New intro is all footage from the current kitchen, using a different part of the original song - check it out, “Stay Tuned” by the amazingly talented Wuh Oh!
I was absolutely bamboozled by it! Man, it's crazy to think a few years ago i watched a dude make an intense ham sandwich (cubano) and now we're here. Love the intro!
@@TheDjurze Probably means it sounded MORE so than before. Lots of people are pointing out how this version is a bit... much, and we can't all be first-timers on the channel.
@@NieroshaiTheSable What I mean is that it's the same song he's always used, it's just a different part of the song. You can check out the entire song in his description. In this video the song starts from the beginning, but normally it only plays the middle section which is a lot "cleaner". I just think it's funny how different the song feels when it's played from the start
As a Mexican I really appreciate that you have managed to use the ingredients from my country, the process varies from region to region and I am sure that you adapted the recipe in the best way, I really like how the tacos ended up, they look delicious
To me. It's because we're used to a clipped condensed version. The extended version sound like overload, overwhelming, panicky, stuck in a loop we can't escape from--
Made this yesterday! Fantastic recipe, only issue I had is that Babish didn't cover his roasting tray, which after three hours in the over meant most of the liquid evaporated. I was able to bring it back just by adding a bit more water but if you make this, I would suggest coving it in a dutch oven or aluminium foil. Maybe take the lid off for the last 20-30 mins of cooking only to put some colour on the meat, and be extra careful if your oven is fan-forced. Thanks Andrew and team!
If anyone replicates this recipe: please don't add the toppings /on/ your tacos, instead, shove that cilantro + onion + lime juice /into/ the tacos Better distribution.
It does feel like it's treading dangerously close to binging territory. To be fair I have made the Julia Childs beef burgundy more than a couple times after seeing his episode on it so...
Didn't understand what you were talking about until you mentioned the olive oil. Also, for "questionable past", I'd think he used reserved oil from a confit.
I can’t help but think that instead of meaning literal sweet-bread it was referring to how chefs call the pancreas meat of most small livestock sweetbreads
The universe has been sending me many signs that I need to make these. Finding out they exist, being sent recipes from my fiancé randomly (who also didn't know they existed until he found that recipe), being randomly sent the recipe by friends, and now this. In the space of 2 months.
@@jsan521705 same I kind of didn't like the new name but it's growing on me. Side not for anyone who wants to say that "it's his channel, he can do whatever he wants", I do realize that and I'm not telling him what to do. Just stating an opinion and leaving. Have a nice day 😊 🌻
I was going to say the same thing, but I started thinking about it and maybe it's a CA thing, but everywhere I have had them it just says Birria or Queso Birria and it's always beef. Like there are so many small mom and pop/mexican family owned restaurants and food trucks here and I never see anyone using goat. I think America in general just label stuff wrong or people might think americans can't handle goat... I bet that is it! Anyhow I hope to try them with Goat some day!
Personally I like the old intro. It’s crisp and iconic. You could renovate the intro by adding scenes from the new kitchen. I heard the new one and something felt off, the same feeling I got when he had hair....
The first 22 seconds of the video where the song motif kept replaying over and over again while Babish is talking about coffee perfectly explains my anxiety episodes
I grew up in a predominantly Latino community here in Illinois and I didn't realize anybody ate beef birria until a few years ago. I've always had it with goat or lamb, and sometimes chickpeas. Same with menudo, lengua, cabeza/ cesos, buche/tripas. I didn't realize that it isn't widely consumed until I got older. I just thought everybody ate that stuff growing up. I love Mexican food. It is similar to Asian food for me, in that it hits every flavor profile. I wish nothing but more exposure for Mexican food and culture for the general public so mom and pap shops gain more success and appreciation since so many of them have been working so hard for years and years.
vato, you keep it OG, respect. Nonetheless, the meat looks a little bit overcooked, trye the stove instead of the oven. Try the chopped cilantro and onion inside the taco (w/ or w/o cheese) and also in the consome. If you're ever down to try the meanest birria tacos, come to Tijuana!!! best
Bro, have you tried the birria tacos that are in front of el tec tomas aquino? When I was in university my buddies and i used to go eat there all the time.
@@00ThatRandomGuy00 oh man, I have not but thank you for the heads up! will definitely make sure to visit that spot. Personal favorite is the small taco de birria cart "chabela" next to the oxxo by the Otay border crossing, Homero by the US consulate and this one spot a block away from Mercado de todos 👌👌👌
day three of asking: the mayor's order from Cloudy with a chance of meatballs "A pizza, stuffed inside a turkey, the whole thing deep-fried and dipped in chocolate."
Banish needs to invite Reynolds onto his show and make chimichangas (binging/Deadpool), and cocktails made from Ryan Reynolds aviation gin (basics/gin cocktails)
@@jbac5767 next time at I think he lost me when he said beef. Video comes from my home state in Mexico and we use baby goat. Then again I'm sure it's very expensive here
@@Luluthekitty23 this birria tacos are US style which are a weird version of Tijuana style, here the Birria is made in the stove top not on the oven and beef is what’s usually used, because it’s street food, it’s cheaper Also we call this quesabirrias not tacos
My wife says to use oil cause you want to fry the chili's. When you bite in you want a *squish*. Also if you're doing quesabirria you don't put the cheese on top, you make a layer between the meat and tortilla. Also more traditionally uses goat and not beef but thats harder to get ahold of for most places
He's said on earlier episodes that the "Basic" in the title is in reference to the dish being prepared in comparison to other recipes and variants of the dish, not as a qualifier for ease of preparation as a whole.
@@doc.rankin577 it depends. If the cheese is on top as garnish, it's a taco. But of the cheese inside and malted, then it'd be a cochinita pibil quesadilla. This is a very controversial topic that divides Mexicans. 😆😆
@@melistiltskin7889 Another controversial topic that divides Mexicans is the actual use of Birria, in the north, where I live, it's goat meat, if you use beef, its Barbacoa, but I've heard that Birria is beef more south
@@Dane_Mane I’m also mexican, and here in Tijuana we don’t discriminate the tipe of meat you can use It can be beef, pork, traditionally lamb, or even chicken
The intro music sounds remarkably similar to the music playing in the foyer of the Restaurant At the End of the Universe Fun fact, the Milliways Foyer music behaves like an irrational number: it continues infinitely yet somehow never repeats itself, and gives you the smallest hint of feeling that you're staring into endless unknowable madness. Not sure how this version measures up, but it's looking promising so far! Also, the tacos look great
Honestly half the reason I watch this show is because I'm more open to trying new foods at restaurants when I've gotten to see what goes into them. Thanks to your, I have a new favorite Mexican place even though I grew up a very picky eater!
I don't know what pepper that is, but if it's writtwn Guahiyo, then I'd pronounce gwa-hi-cho, cause I've learned from an Argentinian teacher and live close to the country.
Tried this today and it was pretty delicious, but one thing I'd recommend to people is to cut out the cinnamon. It really overpowered the taste of the beef and made my house smell like an altoid. The amount of garlic can be cut down a bit as well, but that wasn't as big of a deal.
@@sarahw2561 Usually it only takes 2 or 3 hours at 350 for braised beef to get tender enough to shred for the tacos. Just keep an eye on it and use the poke test he used in the video. The rest of the stuff can be prepped while the beef is in the oven :)
Ur only supposed to use a tiny bit of cinnamon otherwise it's overbearing but the whole point of BIRRIA is in the aromatic that make up the consomme, otherwise it's just barbacoa
Hmm i dont really like the new Intro,it feels like 2 Intros are playing at the same time. Maybe the old intro music in the same speed but with different scenes.
I've seen people fry the peppers in oil first for about 30 seconds to add more flavor to them, and also to make a more oily consume. I think it also makes the shells crispier as well
For those who go all out on this and still want the handmade tortillas, a pinch of corn starch will give them enough flexibility to not tear upon folding. Edit: in the mix not on top of the tortillas
For anyone wanting to know the song in the background. Its called Murmuration by Blue Wednesday. You would not believe how long I have been looking for this masterpiece. I went forth & back on a long & intense journey on the verge of losing my sanity but in the end finding Jesus & letting him into my life lol. And so I finally found it & I couldnt be happier. Thanks Andrew for introducing me to Lofi/Chillpop. I feel like these subgenres utilize elements of old school hip hop & rap. By doing guitar or synth solos & creating a certain atmosphere that modern day hip hop is just missing in my opinion. I gotta learn that synth solo. It sounds so wonderfully composed. Cheers
I love this channel, absolutely everything about it, and obviously I'm just one person with one opinion, but the audio in the new intro gives me a panic attack.
Made this for a dinner party recently. For me, I'd only use a teaspoon each of coriander seed and peppercorns. I did another version of this recipe a while back and if the seasonings are too string, it takes away from the flavor of everything else.
"Simple Mama Cooks" and Claudia Regaldo....although I absolutely cringe at her knife skills and instructions.... anyway they also make excellent Mexican food imo.
@@daphnepearce9411 agreed. her food looks bomb but like, just be honest and don't pretend you know technical things if that's not how you actually do it.
How is it that every time he has a Trade sponsorship, one of them is from the same roastery I just got my coffee from! I just got a bag of Joe Coffee that looks identical, this is the third time!
New intro is all footage from the current kitchen, using a different part of the original song - check it out, “Stay Tuned” by the amazingly talented Wuh Oh!
Sausage man is coming for you... Tacos are 5/5 tho!
New intro is epic, Andrew!!!
I like food
I like the new one but the old shall never be forgotten
I was absolutely bamboozled by it! Man, it's crazy to think a few years ago i watched a dude make an intense ham sandwich (cubano) and now we're here. Love the intro!
Everyone: NEW INTRO
Me: is the oven opening and closing it's door all by himself?
Its one of his staff opening it off frame.
Yes, yes it is.
Babish got telekinetic powers from the MCU.
@@romariohamid I'd rather say friends
Ha ha same!
@@romariohamid No! It's magic! Don't ruin it for everyone! Lol!
Babish has come so far, he now has a designated oven door assistant. So proud of our boy!
I choose to believe its voice activated like his garbage can.
I believe he is just force sensitive
- just started watching babish a few months ago.
hm??
I'm glad I'm not the only one who noticed that
The new intro is like 4 different songs playing at the same time.
That was the old intro too. I always skipped it, sounded too cacophonous
@@SandraNLN Probably because it's the same song, this is just the song from the beginning, the old intro being about a minute into the song
@@TheDjurze Probably means it sounded MORE so than before. Lots of people are pointing out how this version is a bit... much, and we can't all be first-timers on the channel.
@@NieroshaiTheSable What I mean is that it's the same song he's always used, it's just a different part of the song. You can check out the entire song in his description. In this video the song starts from the beginning, but normally it only plays the middle section which is a lot "cleaner".
I just think it's funny how different the song feels when it's played from the start
😂 I thought maybe I was just higher also birria doesn’t need to be this complicated 😂
"Yeah, I could do this." -me watching this while eating a sleeve of saltine crackers for dinner
Mood
I've done this.
Goldfish Crackers here 😅
Mood
You still can! Go for it!!!
As a Mexican I really appreciate that you have managed to use the ingredients from my country, the process varies from region to region and I am sure that you adapted the recipe in the best way, I really like how the tacos ended up, they look delicious
Yea it's true, Mexico has alot of culinary diversity. One dish that is common in one state can be completely unknown to someone outside that state.
Lol i just buy this from street vendors to support and cause honestly im lazy
Como chilango te digo que esas cosas alch parecen quesadillas
@@syn3663 The vendor from the street that has been doing it for 30 year probably does it better than any of us can.
@@pwdp1327 si
I love how whenever Babish speaks in spanish he merges italian and french accents
Mr.Worldwide
How’s his pronunciation?
“Well...okay, here’s the thing...he’s from upstate New York, so....”
"SAUCEPIN"
Can't unhear it
And he says “saucepan” like a posh Brit 🤣
I can’t explain it but the new intro music sounds like I’m having a nightmare
To me. It's because we're used to a clipped condensed version. The extended version sound like overload, overwhelming, panicky, stuck in a loop we can't escape from--
yeah it gives me sensory overload
Yup they chose a more busy, active part of the music and the volume is turned up. less room to breathe in a short intro like the old music gave us.
That’s a little harsh but I agree it caught me off guard. Kinda prefer it tho
The loop is a little jarring when it spends most of the intro unresolved
Made this yesterday! Fantastic recipe, only issue I had is that Babish didn't cover his roasting tray, which after three hours in the over meant most of the liquid evaporated. I was able to bring it back just by adding a bit more water but if you make this, I would suggest coving it in a dutch oven or aluminium foil. Maybe take the lid off for the last 20-30 mins of cooking only to put some colour on the meat, and be extra careful if your oven is fan-forced. Thanks Andrew and team!
new intro caught me off guard
New intro slaps hard
Yeah at first I was "waaaaaaat", after that I was "NEAT!"
@@dannyclenaghan5873 it slaps so hard
@@TheSlavChef it was a great surprise
New intro is cool as heck
If anyone replicates this recipe: please don't add the toppings /on/ your tacos, instead, shove that cilantro + onion + lime juice /into/ the tacos
Better distribution.
Yeah that was weird
I agree. I make mine with with the onion and cilantro in the taco.
YES SOMEONE ELSE THOUGHT SO TOO everything was going well until I saw him put it ontop
EXACTLY! Thank you!
But his way, he didn't have to consume the cilantro lol. Oh course, everyone else should just put it inside the taco.
This might be a controversial opinion, but I'd categorize this as slightly, slightly more complex than a basic recipe.
It does feel like it's treading dangerously close to binging territory.
To be fair I have made the Julia Childs beef burgundy more than a couple times after seeing his episode on it so...
there’s only so many foods in movies and TV shows
Having tried to make it (and somewhat failing) I agree
Yeah I do feel like he needs a category for “more complicated than ‘basics’ but not in any media”
We've been through 100 episodes, we should at least be intermediate by now :)
Here’s an idea: Chef Paolo’s Sauce from the Suite Life of Zack and Cody. Specifically I want to see the olive oil with a questionable past.
i second this with passion
Didn't understand what you were talking about until you mentioned the olive oil. Also, for "questionable past", I'd think he used reserved oil from a confit.
That joke only now makes sense to me. I’d forgotten about that.
Babish, please make "Sweet Bread a la Gusteau" from Ratatouille, I'd love to see how you'd make it!
Are you sure?
That recipe was a disaster.
Gusteau himself said so!
YESSSSS 👏🏻
I can’t help but think that instead of meaning literal sweet-bread it was referring to how chefs call the pancreas meat of most small livestock sweetbreads
The universe has been sending me many signs that I need to make these. Finding out they exist, being sent recipes from my fiancé randomly (who also didn't know they existed until he found that recipe), being randomly sent the recipe by friends, and now this. In the space of 2 months.
did you make them tho 👀👀👀
Or just come to Mexico and get them, in every corner there is a taco truck or a taqueria in place lol.
NEW INTRO!!! I love
I have a hard time with change...
I was waiting for the resolution for a couple seconds, definitely threw me off lol
@@jsan521705 same I kind of didn't like the new name but it's growing on me.
Side not for anyone who wants to say that "it's his channel, he can do whatever he wants", I do realize that and I'm not telling him what to do. Just stating an opinion and leaving. Have a nice day 😊 🌻
It sounds kinda overproduced or is that just me?
evan! love ur videos
The intro sounds like it could descend in to horror at any moment
Feels like the same beat just keeps going to eventually drive you insane
No the be THAT guy, this is indeed Birria, but it’s actually Birria De Res (beef birria) traditional birria is made with goat meat
Chivas yummmm
I was going to say the same thing, but I started thinking about it and maybe it's a CA thing, but everywhere I have had them it just says Birria or Queso Birria and it's always beef. Like there are so many small mom and pop/mexican family owned restaurants and food trucks here and I never see anyone using goat. I think America in general just label stuff wrong or people might think americans can't handle goat... I bet that is it! Anyhow I hope to try them with Goat some day!
@@coryses nah in fontana where I'm from there like a few spots that' actually sell goat birria
@@coryses fontana socal
The BEST birria is with goat meat! I wish white people knew that. The beef one just isn’t the same
Personally I like the old intro. It’s crisp and iconic. You could renovate the intro by adding scenes from the new kitchen. I heard the new one and something felt off, the same feeling I got when he had hair....
the new music is just too complex, sounds like multiple tracks playing at the same time
@@JamesFreedmanIsVeryCool and it abruptly ends and then cuts to the actual thing
@@ajaymurali974 Yeah, that abrupt ending is really abrupt. The old one had a nice landing point to transition to the episode.
yeah
And the brief, impromptu-feeling singing only enhances this effect
The first 22 seconds of the video where the song motif kept replaying over and over again while Babish is talking about coffee perfectly explains my anxiety episodes
As someone who are from Mexico I can totally said this is an incredible recipe, it's not only Delicious, but also respectful.
Amazing job! 🤙🏼
The new intro is the soundtrack to my panic attacks. I've only ever had one, and it was to that intro.
I thought I was the only one, lol
Jup Same I don't like it, it just sounds like sounds thrown into a blender
Honestly the beginning of the first intro gave me anxiety for some reason
It sounds horrible tbh. Was way better before.
Me when I make a weird face with onions and can’t seem to remember why I did: 1:31
It does tend to happen
my type of face.
HAPPENS ALL THE TIME. :●(
I will now dedicate my life to finding out why you made that face. I owe you that much.
i love how andrew took a sec to teach the towel trick. great to keep new cooks safe while cutting
I'm amazed by this self-opening and closing oven door
How did it know when Babish turned to it? Does he have a foot pedal or a timer?
@@ObitoSigma just his staff just out of frame opening and closing it for him
Definitely someone's hand off camera 🤣
That's kendall who should get her own show
So glad I wasn't the only person to notice.
Love the new intro sequence
Same, it bopped.
Yeah at first I was "waaaaaaat", after that I was "NEAT!"
Ditto!
Same - I did think I had a second instance of the video playing there for a moment though!
It’s great, I honestly thought it was time he made a new one since he’s been making new stuff
I grew up in a predominantly Latino community here in Illinois and I didn't realize anybody ate beef birria until a few years ago. I've always had it with goat or lamb, and sometimes chickpeas.
Same with menudo, lengua, cabeza/ cesos, buche/tripas. I didn't realize that it isn't widely consumed until I got older. I just thought everybody ate that stuff growing up. I love Mexican food. It is similar to Asian food for me, in that it hits every flavor profile.
I wish nothing but more exposure for Mexican food and culture for the general public so mom and pap shops gain more success and appreciation since so many of them have been working so hard for years and years.
"Finally the tacos you craved for so long from seeing them on instagram" extremely accurate...
am i the only person who'd neverheard of a birria taco?
@@rampantbuckler818 no you're not. Im in the same group haha.
Rampant Buckler yes
Do people really dip their tacos in the consomme? That felt like an unnecessary step. That stuff should be dripping out of the taco already.
vato, you keep it OG, respect. Nonetheless, the meat looks a little bit overcooked, trye the stove instead of the oven. Try the chopped cilantro and onion inside the taco (w/ or w/o cheese) and also in the consome. If you're ever down to try the meanest birria tacos, come to Tijuana!!! best
Bro, have you tried the birria tacos that are in front of el tec tomas aquino? When I was in university my buddies and i used to go eat there all the time.
@@00ThatRandomGuy00 oh man, I have not but thank you for the heads up! will definitely make sure to visit that spot. Personal favorite is the small taco de birria cart "chabela" next to the oxxo by the Otay border crossing, Homero by the US consulate and this one spot a block away from Mercado de todos 👌👌👌
Over by the Italika distribution office on blvd insurgentes on calle principal there's El Paisa. I swear to you the best birra in baja norte.
@@agsilver2009 thanks! will mark it on google maps... gotta try them all 😂
@@agsilver2009 ando perdido wey, ubícame porfa, yendo al insurgentes desde el Cucapah para dónde le das?
day three of asking:
the mayor's order from Cloudy with a chance of meatballs
"A pizza, stuffed inside a turkey, the whole thing deep-fried and dipped in chocolate."
that would be nice 🤤
oh jesus take the wheel on this one.
Amen! 😂
Babish is actually the Ryan Reynolds of Food universe.
I couldn't agree more 😂 now imagine him pulling a "Free Guy" in his show LOL
He kinda sounds like him too
Banish needs to invite Reynolds onto his show and make chimichangas (binging/Deadpool), and cocktails made from Ryan Reynolds aviation gin (basics/gin cocktails)
Everyone: talking about the new intro
Me: T A C O S.
Jokes on you. You're talking about the intro.
the ghost opening and closing the oven for babish in every episode: _careful, he’s a hero_
Since Tuesday is the day before St. Patrick's day, please make Dangerous Soup from, Are You Afraid of the Dark?
This soup is one of the most requested things on the channel :D
@@TheSlavChef exactly. So he required by law to make it.
When you have a big Mexican family and have this meal like every month or two
Okay. Please tell me how this is actual birria tacos cuz for me he completley basterdized them into a video for views
@@jbac5767 next time at I think he lost me when he said beef. Video comes from my home state in Mexico and we use baby goat. Then again I'm sure it's very expensive here
@@Luluthekitty23 in the us it's almost always beef. It's cheaper and easier to find. But he should've used beef shank instead
Lucky you!
@@Luluthekitty23 this birria tacos are US style which are a weird version of Tijuana style, here the Birria is made in the stove top not on the oven and beef is what’s usually used, because it’s street food, it’s cheaper
Also we call this quesabirrias not tacos
My wife says to use oil cause you want to fry the chili's. When you bite in you want a *squish*. Also if you're doing quesabirria you don't put the cheese on top, you make a layer between the meat and tortilla. Also more traditionally uses goat and not beef but thats harder to get ahold of for most places
YOU DARE QUESTION THE WAYS OF BABISH?
@@hornypolice293 it's true tho, in México we use goat meat instead of beef
@@taco4798 I wonder what goat tastes like
@@hornypolice293 It tastes exactly like goat, it's uncanny.
@@taco4798 hard to get it here in the us though 😔
It does sound like two intros playing at the same time, but out of sync.
Yeah I had to check and make sure I didn't have two tabs of Babish open!
"How to make Birria Tacos"
Yo que veo la capital: ESTOY 4 UNIVERSOS PARALELOS POR DELANTE TUYO
I Believe in BABISH Supremacy!!! Mata esa, La Capital!!
Es esto una referencia a Terminal Montage? O a la referencia de anime que hace Terminal Montage que yo no entendí?
Le doy un 8 por intentarlo
@@ismadynasty22 Un seis tal ves.
Puede ser el taco más rico la neta, pero si no da chorrillo no es auténtico
The wet towel thing just blew my mind. Thanks Babish! You truly are the GOAT
so many changes Babish didn't even make his *"cilantro = soap" comparison*
Well he did said that the tacos were great minus the cilantro
All the cilantro fell off before he ate it.
To some unfortunate souls (myself included) it definitely does.
You severely exaggerated the word “Basic” in this episode.
Too many steps?
And no cheese
Always has been
@@ronnickels5193 I mean not really lol
He's said on earlier episodes that the "Basic" in the title is in reference to the dish being prepared in comparison to other recipes and variants of the dish, not as a qualifier for ease of preparation as a whole.
3:49 the oven opens automatically to receive Andrew's gifts of foods
The technical term is "quesabirria". That's how we call them here. XD a Taco does not contain cheese.
Great recipe!!
Unless you have Cochinita pibil. Queso Fresco is added to that.
@@doc.rankin577 it depends. If the cheese is on top as garnish, it's a taco. But of the cheese inside and malted, then it'd be a cochinita pibil quesadilla. This is a very controversial topic that divides Mexicans. 😆😆
@@melistiltskin7889 Another controversial topic that divides Mexicans is the actual use of Birria, in the north, where I live, it's goat meat, if you use beef, its Barbacoa, but I've heard that Birria is beef more south
@@melistiltskin7889 fair point. Only question I have is who would turn it into a quesadilla? It would make such a mess.
@@doc.rankin577 why would putting cheese inside make any bigger a mess than topping them with it
Every time I think Babby has a big cutting board, he gets a bigger cutting board.
True. Tho his whole countertop can be a cutting board so he always has a big one
I love that you called him babby
Big cutting board, the tiniest of whisks.
Anyone else still sing “tossed salads and scrambled eggs” when starting a babish video?
yeah, but i still don't know what to do with them.
@@dylanelfert4153 🤣 nice
I sing it at the end of every Frasier episode
As an actual mexican who basically eats birria almost every 8 days, this is pretty accurate! Looks delicious.
Where is the variation
As an actual Mexican, it's not even the right kind of meat.
@@Dane_Mane I’m also mexican, and here in Tijuana we don’t discriminate the tipe of meat you can use
It can be beef, pork, traditionally lamb, or even chicken
as another mexican, one thing ill take points off is: no double Tortilla
@@Dane_Mane but it is
babish automatic oven?
also new intro song bad. Sounded like hyperventilating
Its really over the top and waaay to long
The intro music sounds remarkably similar to the music playing in the foyer of the Restaurant At the End of the Universe
Fun fact, the Milliways Foyer music behaves like an irrational number: it continues infinitely yet somehow never repeats itself, and gives you the smallest hint of feeling that you're staring into endless unknowable madness. Not sure how this version measures up, but it's looking promising so far!
Also, the tacos look great
Do Garlic Guacamole from Hotel Transylvania 3 before St Patricks Day
YESYESYES
I assume that's just guacamole with garlic in it?
Honestly half the reason I watch this show is because I'm more open to trying new foods at restaurants when I've gotten to see what goes into them. Thanks to your, I have a new favorite Mexican place even though I grew up a very picky eater!
It would be cool to see a "babish's favorite dishes" playlist on UA-cam
Thought i was having a seizure with the new intro and that my brain was re-ordering the song as i was trying to hum along with it.....
That new intro was a wild ride. I'm still recuperating. I respect the innovation, but I'm going to need a minute.
Really love the automatic closing mechanism on your oven! 3:52
"Proud of you in spanish" I'm from Guadalajara, Jalisco Mexico (where birria is from) 🔥🇲🇽
Best birria de to'o México. 🤤🤤
0:43 in Spanish, two "L"s together always make a "Y" sound.
"sh" if you're from Chile or Argentina
Gwa-he-jo? Gwa-he-sho?
Gwa-he-yo
I don't know what pepper that is, but if it's writtwn Guahiyo, then I'd pronounce gwa-hi-cho, cause I've learned from an Argentinian teacher and live close to the country.
Guajillo = gwa-hee-yo
Tried this today and it was pretty delicious, but one thing I'd recommend to people is to cut out the cinnamon. It really overpowered the taste of the beef and made my house smell like an altoid. The amount of garlic can be cut down a bit as well, but that wasn't as big of a deal.
I’m planning to make this tomorrow! How long did it take you? Six hours? I’m deciding if this should be for lunch or dinner 😂😂
@@sarahw2561 Usually it only takes 2 or 3 hours at 350 for braised beef to get tender enough to shred for the tacos. Just keep an eye on it and use the poke test he used in the video. The rest of the stuff can be prepped while the beef is in the oven :)
Ur only supposed to use a tiny bit of cinnamon otherwise it's overbearing but the whole point of BIRRIA is in the aromatic that make up the consomme, otherwise it's just barbacoa
New intro song is just hovering over the beat drop the whole way, needs a more normal build up IMO
Yeah, it feels really stagnant, not a fan. I do like the new visual though.
Since potatoes are irish-related, make something with potatoes in it on the day before St Patricks Day (ex. Chili Fries from Ben 10 Alien Force)
ex. means 'excluding'. Eg means 'example'
@@SamuriLemonX18 really? I’ve Ben using it wrong this whole time? 😭
@@SamuriLemonX18 but there’s not even a g in example- i hate English 🥲
Nooo the new intro music sounds like i’m having a bad trip
this new intro caught me off guard i can't lie
Im so used to the regular intro theme that that new extended tune made me anxious xD like I was in some kind of limbo where time is stuck.
LOVE THE NEW OP! Caught me off guard and was a nice twist on the OG
The internet seems to love birra tacos at the moment
ive never heard of em
That must be because they're the best tacos
@@rampantbuckler818 poor soul
Even Chef John did a birria before Babish
Hmm i dont really like the new Intro,it feels like 2 Intros are playing at the same time.
Maybe the old intro music in the same speed but with different scenes.
@Rebecca Mason yeah, I think this section is something that sounds cool when the song builds up to it, but it sounds really jarring without prep
I've seen people fry the peppers in oil first for about 30 seconds to add more flavor to them, and also to make a more oily consume. I think it also makes the shells crispier as well
3:49 Does he just have a magic oven that opens and closes automatically when he walks near it??!!
For those who go all out on this and still want the handmade tortillas, a pinch of corn starch will give them enough flexibility to not tear upon folding.
Edit: in the mix not on top of the tortillas
For anyone whose never seen this meal,
You can make this in half the time, babish took the long route.
Tacos are the best.
If you ever in LA, I’d recommend Teddy’s Red Tacos. Best Birria Taco spot around
Birria los socios is my fave in LA
For anyone wanting to know the song in the background. Its called Murmuration by Blue Wednesday.
You would not believe how long I have been looking for this masterpiece. I went forth & back on a long & intense journey on the verge of losing my sanity but in the end finding Jesus & letting him into my life lol. And so I finally found it & I couldnt be happier.
Thanks Andrew for introducing me to Lofi/Chillpop. I feel like these subgenres utilize elements of old school hip hop & rap.
By doing guitar or synth solos & creating a certain atmosphere that modern day hip hop is just missing in my opinion.
I gotta learn that synth solo. It sounds so wonderfully composed.
Cheers
On Tuesday, make Diane Gelatin from Monsters vs Aliens movie. Since that dish is green on the day before St Patricks Day
I’m really vibing to the new intro rn. Honestly a bop.
OKKK CAUSE GO OFF BABISH WITH THIS NEW INTROO✨✨ 0:23
After that new intro I kept expecting this to be a sequel to "Too Many Cooks"
On Easter, can you make Eggs Bunny-dect from Close Enough cartoon?
Babish: Better off getting the store bought stuff
Everyone: Yaaaaaaaaaay!
Can you try making Chief Benja's Stew from the beginning of Raya and The Last Dragon?
Bro. Spoilers 😆😛
@@shortassbd . Now you know they eat a stew. Oh noo the movie is ruineeeddd lolllll
@@shortassbd really dude -_-
R u i n e d
@@MatthewF_88 😂😂
When you grew up in a Mexican house and never used gloves when touching the peppers🙃
Ate these for the first time yesterday
Wonderful timing!
3:48 Just put it in your automaticaly opening and closing oven. lol
I love this channel, absolutely everything about it, and obviously I'm just one person with one opinion, but the audio in the new intro gives me a panic attack.
Agreed, I thought I was gonna pass out
my dad is making these for my birthday! so excited!!
Made this for a dinner party recently. For me, I'd only use a teaspoon each of coriander seed and peppercorns. I did another version of this recipe a while back and if the seasonings are too string, it takes away from the flavor of everything else.
>makes tacos
>puts the onion,cilantro, and jalapeno on the outside of the taco
Me: 🤷
that's real mexican food, THANKS. You're the first American in the world to get real Mexican food cooked.
If someone cooked this for me I’d fall in love
If you want reall Mexican food watch “Views on the road”. Honestly way better than this, And I love babish’s food
"Simple Mama Cooks" and Claudia Regaldo....although I absolutely cringe at her knife skills and instructions.... anyway they also make excellent Mexican food imo.
@@daphnepearce9411 agreed. her food looks bomb but like, just be honest and don't pretend you know technical things if that's not how you actually do it.
Definitely making these this weekend and eating until I am sick.
How is it that every time he has a Trade sponsorship, one of them is from the same roastery I just got my coffee from!
I just got a bag of Joe Coffee that looks identical, this is the third time!
I love how the oven door magically opens and closes when he gets close with his hands full of roasting pan.................
3:51 babish's oven opens and closes itself wooooah
I really wonder at what point exactly Babish saw that recipe and thought "yeah it's a basic"
The new intro gave me unprecedented amounts of anxiety
Lol, glad I'm not the only one who noticed that chaos
Made these today for my girlfriend and her parents. Tasted amazing 10/10 recommended
Only mistake is Birria is supposed to be "cabrito", goat or lamb meat, not beef
Besides that it's on point
He also used a blender and string cheese. Clearly, authenticity wasn't a priority here.
More food from WandaVision please!!!
4:11 Babish so fancy he got one of them self closing ovens.
BABISH!?! A One Punch Man episode of binging is desperately needed: Try to make one of Saitama's Hotpots❤️❤️❤️