Birria tacos have been around for ages and for some reason have become famous all of a sudden. Can you imagine all the mind blowing foods we have not tried yet?
Little tip is to toast the Chile's and add more broth to the mix to get more of the consomé. The dipping into the consomé just takes it to another level.
I have now made about 5 of your recipes for my family and they have loved every one of them, and my mother in law hates everything so keep up the good work. Love the content.
My wife and I made these yesterday with a few changes. She’s now a fan of STCG. She said it’s the best food she’s ever had and made. The smile on her face was epic. Thank you!!
@@UncleDunk It's legal here in MA too. Lol. It would be a funny double entendre. Maybe they could put that on the front and put #HowWeSteepChiles on the back.
It’s cooking as we speak. Have the family coming over for dinner. Hope it turns out good. I have a paper towel role ready. **update, no left over, it was demolished.
Sam I did it and you wernt kiddin what a great freaking taco. had a couple of friends over and they said hands down the greatest taco ever . As always you never fail with youe cooking . thanks I now have a few new bullits in my mexican hand gun
I made these a couple of weeks ago. Finding all the ingredients was a challenge considering I live in the Netherlands. Nevertheless, I prevailed. I resisted the urge to half the recipe and now I have half waiting for me in the freezer. I honestly think this is one of the most delicious things I have EVER made. Thank you, Sam! Nevermind the fact that my Dutch family was less enthusiastic. I'll let them be wrong.
You can find chipotles in a can or jar at AH and Jumbo, soft corn tortillas from AH are a must, don't be tempted to get the corn/wheat hybrid (although they are perfect or enchiladas).
I saw a guy that ate 100 of them and dipped them in the sauce as he ate . It was in Mexico at a famous taco stand. Now I know how to make them , thanks!
In case anyone ever sees this: I made the recipe and although it’s delicious, I would suggest adding way more stock because it ended up being too thick and more like a meat sauce than the traditional “au jus” type consommé.
@@oldarthurmorgan6319 The sauce was too thick. It’s supposed to be way more liquid-y and you dip your taco in the liquid (called Consommé, but it’s not the same as the french thing)
i have made this a few times, the first in a pot with a lid on the stove, and the next 3 or 4 times in a slow cooker. The slow cooker will retain the fluid much better than the pot. Lots of consomme, even after 8 hours or cook time. Funny thing is, i much preferred the reduced and thicker version. It had a better flavour in my opinion. The difference may just be preference, or it may be that i dont add as many dried chillies in mine (about half of what he uses in this video) and i need to reduce that sauce more. I live in Australia, and its a bit hard sourcing these chillies without paying through the nose. I actually started growing my own poblanos, jalapenos and guajillo plants, but for some reason when i try and dry them they dont turn out right. Ive tried a food dehydrator, ive hung them out in the sun, in front of fans.. I dont know what i am doing wrong, but i am going to try and wood smoke them next and see what happens.
I’ve made this a bunch of times and I’ve discovered that using a pressure cooker speeds up the cooking process, instead of two hours it only takes 30-45 minutes. Also, chuck pot roast just as good as short rib, plus it’s significantly cheaper. I also make big quesadillas and cut them into manageable, taco-like sizes. Saves a bunch of time versus making little tacos one by one and it’s pretty much the exact same result 👌
@@brownl3082 I just eat them before they have a chance to get soggy. But I guess you could try to get less of the liquid in the taco and if it needs to be reheated then try putting the tacos in an air fryer if you have one or just heat them up in a pan a second time, just be careful not to burn them
@@waggishwonderland eh... if you didnt live in certain areas of the country, you just wouldnt know this information off the cuff. If you werent in agriculture cultures and all about farm life, its easy to understand not knowing this kind of info.
I've got this in the oven cooking right now. I followed Sam's recipe to the T and it looks exactly like his so far. I consider myself a pretty good cook but Sam has made me a better cook than I used to be. I've made dozens of his recipes in that past and have so much respect for this man, his son Max, and also Chance. I watch all his videos and the entertainment value alone makes this channel the absolute best on UA-cam. Keep up the amazing work Max, Chance nation, and of course Sam!
WHAT? It's everywhere! It's actually becoming overrated because there are a lot of mediocre Mexican restaurants plus the existence of Taco Bell. Now it feels like you need to be in a secret circle to know which restaurants offer good Mexican food
I got my chiles and mexican oregano on Amazon. I have my short ribs dry brining with smoked salt that I smoked myself, cumin, coriander, and paprika. I have all the other ingredients chopped and prepped I'm gonna throw it all together tonight when I get home from work. Thank you for the inspiration Sam!
@@oscarsuarez5294 Came out UNBELIEVABLE!! I did it again a week later with Ox-Tail which was phenomenal as well but I'd go with short ribs from now on.
@@captaincannabis3321 Yeah I get it, it's not Monsanto. Maybe my brain is just different now, maybe it's because I use it far less, but maybe something has been bred out of modern weed. To use another analogy, it makes me think of the loudness wars in music.
@@Quintorris_11 bro weed nowdays when smoking stinks nasty tasting and before smoking they all smell the same and leave you with a louder aroma back in the day you can smoke a blunt and s*** wouldn't stick {smell} on you like crazy you didn't feel that dumber and people actually lost weight this weed now make you eat up a house and don't lose no weight
I'm going chemo for stage 4 cancer. I literally get nauseous at the sight of food. But that, that taco looked amazing. Living in South Central Pennsylvania, those peppers may be difficult to find. Yet I can assure you I'm going to find them.
I followed the same recipe except I used ancho chilli instead of pasilla. And I also added 3 arbol chilli and a 1/4 stick or cinnamon. Waiting to see how it turns out.
Fun fact! The stew juice/oil he keeps referencing is called Consommé. A classically French trained chef will of course argue that consommé is technically a clarified stock but every taquero I’ve heard who makes birria calls it consommé. It’s delicious, packed with umami, and is every bit worth a fancy French name so do with that what you will 😎
Never have I ever subscribed to a channel without watching multiple videos, let alone half way through the first video, but being a San Diego Native myself; I am digging the vibes from this guy! I appreciate the recipe and instruction but LOVE the personality put into the cooking experience. Thanks a ton for the dinner idea and DoPe entertainment ☮️❤️🌲 no sticks, no stems, just designer bud! 😂 -jmac
Any suggestions for pepper substitutions for people with a very low spice tolerance? Covid wrecked my sense of taste (including spoiling my spice tolerance), and I've been craving painfree tacos and fajitas for months. These look so good, but I know they won't let me eat them.
@Xeno Phon Man who tf cares about obesity, we make some of the best dishes out there that everyone tends to buy or recreate as seen in this video. If you wanna check my weight look at my vids nosy ass. I will be proud of being Mexican and nothing can change that
I am going to make this dish as soon as I can get a crowd over here. I need 5-6, otherwise I eat three pounds of birria and I am trying to lose weight.
There's the famous Indian delicacy called the Biriyani which is most often prepared using Mutton, rice, ginger, garlic, chillies, spices and herbs in much the same way as your birria taco. Now I know how biriyani got it's name and where it came from. Thank you.
SAM THE COOKING GUY love your videos Sam and Max. Hoping to come down to San Diego and try Not Not tacos when all this craziness subsides a bit. Got a lot of military friends stationed out around there and I always tell them to go there.
I shy away from adding comments for the simple fact that I feel it probably wouldn't be seen. But this is too amazing. I'll definitely be trying it. Also I watch every single video yall post I look forward to it every Monday Wednesday Friday
I dig what you do, Sam. I enjoy this recipe in particular. I have made it several times and always come back to refresh my memory and make it just like this. I am braising my short ribs to make these tacos right now 😋
That's one way of doing it 😃 Be sure to strain your chili sauce after blending it to get rid of the tiny pieces of chili. Some people like that but it's annoying getting those stuck in your teeth. Personally I like cooking the beef in a broth with a few beef shanks, onion and garlic for added flavor. Combine the chili sauce into some of the broth along with some cilantro and onion you'll have some great dipping sauce!
Made these over the weekend, they came out fucken INCREDIBLE. My mom is as mexican as it gets and makes real authentic birria and even she approved of all your ingredients and how they came out ! 😂
UPDATE: I made the Beef Birria Tacos as promised and it was a huge success. At first my husband said he wasn't going to eat any because it was too spicy for his taste bud so, I told him that if he just gets the strips and put it in a taco shell without the sauce he should barely taste the spiciness he speaks of. I offered to make him one and he agreed. Needless to say, my husband usually just eats 1 taco or 2 at the most. He had 4 tacos!!! We all loved it so, it's going to be a part of our family menu from now on! Thank you so much for sharing your recipe Sam, it's really delicious!
@@matthewsimon7374 You can change the level of spiciness easily. Whatever peppers you use, remove the seeds and ribs before you soak them. I usually grill the peppers before soaking. Since the majority of the heat comes from the ribs and seeds, this will cut the heat dramattically. Or you can reduce or substitute the guajillo peppers for a less hot pepper, but you shouldn't have to.
Used to go to this place called Andy's in Houston, Tx. after the bars and get Menudo before going home. Never HAD a hangover. Heard Andy's is still there. Can see how this would be a great after party hangover prevention.
I have made these. They definitely are the best thing ever. I thought I loved tacos before, but this recipe for Birria Tacos is above and beyond anything I ever had. So easy to make too. I cook my beef in the crock pot because it fits my schedule. The meat and sauce freezes really well too, so they are great to have handy when I don't feel like cooking. Thank you! Great video!
@@terridelarosby2381 You can find written recipes but it's very forgiving. Just do what he did eyeballing where you don't get actual measurements. Remember this is what you call "peasant food", from ancient traditional recipes made up by illiterates who nonetheless knew how to make wonderful food (I was raised in SoCal and grew up on this stuff). Remember though, don't skimp or sub ingredients too much or the flavors will be lacking.
Hi Sam!! Tried making these last weekend. Didn't have the right chilies (I had New Mexico and chili de arbol). Also didn't have Beef, I had a pork roast. Came out really good. Right now, I'm making the recipe exactly to the video. Just threw it in the oven. The sauce came out so much better with the right chilis!. Looking forward to throwing these on the Blackstone in a couple hours! Love you and the boys' work! We learn a lot from you and experiment with your recipes often. Thanks for your hard work!!
Thank you for changing from the metal slotted spoon to the wooden paddle. It twas a much better sound and gives longevity to the cast iron. much love and can't wait to make this on Thursday night!
I just tried this recipe today...this is amazing! The way the meat fell apart had my eye go like 🥴 lmao 😭 it was so flavorful and juicy oh man. Thanks!
This are absolutely amazing. Everyone in the house loved them, from my 8 year old to my wife who doesn’t like spicy foods. WOW!!! I have to confess though that I ate too many. I couldn’t stop myself.
Ok making these today. The fam that will be here has never had anything quite like this! It’s July forth so perfect day to get the flavor on!!!!! Thanks for the inspiration. Much love to you all. JC from Florida.
I made these for the first time and I followed your recipe, OUTSTANDING!!! Posted on FB and friends wanted the recipe, so I shared your video! I will make them again, they were so delicious!
Just to correct you sir “the man hands” date was a different episode they have lobster and she breaks it open for him, it is Elaine’s cousin who made mutton and had jerry and Elaine over for dinner and jerry hid the mutton in the napkins that he took home. Lol salute
Since i'm tight on cash at the moment... i assume you can do all this in a crock pot too? not the searing part... i can do in a cast iron skillet.. but the slow roasting part in a crock pot, right?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Hi everyone thanks for watching 😁
Hey, thanks for thinking of us! Good morning =)
it looks sooo good I just had a microwave meal and this looks so much better it’s making me hungry again
Can u invite me to your house one day for a meal
I’m making these today,the meat has been seasoned overnight but the kids scared of spice lol...more for me
Thanks for showing us how to make it!
Birria tacos have been around for ages and for some reason have become famous all of a sudden. Can you imagine all the mind blowing foods we have not tried yet?
IKR!!! It's a crying shame...That's why I stay on UA-cam to try all of these mind blowing foods!!!!
Have you had arroz con leche?
2 min noodles bruv
Tinga, cochita pibil,recado negro
totally agree
I can tell his food taste good by how he applies his seasoning. No measuring tools........ solid. Thats how real cooks cook.
Having to measure food when cooking is such a turn off
Amen to that.
@@hmpz36911 only measure when i bake
@@talia5046 That's probably why I don't bake, lol
That's flattering. That's also how I cook...and fix my car, too! Haha
Back to the store I go...
wait. people actually make these?
@@stephendaly8287 I have made some of his recipes they're immaculate
Right on! Hope you enjoyed your meal! 👍🏼
I got everything but the beef so I'm making this probably Wednesday since I already went shopping today 🙄
@@stephendaly8287 I do lmao
Little tip is to toast the Chile's and add more broth to the mix to get more of the consomé. The dipping into the consomé just takes it to another level.
he called his grown son sweetheart. Thats so wonderful
My father would never..
Not his son lol that a friend of the family I’m sure
That isn’t his son, his son is behind the camera
@@Karen-dn7qd He has two sons Chance is the second.
My boss does that with his sons. I always thought it was strange.
I have now made about 5 of your recipes for my family and they have loved every one of them, and my mother in law hates everything so keep up the good work. Love the content.
🤣🤣
Damn she dont hate it she dont like you.🖐😂😂who gives a f.
😂👋
same , whatever i cook she doesnt like it but husband loves it . keep cooking
Try the garlic bread its amazing
My wife and I made these yesterday with a few changes. She’s now a fan of STCG. She said it’s the best food she’s ever had and made. The smile on her face was epic. Thank you!!
"No stems, no seeds, no sticks" LMFAO! That needs to be a t-shirt with a dry chile on it. You know, so no one gets the wrong idea.
ajaded1 In Illinois it’s legal 👍
@@UncleDunk It's legal here in MA too. Lol. It would be a funny double entendre. Maybe they could put that on the front and put #HowWeSteepChiles on the back.
That sticky icky icky. Ew wee!!!!
Put it in the air...
i was just listening to this song yesterday lmao
Support your local markets, you’ll find the dried chili’s in Mexican Markets.
They have a better selection and usually fresher. Same goes for Asian stores if you have them.
These are tampico brand which are the same you find in the local mexican market here in SD
Or you can just support your local stores by actually buying birria from a Mexican restaurant..
I have been finding them in American markets, the drive to Mexico is wearing on me!
Fucking-A
It’s cooking as we speak. Have the family coming over for dinner. Hope it turns out good. I have a paper towel role ready.
**update, no left over, it was demolished.
Oh wow thats good, im so hungry right now
That’s a fuckinh dub
Cap
Good to hear. Gonna have to try this one. Tried his spaghetti recipe and it was terrible 😢
@@Ocgt which spaghetti recipe, the one i made was pretty good.
Sam I did it and you wernt kiddin what a great freaking taco. had a couple of friends over and they said hands down the greatest taco ever . As always you never fail with youe cooking . thanks I now have a few new bullits in my mexican hand gun
I laughed out loud "When weed was weed - and it wasn't designer or fancy" - man I couldn't agree more. Well said! Great recipe too by the way! 👍
then just buy shit weed
@@perc3072 or dont buy weed at all
just buy reggie😂😂that’s the least “ designer “ weed there is
@@perc3072 sounds like he already was. New York has had "fancy" weed for ages.
"when weed actually had stems and seeds" I miss the cleaning ritual.
I'm gonna need to make like 5lbs of this to feed the animals I call my family.
I would make 5lbs cause I eat like a linebacker and that’s just for me I would still want left overs and some for family
I'm going to do the same thing to feed all the animals I call me.
🤣🤣facts💯pinche familia
HAHAH
HAHAHHAHHA
I made these a couple of weeks ago. Finding all the ingredients was a challenge considering I live in the Netherlands. Nevertheless, I prevailed. I resisted the urge to half the recipe and now I have half waiting for me in the freezer. I honestly think this is one of the most delicious things I have EVER made. Thank you, Sam! Nevermind the fact that my Dutch family was less enthusiastic. I'll let them be wrong.
Welcome to Mexican cuisine 😊
You would love POZOLE.....check it out
Waar heb je de pepers gehaald?
You can find chipotles in a can or jar at AH and Jumbo, soft corn tortillas from AH are a must, don't be tempted to get the corn/wheat hybrid (although they are perfect or enchiladas).
@@davidhaak709 thanks man! Im gonna try
Thanks! Can’t wait to cook this for my Mexican girlfriend as a surprise weeknight dinner with our new Dutch ovens 😍🔥
Made this today for my kids. They literally said its the best thing I EVER made. Thanks so much. Love from Ireland 🇮🇪. Stay safe
High praise!
Great! Now try an authentic recipe. Please. This ones lacking one of the best parts and what gives the recipe the true flavor. Consomé
That's awesome. When the kids love it, there's nothing better because you always have a go-to meal no one complains about.
Haha when he says “you’re thirsty af” I was lmfao
These videos have a knack for making one hungry!
Hey justin
You don't fucking say.
Hey dude its been some time since I last saw you how ya doin
Justin Y. Oh wow, I haven’t seen the real Justin Y in the comments for a while.
Justin where you been at???
I saw a guy that ate 100 of them and dipped them in the sauce as he ate . It was in Mexico at a famous taco stand. Now I know how to make them , thanks!
The camera boy's comments really adds to the show. Plus get him to comment on everything! It really brings the show to life
It’s his son if you didn’t know
No seeds no stems no sticks
That's his son Max behind the camera and Editor in chief of 10 years.
Do you realize that the photo of that boy in your avatar is my old school buddy?
@@joonaslehtonen7965 yes. why didn't you say Hey sooner? Hope all is well
"No seeds, no stems, no sticks. Some of that real sticky icky icky...ooooo weeeee!" 😂😆
PUT IT IN THE AIR
Chili aint sticky .. Is your spoiled?
@@mateo991.2 at least you understood. Idk about Mario tho. 🤣😂
@@thatguyleng My guy Mario needs some West Coast shit in his life, fr...
Look up Cheech and Chongs ******Acapulco Gold Filters****** for a good laugh.
In case anyone ever sees this: I made the recipe and although it’s delicious, I would suggest adding way more stock because it ended up being too thick and more like a meat sauce than the traditional “au jus” type consommé.
I thought the same there was not enough stock when he pulled it out, more water
Yes sir.
Add a Beer, beef broth and some vinegar to get the consome you need 😋.
Yeah I think it had way too much sauce
@@oldarthurmorgan6319 The sauce was too thick. It’s supposed to be way more liquid-y and you dip your taco in the liquid (called Consommé, but it’s not the same as the french thing)
i have made this a few times, the first in a pot with a lid on the stove, and the next 3 or 4 times in a slow cooker. The slow cooker will retain the fluid much better than the pot. Lots of consomme, even after 8 hours or cook time. Funny thing is, i much preferred the reduced and thicker version. It had a better flavour in my opinion. The difference may just be preference, or it may be that i dont add as many dried chillies in mine (about half of what he uses in this video) and i need to reduce that sauce more. I live in Australia, and its a bit hard sourcing these chillies without paying through the nose. I actually started growing my own poblanos, jalapenos and guajillo plants, but for some reason when i try and dry them they dont turn out right. Ive tried a food dehydrator, ive hung them out in the sun, in front of fans.. I dont know what i am doing wrong, but i am going to try and wood smoke them next and see what happens.
I’ve made this a bunch of times and I’ve discovered that using a pressure cooker speeds up the cooking process, instead of two hours it only takes 30-45 minutes. Also, chuck pot roast just as good as short rib, plus it’s significantly cheaper. I also make big quesadillas and cut them into manageable, taco-like sizes. Saves a bunch of time versus making little tacos one by one and it’s pretty much the exact same result 👌
Do you still cut the pot roast up like he does and sear them etc ?
@@ShadowStyle369 Yeah
How do you stop the tacos from getting soggy?
@@brownl3082 I just eat them before they have a chance to get soggy. But I guess you could try to get less of the liquid in the taco and if it needs to be reheated then try putting the tacos in an air fryer if you have one or just heat them up in a pan a second time, just be careful not to burn them
The point of slow cooking is so the meat is soft, if you cook it fast its just hard... poor thing, missing out on what could be.
I still haven’t tried birria tacos yet. I really want to try them!😍
You are missing out!!!!! LA has soooo many birra taco location. Come to LA and message me. We’ll take a taco tour.
Thats ONE JUICY TACO had me rolling.... Thats what she said..
Mexico City 🌃 is the taco capital of Mexico.
@@charlescites7296 PERVERT!!
Me too
"Mutton is old lamb"
Sheep, the word you're looking for is sheep 😂
Seriously?? I thought those were two different animals!
“Infant elders”
Right 😂😂😂 this isn't making us education look good right now
@@waggishwonderland eh... if you didnt live in certain areas of the country, you just wouldnt know this information off the cuff. If you werent in agriculture cultures and all about farm life, its easy to understand not knowing this kind of info.
@@nicovalenzuela4044 LOL, right?!
Some people: looks amazing
Mexican people: where's the consome??!!
Dude the consome is the best part it’s super flavorful and perfect to dip the tacos in
@@angelarias3395 it really takes it to another level
And you need to cook the tacos in
He said usually ppl eat it with the liquid .. but he just showing off how bomb it already is.. I'm making this afuckensap
@@LORDIMPAL3R its not authentic at that point
I eat my tacos with alot of vegetables and salsa (to balance it) when i go to mexico also the barbacoa in the morning is really good
My cast iron, crockpot and hubby thank you for this one as soon we’re over our family cold bug I’ll be hitting up our local Heb for the ingredients.
I've got this in the oven cooking right now. I followed Sam's recipe to the T and it looks exactly like his so far. I consider myself a pretty good cook but Sam has made me a better cook than I used to be. I've made dozens of his recipes in that past and have so much respect for this man, his son Max, and also Chance. I watch all his videos and the entertainment value alone makes this channel the absolute best on UA-cam. Keep up the amazing work Max, Chance nation, and of course Sam!
So… how did it turn out? Really wanna try this recipe 😁
You cant get better knowledge, friend, but if its good for you it is great for me
I made them and it’s too bitter for my taste.
How was it??
@@davidalbertson6690 Try the recipe Guga used.
Mexican food is criminally underrated 🥰
It is my favorite. I swear I am making my fiance sick of it because we eat it 3 or 4 times a week.
Only in the East coast..
NO> Not underrated.. Mexican food is one of the mother cuisines of the world along with Italian, Chinese and perhaps Indian and Iranian foods.
WHAT? It's everywhere! It's actually becoming overrated because there are a lot of mediocre Mexican restaurants plus the existence of Taco Bell. Now it feels like you need to be in a secret circle to know which restaurants offer good Mexican food
Underrated my ass. You can find a Taqueria on every corner in every city.
Mexican food is some of the best food on the planet!!!!! This coming from a brotha in Detroit.
Its the best food, period. Nothing comes close in my opinion.
@@WFMguy clearly you haven’t tasted Turkish food
@@ashleyj6835 Sure I have. I love it! I love all cuisines. But Mexican just does it for me like no other. Always has. Always will. ;D
That's why is on the list of unesco's intangible cultural heritage of humanity
@@WFMguy I mean mexican food is good, but its also 99% beans and rice. The best would have to be either Korean or BBQ.
Pops understands no stems no seeds no sticks better than his kids or myself ever could!🤣
"No stems, No seeds that we don't need.... Acapulco Gold is badass weed" Thank You for waking up a memory stored for 55 years 🤣
I got my chiles and mexican oregano on Amazon. I have my short ribs dry brining with smoked salt that I smoked myself, cumin, coriander, and paprika. I have all the other ingredients chopped and prepped I'm gonna throw it all together tonight when I get home from work. Thank you for the inspiration Sam!
And how did it come out?
@@oscarsuarez5294 Came out UNBELIEVABLE!! I did it again a week later with Ox-Tail which was phenomenal as well but I'd go with short ribs from now on.
“Like I used to de-stem & de-stick my weed, when weed was weed & not some fancy designer shit”....😂 #Facts ! ..*subscribes*?
Amen a million genetically engineered strains out there and all I want is that simple 80s weed.
@@TopDownDC i wouldnt call selective breeding "genetically engineered". Thats like calling any dog breed genetically modified.
@@captaincannabis3321 Yeah I get it, it's not Monsanto. Maybe my brain is just different now, maybe it's because I use it far less, but maybe something has been bred out of modern weed. To use another analogy, it makes me think of the loudness wars in music.
@@TopDownDC why would you want significantly shittier quality weed?
@@Quintorris_11 bro weed nowdays when smoking stinks nasty tasting and before smoking they all smell the same and leave you with a louder aroma back in the day you can smoke a blunt and s*** wouldn't stick {smell} on you like crazy you didn't feel that dumber and people actually lost weight this weed now make you eat up a house and don't lose no weight
"we're not insecure, we just love to know." - lol, i mean, relatable. this looked insaaane
Man hands ordered the mutton. 🤣🤣🤣 The depth of humor in that show never ceases to amaze me! Thanks for pointing out.
Just followed this recipe (only swapped the oven for my slow-cooker) and it's really magic! Thanks from the Netherlands!
How long and higher low?
John Deming I put it 10 hours on low and 6 hours on high Sith the lit off
"I mean really, is it gonna make that big of a difference? I don't think so"
You're attitude toward cooking is my favorite lol
I'm going chemo for stage 4 cancer. I literally get nauseous at the sight of food. But that, that taco looked amazing. Living in South Central Pennsylvania, those peppers may be difficult to find. Yet I can assure you I'm going to find them.
Sometimes you find them in Walmart
or Mexican groceries.
I will pray for you!
@@Lezith456 thank you, I'm leaving the hospital by tomorrow. My wife and I have decided Hospice care and run down the Clock.
@@williambarnes274 you ever get to try the tacos?
Please contact Charles Pixley@gmail.com. His book DO NO HARM is about Known Cancer cures. He will tell you where to go.
God bless you
I followed the same recipe except I used ancho chilli instead of pasilla. And I also added 3 arbol chilli and a 1/4 stick or cinnamon. Waiting to see how it turns out.
I've been waiting for this...
me too, now it just needs captioning.
Mack what it do, waiting on your video of these tacos
Hey man we wait for your videos too dude!
Same!
Wait a lil longer, because this recipe is trash
"Only essential oils I care about are the ones dripping out of my tacos."
That's what she said.
I love drippy tacos 🌮
"No stams, no seeds, no sticks" your garden looks terrific, 10 out of 10 kitchen and weed is all i need
Fun fact! The stew juice/oil he keeps referencing is called Consommé. A classically French trained chef will of course argue that consommé is technically a clarified stock but every taquero I’ve heard who makes birria calls it consommé. It’s delicious, packed with umami, and is every bit worth a fancy French name so do with that what you will 😎
Quesatacos con consome... Mexican food is the bomb!!!
Never have I ever subscribed to a channel without watching multiple videos, let alone half way through the first video, but being a San Diego Native myself; I am digging the vibes from this guy! I appreciate the recipe and instruction but LOVE the personality put into the cooking experience. Thanks a ton for the dinner idea and DoPe entertainment ☮️❤️🌲 no sticks, no stems, just designer bud! 😂 -jmac
I hate to say it Sam but toasting the chili's in a dry pan
Brings out more flavor, then you soak them to rehydrate.
I will have to try that when I make mine over the weekend 😃
I need the opinion of Kenji Lopez-Alt
@@jessica123765 They burn easily so you have to be careful.
True..but that beef still looks amazing though
Your right, and he should have strained the marinade. Even with soaking you can get grittyness from the skins imo
I made these tacos for our family of seven, just today. Oh my gosh Sam you were right. You MUST try these. Absolutely outstanding!
Any suggestions for pepper substitutions for people with a very low spice tolerance? Covid wrecked my sense of taste (including spoiling my spice tolerance), and I've been craving painfree tacos and fajitas for months. These look so good, but I know they won't let me eat them.
Damn everyone really is on the quesabirrias/ birria hype train right now. Glad to be Mexican
@Xeno Phon Man who tf cares about obesity, we make some of the best dishes out there that everyone tends to buy or recreate as seen in this video. If you wanna check my weight look at my vids nosy ass. I will be proud of being Mexican and nothing can change that
@Xeno Phon mmmm nah not wasting anymore time with an internet troll.
@Xeno Phon y ah u ghey?
@Xeno Phon
And where are you from Xeno?
Everyone is buying blackstone griddles
I am going to make this dish as soon as I can get a crowd over here. I need 5-6, otherwise I eat three pounds of birria and I am trying to lose weight.
There's the famous Indian delicacy called the Biriyani which is most often prepared using Mutton, rice, ginger, garlic, chillies, spices and herbs in much the same way as your birria taco. Now I know how biriyani got it's name and where it came from. Thank you.
I like how the before La Creuset cookware goes from oval to round after everything is done. Nice job max ... with the continuity.
Add a small squirt of a real key lime when you open it, add the onions and cilantro then add the lime juice. You'll thank me later!
I am going to try this tonight
Nice touch
Just commented about the lack of lime myself. It’s a must.
Yup, we always add a squeeze of lime to all our tacos!
You really said "damn son" and did not finish it up with "where'd you find this?"
🤣
A man of culture. Lol
"you can't find this on the internet" 🤘😂
🤣
This has got to be what God has on his menu weekly
You've got some nerve to be named Kyle, pal. 😡
SATURDAY NIGHT!! Birria Night!
I had these at a local restaurant for the first time over the summer and was blown away. So good! Yours look amazing! I have to try this! Thanks you!
This dude makes so many Mexican food I'm surprised he doesn't have a Mexican citizenship
An honorary one
he lives in san diego only a few minutes from the border. Great ingredients over there too
what's wrong with Mexican food, do you see how delicious that looks!
Well I was the Culinary Ambassador for Baja California...
SAM THE COOKING GUY love your videos Sam and Max. Hoping to come down to San Diego and try Not Not tacos when all this craziness subsides a bit. Got a lot of military friends stationed out around there and I always tell them to go there.
My mom always make Birria so I recently told her to make it in tacos an sheeesh it was so good!
I shy away from adding comments for the simple fact that I feel it probably wouldn't be seen. But this is too amazing. I'll definitely be trying it. Also I watch every single video yall post I look forward to it every Monday Wednesday Friday
Well it was seen by me. Try a more authentic recipe pls.
I dig what you do, Sam. I enjoy this recipe in particular. I have made it several times and always come back to refresh my memory and make it just like this. I am braising my short ribs to make these tacos right now 😋
I'm fasting right now so watching this hurts me. But it hurts so good.
I'm sorry!
Fasting makes cooking videos 10 times better
That's one way of doing it 😃 Be sure to strain your chili sauce after blending it to get rid of the tiny pieces of chili. Some people like that but it's annoying getting those stuck in your teeth. Personally I like cooking the beef in a broth with a few beef shanks, onion and garlic for added flavor. Combine the chili sauce into some of the broth along with some cilantro and onion you'll have some great dipping sauce!
After cooking so much tacos my oil always runs out in the pot, how can I make a seperate pot of just oil to cook the tacos in
Made these over the weekend, they came out fucken INCREDIBLE. My mom is as mexican as it gets and makes real authentic birria and even she approved of all your ingredients and how they came out ! 😂
When our moms approve that means its legit LOL... Viva Mexico Cabrones!! haha
UPDATE: I made the Beef Birria Tacos as promised and it was a huge success. At first my husband said he wasn't going to eat any because it was too spicy for his taste bud so, I told him that if he just gets the strips and put it in a taco shell without the sauce he should barely taste the spiciness he speaks of. I offered to make him one and he agreed. Needless to say, my husband usually just eats 1 taco or 2 at the most. He had 4 tacos!!! We all loved it so, it's going to be a part of our family menu from now on! Thank you so much for sharing your recipe Sam, it's really delicious!
I want to make these for the first time for my family. Worried my mom will think its too spicy and it will be a waste. How spicy are these?
@@matthewsimon7374 You can change the level of spiciness easily. Whatever peppers you use, remove the seeds and ribs before you soak them. I usually grill the peppers before soaking. Since the majority of the heat comes from the ribs and seeds, this will cut the heat dramattically. Or you can reduce or substitute the guajillo peppers for a less hot pepper, but you shouldn't have to.
"youre thirsty af" sorry sir but that was effin funny xD
Birria tacos are one of the best hangover meals you can get, never forget that
Used to go to this place called Andy's in Houston, Tx. after the bars and get Menudo before going home. Never HAD a hangover. Heard Andy's is still there. Can see how this would be a great after party hangover prevention.
@@jenifurinwy2066 menudo is definitely effective too!
Didn't think of that but yep, I'll bet! That and a Michelada!!
Made these this weekend. Incredible. Thanks for the recipe!
I have made these. They definitely are the best thing ever. I thought I loved tacos before, but this recipe for Birria Tacos is above and beyond anything I ever had. So easy to make too. I cook my beef in the crock pot because it fits my schedule. The meat and sauce freezes really well too, so they are great to have handy when I don't feel like cooking. Thank you! Great video!
I made these the other day, absolutely amazing. I am fired up to make them again this weekend
I’m cooking this now and my kitchen smells frickin’ delicious.
how was it? 1-10?
@@aaliyah1191 it was freaking delicious. Used it for tacos one night, made a bbq sauce and had pulled beef sandwiches the next
Phil Gee i’m going to make these after reading ur review, thanks!
Is there a written recipe anywhere? I have to try this. :-D
@@terridelarosby2381 You can find written recipes but it's very forgiving. Just do what he did eyeballing where you don't get actual measurements. Remember this is what you call "peasant food", from ancient traditional recipes made up by illiterates who nonetheless knew how to make wonderful food (I was raised in SoCal and grew up on this stuff).
Remember though, don't skimp or sub ingredients too much or the flavors will be lacking.
Hi Sam!! Tried making these last weekend. Didn't have the right chilies (I had New Mexico and chili de arbol). Also didn't have Beef, I had a pork roast. Came out really good. Right now, I'm making the recipe exactly to the video. Just threw it in the oven. The sauce came out so much better with the right chilis!. Looking forward to throwing these on the Blackstone in a couple hours! Love you and the boys' work! We learn a lot from you and experiment with your recipes often. Thanks for your hard work!!
My son and I made this today and it's one of the best things we've ever made. Flavor town! Thanks for the guidance.
You have quickly become one of my favorite chefs!
Made this recipe twice and it's incredible. Easy and super delicious!!!
My wife caught me making my “hungry face” at the tv. Thx for getting me into the kitchen.
Thank you for changing from the metal slotted spoon to the wooden paddle. It twas a much better sound and gives longevity to the cast iron. much love and can't wait to make this on Thursday night!
Image being Sams neighbor and down wind when he cooking. I’d be hungry all the time!
Love everything but I died of laughter when he would say birria 💀🤣😭😭😭
He forgot to roll the rrrrrr...or most likely not able to!!😆
I just tried this recipe today...this is amazing! The way the meat fell apart had my eye go like 🥴 lmao 😭 it was so flavorful and juicy oh man. Thanks!
The sound of freedom sounds good!
He’s a pot smoker I’m subscribed 😂😂
Those tacos make me cry tears of joy.
This are absolutely amazing. Everyone in the house loved them, from my 8 year old to my wife who doesn’t like spicy foods. WOW!!!
I have to confess though that I ate too many. I couldn’t stop myself.
Ok making these today. The fam that will be here has never had anything quite like this! It’s July forth so perfect day to get the flavor on!!!!! Thanks for the inspiration. Much love to you all. JC from Florida.
Max: "you thirst af" - Sam: guilty as charged
your killing the game Sam 💯 great recipes 👌
I’ve been seeing these all over the place, and of course Sam da Gangsta makes a video on how to make them
EVERY TIME A PLANE GOES BY YOU GUYS, I hear a plane fly over where I am!! EVERY TIME!! 😂😂😂
Omg! I am from Guadalajara, where birria was originated. So delicious! 🇲🇽💖
I'm from Guadalajara too
zacatecas best birria hands down or up...or sideways...
Here in Chihuahua birria sucks, Trump 2020
Omg???
@@JC-it5yk what dose you idol have too do with the food and video 😂
I've got these in the oven right now and it smells amazing, can't wait to try these.
These are so freaking AWESOME! My favorite Taco of ALL time!
I made these for the first time and I followed your recipe, OUTSTANDING!!!
Posted on FB and friends wanted the recipe, so I shared your video!
I will make them again, they were so delicious!
Made these tonight for dinner-amazing!
Hell yes! Share a pic on social media 👊🏻
When he said he de stemed his weed i went straight to the notification bell and subscribed!
LMAO!!!!
DUDE WEED HAHA
"When weed was weed".
And it was $10 a baggie.
When a dime bag cost a dime
You know why baggies are called baggies? Cuz pot holder was already taken.
I Love using short rib for dishes like this, it has the best flavor!! Now this is a must do!!
Just to correct you sir “the man hands” date was a different episode they have lobster and she breaks it open for him, it is Elaine’s cousin who made mutton and had jerry and Elaine over for dinner and jerry hid the mutton in the napkins that he took home. Lol salute
Newman also had Mutton at the farmer’s house.
@@jamesgilbert9568 As he was eyeing up the farmers daughter. 😁
Lol I was just going to say the same thing.
I'm glad someone corrected him!
Lol came to the comment section just to make sure someone corrected him
Where’s the Consumé?!?? That’s like half the experience!?? Definitely going to make it myself now!
Scotty Davlin yeah you usually have a big ass cup and u dip the taco in it not putting it on like salsa
Scotty Davlin a spoon doesn’t compare that shit got to be drenched
Scotty Davlin and it also makes it a lot juicer
Since i'm tight on cash at the moment... i assume you can do all this in a crock pot too? not the searing part... i can do in a cast iron skillet.. but the slow roasting part in a crock pot, right?
J Teves yes you can, there is a lady, simply mama cooks who does a nice version in crockpot, I made it and it came out delicious
@@Skeeterpfr thank you!
I've done it in crockpots for years
Love meat from a crock pot, prefer it to the oven sometimes.
Omg, send me those seeds. I wanna grow some nice chillis next year !!! Greetings from Graz. (Austria). 😉. No Kangoroos. 😉