first collaboration you did with him. Oscar is an incredible cook and I've learned so much from his videos.
Thank you for sharing this recipe/video! This gringa (me lol) made these tacos de birria for the first time & they were SOOO DELICIOUS!!! I can’t wait to eat more for lunch & also make some birria ramen 😋
man this episode was chef's kiss. I love the edits and the food looks phenomenal.
I made this about a year ago & it was AMAZING!! I REALLY wanna do it again & this time I wanna follow THIS. Not only did I learn a LOT from the last time I made it, but this is probably the most solid recipe WITH tips & tricks I've found yet. Totally gonna come back to this.
as a Mexican and a taco lover, I aproved this video so much and loved the way you prepare it, looks so good!!
So happy to see people enjoying Food from my Land Mexico. Hope you guys get to try a lot more foods because its all delicious.
As someone that's watched nearly every birria video on UA-cam, 8:13 might be the best looking segment I've seen. Those slowed down edits were perfect.
Nothing beats a good collaboration, and it's always awesome to see Oscar in your videos. It's a crossover made in heaven. Pimienta negra recién molida, cheers everybody!
Que bonito ver que las demás personas que no son de México disfrutan nuestra comida xd
Grande mi México
Bromeas ? Es patrimonio de la humanidad
We enjoy their food? All the time
Mexican food the best
My wife is from Tabasco - the food is out of this world... Every single dish. 💯
Mi mamá hizo tacos para me. Hmmmm tasty
This was so legendary, so well made I’m speechless!!!!!
I made this and followed your steps exactly. Let me just say I fed a family of 10 and they loved it, father in law said they were 100% a 10/10. Thank you for making me cool at the dinner table.
How many lbs of meat did you use with the paste?
How many pounds of meat did you use?
Oscar is a magician, he did made Guga calm down haha
I have made them several ways but this recipe looks amazing. Will try it tomorrow and see but i am sure it will be the best yet. TY so much for sharing
Thank you 💕 I'll be making tacos this week following ur steps 😊
Loved this... thanks for include mexican food and food from Oscar... Mexico and the US love each other and should stay like this by sharing the culture
What? Both Joshua Weissman and Guga upload mexican recipes on the same day? Love it.
I love that Guga wanted to do this the traditional way, mad respect. Birria tacos are FIRE
I live in Houston and love to cook for my friends. THIS IS SO AMAZING! Thank you!
Will be trying to make these soon, they look so good.
Guga, can you experiment dry age steak in Wasabi???
thats the worst and best idea ive ever heard
@@ring015 that’s what’s makes it possible for a video
Now thats a sucidal idea i love it
@@ring015 As an experiment, we need to see Guga try it!!!
@@Jdx-hb4rh True story!!!
Damn you guys have sky rocketed since the last time I watched a video…I’ve always loved this style taco and I enjoyed the step by step. You got a new sub….keep up the good work, my wife keeps telling me I need to cook more. I feel more inspired to do so watching your videos
I loved this video. Your assistants did a great job in this one describing everything :O
I made this a few months back after watching, unbelievable! I am making it now and can't wait to eat, my buddy just texted and asked if tacos were ready 😂
I love that Guga decided to give Birria tacos a try! They are soooo good! Although, if you really want to try the traditional version of Birria you want to have your Birria meat be either goat or sheep instead of beef. No matter what kind of meat you use though, Birria will always taste amazing! Thanks for the video Guga!
I will be making a goat version of this sometime soon.. Cannot wait to give it a try
Damn, Leo's getting technical!
Don't step on their toes, Leo. We know Angel's is being dry aged right now... don't write yourself on the to-do list.
Haha love you guys
So happy I came across your video! cant wait to make it.. Thank you for sharing your recipe ;)
Can you share the recipe please I can’t find it?
"if you don't think these are cool You're not cool!" 🤣
But wow those look delicious nicely done, thanks for sharing.
Ever since I saw these tacos I’ve wanted to find out how to make them! Thank you for the detailed recipe. Can’t wait to try!
You make any?
Leo is fun in these videos lately!
He is the best
@@GugaFoods agreed!
Not a big fan of him
I'm definitely making these! Looks Incredible, and I've never seen Guga this happy. 2:10
Don Guga. Great collaboration with Oscar. Food looks amazing. Long time subscriber. Respect to all from Durango Mexico 🇲🇽
Guga rules. He is calm, charming and makes great content. Its always fun to see people having a good time doing cool things!
Made these today and holy wow!! So incredibly delicious!! Huge depth of flavor and the green sauce is off the Hook!
Green sauce is perfect haha
Are these hot at all does anybody know
@@basketballgod2791 the green sauce is very mild. Red was very spicy. Tacos if you use big ancho chilis you get a pretty nice consomé
@@basketballgod2791 just make it. It’s completely worth it
This is my project for this week! I can't wait to try these💯🔥
OMG! I have watched so many of his videos (And obviously a gazillion of yours 🤩) and always wished he had some in English! This video makes me extremely happy! Thanks so much for this!!!
Tacos de Birria muy ricos. Aqui en Tijuana hay muchos lugares donde comerlos 👌👌saludos,, Oscar se la rifo 🇲🇽
Y eso que no has ido al estado donde es originaria la birria, están demasiado ricos
@@secre7145 but quesabirria came from Tijuana
pero siento que se excedieron con sumergir el taco en el consomé
esa fue una mamada invento de los pochos
@@19ars92 ¿Y eso qué?
@lord fett ..y si en tijuas no se unden los tacos en el consume..en tijuas te tomas el consume en su vasito como un caldito
As some who never had any Mexican food, this looks amazing. I will get to try it some day.
Talk about serious Birria tacos… most authentic and appetizing recipe ever! Thank you 🙏 ❤
Ever since I moved to Arizona and have been around authentic Mexican people from Mexico, making real Mexican dishes I have to say it is at the top of the list as the best food in the world. I literally live off of hot sauce and put various types of hot sauces on almost everything. I also enjoy the New Mexico Hatch Green Chili's and if you have never had these in your meals you are missing out!
New Mexican chilis are some of the most delicious tasty chilis 🌶️
As it’s the only state that preserved its Mexican culture and tradition, accept the Spanish is gone, I love growing chilis and will be going to New Mexico on a voyage for regional spices and foods local to the old people of New Mexico
Authentic Mexican people are from Mexico? Wow
@@walmars3curity what are you on about.
@@YoungMuscleCock I wasn't talking to you...
@@walmars3curity now you are, but we’re not going to go there, what are you gonna do scan my Walmart receipts 🧾
I'm always enjoying it.
Thank you. You're the best.
언제나 응원합니다. 😃
I love the way you put the meat directly on the tortilla so the flavor soaks in and keeps the inside of the tortilla still soft so it has some chew.. master move
I made this last weekend, by your steps, it was an impressive Birria and one of the best the family tried
I'm going to try this. looks incredible. great tips!
I tried Gugas Bao Buns with the Hoisin Honey sauce, and that was AMAZING!! I'm going to try this next, can't wait! Thanks Guga!
Hey Guga. What Taco shells you used in the video
Blessed to have an amazing Mexican mom who can cook. I grew up eating these
Im glad you did it the right way. So many posers out here in UA-cam pretending to do their own versions of birria and you did the right research by hitting up oscar (la Capital) and the fact that you’re so honest and gave credit to him for using his recipe shows the humble and Great chef 🧑🍳 that you are Guga.
It's funny you say this is the right way. I've seen a couple other Birria recipes and the one with the most comments about great authenticity was similar to this one, but noticeably different and simplified. I don't mean this in a bad way either, I genuinely love how people can have different experiences with the same things.
"If you don't think this is cool...YOU'RE not cool!" 😆😆🤣. Love all your vids, man. Been a quiet follower for many years.
Birrieria Quesotacos are fantastic, when they're super crunchy and you dip them in the Consome it's perfection. Birrieria's also amazing as soup with a scoop of rice at the bottom of the bowl . A spot up the street from me called Xolos Birrieria makes something where they take Birrieria meat + Consome and add Ramen Noodles. Birrieria Ramen isn't an authentic Mexician thing, but IT'S SO GOOD. I can only imagine how me mentioning it will trigger the real Mexican and Japanese chefs, I know both countries are super big on tradition and the authenticity of their dishes lol.
Seriously though, if you have access to Birrieria, or make it at home. Cook some Ramen noodles in the Consome and eat it like a bowl of Ramen - mind blown.
Tbh in México we have no problem combining birria and noodles, rn we are really used to eat it.
I always use my left over consume with Ramen
Whole Beans in the birria is 🔥 😩😩
Te la sabes, en México ya hay lugares que lo hacen
Birria mac&cheese/ fettucini on the way
Oh man those birria tacos look amazing!!!
And taste better! so recommend! and more after hangover
ur so leng
Love the Spaghetti Western whistling and trumpet!! This was a great video!!!!!!!!
ALSO, thank you for saving the last taco for US!!!! ;-)
great video! personally i dip the tortillas in the consume while its cooking to skim the fat layer off the top but either way works! I do have a few suggestions tho. I cook birria very often for holidays or special occasions, it is my favorite food. try to cook everything in the same pot so you get the fond in there, brown the meat before you cook it and individually salt each piece of meat, cover that bitch with salt. props to you for using apple cider vinegar, tho usually i use it to deglaze the pan after searing the meat and cooking down the onions and garlic. sometimes i just use tomato paste instead of tomatoes, but ill brown it in the same pan with the onion and garlic. the browned tomato paste adds another depth of flavor thats just kind of impossible to imitate.
Honestly id double up or even triple up on all the garlic. Chiles in adobo add a nice smokey flavor without adding too much spice, so you can keep the arbol and guajillo chiles the same, i always add a can in because i love the way it tastes. Additionally instead of using water ALWAYS use beef stock!!!!! youd be amazed how much this small detail changes the flavor! add some cilantro and onion to your consume when serving, and always pour a bit onto the meat before you fold the taco. finally use only oaxaca cheese, there is no substitute. theres a million ways to do this recipe, thats why i love it. I've experimented a bit, and for me these are the things that make a great birria! birria is also fantastic served over rice!
ALSO FOR YOU RAMEN LOVERS: cook your favorite pack of instant ramen noodles (just the noods), then make a cup of beef stock and mix it with a cup and a half of birria, more if its too thick. then add in a soft boiled egg, onions, cilantro, meat from the birria, and whatever else ya like in ramen. boom birria ramen.
edit: easy way to tell when birria is done is when there is a THICC fat layer on top. it should be a pretty surprising amount, thats how you know all the stuff broke down into collagen and the meat is fall off the bone/fork tender. idc if it takes 6 hours, if its on a low simmer, no fat layer , it keep cook
+1 on the chipotle in Adobo. Chicken stock works too
Very informative post. Thank you for the great input. I am really surprised that Guga didn't bother to brown those ribs first. I like your suggestion for more garlic. In fact, I don't quite understand why that much garlic needs to be peeled and mortar and pestled in the first place. The blender will peel and mash the garlic anyway. Then that double straining after hours of simmering will deal with any remaining skin pieces. Or simply use a spice sachet in order to skip both the blender and straining operations. Thanks also for the tip about the fat layer on top indicating the state of rendering, much appreciated.
Your passion of birria is appreciated 😊
So instead of the fresh tomatoes, you use tomato paste? How much paste would you sub for all the tomatoes he uses? Also, do you think more stock will be needed if you make this substitution?
@@landonsanchez1797 I would definitely add beef stock or chicken stock to the tomato paste if you don't use fresh tomatoes. Even though you'll be adding water to the mix when you cook the meat, it'll still add another layer of flavor. And flavor is king.
I'm so glad you felt schooled. They look amazing and now I want to make them
man this looks absolutely amazing. I gotta try these this weekend!
La capital and Guga together 🤯 I love it!!!
LMAO When your friend came on there and said he feels our pain. I was just thinking in my head man I’m gonna have to go out and buy one of those skillet grills so I can dish it out for my family. Thinking of the local Michioacana will have what I need lol!
I made this today and I'm anxiously waiting till tomorrow so I can eat it. Thanks for the inspiration Guga. The smell in my house today was so amazing.
how where they?
@@wetguavass amazing.
Good video & thank you for the recipe. Kinda similar to my grandmother
When he said, I know how you feel, had me rolling cause I was dying over here lol.
I tried this recipe step by step and followed all the instructions. Only thing I couldn’t use is corn tortillas because they’re not available where I’m from( Saudi Arabia).
And it was absolutely delicious! I thought the meat would be stingy and I’ll have tough time chewing it, but no!! It was soo smooth and literally milts in your mouth.
It’s something I will absolutely do again but I’ll use less ginger because the ginger taste was kinda strong in the consoma. Otherwise, it was perfect
Love hearing about availability of different items around the world. Very interesting to me that you could find all the dried chili's but not the corn tortillas. I can find the dried chili's in the US but not at every grocery store.
You can make corn tortillas, just ground dried corn into powder add water make little balls and than make a tortilla by rolling the dough if you cant find a tortilla presser online. Than just cook it on the stove and you got some tortilla.
man i wish i could try these foods with you when you are eating them.....ughhhh it always makes my belly growl. i envy you guys being able to afford these great foods, and also having the skills to make them so perfect. great job, love watching! ....im over here eating mcdonalds while you guys are eating that :( lol maybe one day.
When he said about the pain 😅😂😂😂 . I was even biting when he took a bite awesome .
Guga eres un chingon. Por algo México y Brasil siempre se llevan bien y en todo...
2:21 Guga looks so happy chewing on those delicious Tacos. Aaahhh!!! I'm so jealous! I'm so hungry! I want some of them damn TACOS! 🤤😫