BIRRIA TACOS | Rick Bayless Taco Manual

Birria has been having a moment for some time now, especially birria tacos with melted cheese, the ones called quesabirria. I have nothing against them, though I think they’ve started to eclipse the essentially perfect taco de birria, slightly obscuring that perfection with cheese. Those words, I know, are fighting words for some of you. So don’t get me wrong: I love melted cheese-I do! It’s just that sometimes birria wants to do a one man show-juicy-tender goat or lamb braised with red chile, browned a little, wrapped in a tortilla that’s rubbed with chile-infused fat and allowed to crisp a little on the griddle. The taco gets a splash of the braising juices, some onions and cilantro, maybe a little spicy arbol salsa. One bite of a perfectly made taco de birria and you’ve reached taco nirvana.
Check out my recipe below 👇🌮
www.rickbayless.com/recipe/re...
~Order your own Frontera Grill Taco Kit via Goldbelly: www.goldbelly.com/frontera-gr...
~How to make perfect homemade tortillas: • Masienda x Rick Bayles...
~Make your own tortilla kit: masienda.com/collections/all/...

[@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

[@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.

[@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

[@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

[@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

[@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

[@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.

[@mrprutten]

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

[@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

[@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!

[@theathjr]

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

[@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 !!!!

[@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.

[@cathyk842]

Thank you! We love Birria!!

[@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.

[@christopherhoang1339]

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

[@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

[@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!

[@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

[@randyperfecto7468]

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

[@ronanderson5736]

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

[@eliseolopez2790]

Rick Bayless is a master chef

[@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?

[@fadsmfawopefaw]

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

[@jonprice7085]

His passion is contagious. Much love and respect

[@willk7184]

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

[@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.

[@cmcull987]

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

[@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!

[@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.

[@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!

[@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!!

[@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

[@dustinmorrison6315]

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

[@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.

[@j.b.5230]

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

[@davidnunez582]

I love your channel learning alot from the best chef

[@gambit9186]

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

[@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.

[@Bagooda]

Beautiful! Thank you Chef!

[@FinanciallySavvyParent]

I love it. Well done!

[@fabianfierro5406]

Him and Skip are Brothers that’s Dope

[@Uncle-Charlie]

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

[@Projeckt]

Amazing as always! 💯

[@bobjones01]

Just made this using short ribs. This was delicious.

[@Musica-rs2rw]

Perfect! Thank you!

[@Duckluckmuck]

It was so good

[@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 !

[@robshell5367]

Rick is the man.

[@fishingtimeletsgo598]

Finally I have been waiting, thanks Rick👍

[@briangleason5597]

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

[@rodrigovaltierra9993]

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

[@javmichel2068]

Wow amazing mouth watering food ❤

[@ryanscott1989]

Rick is the man

[@roseledford8952]

Thank you ❤

[@shanedelgado666]

Oh man.... my favorite Bayless brother.

[@DrUFO___bytch]

incredible - best ive seen 👍🏻

[@MilletteKish]

Thank you.

[@igiveupfine]

so now i do really want to try this.

[@hotmanchicken4209]

Rustic Heaven Chef Bayless ❤ Chef 2 Chef admiration.

[@rickzabala6020]

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

[@CarmenRamirez-hc2fh]

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

[@MilletteKish]

Happy Cinco De Mayo and Thank you for the fantastic video instructions.

[@K1k05]

Interesting note, I live here in Mexico and Cinco de Mayo is not celebrated, in fact most Mexicans don't know what it is and those that do call it a gringo holiday. Independence day is the 15th of September, the day the peasants of Pueblo defeated French occupation was Cinco de Mayo. 🙏🏽

[@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.

[@bjones9942]

I can only find beef birria here in Mazatlán. I prefer goat, but really - any red meat works well. I have two tortas ahogadas places within walking distance that also do birria and quesabirria tacos ... today may involve a visit around lunch time!

[@gustavogruber7841]

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

[@Scarlet_Starlet]

Great!

[@marthavillaverde8766]

Thank you chef I want to try it with pork

[@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!

[@jhorpint4159]

Gracias por todo S🎉🎉🎉eñor

[@peterflom6878]

I love goat. I will have to find some

[@alvaradoramos2838]

The Rachel Ray of birria

[@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

[@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

[@mrkhalua2673]

Mi two Mexican favorites Birria and beer ia

[@alexacero4197]

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

[@jaimerodriguez1550]

From scratch to have ultimate control of flavor.

[@HelloHello-gv2gg]

Yum

[@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

[@user-sq7ub5nr5i]

yeah mate good effort

[@squaresphere]

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

[@bobl4451]

Guanajuato goat birria was fantastic!

[@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.

[@blancanavarro2546]

thanks.

[@joannapelayo3971]

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

[@Rob-im8bh]

Well its about dang time!!

[@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.

[@garioma1344]

Too Yummo! 😋

[@kdub4728]

Just had them for 1st time 👍

[@lemus6618]

SALUDOS SEÑOR BAYLESS

[@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

[@shrewdcritic83]

Happy cinco de mayo Rick

[@32hernandez93]

YUMMY 😋

[@billmason2785]

I'm as white and conservative as you can be.....I ❤❤❤❤❤❤❤❤❤❤❤❤❤ Mexican cuisine....gracious amigos.. Good food is good friends

[@FlyDog79]

💯

[@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?

[@jorgegalvan8596]

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

[@MargaretForsyth-dd3bs]

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

[@JohnKanell.]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.

[@ChowdownCHI]

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

[@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.

[@connieelrod1498]

I’m so hungry ! Yummmmmm

[@JohnKanell.]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking.