BIRRIA TACOS | Rick Bayless Taco Manual
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- Опубликовано: 4 окт 2024
- Birria has been having a moment for some time now, especially birria tacos with melted cheese, the ones called quesabirria. I have nothing against them, though I think they’ve started to eclipse the essentially perfect taco de birria, slightly obscuring that perfection with cheese. Those words, I know, are fighting words for some of you. So don’t get me wrong: I love melted cheese-I do! It’s just that sometimes birria wants to do a one man show-juicy-tender goat or lamb braised with red chile, browned a little, wrapped in a tortilla that’s rubbed with chile-infused fat and allowed to crisp a little on the griddle. The taco gets a splash of the braising juices, some onions and cilantro, maybe a little spicy arbol salsa. One bite of a perfectly made taco de birria and you’ve reached taco nirvana.
Check out my recipe below 👇🌮
www.rickbayles...
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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.
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.
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.
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.
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
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
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
I love how Chef Rick explains cooking food with other senses like color, feel, sound, sight.
We do ours at our Ranch in Jalisco, in the outside adobe horno with mesquite wood. Delicious!
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.
Rick! Thanks for making the wonderful real Mexican cuisine approachable and giving people the inspiration to make it themselves. Much appreciated!
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.
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 !!!!
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!
Rick this might be your BEST taco video of all time my friend !!!
Thank you! We love Birria!!
I been watching Rick Bayless on TV since I was a kid now that I’m 34 I still watch him
Rick Bayless is a master chef
I love Mexican, love Rick showing how to cook it, he is amazing and super friendly.
Wow Rick my mouth is watering! They look so delicious! Thanks for sharing!❤
Amigo, esa birria quedó deliciosa !! Eres un gran taquero !!! Saludos desde México
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 love love Rick! His way of cooking authentic Mexican food is wonderful! ❤
His passion is contagious. Much love and respect
The love and respect you've always shown to my culture ❤
Mr Bayless ur one awesome trooper, being Hispanic here in south Tejas ur recipes are over the top. God bless u sir
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.
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!
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
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
Rick you are one of my favorite Mexicans !!
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
I cannot wait to try this. Great recipe and explanation as usual Mr. Bayless.
Rick Bayless is raza. We claim him.
A huevo!!! 👍🏼
I learn a lot from this channel, although I should probably learn more from my parents to be completely honest.
I loved your tv programs back in the day.
Oh man.... my favorite Bayless brother.
From scratch to have ultimate control of flavor.
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 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!!
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
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.
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 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 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
So THIS is the video you were hinting at! I'm so pumped to make this! Thanks so much for sharing with us!
Him and Skip are Brothers that’s Dope
Haha , I love this guy. Just started watching also . He keeps it real .
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 !
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.
Mi two Mexican favorites Birria and beer ia
Yes! I'm so glad to see this video. I found several new taco trucks in Houston searching for the best Birria!
Had my first birria taco not long ago, they were fantastic. Going to try making them thx for the help
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😅
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.
The Bob Ross of tacos!
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!
I had the most delicious birria made with goat in Chicago just back in March in birrieria Zaragoza
Ufff! No tenía pensado comer birria hoy, pero después de este video 🤤🤤🤤
Just made this using short ribs. This was delicious.
Guanajuato goat birria was fantastic!
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.
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
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
Wanted a good recipe for Berria from one of the top chefs in the world, specializing in Mexican 🌮 thank you
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.
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.
Yummy !! 🌮🌮👌🏻🤤
Your birria is the best 👍🏻 no doubt!! Thank You Rick 🙏
( I miss the live well Chanel ) 😢
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.
Salivating just watching this. Will be on the rotation for sure. great video!
You make me homesick for Puerto Vallarta. We had a birria taco stand one block from our apartment.
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.
Please keep us updated when you decide to do a live.
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!
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
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.
That's intresting, I've always had these types of tacos with some cheese fried on the outside.
I love your channel learning alot from the best chef
Rick is the man.
I like your recipe but can’t keep from wondering why you didn’t use the other spices that are usually included in birria, like cinnamon and clove, and sometimes even allspice.
Also, why didn’t you use any chile ancho? In my house we combine pasilla, guajillo, ancho and morita, for flavor and spiciness. I’m intrigued , though, so I will try your simpler version next time that I’m short on my supply of chiles secos. Thanks!!
Thanks for sharing the ingredients you use. I believe this recipe would be a bit bland in my opinion. I will try this recipe along with your suggestions. Thanks again.
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. ❤❤❤😊😊😊
Rick is the man
Rick Sir. You make me proud to be a Chicogian.
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.
Rustic Heaven Chef Bayless ❤ Chef 2 Chef admiration.
I love goat. I will have to find some
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
Cooking this right now, just replaced the guajillo-chillies with pasilla as I only had the latter and added a bay leaf, most likely not an option for someone with the name Bayless 😂 hope it turns out nicely 😊
Finally I have been waiting, thanks Rick👍
I like mine with cheese melted inside so the ingredients are stuck together and cannot escape my mouth when devouring!
Perfect! Thank you!
I love it. Well done!
so now i do really want to try this.
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!
Why do you add 4c water to the braising liquid rather than the rest of the chile soaking liquid?
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 🤣
Beautiful! Thank you Chef!