I would LOVE an entire "Taco Manual" episode on Birria. I've been watching your PBS show, "Mexico: One Plate at a Time", and saw you did an episode featuring the consommé, but it would be really cool to see your take on the end-to-end birria process!
@@rickbayless ^*’cause (contraction of because), not cause Whoever posts these messages for you needs to spell and grammar check before posting ffs.🙄🤦♂️🤦♂️🤡👎
Birria is the best, It’s been trending in the last few years in the US; I’ve always had birria because my Dad is from Jalisco and my Mom is a great cook, my Grandma R.I.P. (father’s mom) share her recipe with my mom and one of my Dad’s aunts also gave my mom her birria recipe. Great blessing 😇
It amazes me the fact that you actually acknowledge what kind of meat is used to make true birria.. Not even the huge majority of Mexicans know this‼️ This shows a real passion and dedication to the very delicious Mexican cuisine. Thank you Rick Bayless for sharing your wonderful and artful recipes and information. GOD bless you dearly 🙏🙏🙏 ❤❤❤❤
I saw this video about a month before we went to Aruba and had Birria tacos at a Mexican restaurant and they were amazing. First time my family found one dish that everyone in the family loved.
I used to live and work in restaurants in Chicago. Rick and his family are so well respected by industry people.They are truly apart of the neighborhood. I have eaten at all of his restaurants. The food is always awesome. But more importantly you can really tell all of his staff like working there and it is very much a familia.
I find a lot of restaurants calling their tacos birria when they really are not, but I found one great spot in Albany New York and their heavenly, they put a tear in my eye.
Hey Rick, where can I get one of those Saint Luchidor pictures like you have on the wall? We have been watching your show since day one on PBS, every weekend it’s on in our home. My wife is from Ensenada so we have gone to most of the places you suggested, it’s so true that the food is some of the best you’ll find in Mexico there…not sure why, but it is that good?
Sounds great , I must try cooking this . Great job on the video as usual. And what brand cooking apron is that ,it looks well made . And it’s hard to find good ones
Love birria. Goat meat is a staple protein for South Asians so you can also get it from South Asian grocery stores. They also sell “baby” or young goat which I think tastes a lot better and not as gamy.
I've never had young goat but you're right, that sounds fabulous. Where I'm at right now, there are not a lot of Asian markets but we have an amazing Pho place. The couple of Asian markets are simple though, not a lot of products. I'll keep my eye out for that though!
Birria originated in the state of jalisco and it is made with goat most of the time and lamb is made into barbacoa the process is similar but the result is different
Calitacos restaurant in Buckeye, Arizona They have these kind of tacos!!! The best tacos I’ve ever had along with the consummated dipped them in!!! OMG!!!
I used to live in Daly City California. There was a Hispanic butcher/market near me. I didn’t know anything about the cuts of meat. I’d just tell them if I was barbecuing or roasting or whatever and they’d pick something that worked. I wish I paid attention to the names of the cuts.
Chuck roast and for cheap and effective succulence-add beef neck bones, espinazo. Available at Mexican or middle eastern (halal) markets. Also works w goat or veal. The neck bones have a lot of collagen. Try them in your spaghetti sauce too.
The majority of my 2023 has been consumed by birria. I hadn't had them before we tried this nearby restaurant that expanded from a food truck. It's my go to order 90% of the time. Con consumé.
@times461 Oh, it was good as hell... made enough to last a few days... I'll be trying it again, but I'll be doing it with fried egg roll style. I can't wait...
Excuse me, sir, but short ribs are very expensive and take a good long time cooking for tenderness. Lamb is a good cut of meat for the shoulder , butt cut. But the goat meat is a bit unique, with different tastes. Chuck meat cut is easy to purchase as cooking. You will impress the hell of your friends and family😮😅😊.
Goat is the original and the only meat used for birria. The signature taste of the sauce is made from the goat drippings. Using another meat is not birria, just adobo.
![J.P., NLE Choppa - Bad Bitty (Remix) [Official Music Video]](http://i.ytimg.com/vi/rBDa6BCvw10/mqdefault.jpg)
My boy really did slam that "rr". Props!
Unloaded a full clip 😂😂
No surprise he is bilingual and has a spot in Oaxaca prolly more than one.
I would LOVE an entire "Taco Manual" episode on Birria. I've been watching your PBS show, "Mexico: One Plate at a Time", and saw you did an episode featuring the consommé, but it would be really cool to see your take on the end-to-end birria process!
Good things come to those that wait Dan! Keep an eye out cause it just might be coming... ;)
Hi Mr. Bayless... Are you still on PBS stations on Saturday?
@@rickbayless ^*’cause (contraction of because), not cause
Whoever posts these messages for you needs to spell and grammar check before posting ffs.🙄🤦♂️🤦♂️🤡👎
@@brywayvoccini1682 It’s not Rick who responds or posts things here genius.🤡🤡🤦♂️🤦♂️🤦♂️
looked familiar
I use a combo of chuck, short rib and oxtail.
That's a nice mix, I've used it a few times and it's a great balance
Genius to use oxtail
I didn't even think of oxtail, what a freaking genius move. Thanks for that tip!!
@lymonz Those all cook at different rates. Terrible idea. One cut is the way.🙄🤡🤦♂️
@@spanqueluv9er You can remove them at different times.
Chef Rick Bayless, I love the way you talk about Mexican dishes👏👏👏. Thank you for sharing your talent and knowledge 💯
Love you Rick!!! Been following you off and online for years!!!
My #1 chef 🎉🎉🎉🎉🎉I'm very happy to see him and you tube hurray thank you for delicious 😋 recipes
Im so glad i found this page , I've watched you for years
I love birria de res and have made it often but I never thought to use short ribs. Definitely will use them next time. Thanks Rick!
Love your work Rick!!
Birria is the best, It’s been trending in the last few years in the US; I’ve always had birria because my Dad is from Jalisco and my Mom is a great cook, my Grandma R.I.P. (father’s mom) share her recipe with my mom and one of my Dad’s aunts also gave my mom her birria recipe. Great blessing 😇
Al pastor first, Birria second.
When I moved to az 20 years ago is when I first came across birria. My buddy and I used to hit up this spot that had legit goat birria. Fucking fire.
Still waiting for that full birria recipe video drop! I get the sneaking suspicion it's coming up
I loved your show and miss watching you. ❤️🔥
I have a ton of his cookbooks. All fabulous!!!
I can't make a lot of what Rick is talking about but I love his presentation.
You’re the 🐐! Love the content Chef 🙌
It amazes me the fact that you actually acknowledge what kind of meat is used to make true birria..
Not even the huge majority of Mexicans know this‼️
This shows a real passion and dedication to the very delicious Mexican cuisine.
Thank you Rick Bayless for sharing your wonderful and artful recipes and information.
GOD bless you dearly 🙏🙏🙏
❤❤❤❤
I totally agree with you, short ribs and chuck roast.
dude rolls his Rs better than me.
I saw this video about a month before we went to Aruba and had Birria tacos at a Mexican restaurant and they were amazing. First time my family found one dish that everyone in the family loved.
Agree 💯
He’s completely correct
I used to live and work in restaurants in Chicago. Rick and his family are so well respected by industry people.They are truly apart of the neighborhood. I have eaten at all of his restaurants. The food is always awesome. But more importantly you can really tell all of his staff like working there and it is very much a familia.
Thanks for the tips Chef!
Yep. I'm making short rib birria today
I was just now wondering if my leg of lamb would make a good birria, so I'm thrilled to come across this.
I find a lot of restaurants calling their tacos birria when they really are not, but I found one great spot in Albany New York and their heavenly, they put a tear in my eye.
Beef cheeks make excellent birria, too. Very rich flavor.
Hey Rick, where can I get one of those Saint Luchidor pictures like you have on the wall? We have been watching your show since day one on PBS, every weekend it’s on in our home. My wife is from Ensenada so we have gone to most of the places you suggested, it’s so true that the food is some of the best you’ll find in Mexico there…not sure why, but it is that good?
You had me wanting to move to Mexico at 5 years old uncle rick😭how did you not age?! It’s been 14 years since I first saw you on tv
Thank you for the advice
Said that birria with a hard R.
Sounds great , I must try cooking this . Great job on the video as usual. And what brand cooking apron is that ,it looks well made . And it’s hard to find good ones
I love this guy.
Love birria. Goat meat is a staple protein for South Asians so you can also get it from South Asian grocery stores. They also sell “baby” or young goat which I think tastes a lot better and not as gamy.
I've never had young goat but you're right, that sounds fabulous. Where I'm at right now, there are not a lot of Asian markets but we have an amazing Pho place. The couple of Asian markets are simple though, not a lot of products. I'll keep my eye out for that though!
Birria originated in the state of jalisco and it is made with goat most of the time and lamb is made into barbacoa the process is similar but the result is different
💯
Calitacos restaurant in Buckeye, Arizona
They have these kind of tacos!!!
The best tacos I’ve ever had along with the consummated dipped them in!!! OMG!!!
Made this a couple of weeks ago. Yummy.
All chuck roast. First time making it.
I will go to the westside market (CLE)for goat next time.
Gonna do some caribou birria tacos this weekend. Hopefully they turn out fire!
Big Facts
I used to live in Daly City California. There was a Hispanic butcher/market near me. I didn’t know anything about the cuts of meat. I’d just tell them if I was barbecuing or roasting or whatever and they’d pick something that worked. I wish I paid attention to the names of the cuts.
Short rib is usually the best option!
The short rib is the absolute best. 😅
I love my birria lol. Tried it once and came home to do my own with beef
I like using a mix of Brisket point, Short rib and Beef Osso Bucco for all that marrowy goodness.
Great information. How about a video on cooking it with details
You are an expert on cooking i'm a better cook because of you Rick, thank you!!!!
I use chuck and the ribs
Brisket is king
Goat is worth the effort to find.
Goat here in Austin and San Antonio, but we don’t eat it often.
"Roll that (R) mister.
I like doing Birria with short ribs ,oxtails and chuck if it’s for a lot of people
In NM. That’s how we did it. Goat
Chuck roast and for cheap and effective succulence-add beef neck bones, espinazo. Available at Mexican or middle eastern (halal) markets. Also works w goat or veal. The neck bones have a lot of collagen. Try them in your spaghetti sauce too.
Goat !!
Rick!! Please go give us your take on Pollo Loco Birria. Thank you😊
I really like your energy. Can you do vegetarian dishes? Thank you.
The majority of my 2023 has been consumed by birria. I hadn't had them before we tried this nearby restaurant that expanded from a food truck.
It's my go to order 90% of the time.
Con consumé.
I’ve made it with Short Ribs and it’s BOMB-tastic!!!🎉 Saved the unused consommé and froze for the next time.
They use the entire animal in Mexico. So I would use a combination of different cuts and definitely the short ribs.
I would even use heart. Heart muscle is probably my favorite so I'm biased but I love a mixture of heart, liver and meat for a burger. MM
Really digging the black hair and gray goatee... very natural. 😂😂😂
❤
thank you for telling the world that real birria is with goat or lamb
Sounds like a Bob Ross of tacos..
The birria in @sanmartinhidalgojalisco is made with 🐐 goat meat, is the best birria! Very delicious!!
Back in the 90s in the central valley of CA, it was always chiva/goat
I lived near a birriaria and the smell of goat simmering was an intoxicant...
💯 % got to be goat 🐐
That is the The flavor!
Rick is the best
Goat birria is the GOAT birria.
I use 50/50 short rib and shanks if mutton is hard to find
GOAT!
Ill be making some tonight but with pork shoulder cant wait....😋
How it turn out
@times461 Oh, it was good as hell... made enough to last a few days... I'll be trying it again, but I'll be doing it with fried egg roll style. I can't wait...
Excuse me, sir, but short ribs are very expensive and take a good long time cooking for tenderness. Lamb is a good cut of meat for the shoulder , butt cut. But the goat meat is a bit unique, with different tastes. Chuck meat cut is easy to purchase as cooking. You will impress the hell of your friends and family😮😅😊.
Hi Rick. You have a recipe you like to follow on birria?
Barbacoa or beef cheek meat would be in my opinion the best cut to make birria. But chuck does the job.
I’ve had it in the past with goat…more recently with beef.
I would pay to watch him debate Shannon Sharpe on best cut of meat.
Where do you get your aprons, Rick?
I need some goat meat
Goat is delicious and underrated
I used the chiles you recommended and followed your steps. But the chiles taste bitter. Is it because of the brand of chiles?
Short rib and ox tail
su Virgen de Guadalupe❤ Te amo Rick!
Can you mix lamb and beef?
How common is birria tacos in Mexico....and what is most common type?
I been using beef shoulder ( clod )…. Super tender compare to beef chuck
@junebuggie831 ^*I’ve, not I ^*compared, not compare🤦♂️🤦♂️🤦♂️🤦♂️🤦♂️💩💩
Seeeee America, rick Bayless. Top mexican g
I use brisket.
MI MADRE RAMONA, SIEMPRE DECÍA " ESTE GRINGO HACE MUCHO MEJOR Y MÁS LIMPIA LA COMIDA MEJICANA, QUE NI LOS MISMOS MEJICANOS". AT MEMORY OF MY MOM
Estudio para tener higiene, I presentacion.
Se escribe MÉXICO
No use mejicano es incorrecto use mexicano
Birria de borrego 🐏 is 10000% the better of the two.
Costco sells goat legs and halves.
Goat is the original and the only meat used for birria. The signature taste of the sauce is made from the goat drippings. Using another meat is not birria, just adobo.
Birrrria
🐐 is the 🐐 of birria
Bayless? He is definitely related to Skip Bayless. Kinda looks like him also.
My grandpa makes the best birria in the world! No if ands or buts about it!
I had duck birria recently. I don’t think that’s a good idea in retrospect.
Short rib with a combo of goat or lamb is out of this world
I'm wondering how elk would do here.
Technically, it's mutton, not lamb. Mutton is a tougher cut and is more affordable... the perfect, humble cut for low and slow!