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.
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!!
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.
@@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 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).
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.
@@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.
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
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 😋
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.
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.
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.
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
@@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.
@@robsenna7666 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
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.
@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
@@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.
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 ! 😂
Y’all I just made this recipe tonight & this is the real deal!! Tastes just like my favorite taco spot & I will be making this again and again!! Thank you so much !!
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 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 made these last night for my girl. I don't have a Dutch oven, so I prepared everything in my cast-iron skillet and transferred it to my slow cooker. It took a little longer in the cooker, but everything came out great! Thanks, as always for an easy, delicious recipe.
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.
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!
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.
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
We're going to be making this in the next week or so for sure. This is the first video of yours I've seen. You definitely picked up a subscriber. This format, pacing, and camera work is great.
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!
Found this video recently and just made it yesterday for my wife and adult children. Only variation for me was chuck roast and cooked using a slow cooker. Delicious and got great reviews from fam!
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!!
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 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!
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 RU-vid. Keep up the amazing work Max, Chance nation, and of course Sam!
This is so similar to bangali (south asian kinda like Indian) cooking its like an alternate reality version. We cook most of our meat in a stew style just like this and we always have that orange oil fat at the top but my family throws it out. And we like small green chili peppers and spicy food. We also have thin flour dough disks we call roti and when it's made in oil its called porota. It's like a tortillas basically. One difference I noticed is bangali's don't care about the cut of meat we just cut everything in small chunks and cook it all together like a stew in a big pot with a bunch of spices.
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 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!
Made these on the grill during our recent cold-snap here in Texas. I had the stuff on hand, so why not, right? Everyone went crazy about them. Super delicious. Thanks for all you do, Sam and crew!
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.
Hey sam,we have a food called lahmacun here in turkey,its like minced meat and condiments on a cruchy tortilla and one of the most famous dishes here. It can be eaten with some lemon juice and hot sauce. Its not a really complicated food but can be a fun little video(and its totally delicious).
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.
It was a comfortable heat for us but most are ok with spicy here. I made a big batch and used 4-5 chipotle peppers in it. Can get spicy with those!I would cut down on the chipotle peppers if they like more of a mild heat. Maybe try just one chipotle pepper. You’re gonna want that smoky flavor that the abodo sauce has though. They’re fantastic!
I just made this tonight. Holy crap! That was the tastiest thing I’ve ever made 😱. Next time I’m going to add a bit more broth because I didn’t end up with a lot of juices to dip the tortillas. Thank you!!!!
A couple things @sam the cooking guy 1. That broth is called "consume". 2. The consume is awesome for dipping. 3. Wheres the guac?!!! 4. Wheres the salsa?!!! Otherwise - awesome content man! Love your videos!
These are absolutely amazing. Made these tonight and everyone was impressed. Left overs only because everyone was too full to have anymore. The Cilantro adds great flavor to the tacos. Thanks for the recipe, definitely a new family favorite.
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 😎
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?
This video never gets old! Birria is one of my most favorite foods. I only recently discovered it in the last couple years. And even more recently introduced my husband to it. He fell in love with it too. So much so that he wanted to try cooking it but was apprehensive. I showed him this video and he was like "oh yeah I think I can do that!". And he did. It was sooo good! We're planning on making it again very soon. Every time I get hungry for it and can't have it just yet I watch this video. 😂
