I met Rick Bayless at his restaurant in Chicago and he is such a kind person. He had me and my gf go behind the bar to take a picture because “the lighting is better there” he’s my favorite and I just love him so much more after getting to meet him.
This was such a traditional dish in my family. I had the task of peeling loads of garlic. The marinade had guajillo, vinegar, ginger, sesame seeds, marjoram, cumin, all spice, salt and a beer. Usually it was made with a really young goat or 2 becceritos Or lamb. The meat was marinated for 24 hrs and then steamed not boiled. The water that was used for steaming became the most delicious consomé broth.
I ordered this recently for the first time at a Taqueria and I couldn’t believe I’ve gone my whole life without tasting this unbelievably delicious dish
Rick makes me appreciate Chicago; I didn’t grow up eating birria I’m from Michocan originally birria is not big there; but Chicago has food from all of Mexico and Rick does a great job of exploring it all and now birria is my guilty pleasure I get it at Zaragoza down by archer
When he used lamb for Birria instead of beef, I immediately fell in love 😍 Love you and your cooking. Your showing this Mexican-American girl how to cook
I only knew of birria as a guiso, in Mexico and San Diego, eaten with tortillas, but not as a "taco". They've become real popular here in San Diego the past 6 years or so. And they're amazing!
Thank you Rick. Always appreciated and enjoy your cooking since I started watching your PBS shows years ago. I am an Argentinean in Texas that loves Mexican food since I was introduced to it over thirty years ago. You are a great cook and teacher. Thanks!
I’ve been watching Rick Bayless for years. I subsequently came across this RUclips episode by chance and remembering him from a cooking show I tried this recipe. Holy Cow!! This done properly is the best excuse to eat. I know Rick has a lot of “Best things” but it’s all true. Each of These recipes reaches into that level of excellence where they are just that; Devine Consumption. I will be eternally grateful to enjoy and share just what he has found and shared with each of us. Thank you Rick. Thank you thank you thank you. Best, Tom G
ive been watching you for the better part of decade since you were on the local pbs here and i have loved your content since then thank you for making hispanic food more well known
Besides the cumin, if you add just the right amount of crushed thyme, cinnamon and cloves to the ingredients and beef cubes for salting to your broth instead of just salt it makes it taste out of this world. That's how we used to do it in Jalisco Mexico.
I don't know how I've lived for the last few years, I used to watch you all the time on the Create channel from PBS.... Subscribed and never happier! Thanks for your craft Rick!!
I used to line cook fine dining throughout my 20's and really miss the process. Your videos take me back even though you're working at home. Cooking is my favorite activity for relieving stress. Great work sir!
I made some using the methods you show; my kitchen is a bomb-site, but, the Birria was incredible! Thank you! They way you explain why each step is key, and why certain ingredients are used was more helpful than anyone else I've listened to!!
I’m eating this birria as I write this, it’s delicious !! Only my 2nd attempt at birria, this is miles ahead of my 1st try(another recipe). I used 3lbs of chuck roast with all it’s fat, incredible red oil at the end! Muchas gracias señor Bayless, me gusto mucho !
I normally do not like lamb, but I want to try Rick's recipe just because I trust him. I have been watching his shows since the early 2000s and he has always delivered delicious dishes.
Birria is one of those sleeper dishes in the pantheon of Mexican dishes that more people should try. If you have a friend that "does not like Mexican food", they probably haven't had posole, mole poblano, birria, rajas con crema, etc.
@@1G_G1 Its a bummer when theyre a relative. My grandma has an allergy to capsaicin so she doesnt touch Mexican food with a 10 foot pole, turns her nose up, etc. I have to try really hard not to get annoyed when im like "grandma try this mole its so good I swear its not spicy!" And her response is to fake gag lol.
Looks absolutely delicious. Im a wisconsin boy so I need to have some melted cheese in there to glue it all shut. But then, its a long and glorious dunk to really get those juices to penetrate thoroughly. Beautiful job. Thank you.
I make these a few times a year. Always use chuck. It is my family's favorite. They can't get enough. When you take a bite at the end and say it is heaven, you are correct sir. It is fantastic! Thanks for the video.
Birria is my favorite food ever but I live in central NH-it’s not exactly common up this way. Well I went to my favorite Mexican restaurant for dinner tonight and guess what they had on the specials board?! Birria tacos!! I was in heaven-still am lol they did a great job and now I’m trying to get them to put it on the menu but in the meantime I guess I gotta learn how to make it myself and lacking an abuela I knew Rick Bayless was the person to learn from.
I made this last night (went with goat). It was awesome Rick. Did some without cheese and some with a mix of Oaxaca and queso fresco. This gringo preferred the queso option.
A Chicago legend.. go to Cruz blanca it’s really excellent. A brewery, amazing salsas and margaritas- great patio, overall it’s a Homerun! Most people probably knows Tortas Frontera from Ohare which is very solid too
Nice, straightforward presentation. No frills, so one can experiment and grow from this as a standard. I think Rick should take a trip, domestically and to Mexico and document his visit to a few dozen of the best taquerias.
Making this tonight with some wild caribou. Gonna add some oil to the braising liquid as it is a lean cut and I want that fragrant oil to fry the meat and corn tortillas in. I’m having high hopes me bayless! Gonna be the first recipe of yours I’ve tried. Gonna make the arbol salsa and all!
i made the slow cooker barbacoa recipe which adds cinnamon and allspice and i gotta say i love those spices in the dish it made a better broth than my local birriaria
for my birria I use a beer and water for the sauce/broth. Very excelent! dip the tortillas in the broth and toast on an electric flat top griddle. flip tortillas and place meat and cheese and one half and fold over the tortiila. cook about a minute, flip taco cook another minute and serve.
Thank you for the video I have been wanting birria since I first heard of it and I think your recipe is the easiest to follow. I was wondering do you have a video on the de Arbole salsa you made for the birria in this video
There’s a Mexican restaurant down the street from my home. I’m embarrassed how much I’ve spent eating these delicious tacos. It’s criminal how most of us are just now learning about them
I take my hat off to you Rick. Your manner and style is so chilled. Respect 🙏. Rick can this recipe be scaled up to 15-20lbs beef? Any tips gratefully recieved.
Hey Rick, love the videos. Just a suggestion, the volume is a little low, not sure if it's a microphone/ mixing issue but it's a little hard to hear when listening through speakers.
I've been obsessed with birria tacos for a year or two now. And slightly embarrassed, as I've been mispronouncing all that time apparently. Almost all tho have had a hint of clove and cinnamon in the broth. Which I think makes the dish. My wife would argue that point tho. The best I've had was at a food truck passing thru Denver. Some places also make a birria ramen which is equally fantastic.
I'll be waiting for your Quesabirria taco recipe Rick, made with chuck roast please. As much as I love short ribs they are no longer in the budget here in California. The cost for 1 pound of Choice Beef Chuck Short Ribs in my area is now $10-$12 USD per pound.
I vastly prefer birria de chivo. We used to have a Mexican restaurant a 5 minute drive from my house that made it every Saturday. The restaurant was killed by the pandemic, sadly, before I had a chance to sample their posole.
Would love to see your recipe for that hot sauce! I know it’s a simple thing, but I make my own hot sauce (almost) weekly, and I’m always chasing the perfect flavor - and I’m a HUGE fan of arból based salsa taquera. I feel like my taste aligns almost perfectly with your recipes, so I’m dying to know what you’re putting in there and how you do it.
Hi Steve! Check out my video here: ruclips.net/video/Y4g2DO_CFBU/видео.html There are also a few more recipes on my website, if you ever are in search of inspiration.
@@rickbayless thanks so much! Wouldn’t you know it - I’ve already made the one you linked! I’ll definitely take a look at your website for more. Cheers!
Rick! I love, love, love birria tacos! I've made them several times but was curious what kind of chefy magic you were going to add to the recipe: Short ribs, roasted guajillos peppers, roasted garlic and crisps them on a griddle of course. Fantastic! I'm drooling. Also, please someone tell me what birria means in English. I can't seem to find a translation anywhere. Thank you!
Hi Daphne, the reason you can't find what birria means in English is because there isn't a translation! There is an older interpretation that has Birria meaning "scraps" or "worthless" but now that's just the name of this dish.
Interesting note, I live here in Mexico and Cinco de Mayo is not celebrated, in fact most Mexicans don't know what it is and those that do call it a gringo holiday. Independence day is the 15th of September, the day the peasants of Pueblo defeated French occupation was Cinco de Mayo. 🙏🏽
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Mr. Bayless is more Mexican than me. I love that he respects Mexican culture, and didn't sellout, and make the move to LA. He's our Chicago legend.
Aint no Mexican sellouts in LA foo. LA is Mexico
Dude, L.A. is mexican like Miami is Cuban. Plenty of good and non bastardized mexican food in this town, especially street vendors.
@@eec589 Ya! You Cuban bastards
Taco Bell is more Mexican than you
@@allupinya5938 lol gringo
I met Rick Bayless at his restaurant in Chicago and he is such a kind person. He had me and my gf go behind the bar to take a picture because “the lighting is better there” he’s my favorite and I just love him so much more after getting to meet him.
I've been looking at this guy's show since I was a kid. I'm 38 now. He's still one of the best to ever do it!!
47 here, and the same. ❤
@@juanmvaldivia heck yeah
Which show did he used to have? Was he on PBS?
31 and same here
@@ceptember., Mexico One Plate at a Time is the PBS show hosted by Rick Bayless.
This was such a traditional dish in my family. I had the task of peeling loads of garlic. The marinade had guajillo, vinegar, ginger, sesame seeds, marjoram, cumin, all spice, salt and a beer. Usually it was made with a really young goat or 2 becceritos Or lamb. The meat was marinated for 24 hrs and then steamed not boiled. The water that was used for steaming became the most delicious consomé broth.
Birria is always good in all presentations: in a bowl, in tacos, in tortas, in burrito, Guadalajara style, Tijuana style, Sinaloa style, etc.
What about Prince Edward Island style
@@reginaldforthright805 Anne of Green Gables was the OG birria wizard of PEI
I ordered this recently for the first time at a Taqueria and I couldn’t believe I’ve gone my whole life without tasting this unbelievably delicious dish
Rick makes me appreciate Chicago; I didn’t grow up eating birria I’m from Michocan originally birria is not big there; but Chicago has food from all of Mexico and Rick does a great job of exploring it all and now birria is my guilty pleasure I get it at Zaragoza down by archer
When he used lamb for Birria instead of beef, I immediately fell in love 😍 Love you and your cooking. Your showing this Mexican-American girl how to cook
Rick! Thanks for making the wonderful real Mexican cuisine approachable and giving people the inspiration to make it themselves. Much appreciated!
I love how Chef Rick explains cooking food with other senses like color, feel, sound, sight.
Getting a master class in Mexican food from a culinary legend. We're blessed. Thank you Rick. I love birria and want to make my own.
Please do it. Make the dish!
You will never be the same !!!!
I only knew of birria as a guiso, in Mexico and San Diego, eaten with tortillas, but not as a "taco". They've become real popular here in San Diego the past 6 years or so. And they're amazing!
This man is my go to mentor on all mexican food. He translates these recipes to make them easy to make from available American grocery stores.
Rick is a legend. I love his programs and how they explain the origins and history of each dish he makes.
Let's see Gordon Ramsey do that! He'll just give you a snotty attitude.
Rick this might be your BEST taco video of all time my friend !!!
Thank you Rick. Always appreciated and enjoy your cooking since I started watching your PBS shows years ago. I am an Argentinean in Texas that loves Mexican food since I was introduced to it over thirty years ago. You are a great cook and teacher. Thanks!
I’ve been watching Rick Bayless for years. I subsequently came across this RUclips episode by chance and
remembering him from a cooking show I tried this recipe.
Holy Cow!!
This done properly is the best excuse to eat. I know Rick has a lot of “Best things” but it’s all true. Each of These recipes reaches into that level of excellence where they are just that; Devine Consumption. I will be eternally grateful to enjoy and share just what he has found and shared with each of us. Thank you Rick.
Thank you thank you thank you. Best, Tom G
ive been watching you for the better part of decade since you were on the local pbs here and i have loved your content since then thank you for making hispanic food more well known
I love Mexican, love Rick showing how to cook it, he is amazing and super friendly.
Besides the cumin, if you add just the right amount of crushed thyme, cinnamon and cloves to the ingredients and beef cubes for salting to your broth instead of just salt it makes it taste out of this world. That's how we used to do it in Jalisco Mexico.
Mr Bayless ur one awesome trooper, being Hispanic here in south Tejas ur recipes are over the top. God bless u sir
Wow Rick my mouth is watering! They look so delicious! Thanks for sharing!❤
Straight up art. The birria craze passed - so I thought, but happy to see the real master show us how it’s done!!
Follow up - need to check your post history, but any options for panbazo??
oh
so the Mexicans that have been making throughout the country are not masters?
I don't know how I've lived for the last few years, I used to watch you all the time on the Create channel from PBS.... Subscribed and never happier! Thanks for your craft Rick!!
I used to line cook fine dining throughout my 20's and really miss the process. Your videos take me back even though you're working at home. Cooking is my favorite activity for relieving stress. Great work sir!
Thank you! We love Birria!!
We do ours at our Ranch in Jalisco, in the outside adobe horno with mesquite wood. Delicious!
I made some using the methods you show; my kitchen is a bomb-site, but, the Birria was incredible! Thank you! They way you explain why each step is key, and why certain ingredients are used was more helpful than anyone else I've listened to!!
His passion is contagious. Much love and respect
Siempre es un placer ver extranjeros apasionados por la comida mexicana.
I absolutely love Mexican food.
@@henryottis295 I hope you can visit Mexico very soon
I love love Rick! His way of cooking authentic Mexican food is wonderful! ❤
I cannot wait to try this. Great recipe and explanation as usual Mr. Bayless.
So THIS is the video you were hinting at! I'm so pumped to make this! Thanks so much for sharing with us!
The love and respect you've always shown to my culture ❤
Rick Bayless is a master chef
Yes! I'm so glad to see this video. I found several new taco trucks in Houston searching for the best Birria!
Amigo, esa birria quedó deliciosa !! Eres un gran taquero !!! Saludos desde México
I did my first attempt this weekend, after watching this video I learned way more and will do it better next time!
Thanks
I’m eating this birria as I write this, it’s delicious !! Only my 2nd attempt at birria, this is miles ahead of my 1st try(another recipe). I used 3lbs of chuck roast with all it’s fat, incredible red oil at the end! Muchas gracias señor Bayless, me gusto mucho !
I normally do not like lamb, but I want to try Rick's recipe just because I trust him. I have been watching his shows since the early 2000s and he has always delivered delicious dishes.
Haha , I love this guy. Just started watching also . He keeps it real .
Birria is one of those sleeper dishes in the pantheon of Mexican dishes that more people should try. If you have a friend that "does not like Mexican food", they probably haven't had posole, mole poblano, birria, rajas con crema, etc.
I would never befriend someone who does not like Mexican food.😜
i looove menudo.
@@1G_G1 Its a bummer when theyre a relative. My grandma has an allergy to capsaicin so she doesnt touch Mexican food with a 10 foot pole, turns her nose up, etc. I have to try really hard not to get annoyed when im like "grandma try this mole its so good I swear its not spicy!" And her response is to fake gag lol.
It's having its day I would say. I see it everywhere now.
I loved your tv programs back in the day.
It was a real joy watching Rick make such a delicious looking meal. Rick you’re a wonderful teacher and chef…will give this a try soon!
Looks absolutely delicious.
Im a wisconsin boy so I need to have some melted cheese in there to glue it all shut. But then, its a long and glorious dunk to really get those juices to penetrate thoroughly.
Beautiful job. Thank you.
i have seen this recipe cooked by Mexicans several
times and they put cheese on the taco every time
what happened to thee cheese Rick?
@@robinssshe mentioned quesabirria at the beginning of the video. you can basically do the same thing but add cheese in the end
I been watching Rick Bayless on TV since I was a kid now that I’m 34 I still watch him
I make these a few times a year. Always use chuck. It is my family's favorite. They can't get enough. When you take a bite at the end and say it is heaven, you are correct sir. It is fantastic! Thanks for the video.
HOW TO BARBECUE RIGHT failed this recipe miserably. You sir did it best! Thank you for your service!
You took us to HEAVEN
#howtobarbecueright took us to HELL
Birria is my favorite food ever but I live in central NH-it’s not exactly common up this way. Well I went to my favorite Mexican restaurant for dinner tonight and guess what they had on the specials board?! Birria tacos!! I was in heaven-still am lol they did a great job and now I’m trying to get them to put it on the menu but in the meantime I guess I gotta learn how to make it myself and lacking an abuela I knew Rick Bayless was the person to learn from.
I love Mexican food and this guy has it on lock. Fire ass recipes and easy to make. Rick is a great chef and knows his stuff.
I made this last night (went with goat). It was awesome Rick.
Did some without cheese and some with a mix of Oaxaca and queso fresco. This gringo preferred the queso option.
Just made this using short ribs. This was delicious.
Oh man.... my favorite Bayless brother.
Rick you are one of my favorite Mexicans !!
A Chicago legend.. go to Cruz blanca it’s really excellent. A brewery, amazing salsas and margaritas- great patio, overall it’s a Homerun! Most people probably knows Tortas Frontera from Ohare which is very solid too
Nice, straightforward presentation. No frills, so one can experiment and grow from this as a standard.
I think Rick should take a trip, domestically and to Mexico and document his visit to a few dozen of the best taquerias.
i have seen this recipe cooked by Mexicans several
times and they put cheese on the taco every time
what happened to thee cheese Rick?
@@robinsss It gives him terrible gas and frightens the dogs.
Making this tonight with some wild caribou. Gonna add some oil to the braising liquid as it is a lean cut and I want that fragrant oil to fry the meat and corn tortillas in. I’m having high hopes me bayless! Gonna be the first recipe of yours I’ve tried. Gonna make the arbol salsa and all!
Oh wow! I’ll bet it was good
@@kellietrudel8222 it was fantastic! I wrote the recipe down for quick reference because I will be making it again.
Him and Skip are Brothers that’s Dope
Sad they dont really have a good relationship though. Rick can cook🤯 skip wasnt lying.
i made the slow cooker barbacoa recipe which adds cinnamon and allspice and i gotta say i love those spices in the dish it made a better broth than my local birriaria
i live in mexico and birria tacos rivaĺ carnitas in popularity. the consumme is delicioso!
It looks delicious. I will serve birria for my next party.
You make me homesick for Puerto Vallarta. We had a birria taco stand one block from our apartment.
How hysterical! Its Cinco de Mayo and I just returned home from my favorite Mexican restaurant and had Birrias! They were beef though. I think. LOL!
I had the most delicious birria made with goat in Chicago just back in March in birrieria Zaragoza
Yummy !! 🌮🌮👌🏻🤤
Your birria is the best 👍🏻 no doubt!! Thank You Rick 🙏
( I miss the live well Chanel ) 😢
From scratch to have ultimate control of flavor.
for my birria I use a beer and water for the sauce/broth. Very excelent! dip the tortillas in the broth and toast on an electric flat top griddle. flip tortillas and place meat and cheese and one half and fold over the tortiila. cook about a minute, flip taco cook another minute and serve.
Wanted a good recipe for Berria from one of the top chefs in the world, specializing in Mexican 🌮 thank you
Ufff! No tenía pensado comer birria hoy, pero después de este video 🤤🤤🤤
Please keep us updated when you decide to do a live.
Had my first birria taco not long ago, they were fantastic. Going to try making them thx for the help
Thank you for the video I have been wanting birria since I first heard of it and I think your recipe is the easiest to follow. I was wondering do you have a video on the de Arbole salsa you made for the birria in this video
Guanajuato goat birria was fantastic!
Rick Bayless is raza. We claim him.
A huevo!!! 👍🏼
Salivating just watching this. Will be on the rotation for sure. great video!
There’s a Mexican restaurant down the street from my home. I’m embarrassed how much I’ve spent eating these delicious tacos. It’s criminal how most of us are just now learning about them
Learned abt birria as a little girl growing up in Los Angeles...my friends teasing me at a party when i unknowingly ate goat😅
That's intresting, I've always had these types of tacos with some cheese fried on the outside.
I take my hat off to you Rick. Your manner and style is so chilled. Respect 🙏.
Rick can this recipe be scaled up to 15-20lbs beef? Any tips gratefully recieved.
Love Birria. I add a few cloves to the blend and it adds a great flavor.
I've added cinnamon, and it's ridiculously tasty
I got cabrito from a street vendor in Juarez in1972. To this day simply the best meat I have ever tasted. I wonder if it is still there.
Rustic Heaven Chef Bayless ❤ Chef 2 Chef admiration.
I love your channel learning alot from the best chef
I learn a lot from this channel, although I should probably learn more from my parents to be completely honest.
Mi two Mexican favorites Birria and beer ia
Hey Rick, love the videos. Just a suggestion, the volume is a little low, not sure if it's a microphone/ mixing issue but it's a little hard to hear when listening through speakers.
The Bob Ross of tacos!
I've been obsessed with birria tacos for a year or two now. And slightly embarrassed, as I've been mispronouncing all that time apparently. Almost all tho have had a hint of clove and cinnamon in the broth. Which I think makes the dish. My wife would argue that point tho. The best I've had was at a food truck passing thru Denver. Some places also make a birria ramen which is equally fantastic.
Rick is the man.
Food looks great so does the style of the home!!! Excellent!
I'll be waiting for your Quesabirria taco recipe Rick, made with chuck roast please. As much as I love short ribs they are no longer in the budget here in California. The cost for 1 pound of Choice Beef Chuck Short Ribs in my area is now $10-$12 USD per pound.
Yes, also waiting for QuesaBirria. ❤❤❤😊😊😊
I vastly prefer birria de chivo. We used to have a Mexican restaurant a 5 minute drive from my house that made it every Saturday. The restaurant was killed by the pandemic, sadly, before I had a chance to sample their posole.
Rick is the man
Rick Sir. You make me proud to be a Chicogian.
Another amazing cook. Also, im not sure how traditional it is, but the ramen version of this is absolutely amazing as well!
It’s not but it truly is delicious! 😂 Modern food trends do produce some tasty hybrids!
@@Zofer-1920 Right 🤣
I’d love to see your take on suadero!
Coming soon!
I love goat. I will have to find some
Would love to see your recipe for that hot sauce! I know it’s a simple thing, but I make my own hot sauce (almost) weekly, and I’m always chasing the perfect flavor - and I’m a HUGE fan of arból based salsa taquera. I feel like my taste aligns almost perfectly with your recipes, so I’m dying to know what you’re putting in there and how you do it.
Hi Steve! Check out my video here: ruclips.net/video/Y4g2DO_CFBU/видео.html There are also a few more recipes on my website, if you ever are in search of inspiration.
@@rickbayless thanks so much! Wouldn’t you know it - I’ve already made the one you linked! I’ll definitely take a look at your website for more. Cheers!
Rick! I love, love, love birria tacos! I've made them several times but was curious what kind of chefy magic you were going to add to the recipe: Short ribs, roasted guajillos peppers, roasted garlic and crisps them on a griddle of course. Fantastic! I'm drooling. Also, please someone tell me what birria means in English. I can't seem to find a translation anywhere. Thank you!
Hi Daphne, the reason you can't find what birria means in English is because there isn't a translation! There is an older interpretation that has Birria meaning "scraps" or "worthless" but now that's just the name of this dish.
@Rick Bayless Interesting....I guess it could also maybe loosely mean "leftovers" too? Thank you!
Happy Cinco De Mayo and Thank you for the fantastic video instructions.
Interesting note, I live here in Mexico and Cinco de Mayo is not celebrated, in fact most Mexicans don't know what it is and those that do call it a gringo holiday. Independence day is the 15th of September, the day the peasants of Pueblo defeated French occupation was Cinco de Mayo. 🙏🏽
Love your authentic recipes so much. I was wondering though, why didn't you use Oaxaca cheese in the tacos like most recipes call for?