Pam takes a very responsible position on canning and processing foods. She is responsible for not promoting a non-tested canning recipe or method. Enjoy all they teach and share with us! 😊
That hot splattering was exactly how to do it! Any good latino cook will tell you to pour your sauces and salsas into a hot skillet or pan, it adds flavor versus just heating. Great job!
I make this fresh and also can this as nchfp hot pack beef in tomato juice, a “small” amount of allowable onions peppers and garlic and use the safe adaption of adding my own dried seasonings including chile. We absolutely love it. It’s a staple meal at our house and I’m so impressed with your recipe. You nailed it 💜
Love all the comments. I'm going to try some enchilada sauce with some of my canned beef and see if I can create yummy tacos. Thanks, you both are such a blessing.
I can the "Pork in Spicy Broth" from the All New Ball Book Of Canning And Preserving and then, when I want tacos, open a jar of my canned enchilada sauce (made from dried chilies) for quick prep birria tacos. You could easily substitute chuck roast for the pork. This is one of my favorite meals.
Enjoying food is fun😂 even if it's hard work. Y'all are a wonderful treat to watch and sharing you love for each other, and the food. Here's to thanking the LORD for all our Blessings. Thanks 🤗🤗
To bump up the flavor and experience, although birria tacos hold their own in these areas, I sprinkle some cheese in the pan before adding the Tortilla so the cheese fries with the taco and gives incredible flavor and crunch to the finished product.
I love birria tacos and they are part of my level 1! Great suggestion from Ed. I probably watched the same series of videos on birria about a year ago, so I know EXACTLY how Jim was feeling 😂
Thanks so much for this video. I learned so much from it. I'm from New Mexico and I've always wondered how they do their tacos and now I know. Glad you weren't hurt from the popping hot sauce. I really appreciate this, I know it was a lot of work. I have just started to pressure cook beef and chicken. My grandma use to cook that way.
Oh my goodness Pam.....I made these last night for supper. Didnt change anything except no celantro we dont like it. It was amazing. We just loved it. I could just drink that sauce. Wow sooo so good. Thank you.
Ah quesa birria tacos! You must always dip in the consomme. Its part of the experience. Good on you for trying this recipe. One thing about the Mexican oregano: rub it between your hands to release the flavor before you add it to the sauce. I am so impressed with you. Well done Miss Pam!
you should have pan roasted the garlic tomatos onion and chilis first you would just put them in a skillet and on high heat roast the items until slightly charred
I love Birria Tacos, had them for the 1st time from a food truck in Colorado, then a restaurant, and now I know how to make them from you, at my house. Cant wait, hubby will be surprised. Thank you so much. Your the best.
I never buy garlic with all the roots cut off. Imported garlic has to have the roots cut off and since it is almost always from China, I won't buy it. I stick to local, California/Oregon garlic from Christopher Ranch in Gilroy CA.
Looks great. We cook just red sauce without sweet spices. When the meat is gone, it makes a good starter for a pot of beans. You did great pronouncing birria. Now you can try wa-HE-o. For those who say the salsa can be canned, the extension office in Albuquerque NM says no. Absolutely NOT.
OMG...my husband says he wants some :)). what a great recipe and with beef too. Thank you Rose. I have the same Iron roaster with lid. I used to use it for baking my sourdough breads in.
I see no reason why this cannot be canned. In fact I have. The meat and sauce in a jar not overly packed. pressure can for meat according to jar size and elevation. Freeze the tortillas and cheese. I have also freeze dried this. Works good too. I see nothing that breaks canning guidelines.
Perhaps by setting the sauce with meat in the fridge to allow oils to solidify and remove that to store in fridge for use later on the tortillas, and leave meat chunked in sauce to pressure can according to your canners Instructions. I'd check the PH as tomatoes are now required whether water bathed or pressure canned to have citric acid or vinegar added. Amend ph as needed. Just thoughts because she didn't explain to us why it doesn't meet pressure canning recommendations.
@YeshuaKingMessiah I guess need to watch again...the cheese to my recollection was added to the end when assembling...But I'll watch again to be sure. If it is in the sauce/meat mixture, I would think you could add it to the sauce when reheating to serve. Edited to add: no Cheese in sauce, would really like for her to explain not pressure canning the meat mixture.
Another fun and informative video. I never understood why you don't wear an apron. You were brave and made it spicy! I realize that recipe has not been officially tested, but seeing the ingredients, it could be canned according to safe canning guidelines.
What I have learned about the pressure cooker is to do the slow release to allow the juices to redistribute in the meat. Otherwise they meat can be dry. But this recipe looks really yummy. 😋
Despite 2 tours of duty in San Antonio I have never been able to eat anything spicy. (I did try) However, thank you for using the Nesco as a pressure cooker - - so far I have only used it to pressure can. This does look interesting - but as I lost my taste buds well over a year ago - - (old age or COVID - not sure which) and living alone - I don't think I'll try this one.
If the ph is high enough, it can be water bathed. Sometimes mine is and sometimes not. If the ph isn't high enough, I don't want to add more acid, so then I pressure can, but if it passes the acid test, I steam can it.
Yes. The government has not funded canning testing for over 50 years. So of course, there are PLENTY of things today that are not "tested." It doesn't mean they are unsafe. You can do pork or beef in barbecue sauce or in enchilada sauce... or beef in tomato sauce. So this certainly could be pressure canned.
I'm trying to figure out what about your recipe gives you concerns about canning this. Chili with meat and pasta sauce with meat are able to be canned.
No seeds for me. I usually drop things in the freezer for storage. For those jars I would also freezer treat if keeping out on pantry shelf which is not preferred. You vacuum seal. I am not sure if it is for me. Have you ever had problems with that method?
So glad you tried it. It was apparent that you enjoyed them as much as I. I don't think I saw you use Guajillo peppers as in Claudia's recipe. I really liked them. Coincidently, I just bought two large pork roasts to make another batch tomorrow. BTW... I like pork the best. Try it. As far as canning this, it seems to me that there is little difference to canning beef stew. The amount of juice and the shredded meat in it would certainly allow the required temp to be reached, don't you think?
I want some please. they look absolutely mouth watering.. I don't see why this can't be canned. I would do the sauce and meat like u in the instantpot also.. Great video as always.. Happy New Year ❤
I'm not sure I am ambitious enough to make this, especially given that others in my house don't really appreciate spicy foods, but it sure looks awesome to me!
I really appreciate your efforts! Just a quick off-topic question: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). What's the best way to send them to Binance?
To many people trying to make up their own tested rules. These govt. books have not changed much in many years. People try to be important and if you look at the books they are making a lot of stuff up. This is to get paid for canning expertise they designed for social media pay.
Pam takes a very responsible position on canning and processing foods. She is responsible for not promoting a non-tested canning recipe or method. Enjoy all they teach and share with us! 😊
That hot splattering was exactly how to do it! Any good latino cook will tell you to pour your sauces and salsas into a hot skillet or pan, it adds flavor versus just heating. Great job!
I make this fresh and also can this as nchfp hot pack beef in tomato juice, a “small” amount of allowable onions peppers and garlic and use the safe adaption of adding my own dried seasonings including chile. We absolutely love it. It’s a staple meal at our house and I’m so impressed with your recipe. You nailed it 💜
Love all the comments. I'm going to try some enchilada sauce with some of my canned beef and see if I can create yummy tacos. Thanks, you both are such a blessing.
I can the "Pork in Spicy Broth" from the All New Ball Book Of Canning And Preserving and then, when I want tacos, open a jar of my canned enchilada sauce (made from dried chilies) for quick prep birria tacos. You could easily substitute chuck roast for the pork. This is one of my favorite meals.
Enjoying food is fun😂 even if it's hard work.
Y'all are a wonderful treat to watch and sharing you love for each other, and the food.
Here's to thanking the LORD for all our Blessings. Thanks 🤗🤗
To bump up the flavor and experience, although birria tacos hold their own in these areas, I sprinkle some cheese in the pan before adding the Tortilla so the cheese fries with the taco and gives incredible flavor and crunch to the finished product.
One more thing to add. Sometimes adding the chili water to the blender can make the sauce bitter. I use beef broth or bullion and water
Yep, I never use chili soaking water. I would advise anyone to taste the water before using it.
@@BrattyPatriot Good info
mine was not bitter at all
I love birria tacos and they are part of my level 1! Great suggestion from Ed. I probably watched the same series of videos on birria about a year ago, so I know EXACTLY how Jim was feeling 😂
Thanks so much for this video. I learned so much from it. I'm from New Mexico and I've always wondered how they do their tacos and now I know. Glad you weren't hurt from the popping hot sauce. I really appreciate this, I know it was a lot of work. I have just started to pressure cook beef and chicken. My grandma use to cook that way.
Oh my goodness Pam.....I made these last night for supper. Didnt change anything except no celantro we dont like it. It was amazing. We just loved it. I could just drink that sauce. Wow sooo so good. Thank you.
Oh yum! My husband is gonna love this!!!
That looks delicious! Worth all the effort!
This I’m sure will be a favorite, I can’t wait to make them.
I didn’t read all the comments but I would use my black stone to fry these up for a big family dinner!!
Yum!
Looks so yummy! You two are so funny together!
Ah quesa birria tacos! You must always dip in the consomme. Its part of the experience. Good on you for trying this recipe. One thing about the Mexican oregano: rub it between your hands to release the flavor before you add it to the sauce. I am so impressed with you. Well done Miss Pam!
you should have pan roasted the garlic tomatos onion and chilis first you would just put them in a skillet and on high heat roast the items until slightly charred
I love Birria Tacos, had them for the 1st time from a food truck in Colorado, then a restaurant, and now I know how to make them from you, at my house. Cant wait, hubby will be surprised. Thank you so much. Your the best.
What a great video! These tacos sure look/ sound delicious! Thanks for giving such an in-depth presentation of this recipe! Susan
So informative and you two are a hoot PS love your blouses no flowers for you👍🏻😊👏🏼👏🏼👏🏼
Usually garlic in that package is from China. I would rather by local. I need to try this recipe. Thank you.
I'm not sure that is true. Most of our garlic in Europe is packaged that way and it's European. Chinese garlic usually is single clove garlic.
@natviolen4021 In Canada, they mainly come like this from China and sometimes Europe, so I always check. Thx
I never buy garlic with all the roots cut off. Imported garlic has to have the roots cut off and since it is almost always from China, I won't buy it. I stick to local, California/Oregon garlic from Christopher Ranch in Gilroy CA.
Looks great. We cook just red sauce without sweet spices. When the meat is gone, it makes a good starter for a pot of beans.
You did great pronouncing birria. Now you can try wa-HE-o.
For those who say the salsa can be canned, the extension office in Albuquerque NM says no. Absolutely NOT.
OMG...my husband says he wants some :)). what a great recipe and with beef too. Thank you Rose. I have the same Iron roaster with lid. I used to use it for baking my sourdough breads in.
Thanks for streamlining the recipe for us. I’ve watched these videos too, lol, but have never tried making them. So now I certainly will. Thx!
Ground beef/hamburger for me but everything else looks great. How to use peppers helps.
I have learned so much from your wealth of knowledge. Thanks for sharing your magic with us! ❤
These look delicious. A must try recipe for our family. Thank you, guys!
Now I hav to make these for sure!!!
I see no reason why this cannot be canned. In fact I have. The meat and sauce in a jar not overly packed. pressure can for meat according to jar size and elevation. Freeze the tortillas and cheese. I have also freeze dried this. Works good too. I see nothing that breaks canning guidelines.
Perhaps by setting the sauce with meat in the fridge to allow oils to solidify and remove that to store in fridge for use later on the tortillas, and leave meat chunked in sauce to pressure can according to your canners Instructions. I'd check the PH as tomatoes are now required whether water bathed or pressure canned to have citric acid or vinegar added. Amend ph as needed. Just thoughts because she didn't explain to us why it doesn't meet pressure canning recommendations.
I think dairy is not allowed to be canned
Many can butter but officially, not safe
@YeshuaKingMessiah I guess need to watch again...the cheese to my recollection was added to the end when assembling...But I'll watch again to be sure. If it is in the sauce/meat mixture, I would think you could add it to the sauce when reheating to serve. Edited to add: no Cheese in sauce,
would really like for her to explain not pressure canning the meat mixture.
She states right at the beginning that there is no safe tested recipe for this dish.
@marthasundquist5761 She did when she mentioned that there was no tested recipe. If there is no tested approved recipe, it can not be canned safely.
I was about to say I definitely couldn't have it that hot 😂 looks amazing
The best food is always labor intense, so making extra is very sensible.
THE SPICY BROTH IS CALL "CONSOME" IT LOOKS AWSOME, THANK YOU ❤
It is called res en su jugo..
Save the seeds Pam. Jim could grow his own chilies!
I wondered why they don't compost...they could get volunteer plants.
My mouth is watering watching you eat these! 😂 yum, thank you!
Another fun and informative video. I never understood why you don't wear an apron. You were brave and made it spicy! I realize that recipe has not been officially tested, but seeing the ingredients, it could be canned according to safe canning guidelines.
Reminds me of Mole. So good.
What I have learned about the pressure cooker is to do the slow release to allow the juices to redistribute in the meat. Otherwise they meat can be dry.
But this recipe looks really yummy. 😋
My daughters favorite food is tacos lol and I made these for her birthday and they are indeed delicious lol
Despite 2 tours of duty in San Antonio I have never been able to eat anything spicy. (I did try) However, thank you for using the Nesco as a pressure cooker - - so far I have only used it to pressure can. This does look interesting - but as I lost my taste buds well over a year ago - - (old age or COVID - not sure which) and living alone - I don't think I'll try this one.
Tacos 🌮 look delicious love your channel
🙂🌻
They look delicious!
Looks great
Yum! Definitely going to try this recipe. Thank you.
turn your heat down on the skillet thats why the tortillas are sticking
Yum looks good. By the way happy birthday Jim🎉🇨🇦🌷
I grow Trinidad scorpion peppers along with jalapeños, Tabasco, and habenaro.
Enchiladas sauce is good for canning. This biriani sauce is similar to Enchiladas sauce. I don't see why this can't be canned? Am I right?
If the ph is high enough, it can be water bathed. Sometimes mine is and sometimes not. If the ph isn't high enough, I don't want to add more acid, so then I pressure can, but if it passes the acid test, I steam can it.
@@BrattyPatriotI don’t trust my own steam canner, but my water bath is good for sauces.
Yes. The government has not funded canning testing for over 50 years. So of course, there are PLENTY of things today that are not "tested." It doesn't mean they are unsafe. You can do pork or beef in barbecue sauce or in enchilada sauce... or beef in tomato sauce. So this certainly could be pressure canned.
You did a great job at pronouncing "birria".👍😁🌮🌮🌮. The only thing i would change is put the onions and cilantro inside the tacos
When you said "leftovers", Jim looked at you sideways, like, what leftovers? Lol
I'm trying to figure out what about your recipe gives you concerns about canning this. Chili with meat and pasta sauce with meat are able to be canned.
I’m definitely going to try this. 🙏
Oooh! Is Birria in a jar next?
No seeds for me. I usually drop things in the freezer for storage. For those jars I would also freezer treat if keeping out on pantry shelf which is not preferred. You vacuum seal. I am not sure if it is for me. Have you ever had problems with that method?
@@bluewater4I don’t have good vacuuming for most size jars. I have. Tried several sealers and only half pint sealed.
You are a fabulous cook Pam. They look delicious! Val C
Marjoram is a good substitute for Mexican Oregeno.
Great job 😊. Ann, Florida fan
So glad you tried it. It was apparent that you enjoyed them as much as I. I don't think I saw you use Guajillo peppers as in Claudia's recipe. I really liked them. Coincidently, I just bought two large pork roasts to make another batch tomorrow. BTW... I like pork the best. Try it. As far as canning this, it seems to me that there is little difference to canning beef stew. The amount of juice and the shredded meat in it would certainly allow the required temp to be reached, don't you think?
I want some please. they look absolutely mouth watering..
I don't see why this can't be canned. I would do the sauce and meat like u in the instantpot also..
Great video as always..
Happy New Year ❤
And Thank you!
Delicious
Lol I thought Jim was going to say they were poisoned and he had to save you from them. Just joking. Thank you for the wonderful recipe and video
Okay, so I need to use milder peppers. Got it. Lol Oh and to hell with changing blouses, you look great. Maybe think about signature apron?
I'm not sure I am ambitious enough to make this, especially given that others in my house don't really appreciate spicy foods, but it sure looks awesome to me!
Looks delicious! I wish I could eat that. I love peppers, but they don’t love me. 😮💨
This looks amazing. I wonder how it would freeze dry?
I WILL have to make these. have you found Maseca Tamal (corn flour)? it's nixamalized and is available in most Mexican sections of grocery stores.
I made these and assembled, cooked and then froze - really easy to reheat
You could plant those seeds to get more chilies?
My son grows Trinidad Scorpions to make hot (really hot) sauce. I leave the house when he processes!
keep in mind mexican oregano is not regular oregano they are 2 different plants
Do you think the sauce can be canned?
I really appreciate your efforts! Just a quick off-topic question: My OKX wallet holds some USDT, and I have the seed phrase. (alarm fetch churn bridge exercise tape speak race clerk couch crater letter). What's the best way to send them to Binance?
I freeze dry my Birria meat. My only suggestion is to go really light on the salt.
Pam, do you ever use an apron? I thought about that when the sauce was bubbling
BEE-rrrrrrrree-ah. You’re welcome. 😂
Would this also be called Barbacola?
Blessings+++!!!
Why couldn't you pressure CAN the meat in the sauce. Government be dammed!! My common sense says that's A-Ok in my book. Im doing it!!
To many people trying to make up their own tested rules. These govt. books have not changed much in many years. People try to be important and if you look at the books they are making a lot of stuff up. This is to get paid for canning expertise they designed for social media pay.
That's a nice PROTIEN meal less the tortilla shells.
I wonder if you can make this with chicken?
No reason why not! I bet it would be delicious.
Chicken is fine, but pork is my favorite.
This looks delicious! Are the tortillas corn or flour? I think corn, but am not sure. Thanks!
Corn
You should keep using tongs or put a glove on your dipping hand. The chili oil stains.
What is in the recipe that makes it unable to can?
She doesn't want to be sued if someone gets sick
For God so loved the world that He gave His only begotten Son, that whoever believes in Him should not perish but have everlasting life.