I'm so excited to see this segment. My son, Brian, was getting lunch at Tacos Apson when the Bryan Roof and his crew were there filming. Bryan was so gracious to my son when my Brian told him that I have every issue of Cook's Country and Cook's Illustrated and watch every episode of both shows. This restaurant is wonderful and a family favorite. Tucson has excellent food.
I’ve lived in Tucson for only a few years, and I’m always looking for new restaurants to try. Thanks for this video! I’m definitely going to find these two restaurants!
Not sure I could eat such spicy food but it sure looks delicious. I sent this video to my grandson who lives in Tucson. I wish I could visit him again.
I've lived in Tucson my entire life. Rollies is the best. Chef has been around a long time for how young he is. Rosas is another great Mexican restaurant.
pop lives in tucson. hes an OG foodie..previous restaurant/bar owner, multiple hotels gm, in the chaine de rotisseurs, teaches at two colleges, and hes 80 years old... sent this to him.. thanks!
I live in Rio Rico, an hour away. This week I’m hitting Rollies!! Can’t wait. The birria ramen sounds awesome. I’m going to eat like a fiend! Thanks for the video!!
I'm totally Sonorense, both sides of the border in my cooking. It's so very distinct and so special for us border kids. Mesquite cooked foods are ❤🥰 😋 Miss my hometown of Tucson. Born and bred in the Old Pueblo.
Every time I go to Costco, I always stop by tacos apson for a carne asada taco and a rib taco with the meat still on the bone. Can’t forget the bottled coke.
I love me some Mexican food. Grew up with birria, but birria tacos 🌮 is something new and delicious. Thank you, Christopher Columbus and the Españoles for bringing us beef, cilantro, and limes to our southern areas of the 🌎 world. These ingredients are now forever staples in our Mexican cuisine.
Such a great video. I have family in Tucson and I have always said that they have some of the best Mexican restaurants in the country. The beef rib tacos and that Birria ramen look amazing. Makes me want to take a trip to Tucson. What a great job you have. Are there any job openings? 🙂
I am happy to have 2 new places to try but you really missed out by not trying El Charro Cafe. They have been around since 1922. Some of the best Mexican cuisine in Arizona.
So much attention is on Texas BBQ smoking over oak or mesquite. Thanks for sharing how mesquite charcoal is used to grill beef. Very hard to find authentic Mexican street food in New England.
Sacramento has a great food culture. There are many cuisines represented here. From Mexican, Chinese, Thai, Indian, Japanese; you name it, it’s here. I think you’re really missing a bet by not coming to Sacramento.
Here's the actual recipe in full: Gather Your Ingredients Birria 3½ pounds boneless beef chuck roast or short ribs, untrimmed, cut into 2- to 3-inch pieces 2 quarts water 1½ ounces dried guajillo chiles, stemmed and seeded 1 onion, quartered ¼ cup vegetable oil 8 garlic cloves, smashed and peeled 2 tablespoons paprika 4 teaspoons onion powder 4 teaspoons granulated garlic 4 teaspoons table salt 1 tablespoon Mexican oregano 1 tablespoon ground coriander 2 teaspoons pepper ½ teaspoon ground cinnamon 4 bay leaves Tacos 1 teaspoon vegetable oil 12 (6-inch) yellow corn tortillas 12 ounces block mozzarella cheese, shredded (3 cups) 1 cup chopped red onion 1 cup coarsely chopped fresh cilantro, plus extra for serving Before You Begin This recipe was inspired by the quesabirria tacos served at Rollies Mexican Patio in Tucson, Arizona. We prefer not to trim the meat because we skim the chile-infused fat from the top of the broth after braising and use it to crisp the tacos. However, while shredding the meat, it is easy to remove any unwanted strands of fat. About 6 dried guajillo chiles should give you the 1½ ounces needed for this recipe. You should have enough meat for 12 or more tacos and for our Birria Ramen. We like to serve these tacos straight out of the skillet; if you can't serve them immediately, keep them warm in a 200-degree oven. These tacos can also be cooked on a preheated griddle over medium heat. Instructions 1. FOR THE BIRRIA: Combine all ingredients in Dutch oven and bring to boil over high heat. Cover; reduce heat to medium-low; and simmer until meat is tender, about 2½ hours. Off heat, let meat rest in broth for 30 minutes. Using ladle, skim fat from surface of birria broth and transfer it to shallow dish or wide-mouthed bowl; set aside. 2. Using tongs or slotted spoon, transfer meat to large bowl. Using tongs or potato masher, smash meat until finely shredded; set aside. 3. Using immersion blender, process birria broth mixture until smooth, about 3 minutes. (If using jar blender, fill only halfway for each batch, especially if broth is hot. Process until smooth, about 20 seconds per batch.) Strain processed broth through fine-mesh strainer set over large saucepan; discard solids. 4. Stir 2 cups birria broth into shredded birria meat. Season with salt and pepper to taste and cover with aluminum foil to keep warm. Season remaining broth with salt and pepper to taste and place over low heat to keep warm. 5. FOR THE TACOS: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Drag 1 side of 3 tortillas through reserved birria fat and place tortillas in skillet, fat side down (tortillas will overlap slightly). Top each tortilla evenly with ¼ cup mozzarella. Spread scant ¼ cup birria meat over half of each tortilla. Cook until most of cheese has melted, 2 to 3 minutes. 6.Sprinkle red onion and cilantro to taste over each taco, then fold nonmeat half of tortilla over meat using spatula and tongs. Cook tacos until crisp on both sides, 1 to 2 minutes per side. Transfer tacos to serving dishes. Wipe skillet clean with paper towels. Repeat with remaining tortillas, fat, mozzarella, meat, red onion, and cilantro. (You needn't reapply vegetable oil to skillet.) (Extra meat can be refrigerated for up to 4 days.) 7.Portion ½ cup warm birria broth into each of 4 to 6 small crocks (1 for each person) and sprinkle with cilantro to taste. (Extra broth can be refrigerated for up to 4 days.) Serve tacos with broth; dunk tacos in broth before each bite.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I'm so excited to see this segment. My son, Brian, was getting lunch at Tacos Apson when the Bryan Roof and his crew were there filming. Bryan was so gracious to my son when my Brian told him that I have every issue of Cook's Country and Cook's Illustrated and watch every episode of both shows. This restaurant is wonderful and a family favorite. Tucson has excellent food.
That's so sweet! Cook's Country is my favorite too.
I remember him! Such a nice guy. Please tell him hello. And thank you for watching!
Coolz! I will pass on your greetings to him.
This entire series is just a delight. Every episode makes me want to hop on a plane and fly to wherever Bryan just was. Please keep 'em coming!
Thank you so much! I'll keep doing it.
Thanks for this gift, Bryan!@@BryanRoof-CooksCountry
Being from Tucson, I can confirm all of these dishes are truly wonderful and make you feel at home
Everything tastes better when it's made with love. These folks in Tuscon are absolutely killing it. Wow!
Birria ramen? Yes. Please. Mexican consommé with those crispy tacos? All of a sudden, I’m hungry. When’s lunch? Great series.
Tucson is an amazing city that doesn’t get nearly enough love.
Love seeing Tucson represented in such a local and delicious way. So much good food. Taqueria el Zarape should not be missed.
Tuscon is a fantastic food city. It has a great vibe too. I miss living there.
I’ve lived in Tucson for only a few years, and I’m always looking for new restaurants to try. Thanks for this video! I’m definitely going to find these two restaurants!
Cant wait to visit Tucson and taste the magic!!! 😁😀🙂
Thanks for coming to Tucson ❤ We love Mateo!
Not sure I could eat such spicy food but it sure looks delicious. I sent this video to my grandson who lives in Tucson. I wish I could visit him again.
I've lived in Tucson my entire life. Rollies is the best. Chef has been around a long time for how young he is. Rosas is another great Mexican restaurant.
Lived in Tucson from 2005-2010. Rosas is one of the best Mexican restaurants, but El Munito Cafe might be the best
where is el munito? not to be confused with molinito?@@redcomet0079
pop lives in tucson. hes an OG foodie..previous restaurant/bar owner, multiple hotels gm, in the chaine de rotisseurs, teaches at two colleges, and hes 80 years old... sent this to him.. thanks!
My favorite unit of time is measured in tacos.
Love this series - Bryan is a great fit, and you've got several others on your team that would be as fun to watch.
Thank you for featuring Tacos Apson here in Marana!
Thanks for coming to my backyard, both places are a staple for me. Might become a bit more busy but that's a good thing.
LOVE these on the road video. Please don't stop!
Birria is a life changer.
I live in Rio Rico, an hour away. This week I’m hitting Rollies!! Can’t wait. The birria ramen sounds awesome. I’m going to eat like a fiend!
Thanks for the video!!
I have rewatched this video upwards of 10 times since upload. So much recipe inspiration here.
this road is now on my bucket list....
I'm totally Sonorense, both sides of the border in my cooking. It's so very distinct and so special for us border kids. Mesquite cooked foods are ❤🥰 😋
Miss my hometown of Tucson. Born and bred in the Old Pueblo.
You guys are making me hungry, and it's an hour and a half before my lunch break...
We used to love going to Lerua's when we lived in Tucson. That and Micha's in South Tucson were our favorites.
just had some birria tacos yesterday!! love to see em
Just had some birria tacos yesterday - everyone should try them!
Maui style? I'm in.
Rollies is the best!!!
So cool I wanna go to tucson now
Tucson...yup,.
I experience much envy watching this series!
I'm making birria tacos for a potluck lunch at work next week. I'm definitely going to set some beef and consomme aside and make noodles with it!
You fogot to finish your meal with Rollies huge ice cream stuffed concha! It is to die for!!
I'll have to go back.
@@BryanRoof-CooksCountryCould you tell me what cut of ribs was used for the shaved rib tacos? Great episode.
Just regular old beef back ribs (a result of boning out a prime rib). @@7thgentxn
@@7thgentxn beef ribs
I am lucky to have a place in Yuma where I can get the BEST queso-birria dorado, my favorite Mexican food!!!!!
I absolutely love birria totally going to have to go to Arizona now . I recently moved to NJ can you guys do a NJ / NY episode please!!! 🙃
Haha! I was just emailing about NJ an hour ago. It's on the list.
He is EXACTLY right! Fat is flavor. Fat free means flavor free!
🔥🔥🔥🔥🔥🔥🔥
Every time I go to Costco, I always stop by tacos apson for a carne asada taco and a rib taco with the meat still on the bone. Can’t forget the bottled coke.
Sign me up for some of that delicious food !!!!! Yummy 😋
I love me some Mexican food. Grew up with birria, but birria tacos 🌮 is something new and delicious. Thank you, Christopher Columbus and the Españoles for bringing us beef, cilantro, and limes to our southern areas of the 🌎 world. These ingredients are now forever staples in our Mexican cuisine.
Oh, and thank you to all the cows and pigs and chickens who give their lives by the billions every year.
Such a great video.
I have family in Tucson and I have always said that they have some of the best Mexican restaurants in the country.
The beef rib tacos and that Birria ramen look amazing.
Makes me want to take a trip to Tucson.
What a great job you have.
Are there any job openings? 🙂
That was a fantastic video.
Yummy! 😋
Another good video!! I was from Tucson!!
I'm sad you didn't visit El Minuto Cafe. Recipes that taste like great grandmother in laws. She cooked for the railroad crews.
You are living my dream life!
Someone needs to investigate Santa Maria style BBQ. And to do that well you need to go to Jocko's in Nipomo, California.
I am happy to have 2 new places to try but you really missed out by not trying El Charro Cafe. They have been around since 1922. Some of the best Mexican cuisine in Arizona.
Come to Seattle......come for the fish....stay for the donuts and so many other foods.
As soon as you fix your Commie problem, I'd love to try it all!
So much attention is on Texas BBQ smoking over oak or mesquite. Thanks for sharing how mesquite charcoal is used to grill beef. Very hard to find authentic Mexican street food in New England.
Teal bbq doesn't use Mesquite
From a native Tucsonan - I think the best are Jack in the Box tacos and Top Ramen!
Shaved Rib,taco closer to the bone the sweeter meat,Awesome.🌺😋😋😋😋resurado ! 🔪🔪
Bryan, now we need the recipes
San Diego
😂❤😂😂😂❤❤❤🎉🎉🎉
Sacramento has a great food culture. There are many cuisines represented here. From Mexican, Chinese, Thai, Indian, Japanese; you name it, it’s here. I think you’re really missing a bet by not coming to Sacramento.
Thanks for the tip. I'll add it to the list.
I spent a month in Tucson one time. OK, it was only three days, but it seemed like a month.
THIS EPISODE MADE ME SO HUNGRY
KarmelloKing off Grant changed my life
❤
Very difficult to watch when you're hungry. Ha ha ha
That guy Mateo - he only have 2, maybe 3 years to live. "Fat mean flavor, fat makes the difference". Indeed 😂
Looks good!:) But where is the queso?
That’s Texas, not AZ
I wonder how many of these businesses are fronts for the cartel.
None
Travel to Ohio
Only good thing about Tucson was the food. Place is a wasteland otherwise 🗑
Crazy, I thought he wAs a chubbier Chris Costentino at first.
Here's the actual recipe in full:
Gather Your Ingredients
Birria
3½ pounds boneless beef chuck roast or short ribs, untrimmed, cut into 2- to 3-inch pieces
2 quarts water
1½ ounces dried guajillo chiles, stemmed and seeded
1 onion, quartered
¼ cup vegetable oil
8 garlic cloves, smashed and peeled
2 tablespoons paprika
4 teaspoons onion powder
4 teaspoons granulated garlic
4 teaspoons table salt
1 tablespoon Mexican oregano
1 tablespoon ground coriander
2 teaspoons pepper
½ teaspoon ground cinnamon
4 bay leaves
Tacos
1 teaspoon vegetable oil
12 (6-inch) yellow corn tortillas
12 ounces block mozzarella cheese, shredded (3 cups)
1 cup chopped red onion
1 cup coarsely chopped fresh cilantro, plus extra for serving
Before You Begin
This recipe was inspired by the quesabirria tacos served at Rollies Mexican Patio in Tucson, Arizona. We prefer not to trim the meat because we skim the chile-infused fat from the top of the broth after braising and use it to crisp the tacos. However, while shredding the meat, it is easy to remove any unwanted strands of fat. About 6 dried guajillo chiles should give you the 1½ ounces needed for this recipe. You should have enough meat for 12 or more tacos and for our Birria Ramen. We like to serve these tacos straight out of the skillet; if you can't serve them immediately, keep them warm in a 200-degree oven. These tacos can also be cooked on a preheated griddle over medium heat.
Instructions
1. FOR THE BIRRIA: Combine all ingredients in Dutch oven and bring to boil over high heat. Cover; reduce heat to medium-low; and simmer until meat is tender, about 2½ hours. Off heat, let meat rest in broth for 30 minutes. Using ladle, skim fat from surface of birria broth and transfer it to shallow dish or wide-mouthed bowl; set aside.
2. Using tongs or slotted spoon, transfer meat to large bowl. Using tongs or potato masher, smash meat until finely shredded; set aside.
3. Using immersion blender, process birria broth mixture until smooth, about 3 minutes. (If using jar blender, fill only halfway for each batch, especially if broth is hot. Process until smooth, about 20 seconds per batch.) Strain processed broth through fine-mesh strainer set over large saucepan; discard solids.
4. Stir 2 cups birria broth into shredded birria meat. Season with salt and pepper to taste and cover with aluminum foil to keep warm. Season remaining broth with salt and pepper to taste and place over low heat to keep warm.
5. FOR THE TACOS: Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Drag 1 side of 3 tortillas through reserved birria fat and place tortillas in skillet, fat side down (tortillas will overlap slightly). Top each tortilla evenly with ¼ cup mozzarella. Spread scant ¼ cup birria meat over half of each tortilla. Cook until most of cheese has melted, 2 to 3 minutes.
6.Sprinkle red onion and cilantro to taste over each taco, then fold nonmeat half of tortilla over meat using spatula and tongs. Cook tacos until crisp on both sides, 1 to 2 minutes per side. Transfer tacos to serving dishes. Wipe skillet clean with paper towels. Repeat with remaining tortillas, fat, mozzarella, meat, red onion, and cilantro. (You needn't reapply vegetable oil to skillet.) (Extra meat can be refrigerated for up to 4 days.)
7.Portion ½ cup warm birria broth into each of 4 to 6 small crocks (1 for each person) and sprinkle with cilantro to taste. (Extra broth can be refrigerated for up to 4 days.) Serve tacos with broth; dunk tacos in broth before each bite.