@@Quesoverga Yea stuff the shredded meat into a hog casing. Then use a bun instead of a corn tortilla brush on the fat toast the bun add birria brat, onions, cheese ,cilantro and dip in the consumme. It would be like a birra Mexican dip! (Like a French dip)
I used some brisket trimmings to make brisket birria tacos a couple weeks ago. They were amazingly good. Thank you Brad for opening my mind to things like that and not being afraid to experiment and try things I would have never done a few years ago. You’re the man!
Dude, I can tell you that those tacos looked absolutely amazing, as a Mexican and really fan of birria tacos, the only recommendation I could give is to fry the tacos with the fat you removed from the consome, also to try to fry them folded instead of rolled, that would have make it easier for you specially using home made tortillas as they break easier.
He places it on the burner on his chud table, then puts it on the cutting board, and uses editing magic post recording. (If your honestly looking for the answer)
Really enjoy when you have taste testers. Watching their faces light up with joy at how awesome what you made tastes is what makes it all worth the effort!!
That’s always a winter holiday staple for us in SW Az. In the Sonoran style, we add a beer or 2 depending on how much you’re making. Lager or Pilsner. No dark or IPA. It’s a game changer.
can someone please explain to me what is going on with these metal plates i keep seeing people put on cutting boards and having it act like a stove top?
I’ve been curious about using venison after making a venison stew with a smoked venison shoulder that I braised with veggies, beef broth, red wine and herbs. One of the best things I’ve ever made and I had never cooked wild game before.
Looks awesome, also tortillas must be warm to avoid cracking. Try making flour tortillas with the fat of the birria and you´ll get some delicious tortillas
That'd be good, but smoking them before they're dried really concentrates the flavor. I like to get a bunch of jalapenos and habaneros, smoke them a little, then pop them into my food dehydrator until they're mostly dry but still pliable. Then I store them in glass containers with a rubber gasket. A few of both types in chili in the crockpot is amazing! Don't forget to pull them out before serving, especially the habaneros.
Brad, new to your channel, and love the content, been watching now for about 2 months and I have subscribed, so hope this doesn’t sound like a stupid question. What is that device you use (round disc with Chuds on it ), how does that work as it heats other pans that allows you to cook on, never seen anything like this in the UK personally????, thanks
I've always appreciated these types of videos from you. We get to see all facets of your talent on display, the creativity, it's great. Thank you for what you do. 👍🏼
I have to quit watching you at lunch!! I always eat too much and can’t think of anything but what we’re doing for dinner!!! Love your style man, keep it up!!
That birria is fire, Bradley! Man, you're better at this than anything I've ever done in my entire life. I'ma gonna quit writing and dedicate myself to the CHUD LIFE! (That's a t-shirt...)
I made Birria egg rolls and Birria empanadas using seasoned + smoke chuck roast a few times, they definitely were a hit with friends and family. Can't wait to see what else you're going to make next. Would like to see you do a Caribbean Jerk Brisket some time to see what you think of it. That's going to be my next brisket I make
Why do I always watch the Tuesday video drops while sitting at work eating my plain sandwich? 🤦♂️ And I like the added back-lighting at the end with the starter chimney "torch"!
Ey Brad greetings from Tijuana, you.can dip de tortilla in the warmed grease, then you can make a queso Oaxaca crust, put tortilla on top of the crust, flip it and then add the birria and you had a quesadilla....in TJ they also add beef tripe ( boiled and broiled) it is delicious!! Also, others use bone marrow!!!
@ChudBBQ you are the man! I'm Mexican and I don't ever remember seeing Birria Taquitos (Flautas). Brilliant idea! You are a man that knows how to eat! I haven't even watched the video yet but had to comment on it. I'm making this for sure!
Typically you can flatten a flour tortilla directly on Chud press. Why do you need to press the corn tortillas on a separate press? Not a criticism just a question.
Brad there is notging wrong with advise from folks that cook say Mexican Itialian Russian theres some cooking you would Like and twist into Your stile of Pit Smoking . German also .
Looks amazing! One thing tho from where im from in Tamaulipas I haven't heard that flautas are flour tortillas. We have flautas de pollo and they are made like taquitos. If this is true it must have a local thing to some areas in Mexico or US rather than a general thing. Either looks awesome!
Was anyone confused at how that pot was hot sitting on a pot warmer lol. Finally realized he had to be heating it off camera over a burner and not the magic pot warmer
Taquitos are great because you can have like 7 and still be good lol. always best with some pico de Gallo, salsa and the cherry on top is some melted cheese!
Important to use the biggest pot with the smallest strainer… lol, I do that all the time but I can never remember to buy a bigger strainer… looks great bruh!
You probably could have a lil flour paste in a dish to put on the lower lip and 'glue' it and still put lip side down and hold together guaranteed :) Saw some made that way on another Channel with authentic tortillas, etc...
Who can tell me how Brad is cooking on wood. All I see is a small metal plate thingy. Is that electric? What is this sorcery? Someone please help me understand how this work?
Okay, yeah, this is over the top. I LOVE Birria even though I've only just been introduced to it a couple months ago. And now, smoke the beef!?! **** Yeah! Duh! I need to finish off this turkey and this pork butt (cubano meat) and do another round of Birria Tacos Chuds style. P.S. I think I might have a Chud Press coming this Christmas. Hope so.
Hear me out.... make Birria brats. Do everything you do with the tacos but in brat form. You can then top it with cheese,onions and cilantro.
Like in a casing?
@@Quesoverga Yea stuff the shredded meat into a hog casing. Then use a bun instead of a corn tortilla brush on the fat toast the bun add birria brat, onions, cheese ,cilantro and dip in the consumme. It would be like a birra Mexican dip! (Like a French dip)
That is genius.
I’m In! B
Interesting
I used some brisket trimmings to make brisket birria tacos a couple weeks ago. They were amazingly good. Thank you Brad for opening my mind to things like that and not being afraid to experiment and try things I would have never done a few years ago. You’re the man!
do you have a receipe? I would like to try them
Dude, I can tell you that those tacos looked absolutely amazing, as a Mexican and really fan of birria tacos, the only recommendation I could give is to fry the tacos with the fat you removed from the consome, also to try to fry them folded instead of rolled, that would have make it easier for you specially using home made tortillas as they break easier.
Am I the only one wondering how that round Chuds metal plate heats up pots with no electrical cord? 👀
I'm scrolling through comments now trying to find that out for us💪🏿
@@Littlestar41752 💪
He places it on the burner on his chud table, then puts it on the cutting board, and uses editing magic post recording. (If your honestly looking for the answer)
I was wondering that too. Induction maybe?
@@bpregont Maybe. If induction is wireless. 🤣 I think that its time for Mr Chud him self to chime in on this.
Really enjoy when you have taste testers. Watching their faces light up with joy at how awesome what you made tastes is what makes it all worth the effort!!
it helps if you soak the tortilla's in the sauce before you roll em up
Bradley since moving to Tennessee from Texas i can't find post oak. Any ideas on getting post oak delivered out of Texas?
What kind of stove is the one you're using? Some type of induction stove? I'd love to buy one.
I love when the girls do taste test. Nothing better than seeing someone enjoy all the hard work.
I love it when you speak Spanish to me papi. #taquitos
Good day, l am interested to know the device that looks like a disc that is used, what is it called and where can it be purchased. Kind regards.
He puts it there from his gas burner on the side...
That’s always a winter holiday staple for us in SW Az. In the Sonoran style, we add a beer or 2 depending on how much you’re making. Lager or Pilsner. No dark or IPA. It’s a game changer.
These look amazing. Next time try dipping the tortillas in hot oil for a few seconds before loading and frying them- won’t crack when rolling.
100 percent. For corn you have to give them a quick dip and they won't break on ya
Literally what she explains at 16:30
Haha- somehow I completely missed that. I will stop multitasking @@Patrick94GSR
Always love when Brooks friend joins. She just goes to her happy place and crushes the food.
Where did you get thar mini mandolin to thin slice that garlic
I love tacos.. and the sound of chopping 💜
😳 OMG! I can’t wait to make this!!!! Christmas dinner is going be amazing!!!!
Great video and looks delicious.
You can run the Tortilla in the hot oil for 30 seconds. That toughens the shell enough to roll them.
Agree.
Mexican Oregano is equal parts cilantro and Marijuana....
😂 🎉
can someone please explain to me what is going on with these metal plates i keep seeing people put on cutting boards and having it act like a stove top?
I did venison and goat birria this year, and will be making it again!
I’ve been curious about using venison after making a venison stew with a smoked venison shoulder that I braised with veggies, beef broth, red wine and herbs. One of the best things I’ve ever made and I had never cooked wild game before.
Looks awesome, also tortillas must be warm to avoid cracking. Try making flour tortillas with the fat of the birria and you´ll get some delicious tortillas
Looks amazing! Have you ever thought about cold smoking the dried peppers first?
That'd be good, but smoking them before they're dried really concentrates the flavor. I like to get a bunch of jalapenos and habaneros, smoke them a little, then pop them into my food dehydrator until they're mostly dry but still pliable. Then I store them in glass containers with a rubber gasket. A few of both types in chili in the crockpot is amazing! Don't forget to pull them out before serving, especially the habaneros.
Brad, new to your channel, and love the content, been watching now for about 2 months and I have subscribed, so hope this doesn’t sound like a stupid question. What is that device you use (round disc with Chuds on it ), how does that work as it heats other pans that allows you to cook on, never seen anything like this in the UK personally????, thanks
He just puts it on this steel plate from his gas burner on the side😅 no witchcraft involved
South Austinite here: what’s the name of the taco truck I should be visiting?
Sabor Tapatio! Stassney and congress
I've always appreciated these types of videos from you. We get to see all facets of your talent on display, the creativity, it's great. Thank you for what you do. 👍🏼
I have to quit watching you at lunch!! I always eat too much and can’t think of anything but what we’re doing for dinner!!! Love your style man, keep it up!!
i need to know if he takes that pot off of the cooking apparatus for the video or if that table is the cooking apparatus
It’s been driving me nuts for about a year
Guys he just puts in on there from his gas burner on the side!
@@anchorman47 I always assumed that and I do believe you, but I wanna see Bradley do it! Lol @ChudsBbq
Looking delicious Bradley, lot of cooking steps to make these, another great recipe to try, keep up the wonderful videos, !!
What's the heating element? I'm simple sorry 😢
That birria is fire, Bradley! Man, you're better at this than anything I've ever done in my entire life. I'ma gonna quit writing and dedicate myself to the CHUD LIFE! (That's a t-shirt...)
There is only one life. The CHUD life! ✊🏿
For the algorithms bay bay!!!!
What's the tool you use to as a burner in the beginning?
Love it! Did those last week and can’t stop eating them!
I made Birria egg rolls and Birria empanadas using seasoned + smoke chuck roast a few times, they definitely were a hit with friends and family. Can't wait to see what else you're going to make next. Would like to see you do a Caribbean Jerk Brisket some time to see what you think of it. That's going to be my next brisket I make
I know this is a cooking channel, but can the girl on the right just come stand by you while you cook? Beautiful. 😁
I made a huge batch or birria tamales last year and used the birria fat to make the masa .. highly recommend tryng that out
If you want some kick. Why take any of the seeds out?
Run that chili purée through a mesh strainer to get a better texture
Why do I always watch the Tuesday video drops while sitting at work eating my plain sandwich? 🤦♂️
And I like the added back-lighting at the end with the starter chimney "torch"!
this is exactly how we look cooking tooo. love the channel
Torta form is amazing as well 👌🏼
Wow your knife skills early in the morning are amazing
I guess all you have left to make at this point are some beautiful, smoky, chickeny/porky tamales.
Brad's face when learning about the dip before rolling.......LMFAO
so hungry now...
Dangit, I need these 😊
If you have any remaining leftover birria make birria ramen you won’t be disappointed.
How the hell does your trivet/ burner work on there?!
Ey Brad greetings from Tijuana, you.can dip de tortilla in the warmed grease, then you can make a queso Oaxaca crust, put tortilla on top of the crust, flip it and then add the birria and you had a quesadilla....in TJ they also add beef tripe ( boiled and broiled) it is delicious!! Also, others use bone marrow!!!
can you share your consome broth reciepe
Of all the random kitchen stuff ive seen on this channel, "i really need to invest in a ladle" was not something i was expecting to hear
Dude that crunch is epic. Good work
I wanna smoke stuff with you guys. Seriously, love this channel.
Looks awesome... something to try this weekend.
Pretty confident that that isn't a consommé. Looks awesome though.
I might make this, just so that I can save all that red fat and wrap a brisket with it
I like that but I didn’t know how much work it took . I’ll pay for it at any restaurant
Maybe dip the tortillas in slightly warm consume fat first then roll?
Damnit l, I posted this before the video was over. Never mind me…
Those look great! We spray the tortillas with a spray oil before heating them in the microwave a little and they roll perfectly with no cracking
@ChudBBQ you are the man! I'm Mexican and I don't ever remember seeing Birria Taquitos (Flautas). Brilliant idea! You are a man that knows how to eat! I haven't even watched the video yet but had to comment on it. I'm making this for sure!
Great idea. Del Taco has a barria ramen that’s actually pretty good.
I could watch you chopping all day. It is like ASMR
Very well done bro! Looks delicious!
Typically you can flatten a flour tortilla directly on Chud press. Why do you need to press the corn tortillas on a separate press? Not a criticism just a question.
Nice job Brad! I love Birria and I have made it several times, I have never tried smoking the meat though.... Comin' up! :)
Forgive me if answered already... But how do you magically cook on a solid wood block??? 🤔
If you heat the tortillas first, they get more pliable and don't crack as often. Just a friendly suggestion. I can't wait to try this out!
Dipping them in the fat was the right mive
Nice tortillas! Now you can get married!
What kind of grill gun starter do you use?
Awesome!
Looks good as always
Brad there is notging wrong with advise from folks that cook say Mexican Itialian Russian theres some cooking you would Like and twist into Your stile of Pit Smoking . German also .
Go pick up some won ton skins and make birria egg rolls. could even add a dollop of cold consume and it would be like a soup dumpling. good stuff!
Great video! Thanks for sharing.
I dont understand how you keep that pot up to temp to braise for hours on your table
Just got your SPG, its delicious thank you!
You’re forgetting that MILLER LITE sir
Looks amazing! One thing tho from where im from in Tamaulipas I haven't heard that flautas are flour tortillas. We have flautas de pollo and they are made like taquitos. If this is true it must have a local thing to some areas in Mexico or US rather than a general thing. Either looks awesome!
Was anyone confused at how that pot was hot sitting on a pot warmer lol. Finally realized he had to be heating it off camera over a burner and not the magic pot warmer
Great cook Brad - "AGAIN" - These look outstanding - always nice to see your beautiful 'taste testers' in the vid. - Cheers!
uuuUUUuuu.... Nice nice clean pit nice nice
Bradley, the ability to have the knife skills and the speed at which you are able to do it is amazing! ;
My Wife and I eat birria tacos almost every Friday, we love it. Going to try these for sure.
Taquitos are great because you can have like 7 and still be good lol. always best with some pico de Gallo, salsa and the cherry on top is some melted cheese!
Making this now, first thing I've wanted to do in months. Hit a rough patch, feeling a little better and this is to hard to pass up trying out.
Those are called Flautas
And nah flautas are corn as well.
Important to use the biggest pot with the smallest strainer… lol, I do that all the time but I can never remember to buy a bigger strainer… looks great bruh!
If you get your tortillas extra hot and steamy then they roll easier. Then once rolled I like to pop them in the fridge for a while before frying
You probably could have a lil flour paste in a dish to put on the lower lip and 'glue' it and still put lip side down and hold together guaranteed :) Saw some made that way on another Channel with authentic tortillas, etc...
Those look great. Also, you know what they say, the way to a lady's heart is through her stomach. Great tip from the young lady.
Who can tell me how Brad is cooking on wood. All I see is a small metal plate thingy. Is that electric? What is this sorcery? Someone please help me understand how this work?
That crunch! Just picked up some beef cheeks and ox tail. Looks like I know what I'm making!
Need a link to that tortilla press!!!
Hi Brookes Friend!! 😍🥰
No official taste test?? For shame, Bradley!
Is it just me or does anyone want to know what he’s using as a heat source for cooking on his cutting board?
Good job Bradley. Tip: put less into the tortilla so it won't bust open, but you obviously figured it out. Tacos are great too.
Okay, yeah, this is over the top. I LOVE Birria even though I've only just been introduced to it a couple months ago. And now, smoke the beef!?! **** Yeah! Duh! I need to finish off this turkey and this pork butt (cubano meat) and do another round of Birria Tacos Chuds style. P.S. I think I might have a Chud Press coming this Christmas. Hope so.
That’s a AWESOME Idea!
🤘🏻😎🤘🏻🔥🔥🔥🔥