Birria on the Grill | Birria de Res
ฝัง
- เผยแพร่เมื่อ 22 ก.ค. 2024
- Chef Tom fires up the Kamado Joe Classic III Ceramic Charcoal Grill and prepares Birria de Res (beef shin & ribs) on the grill, with a killer consume broth!
► PRINT RECIPE: www.atbbq.com/thesauce/birria...
RECIPE COOKED ON: www.atbbq.com/kamado-joe-clas...
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** TIME STAMPS **
00:00 Intro
01:21 Firing Up the Grill
01:53 Seasoning the Beef
02:30 Prepping the Stew Ingredients
03:55 Toasting the Chiles
05:08 Searing the Beef
07:12 Building the Stew
10:48 Adding the Meat
11:40 Chopping the Meat
14:11 Building the Tacos
15:54 Let's Have a Taste
17:48 Outro
I would recommend rehydrating your peppers in a separate bowl with hot water and then blending after. The initial hydration pulls out the bitterness from the peppers and leaves it in the water. That bitter water is no bueno! The pepper paste you make will impart plenty of flavor without the steeping water. Great video!
As a Mexican, I can say that your knowledge of Mexican cuisine is outstanding. Congrats!
My wife is Mexican and she was not happy with a couple of the ingredients used.
which ones@@krustyyates4418
This may be the only time I remember Tom saying "Dang...!" after that first bite of the finished product. Where I live birria is readily available so it's not as big a deal for me, but it's nice to see this dish getting the visibility it deserves.
Been watching this channel for years. How it doesn't have 1 million subs plus is mind blowing. One of the best cooking channels out there.... Keep it chef Tom.
"I'm wearing it aren't I?
I don't care."
That reaction from the first bite! Lol. Looks good Tom.
different, I'll do it here. (Brazil)
🔥🔥👊👊
Was thinking the same thing .. you can tell when it's good ! His reaction 👀👀
The explanations you give in the beginning are always great. You always give respect to the cultural food you make and clarify that its your interpretation on a traditional dish not making anything better or worse!
That grin told the whole story! One bite is worth a thousand words.
I’m half Filipino and half Mexican. The way you pronounce birria and achara (from the Filipino pork video) may make me giggle, but after making each of these recipes I will say that you are more Mexican and more Filipino than most of my family members. Appreciate what you do!
this is the fourth birria taco video Ive watched today (trying to learn how) and it is by far the best one. THIS is the recipe im making! Thanks, Tom
Wow! The best news ever?? "THIS is the recipe I'm making! Thanks for being part of our community!
I’ve never gotten mad while watching one of your videos but the level of envy I got when you took that first bite almost did it... I’ll be rethinking my Christmas dinner menu this year.
As a mexican I have to say this not what I am used to but who cares you made a dish that I would pick over any dish I've had or seen on You Tube.
Progressively impressive, this channel. This episode is substantially over the top.
This looks insanely delicious. Def my favorite cooking channel on all of TH-cam!
I want to be just like you Tom! Malcolm Reed Jeremy Yoder and Tom Jackson are my hero’s!
Thank you Chef Tom looks Delicious gonna try it.
Thanks for doing this! Great video!
Hi Chef Tom.
ALL of your videos are so mouthwatering, that my jealousy makes me hate you just a little bit, because you get to eat all these delicious dishes.
Thank you for the videos.
Wish you all the best and stay safe in these crazy pandemic 😷 times.
greetings from Germany
Ozzy
Respect! You gotta try adding that meat on a quesadilla “quesobirria taco”. Whole new level of delicioso.
Well I've seen tons of Birria videos over the last few months.. and they all look awesome. Until now I copied one off the recipies and it was abs delicious!! And this one is gonna be the 2nd to make myself. Thanks again for the great video! Cheers from The Netherlands. Wish we can travel again soon..
You get warm to watch when Chef Tom does magic by making this delicious meal 👍👍👍
No importa sino lo sabes pronunciar, orgullo saber que algo tradicional se vuelve parte de otra cultura
Oh yeah! Chef you have done it again. beautiful recipe...
Love your channel man! Learning so much every time.
As always, looks Great! Merry Christmas
Love waking up to Chef Tom killin it!
😂 same here!!
Agreed!
Thanks Tom! I know it said two years ago, but it's new to me. I'm doing this one with land. Thanks again.
Thanks for the early Xmas gift Tom! Been waiting for this recipe and you definitely didn't disappoint!
Awesome video tom
Happy new years 🎇
Wow. Excellent stuff.
That is beautiful cooking!
These look awesome!!! Have a good Christmas Tom!
Damn Tom. It's chucking it down here in the UK and that just looks like it would warm me right up. Great video man!
That was a great Mexican's birria interpretation. I only would add to the tacos cheese like a "quesadilla", that is called "Quesabirria".
I always get a lot of help with the recipe 😊😊
Mexican food is one of the best! Great video Chef Tom🇲🇽
You are the best !! Greetings from italy !
I can’t wait to try this!
Chef Tom coming in clutch!
Encyclo“bedia”. Great recipe as always brother Tom! Keep it comin happy holidays
Yo quick shoutout to the camera crew for being able to keep it together throughout the entire video 😂
I would NOT be able to contain myself with those delicious food in front of me haha
I have to try these, video and recipe looks amazing
th-cam.com/video/ALj-BKham8A/w-d-xo.html
God, this is my favorite TH-cam channel
Made this last night, sooo good!
That looks delicious 🤤
That looks awesome!
Trying this ASAP!!!
Great vid, chef! I love the quesadilla version of birria, as well.
I LOVE THIS CHANNEL !
OMG, my mouth is watering...
Another great job
I make birria de res quesadilla tacos about twice a month. Dialed in a good recipe after a fee times making it. Was recently in San Antonio and tried birria tacos there, good, but I liked mine better. But I needed a way to kick up my recipe and this video inspired me to make it on the grill.. making it today actually and I think I'm going to sear the meat on the grill before putting all the kids in the pool. Thanks and 🍻
Glad to hear. Thanks for watching!
Great video Chef Tom. Don't worry I can't roll my Rs either. I have some really good friends from Pakistan and they roll their Rs even harder than Latinos do. Those tacos looked amazing. Keep up the great work brother.
looks so good.
Awesome video bro!
Wow 😍 nice Tom, keeps you warm in cold times. Thnx for this video👍🔥👌 grtz from the Netherlands #ArjanKeijzer
Merry Christmas Tom
Love your reaction chef 👊
He said "DANG" that's crazy good!! I'm with you when you're right chef Tom or I should call you chef Tomás, LOL. It has to be good for the soul. Keep up the good work chef!
"I'm wearing it, aren't I? ... Don't care." 😄😄
Love it! 😂
Did this today, thanks!!! Flavors were awesome, the only thing I really different was to remove the spice sachet, and just hit the mix with an immersion blender.
Sounds amazing! Thanks for watching and taking the time to comment!
Ok, I LOVED THIS, but, could you do this on the Yoder ys640s?
MOUTH-WATERING!!!😋😋😋
You say birria quite well. Thank you for always sharing your recipes.
Thanks for that! It's a pleasure to develop and share our recipes with our community. Thanks for watching!
@@allthingsbbq I'm a little upset that I didn't see this video before.
Always better quality than food network
I wonder why TH-cam allows NSFW stuff on their platform. Great job as always, thank you, Chef. Much love from Switzerland !
Grilled tacos with JUICE! so good
Can’t wait to make this! Guess I have to buy a Kamado Joe... darn.
Damn Homie! this video just made me sub!! great job
I've been waiting for this recipe...
I’ve made this a few times and it’s as good as Chef Tom’s 1st bite reaction.
That's great! Thanks for watching!
Great video there are just a few things you might want to do. First strain the consome and second use a melting cheese and put it on the taco while its on the griddle so you can have the dark melted cheese on the outside of the taco
Can I replace all chiles with somethig else ? ... we don´t have those dry chiles here in Argentina. Tom you are an excellent teacher.
awesome video as always. Do you think you could smoke the meat for an hour or two then braise it after?
Something different from Mexico but I like it 😋😋😋👍 great food 👍
Excellent 👍👍👍👍👍
Great video!!
Just curious but do you know if aging a slow cook cut, like a full size packer brisket will make a difference in the overall outcome. Would the aging tend to make it even more tender than if it hadn't been aged?
It would still have to be brought up to the ideal finish temp and wrapped as usual I would guess.
Just haven't experimented with that.
Maybe you have.
Thank you again for all your hard work in the production of these vids.
They are very informative!
Best!
😎👍
P. S.,, If you chose to age a large cut like that would you trim it before or after the aging period?
This may sound weird. I would love to have that consommé added to a bowl of black bean soup. Along with the tacos of course!
love it
If you are doing it with beef it can be considered Tijuana style, it's one of the most popular birria styles the last couple of years thanks to social media.
Ohhh and birria has to include cumin, it gives it that special flavor..
That bidia looks bomb 💣🤤🤤
New drinking game. A shot for every time you say consommé.
It's not an ATBBQ video until I hear the word, "juicy".
You said Birria and Jalisco perfectly
I wonder how that would taste like with a little bit hominy in the bowl...... Looks great!
I have a pork shoulder I need to use. Could I use it as a substitute here? Thanks!
Do you ship a chef Tom internationally? I need one. Thanks.
I would do unspeakable horrors to get a cup of this right now
We used beef cheeks. And I tell you what the difference in flavor is very noticeable. Definitely try cheeks if you can find them.
Cool!
Chef Tom, if you come this far try "Asado de Boda Zacatecano"
With a side of Nopales guisados en chile de arbol.
How long will this last after making it? Is it any good re-heated? I was thinking about making this ahead of time and bringing it ice fishing to share with the guys. Just not sure if it would be any good frozen and re-heated?
🤤so good 🤤
Dang!! 👀 I’ve hunting in TH-cam for a good recipe. I think I found it.!
Could we use beef soup bones as an alternative to the bone marrow?
i'm inspired man. this looks incredible! imma piss my suegra off so bad haha
Thanks for watching!
I'm a first time smoker loving ur chicken wings and baffalo style wings I'm trying them . Do U sell hats like ur ?
Your written recipe says allspice berries but you said juniper in the video. Assuming you meant to say allspice? This looks killer. Definitely gonna try it. Thanks
I've never wanted a bearded taco so bad!
Birria Tacos 🇲🇽
I will suggest to put the onion, garlic, tomatoes and chiles in the blender so your consomé gets smoother at the end.