BIRRIA TACOS | Rick Bayless Taco Manual

[@jenwin0205]

Mr. Bayless is more Mexican than me. I love that he respects Mexican culture, and didn't sellout, and make the move to LA. He's our Chicago legend.

[@allupinya5938]

Aint no Mexican sellouts in LA foo. LA is Mexico

[@eec589]

Dude, L.A. is mexican like Miami is Cuban. Plenty of good and non bastardized mexican food in this town, especially street vendors.

[@allupinya5938]

@@eec589 Ya! You Cuban bastards

[@allupinya5938]

Taco Bell is more Mexican than you

[@chk3700]

​@@allupinya5938 lol gringo

[@ChiviA84]

I've been looking at this guy's show since I was a kid. I'm 38 now. He's still one of the best to ever do it!!

[@juanmvaldivia]

47 here, and the same. ❤

[@ChiviA84]

@@juanmvaldivia heck yeah

[@ceptember.]

Which show did he used to have? Was he on PBS?

[@vianeywarren253]

31 and same here

[@bsteven885]

​@@ceptember., Mexico One Plate at a Time is the PBS show hosted by Rick Bayless.

[@abraham5340]

I met Rick Bayless at his restaurant in Chicago and he is such a kind person. He had me and my gf go behind the bar to take a picture because “the lighting is better there” he’s my favorite and I just love him so much more after getting to meet him.

[@katenatalie7159]

This was such a traditional dish in my family. I had the task of peeling loads of garlic. The marinade had guajillo, vinegar, ginger, sesame seeds, marjoram, cumin, all spice, salt and a beer. Usually it was made with a really young goat or 2 becceritos Or lamb. The meat was marinated for 24 hrs and then steamed not boiled. The water that was used for steaming became the most delicious consomé broth.

[@armandomonroy1711]

Birria is always good in all presentations: in a bowl, in tacos, in tortas, in burrito, Guadalajara style, Tijuana style, Sinaloa style, etc.

[@reginaldforthright805]

What about Prince Edward Island style

[@Fragrantbeard]

@@reginaldforthright805 Anne of Green Gables was the OG birria wizard of PEI

[@tedfitzpatrickyt]

I ordered this recently for the first time at a Taqueria and I couldn’t believe I’ve gone my whole life without tasting this unbelievably delicious dish

[@leoalcaraz6153]

Rick makes me appreciate Chicago; I didn’t grow up eating birria I’m from Michocan originally birria is not big there; but Chicago has food from all of Mexico and Rick does a great job of exploring it all and now birria is my guilty pleasure I get it at Zaragoza down by archer

[@cmcull987]

I love how Chef Rick explains cooking food with other senses like color, feel, sound, sight.

[@truegracia]

When he used lamb for Birria instead of beef, I immediately fell in love 😍 Love you and your cooking. Your showing this Mexican-American girl how to cook

[@jodirauth8847]

This man is my go to mentor on all mexican food. He translates these recipes to make them easy to make from available American grocery stores.

[@L.Spencer]

I only knew of birria as a guiso, in Mexico and San Diego, eaten with tortillas, but not as a "taco". They've become real popular here in San Diego the past 6 years or so. And they're amazing!

[@LordShockwave9]

Getting a master class in Mexican food from a culinary legend. We're blessed. Thank you Rick. I love birria and want to make my own.

[@grenslitt]

Please do it. Make the dish! You will never be the same !!!!

[@mrprutten]

Rick! Thanks for making the wonderful real Mexican cuisine approachable and giving people the inspiration to make it themselves. Much appreciated!

[@korybeckwith834]

Rick is a legend. I love his programs and how they explain the origins and history of each dish he makes.

[@oldschoolfunkster1]

Let's see Gordon Ramsey do that! He'll just give you a snotty attitude.

[@Nordestada]

Thank you Rick. Always appreciated and enjoy your cooking since I started watching your PBS shows years ago. I am an Argentinean in Texas that loves Mexican food since I was introduced to it over thirty years ago. You are a great cook and teacher. Thanks!

[@grenslitt]

I’ve been watching Rick Bayless for years. I subsequently came across this KZbin episode by chance and remembering him from a cooking show I tried this recipe. Holy Cow!! This done properly is the best excuse to eat. I know Rick has a lot of “Best things” but it’s all true. Each of These recipes reaches into that level of excellence where they are just that; Devine Consumption. I will be eternally grateful to enjoy and share just what he has found and shared with each of us. Thank you Rick. Thank you thank you thank you. Best, Tom G

[@theathjr]

Rick this might be your BEST taco video of all time my friend !!!

[@christopherhoang1339]

I love Mexican, love Rick showing how to cook it, he is amazing and super friendly.

[@ronanderson5736]

Wow Rick my mouth is watering! They look so delicious! Thanks for sharing!❤

[@milky1234123]

ive been watching you for the better part of decade since you were on the local pbs here and i have loved your content since then thank you for making hispanic food more well known

[@alexacero4197]

We do ours at our Ranch in Jalisco, in the outside adobe horno with mesquite wood. Delicious!

[@randyperfecto7468]

Mr Bayless ur one awesome trooper, being Hispanic here in south Tejas ur recipes are over the top. God bless u sir

[@brandonwilson7918]

I used to line cook fine dining throughout my 20's and really miss the process. Your videos take me back even though you're working at home. Cooking is my favorite activity for relieving stress. Great work sir!

[@champigranja1179]

Siempre es un placer ver extranjeros apasionados por la comida mexicana.

[@henryottis295]

I absolutely love Mexican food.

[@champigranja1179]

@@henryottis295 I hope you can visit Mexico very soon

[@jonprice7085]

His passion is contagious. Much love and respect

[@adg135]

The love and respect you've always shown to my culture ❤

[@bierbrauer11]

Straight up art. The birria craze passed - so I thought, but happy to see the real master show us how it’s done!!

[@bierbrauer11]

Follow up - need to check your post history, but any options for panbazo??

[@robinsss]

oh so the Mexicans that have been making throughout the country are not masters?

[@UnforeseenTruth]

Besides the cumin, if you add just the right amount of crushed thyme, cinnamon and cloves to the ingredients and beef cubes for salting to your broth instead of just salt it makes it taste out of this world. That's how we used to do it in Jalisco Mexico.

[@cathyk842]

Thank you! We love Birria!!

[@christinecricket81]

I love love Rick! His way of cooking authentic Mexican food is wonderful! ❤

[@willk7184]

I cannot wait to try this. Great recipe and explanation as usual Mr. Bayless.

[@garystinson1060]

I don't know how I've lived for the last few years, I used to watch you all the time on the Create channel from PBS.... Subscribed and never happier! Thanks for your craft Rick!!

[@mexicanorespondon1223]

Amigo, esa birria quedó deliciosa !! Eres un gran taquero !!! Saludos desde México

[@JohnVC]

Birria is one of those sleeper dishes in the pantheon of Mexican dishes that more people should try. If you have a friend that "does not like Mexican food", they probably haven't had posole, mole poblano, birria, rajas con crema, etc.

[@1G_G1]

I would never befriend someone who does not like Mexican food.😜

[@wat4036]

i looove menudo.

[@sergeantbigmac]

@@1G_G1 Its a bummer when theyre a relative. My grandma has an allergy to capsaicin so she doesnt touch Mexican food with a 10 foot pole, turns her nose up, etc. I have to try really hard not to get annoyed when im like "grandma try this mole its so good I swear its not spicy!" And her response is to fake gag lol.

[@jtaco4101]

It's having its day I would say. I see it everywhere now.

[@eliseolopez2790]

Rick Bayless is a master chef

[@Frameshaft]

I’m eating this birria as I write this, it’s delicious !! Only my 2nd attempt at birria, this is miles ahead of my 1st try(another recipe). I used 3lbs of chuck roast with all it’s fat, incredible red oil at the end! Muchas gracias señor Bayless, me gusto mucho !

[@ghw7192]

I normally do not like lamb, but I want to try Rick's recipe just because I trust him. I have been watching his shows since the early 2000s and he has always delivered delicious dishes.

[@fadsmfawopefaw]

So THIS is the video you were hinting at! I'm so pumped to make this! Thanks so much for sharing with us!

[@desmondmorrison7317]

I been watching Rick Bayless on TV since I was a kid now that I’m 34 I still watch him

[@bradyazell]

I make these a few times a year. Always use chuck. It is my family's favorite. They can't get enough. When you take a bite at the end and say it is heaven, you are correct sir. It is fantastic! Thanks for the video.

[@dustinmorrison6315]

Yes! I'm so glad to see this video. I found several new taco trucks in Houston searching for the best Birria!

[@saragarland1270]

Birria is my favorite food ever but I live in central NH-it’s not exactly common up this way. Well I went to my favorite Mexican restaurant for dinner tonight and guess what they had on the specials board?! Birria tacos!! I was in heaven-still am lol they did a great job and now I’m trying to get them to put it on the menu but in the meantime I guess I gotta learn how to make it myself and lacking an abuela I knew Rick Bayless was the person to learn from.

[@rodrigovaltierra9993]

Ufff! No tenía pensado comer birria hoy, pero después de este video 🤤🤤🤤

[@themadhatter227]

Looks absolutely delicious. Im a wisconsin boy so I need to have some melted cheese in there to glue it all shut. But then, its a long and glorious dunk to really get those juices to penetrate thoroughly. Beautiful job. Thank you.

[@robinsss]

i have seen this recipe cooked by Mexicans several times and they put cheese on the taco every time what happened to thee cheese Rick?

[@hawkwardart]

@@robinssshe mentioned quesabirria at the beginning of the video. you can basically do the same thing but add cheese in the end

[@GilaHMonster]

I loved your tv programs back in the day.

[@kellietrudel8222]

It was a real joy watching Rick make such a delicious looking meal. Rick you’re a wonderful teacher and chef…will give this a try soon!

[@smokeyfrog210]

I love Mexican food and this guy has it on lock. Fire ass recipes and easy to make. Rick is a great chef and knows his stuff.

[@gambit9186]

Haha , I love this guy. Just started watching also . He keeps it real .

[@PASoundStudio]

for my birria I use a beer and water for the sauce/broth. Very excelent! dip the tortillas in the broth and toast on an electric flat top griddle. flip tortillas and place meat and cheese and one half and fold over the tortiila. cook about a minute, flip taco cook another minute and serve.

[@bobjones01]

Just made this using short ribs. This was delicious.

[@StumperTX]

I made this last night (went with goat). It was awesome Rick. Did some without cheese and some with a mix of Oaxaca and queso fresco. This gringo preferred the queso option.

[@fabianfierro5406]

Him and Skip are Brothers that’s Dope

[@hawkwardart]

i made the slow cooker barbacoa recipe which adds cinnamon and allspice and i gotta say i love those spices in the dish it made a better broth than my local birriaria

[@mondoman1000]

Rick you are one of my favorite Mexicans !!

[@surthrivingalaska2511]

Making this tonight with some wild caribou. Gonna add some oil to the braising liquid as it is a lean cut and I want that fragrant oil to fry the meat and corn tortillas in. I’m having high hopes me bayless! Gonna be the first recipe of yours I’ve tried. Gonna make the arbol salsa and all!

[@kellietrudel8222]

Oh wow! I’ll bet it was good

[@surthrivingalaska2511]

@@kellietrudel8222 it was fantastic! I wrote the recipe down for quick reference because I will be making it again.

[@ferre77]

There’s a Mexican restaurant down the street from my home. I’m embarrassed how much I’ve spent eating these delicious tacos. It’s criminal how most of us are just now learning about them

[@luzaguirre2830]

Learned abt birria as a little girl growing up in Los Angeles...my friends teasing me at a party when i unknowingly ate goat😅

[@jaimerodriguez1550]

From scratch to have ultimate control of flavor.

[@shanedelgado666]

Oh man.... my favorite Bayless brother.

[@EatingAmerica]

A Chicago legend.. go to Cruz blanca it’s really excellent. A brewery, amazing salsas and margaritas- great patio, overall it’s a Homerun! Most people probably knows Tortas Frontera from Ohare which is very solid too

[@bobl4451]

Guanajuato goat birria was fantastic!

[@ptech88]

Had my first birria taco not long ago, they were fantastic. Going to try making them thx for the help

[@yongyea4147]

HOW TO BARBECUE RIGHT failed this recipe miserably. You sir did it best! Thank you for your service!

[@yongyea4147]

You took us to HEAVEN

[@yongyea4147]

#howtobarbecueright took us to HELL

[@patriciaaturner289]

I vastly prefer birria de chivo. We used to have a Mexican restaurant a 5 minute drive from my house that made it every Saturday. The restaurant was killed by the pandemic, sadly, before I had a chance to sample their posole.

[@silvermediastudio]

Nice, straightforward presentation. No frills, so one can experiment and grow from this as a standard. I think Rick should take a trip, domestically and to Mexico and document his visit to a few dozen of the best taquerias.

[@robinsss]

i have seen this recipe cooked by Mexicans several times and they put cheese on the taco every time what happened to thee cheese Rick?

[@silvermediastudio]

@@robinsss It gives him terrible gas and frightens the dogs.

[@fredberry1342]

Thank you for the video I have been wanting birria since I first heard of it and I think your recipe is the easiest to follow. I was wondering do you have a video on the de Arbole salsa you made for the birria in this video

[@Stewa712]

Hey Rick, love the videos. Just a suggestion, the volume is a little low, not sure if it's a microphone/ mixing issue but it's a little hard to hear when listening through speakers.

[@jorgegalvan8596]

I had the most delicious birria made with goat in Chicago just back in March in birrieria Zaragoza

[@lukeomalley]

The Bob Ross of tacos!

[@darrelldavis9387]

I've been obsessed with birria tacos for a year or two now. And slightly embarrassed, as I've been mispronouncing all that time apparently. Almost all tho have had a hint of clove and cinnamon in the broth. Which I think makes the dish. My wife would argue that point tho. The best I've had was at a food truck passing thru Denver. Some places also make a birria ramen which is equally fantastic.

[@sanjursan]

I got cabrito from a street vendor in Juarez in1972. To this day simply the best meat I have ever tasted. I wonder if it is still there.

[@theubiquitusgastronaut8273]

I take my hat off to you Rick. Your manner and style is so chilled. Respect 🙏. Rick can this recipe be scaled up to 15-20lbs beef? Any tips gratefully recieved.

[@TheCatWitch63]

I like your recipe but can’t keep from wondering why you didn’t use the other spices that are usually included in birria, like cinnamon and clove, and sometimes even allspice. Also, why didn’t you use any chile ancho? In my house we combine pasilla, guajillo, ancho and morita, for flavor and spiciness. I’m intrigued , though, so I will try your simpler version next time that I’m short on my supply of chiles secos. Thanks!!

[@jamesstein5087]

Thanks for sharing the ingredients you use. I believe this recipe would be a bit bland in my opinion. I will try this recipe along with your suggestions. Thanks again.

[@kyleclutter1]

Hey #RickBayless why didn't you use the water to clean the blender?

[@CarmenRamirez-hc2fh]

Yummy !! 🌮🌮👌🏻🤤 Your birria is the best 👍🏻 no doubt!! Thank You Rick 🙏 ( I miss the live well Chanel ) 😢

[@rickzabala6020]

Wanted a good recipe for Berria from one of the top chefs in the world, specializing in Mexican 🌮 thank you

[@prado209]

Rick Bayless is raza. We claim him.

[@ChunkStyle]

A huevo!!! 👍🏼

[@DeafDalmatian]

How hysterical! Its Cinco de Mayo and I just returned home from my favorite Mexican restaurant and had Birrias! They were beef though. I think. LOL!

[@j.b.5230]

Salivating just watching this. Will be on the rotation for sure. great video!

[@joannapelayo3971]

Please keep us updated when you decide to do a live.

[@MargaretForsyth-dd3bs]

You make me homesick for Puerto Vallarta. We had a birria taco stand one block from our apartment.

[@mrkhalua2673]

Mi two Mexican favorites Birria and beer ia

[@squaresphere]

That's intresting, I've always had these types of tacos with some cheese fried on the outside.

[@hotmanchicken4209]

Rustic Heaven Chef Bayless ❤ Chef 2 Chef admiration.

[@UncleCharlie111x2]

Food looks great so does the style of the home!!! Excellent!

[@fishwhistle9612]

Love Birria. I add a few cloves to the blend and it adds a great flavor.

[@2116sassafrass]

I've added cinnamon, and it's ridiculously tasty

[@amyhollingsworth16]

I'll be waiting for your Quesabirria taco recipe Rick, made with chuck roast please. As much as I love short ribs they are no longer in the budget here in California. The cost for 1 pound of Choice Beef Chuck Short Ribs in my area is now $10-$12 USD per pound.

[@Shibalvr]

Yes, also waiting for QuesaBirria. ❤❤❤😊😊😊

[@gustavogruber7841]

I learn a lot from this channel, although I should probably learn more from my parents to be completely honest.

[@RicardoGonzalez-ww3ov]

I like mine with cheese melted inside so the ingredients are stuck together and cannot escape my mouth when devouring!

[@robshell5367]

Rick is the man.

[@martinklaus2203]

Pro tip.....put the 4 cups water into the used empty blender, blend for a few seconds to loosen the remnants of sauce and then pour into the pot.

[@ElPepe-gj2mz]

Cooking this right now, just replaced the guajillo-chillies with pasilla as I only had the latter and added a bay leaf, most likely not an option for someone with the name Bayless 😂 hope it turns out nicely 😊

[@davidnunez582]

I love your channel learning alot from the best chef

[@roseprince1656]

Love your authentic recipes so much. I was wondering though, why didn't you use Oaxaca cheese in the tacos like most recipes call for?

[@peterflom6878]

I love goat. I will have to find some

[@ryanscott1989]

Rick is the man

[@dakkonfury]

I’d love to see your take on suadero!

[@rickbayless]

Coming soon!

[@richardfellows5041]

Why do you add 4c water to the braising liquid rather than the rest of the chile soaking liquid?

[@briangleason5597]

Rick Sir. You make me proud to be a Chicogian.

[@igiveupfine]

so now i do really want to try this.

[@javmichel2068]

Wow amazing mouth watering food ❤