Question for you: How much flavor is the seasoned oil supposed to have? I ordered Birria tacos from a local place ( which normally has very good authentic food ) because these sound and look amazing... I was so disappointed by how greasy and relatively flavorless they were. It tasted like I was doing shots of plain oil with meat dipped in it. I was expecting an out of body experience from the explosion of flavor.
Bruhhh I really wanna make it, ik I can do it but I can’t find the right chillis sigh anyone in Canada know where to find guajillo, de ar bol and ancho chillies? And also Oaxaca cheese?
@OriginalTharios I don't know about impossible, but incredibly impractical. I'm sure you could make sensors to analyze the smells and some kind of chemical factory to combine them in the right proportions to approximate the smells, but it would be a very bulky piece of equipment. It could technically be done, but it would never be practical enough to market.
Just recently bought a sous vide machine. I've been watching your videos going on around 2 years. Finally broke down and bought my own and let me tell you, it has not disappointed me. Only done two cooks so far with one from last night, pork loin rolled up with bacon, garlic, onion, and spinach. Deeeeeeee-licious
Birria is definitely having its moment in the spotlight right now. I discovered the consommé that accompanies these delicious tacos at a taco stand in Baja California. The soup was better than the tacos themselves. We called it “beef jerky soup”. My wife and I craved it ever since and have been back every time we go to Baja. Birria is truly delicious.
I made this yesterday and today, and even using onion powder instead of onion, and not having any Pasilla chilis, it's one of the best things I've ever made. I added a little Penzey's Chipotle powder to bump the heat just a bit. Really fantastic stuff. 10/10 will cook again.
I agree chipotle helps this a lot. I split my batch in half and did not have pasilla peppers (used ancho), but will add them for batch 2 along with some chipotle peppers.
instead of making a seasoned oil...all the oil on the top of the broth when its done you can use instead and its alot tastier....and when you pour ur broth oin the side its gojnna be only broth and not a layer of oil that u dipped in on ur first dip lol
I am so confused about this fellas accent I think he is Latino because of the accent but then the Spanish words have an accent too. Either way not throwing away the liquid water for sure.....the solid water? eh I am still on the fence on that one.
@@no.yankee.no.brim1 Mate if you want to shut up then do it now, you say jokes that aren’t original either don’t you? So how about you leave the kid alone their trying to make people laugh.
I got a heart attack just by watching how much fat there is in this taco. I mean I'm 100% sure it is tasty af, but it's a huge health risk to eat such and similar things on a regular basis. I wanna have Guga videos for more time and I see a huge increase in fatty food lately that is concerning me.
@@BlackdogDeaf i think the taste of olive oil might overpower it a little too much. Also olive oil as a way lower smoke point then most of the others. So keep that in mine
As someone whose never had alot of money, doubly so with the pandemic, i both love and hate these videos. I get to see wonderful dishes and the highest quality pieces of meat and enjoy watching you enjoy them but i also sit here sad in a way knowing ill never be able to afford such things.
Although this looks delicious if you wanna try good and inexpensive birria you should try it with goat or lamb instead of beef, trust me it’s great (I actually like goat birria over beef)
@Ismail well I’ve never really tried cooking with sous vide but you can braise the meat on a pot and then add the broth, the TH-cam channel La Capital has a video on it using a cast iron Dutch oven over hot coals, you should check it out
I miss the old team and the jank-ass break room. I'm happy for Guga's success and the new content is much more interesting and diverse, but there's a lot to be said for nostalgia :)
@@dexarok 100% agree with this statement been a sub to SVE since like 10k subs but it’s awesome to see the incredible fan base he’s grown from putting everyone on the picanha wave to being one of the bigger food channels on the platform
Guga SO excited about what he’s made that he takes 40 seconds to explain - to MauMau - how to dip food in sauce😂🤣 7:20-8:00 So gratifying to see your love for what you do, great as always😊
Guga, is the small tortilla white corn, yellow corn or flour? Wanting to make these for family but cannot find that mentioned anywhere here. (Hawking the video for clues, and thinking yellow corn but not sure?) Even went to La Capital to see. It is all Spanish, but the ones he used looked like white corn doubled up and he did not skillet brown them going raw for his.THANKS for this!
Out of everything Guga has cooked, this is the ONE item I would love to replicate in my kitchen. It looks amazingly good! Thank you Guga for finding the inspiration from someone else and sharing.
I starting subscribing in 2017. Since the Quarantine I have been reducing my meat intake... BUT Guga's tasting portion of his videos are THE BEST! Just makes my day. I am no Vegan nor Vegetarian for sure after this... Guga had made me a Flexitarian!🤣
Guga awesome recipe, now I don't have to drive all night looking for birria tacos, I can make them at home. Consome looks amazing............keep it up.
Im just amazed that you always bring these awsome receipts to us and thank you! Next its time to make some guga buns and burgers👌keep goin guga ill keep watching every video you make like i have already always done😁
Several times now I've laughed during these videos because Guga always narrates in the same tone during the cook. High voice and ending with a lower voice.. Every sentence in exactly the same tone 😅 Btw this looked great! Never had a taco
If we don't have the equipment to do sous vide what the best way to get the ribs tender? Also did you use corn or flour tortillas and what kind of cheese? Really want to make these this weekend
I REALLY wanna know how you made the consome.. cuz the marinade you put in the bags is thick, right? How did you thin it out to turn it into that dipping consome? Did you add the seasoned oil to the marinade after taking the meat out?
I’m so blessed to be surrounded by this style of taco in SoCal about 30 trucks & restaurants . We call them queso tacos de birria. Usually made from chuck roll .
Birria as I know it is authentically made with goat. With this huge current craze everyone forgot about this and is really just making beef “barbacoa” in my opinion.
I had been wondering about that. I heard birria was supposed to be goat, but I live in the US and many people use beef. It might be because goat is considerably harder to find here than beef is.
Alvaro is completely correct, not only it’s supposed to be done with goat and sometimes lamb but the braising liquid/ marinade should NEVER have sugar or lime juice in it. It’s a good recipe but it’s not birria. Don’t get me wrong, I like this channel but I just had to say it.
@@ElonCrusty yeah you’re totally right! I thought as a Mexican-American, it was just in Mexico and an LA thing but Birria is sweeping states everywhere. Even Guga in Miami is trying it now
Guga guga, is it possible to dry brine a steak, and then freeze it for later. When you are ready just cook that frozen steak that is already seasoned with salt? Or it will be very salty??? Try it please
I remember seeing in one of your older videos that you do something with the bone marrow to make it more white. Is this necessary in this recipe? Thanks in advance!
I just made a version of this, but had some modifications. I used 2.75 lbs short ribs and 1.75 lbs bone marrow. I split my batch in half and made the first half last night. I will update batch #2 with a few other modifications. I did not have pasilla peppers and subbed ancho, but will add a couple pasilla peppers on batch 2 (currently in the freezer). My first thoughts would be to reduce the sweetness and cinnamon (I used half a stick), but not using pasilla may have been the culprit. I seared the short ribs in a pan with salt and pepper and also threw the bone marrow in the pan for a slight cook on the edges. For my marinade I used onions and tomatoes from the garden and sauteed them down with the spices before adding to the blender just to give some extra roast characteristics. I also did not add extra salt and pepper other than what I used while searing. On my chili oil, I saved the spices and used them for a roasted salsa with fresh tomatoes and onions and garlic with chipotle and ancho peppers. Once completed with sous vide, I had to add a little more oomph to my consome since I did not use the pasilla and it was not as spicy as I would opt for. I added some of the salsa for that boost. The meat came out awesome, the extra salsa was awesome using the chili oil spices, I needed to stew my consome for a while to get it where I wanted, and then made tortillas from scratch. It still came out amazing, but my batch #2 will be crazy with a couple changes now that I have the ingredients. I will just thaw that out, take some marinade to add the peppers into, and then go from there. My friend thought it was one of the best things I have ever made.
If you are reading this and want to make this recipe, probably cut back on the sugar a tad. 3 lbs of short ribs and 1.5 lbs marrow should be a good balance. A little chipotle would work well with this also.
So... Guga, when's that restaurant ever gonna open up? I mean, you've already got a restaurant name in "Guga Foods", you've already built up a client base, and you've got the all important meat dealer, so... coming in 2021?
Maybe Guga's still dry aging a truckload of things for just opening day? I mean c'mon... dry aged brisket for 365 days takes a while (and Guga's gonna forget to tell us which was the nutella dry age and which was the pepto bismol one, right?)
@Lassi Kinnunen 81 Many restaurants use sous vide for this very purpose. They can keep it hot without overcooking it. When a customer orders it, the chef looks into the camera and says: "this may not look all that good now, but watch this!" :D
In mexico the people usually fried the tortillas with a little bit of the juicies or "consome" in the griddle ,but that oil looks amazing! , no complain.
How do you vacuum seal the bag when there is liquid in it? When I try it then the liquid always gets sucked out and the bag is wasted and it created a good mess in the vacuum sealer...
Hey Guga, I'm a big fan of you. Honestly, you're the sole reason, I started sous vide cooking myself. So I have a request: With Christmas is coming up next time, it is goose time again. Could you sous vide cook, an whole deboned goose? I would love to know if it best to sous vide it with or without stuffing. And also wich temperature, length will have the best results. Sending you a lot of good vibes from Germany. Stay healthy, Frederik
Truly the BEST thing I ever MADE! It's too good to describe in words.
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
Roast tomatoes on a pan first it makes the sweetness come out
I think dry aged Angel will be in a special video for Halloween
Wait... Dry age in fundip
Wow it looks absolutely amazing! Great job! IHowever all the fat, isn't that too overwhelming though?
I am a mexican chef, i am so proud of the way a Brazilian cook living in US can make such a good version of a traditional mexican cuisine, congrats!
I had no idea he was Brazilian. This whole time i thought he was Puerto Rican or Mexican. Lol.
He totally screwed it when he made Tacos al Pastor 🤮
Its funny I was thinking about that the other day if he didn't have a slight accent he could pass as allot of different races.
@Fat Tony No este platillo ;)
Question for you: How much flavor is the seasoned oil supposed to have? I ordered Birria tacos from a local place ( which normally has very good authentic food ) because these sound and look amazing... I was so disappointed by how greasy and relatively flavorless they were. It tasted like I was doing shots of plain oil with meat dipped in it. I was expecting an out of body experience from the explosion of flavor.
Death row inmate choosing their last meal: "Get me Guga on the phone."
I legit would.
Honestly i saw your profile pic and cringed🙃🙃
The irony is delicious as I'm allergic to peppers. 😜
Why isn't this top comment
"I know it doesnt look that good right now"... Guga that line doesn't work here. It looks amazing.
B U T W A T C H T H I S
I was genuinely scared that he was going to torch the pulled meat & sauce
I thought the same!!!
I commented the same thing before seeing your comment.
Man, Birria is every where except my mouth.
Sadly true chef but at least u got ur waifu Rindou XD
It's just a braise with deep fried tacos. It's a really easy dish to make. 3-4 hours in an oven is the same thing.
Felt dat bro I’m trynna go cop some toko lol
Thats what she said.
Bruhhh I really wanna make it, ik I can do it but I can’t find the right chillis sigh anyone in Canada know where to find guajillo, de ar bol and ancho chillies? And also Oaxaca cheese?
Guga has the luckiest family on the planet. Let me tell you.
Yeah, guga family is tasty
except for angel, he's probably in a huge freezer somewhere. that's not lucky.
if you belive that, then become him so you can make others the luckiest people in the world
I wish I was related to him.
@@thotpatrol4926 you dont need to be related to him in order to taste his food, let alone learning how to make it
The channel he shouted out in the beginning is La Capital. The channel is mostly in Spanish but the food he makes is amazing
youtube gonna make smellavision after guga asking for the third time
@Dillon Bishop even better
Yea
@OriginalTharios I don't know about impossible, but incredibly impractical. I'm sure you could make sensors to analyze the smells and some kind of chemical factory to combine them in the right proportions to approximate the smells, but it would be a very bulky piece of equipment. It could technically be done, but it would never be practical enough to market.
Please, no. Imagine some of the things people will put up.
@@DeathBYDesign666 I bet people used to say that about computers.
My daughter came across this recipe about two weeks ago and it was an instant favorite. Couldn't stop eating until there was no more.
Just recently bought a sous vide machine. I've been watching your videos going on around 2 years. Finally broke down and bought my own and let me tell you, it has not disappointed me. Only done two cooks so far with one from last night, pork loin rolled up with bacon, garlic, onion, and spinach. Deeeeeeee-licious
Guga, finally got the dream job, making enough to follow your experiments and take the advice. So looking forward to the first one!
Birria is definitely having its moment in the spotlight right now. I discovered the consommé that accompanies these delicious tacos at a taco stand in Baja California. The soup was better than the tacos themselves. We called it “beef jerky soup”. My wife and I craved it ever since and have been back every time we go to Baja. Birria is truly delicious.
Guga, I wanna suggest making fresh tortillas using wagyu fat instead of lard. It gotta be good
Yes yes yes yes yes
Y E S
_yes_
Y E S D A M N I T Y E S
P R A I S E T H I S M A N
Most expensive tortillas in the world
I made this yesterday and today, and even using onion powder instead of onion, and not having any Pasilla chilis, it's one of the best things I've ever made.
I added a little Penzey's Chipotle powder to bump the heat just a bit.
Really fantastic stuff. 10/10 will cook again.
I agree chipotle helps this a lot. I split my batch in half and did not have pasilla peppers (used ancho), but will add them for batch 2 along with some chipotle peppers.
In México, there’s no better breakfast than birria tacos with extra spicy salsa 🤘🏻
Don't forget the coca cola!!
I was thinking the same, some salsa was missing here! A huevo!
@Ricardo Cuevas pa la cruda
That sounds like lunch not breakfast
That’s why y’all gordo lmao
instead of making a seasoned oil...all the oil on the top of the broth when its done you can use instead and its alot tastier....and when you pour ur broth oin the side its gojnna be only broth and not a layer of oil that u dipped in on ur first dip lol
Justo iba a decir que te habías inspirado en El pimienta recién molida
Que haces aqui fred?
En el que chulada
@@as.av0328 en el no me dejaras mentir
El 10 dientes de ajos
El de"El oro verde"
“Don’t even think about throwing that liquid water away.” Noted.
I am so confused about this fellas accent I think he is Latino because of the accent but then the Spanish words have an accent too. Either way not throwing away the liquid water for sure.....the solid water? eh I am still on the fence on that one.
@@davidsantiago-ji8fi he’s brazilian
Maybe started to say liquid gold and then decided that it's too much for a chilly water..
Angel is still gone - he is officially in the Umai Dry bag.
Have u seem the latest vid on the guga foods channel. If this is joke then overused and no longer valid or funnies
@@sekaikage you don't have to be mean
@@sekaikage He has a point, I saw this exact same comment on the last video as well.
@@no.yankee.no.brim1 Mate if you want to shut up then do it now, you say jokes that aren’t original either don’t you? So how about you leave the kid alone their trying to make people laugh.
@@Pgfbby *They're
Guga! You are one of my favorite TH-cam channels. Not only have I learned so much, you are fun to watch. I appreciate you…
“A little bit of canola oil”
You just filled half the pan
I got a heart attack just by watching how much fat there is in this taco. I mean I'm 100% sure it is tasty af, but it's a huge health risk to eat such and similar things on a regular basis. I wanna have Guga videos for more time and I see a huge increase in fatty food lately that is concerning me.
That is a little bit tho
Will working olive oil???
@@BlackdogDeaf i think the taste of olive oil might overpower it a little too much. Also olive oil as a way lower smoke point then most of the others. So keep that in mine
@@Xardaras Birria tacos are normally reserved for special occasions. As for Guga, im not sure.
That look of absolute pride and complete happiness @7:59 is why I watch this channel and make this food.
Love your work Guga!
Min 8.09: when Maumau said "Amazing !" he is thinking "DEEEEELICIOUS BROTHERS !"
it's in evidence ... 😏😏😏
👋😂😂😂😂😂👍🇮🇹
I was too 😂😂
8:09
Came looking for this comment
The earrape is evidence also.
Italian flag?
I feel like Guga has a new favorite word:
*sMeLL-o-ViSiOn*
Finish your drink anytime he says it.
😂
I have no sense of smell, it's do me no good
Instead of average bullion cubes I recommend Knorr Stock Cubes. I find it adds more flavor than salt, but there's no real recipe it's your choice.
Lolol amazing
i see the reference u did there
@@bingsu1637 ??
Add some olive oil
@@bingsu1637 I think it's marco pierre white reference
The beef broth is called consome.
5:52 I know it doesn’t look that good right now...
Yes it does
I love how you enjoy our traditional flavor and how you respect the ingredients. GREAT BIRRIA TACOS
Cheers from México
Love how it turned them into giggling children when they took the first bite👌🏻🤣 That’s what I’m talking about! Keep up the fantastic work my friends❤️
Homie started clapping lol
As someone whose never had alot of money, doubly so with the pandemic, i both love and hate these videos.
I get to see wonderful dishes and the highest quality pieces of meat and enjoy watching you enjoy them
but i also sit here sad in a way knowing ill never be able to afford such things.
Although this looks delicious if you wanna try good and inexpensive birria you should try it with goat or lamb instead of beef, trust me it’s great (I actually like goat birria over beef)
Braise the meat in the broth, covered, in the oven. Use chuck roast. It will be delicious.
@Ismail well I’ve never really tried cooking with sous vide but you can braise the meat on a pot and then add the broth, the TH-cam channel La Capital has a video on it using a cast iron Dutch oven over hot coals, you should check it out
Maumau loks at play and sees taco size, "Am i a joke to you?"
I love watching how excited guga is to share food and recipes he uses. Makes it really entertaining to see and wish could do the same cooking haha.
Gotta be an OG fan to catch that “It’s AMAZING” reference at 8:09
I miss the old team and the jank-ass break room. I'm happy for Guga's success and the new content is much more interesting and diverse, but there's a lot to be said for nostalgia :)
@@dexarok 100% agree with this statement been a sub to SVE since like 10k subs but it’s awesome to see the incredible fan base he’s grown from putting everyone on the picanha wave to being one of the bigger food channels on the platform
I love how you say "I know it doesn't look so good right now, but just watch" even when it's the best looking food I've seen in my whole life.
best thing you have ever made thats a large statement guga
Mamao's face said everything when he bit in. No more words were needed.
Guga SO excited about what he’s made that he takes 40 seconds to explain - to MauMau - how to dip food in sauce😂🤣
7:20-8:00
So gratifying to see your love for what you do, great as always😊
Guga, is the small tortilla white corn, yellow corn or flour? Wanting to make these for family but cannot find that mentioned anywhere here. (Hawking the video for clues, and thinking yellow corn but not sure?) Even went to La Capital to see. It is all Spanish, but the ones he used looked like white corn doubled up and he did not skillet brown them going raw for his.THANKS for this!
guga has cooked everything
except himself
time to cook him
He has to Dry Age Angel first
@@thephenomenalphantom8372 he cqnt forget the crust
So les dewit
With all the good food he's eaten, absolutely.
I know he don't look that good right nooooow...
@@msimcox2 🤣🤣
Out of everything Guga has cooked, this is the ONE item I would love to replicate in my kitchen. It looks amazingly good!
Thank you Guga for finding the inspiration from someone else and sharing.
Tip: If you need to seal a liquid and you have a suction vacuum , freeze the liquid first.
Man...never even thought of this.
Good tip.
I starting subscribing in 2017. Since the Quarantine I have been reducing my meat intake... BUT Guga's tasting portion of his videos are THE BEST! Just makes my day. I am no Vegan nor Vegetarian for sure after this... Guga had made me a Flexitarian!🤣
Everyone: he has long hair
Me: I wonder what guga looks like with hair
Gotta make these! They are amazing looking. Grew up in construction. I love all tacos.
I need to know, what kind of cheese did you use?
Try queso blanco
Guga awesome recipe, now I don't have to drive all night looking for birria tacos, I can make them at home. Consome looks amazing............keep it up.
Why not skim some of the fat of the sauce to use as frying oil?
That’s how I’ve seen it done in the other 15 birria recipes on my feed
Brown sugar ? Never used that when making this dish also I use vinegar
"It's ridiculous" Just one step away from "ludicrous". A Spaceballs reference. 😁
I was just watching spaceballs last night lol
with how fast those tacos disappeared, I'd say ludicrous speed was a thing in this video
Im just amazed that you always bring these awsome receipts to us and thank you! Next its time to make some guga buns and burgers👌keep goin guga ill keep watching every video you make like i have already always done😁
"How much fat is in the food?"
Guga: "Yes"
The bone marrow and the negligible amount from frying isn't too big of a deal. ;)
Underrated comment
Oss
Several times now I've laughed during these videos because Guga always narrates in the same tone during the cook. High voice and ending with a lower voice.. Every sentence in exactly the same tone 😅
Btw this looked great! Never had a taco
2 years ago I searched HOW TO COOK PERFECT STEAK and I discover this channel. now I'm almost 100KG PERIOD !
How much salt did you use? Did you salt the meat before searing? It looks like the only salt you used was a sprinkle in the marinade. Thanks!
This tacos are amazing to cure the hungover. You can find them everywhere here in mexico
In my opinion...
That is the BEST video on the Channel
As a Birria Sommelier... I give you a ⭐⭐⭐⭐⭐
Gracias Guga!
Guga making a colab with “Pimienta Negra Recien Molida”???
Pimienta negra recién molida 😎👌
Hay uno de Thanksgiving creo
If we don't have the equipment to do sous vide what the best way to get the ribs tender? Also did you use corn or flour tortillas and what kind of cheese? Really want to make these this weekend
Why guga's always asking youtube for smellvision in every episode😂😂
That reaction after the bite you took discribe the lovely taste good work i will make some tomorow maybe
Guga needs to open a restaurant I’d take a vacation for that lol !
I REALLY wanna know how you made the consome.. cuz the marinade you put in the bags is thick, right? How did you thin it out to turn it into that dipping consome? Did you add the seasoned oil to the marinade after taking the meat out?
Maumau every episode: wassup everybody✌🏼
I’m so blessed to be surrounded by this style of taco in SoCal about 30 trucks & restaurants . We call them queso tacos de birria. Usually made from chuck roll .
Birria as I know it is authentically made with goat. With this huge current craze everyone forgot about this and is really just making beef “barbacoa” in my opinion.
I had been wondering about that. I heard birria was supposed to be goat, but I live in the US and many people use beef. It might be because goat is considerably harder to find here than beef is.
@@roberts1677 trust me, try to do it with goat. It will be worth it. Real birria is best birria
@@roberts1677 on and please, dont add cheese. Birria doesnt have cheese, that's americanized birria
Alvaro is completely correct, not only it’s supposed to be done with goat and sometimes lamb but the braising liquid/ marinade should NEVER have sugar or lime juice in it.
It’s a good recipe but it’s not birria. Don’t get me wrong, I like this channel but I just had to say it.
Getting invited for dinner by Guga would be a dream come true. I envy his family.
Ahhhh Birria. Glad to see my people’s food getting some attention. I mean even though you didn’t prepare it properly, but regardless a good job Guga!
I'd say you wouldn't complain about eating that. I'm starving now, haha
Dude Birria is blowing up in popularity rn
@@ElonCrusty yeah you’re totally right! I thought as a Mexican-American, it was just in Mexico and an LA thing but Birria is sweeping states everywhere. Even Guga in Miami is trying it now
the energy and enthusiasm is just absolutely fantastic!
Now that you're exploring Jalisco's Gastronomy, try to make "Tortas Ahogadas" or "Carne en su Jugo"!
Guga can't handle tortas ahogadas, there are too hot for him
Guga guga, is it possible to dry brine a steak, and then freeze it for later. When you are ready just cook that frozen steak that is already seasoned with salt? Or it will be very salty??? Try it please
Bro this man family must be eating good everyday
I remember seeing in one of your older videos that you do something with the bone marrow to make it more white. Is this necessary in this recipe? Thanks in advance!
I just made a version of this, but had some modifications. I used 2.75 lbs short ribs and 1.75 lbs bone marrow. I split my batch in half and made the first half last night. I will update batch #2 with a few other modifications. I did not have pasilla peppers and subbed ancho, but will add a couple pasilla peppers on batch 2 (currently in the freezer). My first thoughts would be to reduce the sweetness and cinnamon (I used half a stick), but not using pasilla may have been the culprit. I seared the short ribs in a pan with salt and pepper and also threw the bone marrow in the pan for a slight cook on the edges. For my marinade I used onions and tomatoes from the garden and sauteed them down with the spices before adding to the blender just to give some extra roast characteristics. I also did not add extra salt and pepper other than what I used while searing. On my chili oil, I saved the spices and used them for a roasted salsa with fresh tomatoes and onions and garlic with chipotle and ancho peppers. Once completed with sous vide, I had to add a little more oomph to my consome since I did not use the pasilla and it was not as spicy as I would opt for. I added some of the salsa for that boost.
The meat came out awesome, the extra salsa was awesome using the chili oil spices, I needed to stew my consome for a while to get it where I wanted, and then made tortillas from scratch. It still came out amazing, but my batch #2 will be crazy with a couple changes now that I have the ingredients. I will just thaw that out, take some marinade to add the peppers into, and then go from there. My friend thought it was one of the best things I have ever made.
If you are reading this and want to make this recipe, probably cut back on the sugar a tad. 3 lbs of short ribs and 1.5 lbs marrow should be a good balance. A little chipotle would work well with this also.
@@johnobeidin7296 Thank you for the amounts. I really appreciate it. Do you think it needs the bone marrow? Short Ribs are pretty fatty as it is...
You are genuinely a wonderful man,,,I feel your passion man! Thank you and God bless...❤😎
So... Guga, when's that restaurant ever gonna open up? I mean, you've already got a restaurant name in "Guga Foods", you've already built up a client base, and you've got the all important meat dealer, so... coming in 2021?
You might be onto something.
And he has a good bunch of friends and family who will help him set it up and possibly run it.
@@weejohnbb its possible, if Angel doesn't eat all the food first
I've been suggesting that for months now. No reply.
Maybe Guga's still dry aging a truckload of things for just opening day? I mean c'mon... dry aged brisket for 365 days takes a while (and Guga's gonna forget to tell us which was the nutella dry age and which was the pepto bismol one, right?)
@Lassi Kinnunen 81 Many restaurants use sous vide for this very purpose. They can keep it hot without overcooking it. When a customer orders it, the chef looks into the camera and says: "this may not look all that good now, but watch this!" :D
In mexico the people usually fried the tortillas with a little bit of the juicies or "consome" in the griddle ,but that oil looks amazing! , no complain.
“Bone marrow and I are best friends”
- Guga (2020)
Guga and Oscar putting Mexican food at the top of the world, thanks guys.
DRY AGE WITH EASY CHEESE (AKA CHEESE WIZ IN A CAN)!!! 🧀
this needs to happen
Guga You are crying your so Happy, it's increíble how the food makes you have feelings of happiness that bring You to tears.
Weird, thought I’d clicked on Food Wishes...
guga is chef jhon in disguise.
Every food youtuber is making a birria video now
I have always wonder about that gas torch don't it effects the flavor of the stakes a bit just a question?
Oscar from La Capital would be proud!
Gotta use goat for birria, beef is used also but you gotta use Goat It tastes amazing !
I haven't heard a good "Deeeeeeeeeeeeeelicious" in a while.
My ears and audio gear are glad he's gone.
looks awesome and going to try this for sure. thankyou
This is Mexico 🇲🇽 :’)
Guga, quais pimentas que encontro no Brasil posso substituir por essas?
Since I have cooked everything in this world its time to cook my self everybody so now I say enough talking and its time to cook me
Hi! How many lbs of short ribs are you using for this amount of marinade?
I wonder if the vegans call guga "The Meat Demon" or something😂
You have inspired me to cook this way. I have ordered my first set up. And am super excited to cook this first.
Guga: makes a complicated marinade that involves special ingredients and preparation
Also Guga: and that’s as easy as it gets!
How do you vacuum seal the bag when there is liquid in it? When I try it then the liquid always gets sucked out and the bag is wasted and it created a good mess in the vacuum sealer...
Funny that you call him "Mao Mao", in thai language "Mao" means "drunk" and "Mao Mao" means "very drunk" xD
In Northen México "bien mamao " very very drunk 😝
Love the constant video uploads, Guga! I can't get enough of these videos!
Imagine TH-cam adding a smell feature.
I will definitely make a fart compilation vid
Omg 🤣🤣🤣😭😭
there will be a lot of nasty crap on youtube once it happens 😂😂
Hey Guga,
I'm a big fan of you. Honestly, you're the sole reason, I started sous vide cooking myself.
So I have a request: With Christmas is coming up next time, it is goose time again.
Could you sous vide cook, an whole deboned goose?
I would love to know if it best to sous vide it with or without stuffing. And also wich temperature, length will have the best results.
Sending you a lot of good vibes from Germany.
Stay healthy,
Frederik
You lost me at the Bouillon lol Some Mexicans would call that cheating or the lazy way.
I wanted to see your take on birria and it looks absolutely delicious