Made these about a month ago from the recipe on your site and now I'm addicted. I like including a shank cut of beef because it includes that nice marrow which kind of dissolves and falls out of the bone which I think adds to the depth of flavor. And thanks for teaching me how to say BEER-eee-uh!
This looks so delicious! I will have to make it soon! I might take some of that consome, sour cream, hotsauce and make a little dipping sauce! I love all of your videos! You da man!
Nice! I always love your recipes. I will once again be trying this one with elk. Low and slow with a lot of flavor is one of my favorite ways to cook elk. Thanks!
I've made Barria tacos with beef, pulled pork and chicken. And all of them were off the charts delicious. But I use more de arbol chilies. I've never seen Barrio tacos made without de arbo's
Great Job buddy! You simplified this recipe. I've over complicated this recipe multiple times in the past. It's all about the sauce and tender meat. We like to throw in diced white onion and cilantro at the end.. Happy Holidays!
I don't think I have ever had or even seen goat in the market but, I bet lamb would be awesome. Or a 50/50 lamb/beef mix. I'm going to the store right now and see what I find. Can't wait to try it!
@@ChiliPepperMadness I got some lamb shoulder chops, so with bone and mixed with some chuck I had in the freezer that has 1 hour in the smoker. They are still in the fridge marinating. I plan to cook them in the crock pot today.
YUM 😋 I was looking at the menu of a favorite Mexican restaurant and saw quesobirria and had never heard of it Your presentation made me want to definitely get that dish...soon 😀
You certainly can. Follow the recipe through step 10. Then, for a crockpot, add the remaining ingredients (no changes needed) to it and cook on high for 4-5 hours, or low for 7-8, or until the meat is nice and tender. Let me know how it turns out for you!
I like to steep a half a stick of cinnamon instead of ground cinnamon. When I found this recipe 5 or so years ago, it instantly became my favorite Mexican inspired meal. If youre working on a budget, use a pork shoulder.
After years of following your emails...I find out you are on TH-cam. Who knew. I'm a little surprised you don't include the killer condiment of cilantro and spring onions finely chopped together and added to birria tacos. For me, it's not birria without this condiment. I actually did pick up some goat recently and will try it out and let you know. I also add in some fresh ginger and ground clove to the sauce.
Yeah, it was not the easiest shoot that day to get all the toppings on there. I do love it with onions and cilantro. Use your favorites. OUTSTANDING with goat. Enjoy.
The fact you dont have over 500k subs is..... The older I get the more I realize most people in North America don't really like spicy food. They claim to like spicy food but then you serve them actual spice and they end up with dysentry and get close to death lol
Sup mike, watching had mouth watering, I love these, I got recipe from your site, everyone loves it, they kinda think it's mine 🥺😂🤣, I add a pinch clove too, but really the key is dried chili's, pack better flavor and punch. Great recipe bro, tyvm tc 🌶️ PS, just though going to have lots trimmings from the whole rib roast making for Xmas, what's a better Xmas eve meal 🎇🕺💃
My vote is for goat! If more gringos knew about how delicious goat meat is, there would be a shift in the market. The only thing is goats are cute and can make good pets; it really got to me when it was time for them to turn into tacos at the house.
Yes! I love it with goat. Not quite as accessible in the U.S., without a good butcher, though I do find it in some larger grocery store chains. I'll settle for beef. I'm sure it was tough when it came time to do what you had to do.
In my restaurant in Saudi Arabia we do it with lamb (🐑 6months) it’s our top seller We add a bit of dark chocolate and ground coffee to give depth of flavor. It’s superior, I’m planning to try it with camel meat soon
@@ahmedbinsaleh7895...the chocolate and cinnamon give it a little mole' kick, that sounds delicious ? You said coffee, not cinnamon, my bad. Either way sounds good 😊?
My chili combination is Guajillo, New Mexico, and Chiles de Arbol, I actually just got a bunch in so I can make chili powder and my homemade dry rub that I use all the time. I made a two pound batch of rub and had about a pound of chili powder in June and I barely have any left. Mind you, I live by myself and while I do gift some and cook some meals for others I easily ate about 80% of it myself! I put that s#@t on everything...LOL!
Have you had a chance to try Pulla/Puya chilies? I recently found out about them, and will be growing them this next season. Just wondering what you know.
I really want to try many of your recipes but unfortunately, I live in Spain and it's very difficult to buy almost all of the peppers you use. The Spanish are not into hot and spicy foods which means the peppers are not available in the supermarkets.
Yes, that's always a challenge. I get a lot of emails from people in different parts of the world where certain chilies are hard to come by. You can try to source them online. This recipe does use dried chilies, so having them shipped and storing them should be no issue. They last a VERY long time. I know the fresh pods are harder to acquire. It's why I have a garden. I hope you can find them!
I hear you, though it's pretty hard to account for so many other places. You might look for an international market near you, or source ingredients online.
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Your cooking program is great because you are able/willing to conceptualize specific foods and national cuisines in a really cool depth.
Thanks so much. It's part of what makes cooking enjoyable for me. I appreciate it!
Made these about a month ago from the recipe on your site and now I'm addicted. I like including a shank cut of beef because it includes that nice marrow which kind of dissolves and falls out of the bone which I think adds to the depth of flavor. And thanks for teaching me how to say BEER-eee-uh!
Seriously addicting. I love this dish so much.
This looks so delicious! I will have to make it soon! I might take some of that consome, sour cream, hotsauce and make a little dipping sauce! I love all of your videos! You da man!
Awesome! Thank you!
Nice! I always love your recipes. I will once again be trying this one with elk. Low and slow with a lot of flavor is one of my favorite ways to cook elk. Thanks!
Elk! That is one I'd love to try. I'm sure it will be great. =)
Looks delish, I like the Chile de Arbol addition, I do it as well when making birria. Gives it that extra little kick when dipping tacos in the broth.
Yummo!
It has to have cheese! Yum! I’ve made these at home a couple of times. It’s a lot of work but so worth it!
I've made Barria tacos with beef, pulled pork and chicken. And all of them were off the charts delicious. But I use more de arbol chilies. I've never seen Barrio tacos made without de arbo's
Thanks for sharing.
For this kind of cooking my background is Sonoran and Baja California style. And yes Arbol is common.
Great Job buddy! You simplified this recipe. I've over complicated this recipe multiple times in the past. It's all about the sauce and tender meat. We like to throw in diced white onion and cilantro at the end.. Happy Holidays!
Perfection! Glad to be helpful!!
Found your channel a week ago, I already have many recipes on my "to make list". Great channel!
Thank you, and I am glad that you like it. Enjoy!
That looks amazing! Thank you very much. Great video!
You are very welcome!
I don't think I have ever had or even seen goat in the market but, I bet lamb would be awesome. Or a 50/50 lamb/beef mix. I'm going to the store right now and see what I find. Can't wait to try it!
How did it go?
@@ChiliPepperMadness I got some lamb shoulder chops, so with bone and mixed with some chuck I had in the freezer that has 1 hour in the smoker. They are still in the fridge marinating. I plan to cook them in the crock pot today.
Enjoy!
Looks great, trying this next time its mexican night. Thank you.
Hope you enjoy. Have fun!
I prefer to leave the seeds. Adds visual interest and additional heat
Great!
YUM 😋
I was looking at the menu of a favorite Mexican restaurant and saw quesobirria and had never heard of it
Your presentation made me want to definitely get that dish...soon 😀
It's so good!
I love your recipes and will make this in the very near future. Amazing looking tacos 🌮!
Yay! Thank you! Seriously, SO GOOD!
Could I make this in a slow cooker ("crock pot")..?
You certainly can. Follow the recipe through step 10. Then, for a crockpot, add the remaining ingredients (no changes needed) to it and cook on high for 4-5 hours, or low for 7-8, or until the meat is nice and tender. Let me know how it turns out for you!
I like to steep a half a stick of cinnamon instead of ground cinnamon. When I found this recipe 5 or so years ago, it instantly became my favorite Mexican inspired meal. If youre working on a budget, use a pork shoulder.
Sounds great!
After years of following your emails...I find out you are on TH-cam. Who knew. I'm a little surprised you don't include the killer condiment of cilantro and spring onions finely chopped together and added to birria tacos. For me, it's not birria without this condiment. I actually did pick up some goat recently and will try it out and let you know. I also add in some fresh ginger and ground clove to the sauce.
Yeah, it was not the easiest shoot that day to get all the toppings on there. I do love it with onions and cilantro. Use your favorites. OUTSTANDING with goat. Enjoy.
1 with cheese 1 without. a hot chile is a must.
Enjoy!
You're a champ! They look divine :)
They are - thank you!
That looks amazing. I will be making that soon.
Hope you enjoy!
The fact you dont have over 500k subs is.....
The older I get the more I realize most people in North America don't really like spicy food. They claim to like spicy food but then you serve them actual spice and they end up with dysentry and get close to death lol
Maybe one day! Maybe I'm just too spicy. =)
You always make me hungry😂
Sup mike, watching had mouth watering, I love these, I got recipe from your site, everyone loves it, they kinda think it's mine 🥺😂🤣, I add a pinch clove too, but really the key is dried chili's, pack better flavor and punch. Great recipe bro, tyvm tc 🌶️
PS, just though going to have lots trimmings from the whole rib roast making for Xmas, what's a better Xmas eve meal 🎇🕺💃
Hey, Ronald! Haha, I love it! Take all the credit. Clove is a GREAT addition. I hope you have a very Merry Christmas.
@@ChiliPepperMadness tyvm, and you and family have a merry Xmas as well.
Add some raw diced onions and cilantro to the consome and you have a delicious soup, these are my favorite tacos.
Thanks for the input!
Roasted arbol salsa is one of the best.
Cheese or no cheese just yes please!
Yum!
Team Cheese all the way! Favorite birria is from a local place that make a beef birria pizza.
Birria Pizza! Nice! I'll have to try that.
This is making me hungry!!!
Haha, me too!
Being from Wisconsin definitely team cheese. Definitely going to try this
Go for it! Let me know how it goes please.
My vote is for goat! If more gringos knew about how delicious goat meat is, there would be a shift in the market. The only thing is goats are cute and can make good pets; it really got to me when it was time for them to turn into tacos at the house.
Yes! I love it with goat. Not quite as accessible in the U.S., without a good butcher, though I do find it in some larger grocery store chains. I'll settle for beef. I'm sure it was tough when it came time to do what you had to do.
In my restaurant in Saudi Arabia we do it with lamb (🐑 6months) it’s our top seller
We add a bit of dark chocolate and ground coffee to give depth of flavor.
It’s superior, I’m planning to try it with camel meat soon
@@ahmedbinsaleh7895...the chocolate and cinnamon give it a little mole' kick, that sounds delicious ?
You said coffee, not cinnamon, my bad. Either way sounds good 😊?
My chili combination is Guajillo, New Mexico, and Chiles de Arbol, I actually just got a bunch in so I can make chili powder and my homemade dry rub that I use all the time. I made a two pound batch of rub and had about a pound of chili powder in June and I barely have any left. Mind you, I live by myself and while I do gift some and cook some meals for others I easily ate about 80% of it myself! I put that s#@t on everything...LOL!
Great combo for sure.
Have you had a chance to try Pulla/Puya chilies? I recently found out about them, and will be growing them this next season. Just wondering what you know.
Yes, I enjoy puyas. I have info on them here: www.chilipeppermadness.com/chili-pepper-types/medium-heat-chili-peppers/puya-chili-peppers/
Nice
Thanks!
Subscribed man
Thank you - welcome to the fam!
Nice.
Cheers!
This is awesome thank you
Glad you like it! =)
Can you cook this in a slow cooker? I've always made shredded beef in a slow cooker for 6-8 hours.
Yes, absolutely. I still like to sear the meat before it all goes into the slow cooker. Works perfectly.
Can you use a crockpot,
You surely can.
How does TH-cam know that I was just telling a friend this morning that I wanted quesabirria/consume for lunch today?!
Haha, they're following you...
@@ChiliPepperMadness I hear the "Jaws" theme as I type!
I really want to try many of your recipes but unfortunately, I live in Spain and it's very difficult to buy almost all of the peppers you use. The Spanish are not into hot and spicy foods which means the peppers are not available in the supermarkets.
Yes, that's always a challenge. I get a lot of emails from people in different parts of the world where certain chilies are hard to come by. You can try to source them online. This recipe does use dried chilies, so having them shipped and storing them should be no issue. They last a VERY long time. I know the fresh pods are harder to acquire. It's why I have a garden. I hope you can find them!
Maybe you could try growing them if you have the right climate.
@@ChiliPepperMadness I’ll be wanting them too! Can I get them on Amazon?
Yes, you can order them through Amazon.
I think u forgot the cumin.. which is a key ingredient.
I did, ugh. It's in my written recipe. Optional, though.
👍
👍
I'd use the reserved fat and cook some eggs.
Go for it!
The cheese is an absolute necessity in my opinion. Go heavy and let it melt out and crisp up.
recipes considered for all countries of this world also availability of for all necessary ingredients offering substitute/ing/s?
I hear you, though it's pretty hard to account for so many other places. You might look for an international market near you, or source ingredients online.
Put your ring on a gold necklace of the same gold purity and forget about it
Dig the taste test in COLOR
Where’s the cilantro and onions
Add them if you wish. It's quite simple.
Remember to wash the peppers there's alot of dirt on them, you have to gently scrub them