THE BIRRIA CHILE RELLENO CRUNCHWRAP | SAM THE COOKING GUY

[@MagicMilo344]

Sam the cooking guy. Lowkey becoming the reason im not losing weight 🥲

[@adventured2115]

The kings and queens have weight lol

[@SVTVSPENNY]

Food is just so good 😮‍💨

[@peterritchie7382]

haha, watch at own risk

[@josilasik]

No low key about my weight gain. For sure Sam's fault....lol

[@acyltae2428]

THANKS GUYS for taking my suggestion!! (My username is different here). This was EPIC as I thought!!!!

[@treyhudson73]

More ideas bro bro!!

[@sleaverbar3717]

Great idea brother looks delicious or insanely good as Sam says

[@christopherplatt7719]

Where did you go to make the suggestion?

[@eltorpedo67]

Sure.

[@arthurjones907]

I can’t find this place online…. Is there a website?

[@rodrigocoronado5248]

Those green Chiles are Poblanos not Pasilla. Chile Pasilla is a dried Chile Chilaca. Pretty confusing, but it's like Chile Jalapeño turning into Chipotle.

[@DianeH2038]

except chipotles indeed used to be jalapeños (before being ripened to red & then smoked & packed in adobo -- green smoked dried jalapeños are called moritas, just as a side note), but poblanos have never been pasilla chiles. but you're right about those being poblanos!

[@jamesmoore5322]

I honestly can’t get over how good the editing is with these videos. Max and Chance kick ass! Love you guys!

[@chravezoc]

Word up! I noticed that also, getting good boys, keep it up!

[@stylerweiland]

Dey bad to da bone!!! 😎

[@SuperJiggawhat]

They definitely have skills my friend.

[@Lygerlilly]

I've never craved a crunchwrap until now.

[@rexiri1032]

Then ending of the video was unexpected! 17:08 🤣😂🤣😂🤣😂🤣

[@jesusvandam]

Where do you find tortillas that size? I’m in northeast Ohio, can’t find them anywhere. Check supermarkets, Mexican grocery stores, restaurant supply stores, online.

[@GizmoGonzo]

as a fellow brown man I'm disappointed that I never thought of doing this at home before this video

[@paulbegley1464]

Tarzana Ca . Named for Tarzan king of the ape people. 😂

[@ShelleyKimmel]

You guys do so many creative meals! If you're taking suggestions I have a recipe for poblanos that's out of this world! I even have a local restaurant that features them regularly!

[@stoneyp3748]

What is it🤔🤔

[@rogerpatrongonzalez5800]

The dark chiles you used are not pasilla, are ancho, and yes, they were poblanos before drying process. Saludos Amigos

[@nick.4.]

They are actually called pasilla-ancho buddy.

[@monke4632]

@@nick.4. get yours facts straight before trying to correct someone because they’re two different chilies.

[@monke4632]

Yt people don’t know any better, they just steal recipes from other cultures because they don’t have anything to offer expect sloppy joes and potato salads

[@nick.4.]

@@monke4632 also every recipe ever is "stolen" stop gatekeeping you weirdo.

[@monke4632]

@@nick.4. yeah, by your people they’re stolen 🤣💀

[@phantompooper]

Another banger! Also, I can't express how happy I am to see the crunchwrap being made with a single tortilla. I get irrationally frustrated when I see crunchwrap videos that use two tortillas to get the full wrap.

[@riograul2043]

Sam, you're the best addiction!

[@risatahmed1864]

Indubitably

[@zachmakayla760]

I agree!

[@denisebuethe9462]

😮 you forgot to dip it in the birria juice/gravy/sauce stuffs 🤤

[@Danielhofjr]

As a San Dieagan, this is the most San Diego shit of all time. ❤️❤️❤️

[@mrj.skunkwerx7634]

You can get tostadas crunchy just with 1/2" of oil in a pan just larger than the tortilla.. no need to fill the cast iron with a bottle of oil

[@eternicus]

I'd love to try that sauce, but I guess someone forgot to include that part. 🤔

[@cruising5to1]

YES! I just watched the video two more time thinking I missed it. Then I went through all these comments to see if I was losing it. Thank God you posted this... I'm not crazy! 🤪

[@nheeren1]

11:42 He shows how he makes the sauce. Right after making the guac.

[@nheeren1]

@@cruising5to1 11:42 He shows how he makes the sauce. Right after making the guac.

[@eternicus]

@@nheeren1 Weird thing is if I use your timestamp the recipe is there, but if I watch the original it's missing. Thanks for sharing.

[@jesuslucatero8479]

The pepper you are using is actually a poblano pepper, from the region of puebla in mexico. Those peppers, for whatever reason, are mislabeled as pasillas in the states. The pasilla pepper is very different. In shape, flavor, size and color. Love your videos! And this looks delicious!

[@SG-fb9xu]

I was going to say… all I can find in stores are poblanos and those look exactly like poblanos.

[@babysquirrel7583]

Every time I make the Birria recipe the house smells amazing!!! LOVE IT!!! looking forward to it being a tailgate staple!

[@legato500]

15:46 I thought we were going to witness the top of his thumb getting cut off.

[@SsnMONSTERR]

Smoking to this show is satisfying yet irritating because i want EVERYTHING he makes... i wanna see him make something with a good vodka sauce yum 🤤

[@PickNNNPop]

Sam. Bring back the Soul patch 😂

[@christylayton6953]

Where’s the recipe for the “take away” sauce? Looks amazing! Thanks for all you guys do!

[@MommaLousKitchen]

I seriously looked for it too, thought I missed it lol

[@dean9886]

Yeah where is it

[@luciferloke]

11:43

[@christylayton6953]

@@luciferloke Thank you!!!! Can’t believe I missed it!

[@rayaskew]

Dude, have loved everything you guys are doing. Seriously expanding our cooking capabilities. Keep this up. Excited for what you guys do this spring and summer.

[@jamescasas6677]

I got the whole birria Crunchwrap in my hands...😎❤🔥🔥🔥

[@alltheangels648]

Looks amazing

[@DominatorPlayer]

Downey,California is my hometown, how have I not heard of this place.

[@jonathanc-lo1188]

I would love to see your spin on a Cuban dish called ropa vieja. What do ya say????

[@Electronicview]

Look delicious recipe friend ,Big Like and stay connected ♥️

[@ساره-غ8ف3ي]

I make this food for my boyfriend every day🍳🍅🥚🌶 😍 kzbin.info/www/bejne/laqlhnlvZaarqdU

[@kohlhofer185]

I didn't think we were getting one today

[@kohlhofer185]

Thankssss

[@cyoung114]

15:46 did anyone else get cray anxiety from it looking like he was going to cut the tip of his thumb off?

[@gitarmahn]

Did I miss the recipe for the sauce?

[@bdon55x39]

i just blew through also and i think they forgot it

[@JoshCartman]

You guys are cruel...releasing this video on a day Fatima's is closed! 🤣 I'm maybe 10 miles or less from there and I'll probably now end up checking this place out. I see tons of goodness on their menu and great Yelp reiviews!

[@glennquagmire34]

eric cartman crying in your pfp, seems as though its perfect for this comment. you are crying about it.

[@thomasf9478]

I'm tired of the "funny camera-man/ producer/ editor" trope..

[@rbiii1771]

I gotta stop watching STCG vids right after smoking.

[@slovenlygulfcityamerican1290]

Only the english and loyalists fear the heat, CANADIAN!

[@toxicninjagaming]

I love your idgaf cooking attitude 💚

[@ppggb]

Why TF didn’t you dip it in the Birria sauce before eating it?! 🥲

[@C0RRUPT3R]

Is it me or am I the only one who doesn't have a instant pot :/ I cant make this dish because of it.

[@rgober60]

Taco Bell has been doing a crunch wrap for a few years now. I've never gotten one cause I'm not a fan of theirs, but I've seen the commercials several times. But gosh yours looks good!! Have to try it now. 👍👍

[@jedstrait1368]

Where do you get those great looking flour tortillas. They look so thin and light.

[@F0XdIE67]

OMG you killed me with the final squirt and "Oooh!" post credits lmao

[@runsyi]

I was cackling!

[@poopoomcgee123]

I didn’t think my homemade crunch wraps could get any better but I was clearly wrong this is a masterpiece

[@jeremy429r7]

That thing may be the best looking thing you've made so far. I love chile relleno's and would pay a considerable amount of money to try it out. #bringbackletitdoitsthing

[@michelleread247]

I plan on dedicating a Sunday to this recipe 😋 I need to ask, WHAT!!!....is your new mayo? Curious minds want to know!

[@TheFishingfool25]

That looks delicious! Great episode Sam.

[@jernigan007]

JUST LIKE WEED - No seeds or stems please ;)

[@cecilsmith7811]

I might be mistaken but isn't birria traditionally made out of goat not beef short rib? Don't get me wrong I like the beef more than goat just curious? I love the videos Sam, keep up all the good work!

[@adreeanarenae2023]

I thought the same thing🤣

[@patrik-4163]

Can you make Eastern European (Slovak🇸🇰 to be exact) recipe? It's delicious potato flats with chicken thighs/ breasts made in tomato sauce? Recipe: Potato flats: At least 5-6 medium/ large potatoes. Remove skin and put into blender, together with 4-5-6 cloves of garlic and blend until it's completely smooth. Remove from blender, put inside big bowl. Add one egg, flour (depends on amount of potatoes used, to thicken and so it doesn't fall apart, don't use too much flour, it would taste like it, and not like potatoes at the end) put some black pepper, salt, smoked or sweet paprika powder and mix everything together. The "dough" should have consistency of thick honey or like very thick soup so you can spread it on hot non stick!! pan. After pan is hot, put your preferred oil, recommend olive or sunflower oil and start spreading dough on pan. It should be like 0.4- 0-7 cm thick so it doesn't break and flip it when you see sides of the flat getting golden brown. (Good luck with it, it's very tricky and probably first few flats will tear apart or get burnt) Chicken with tomato sauce: Cut one large white or yellow onion into small pieces, put butter but for the authenticity I recommend pork fat!! Put in the pot add onions, one smashed clove of garlic, roast for a minute or 2 on low/ medium heat, add chicken thighs/ breasts (that are cut in roughly 1- 1.5 cm pieces, roast that until chicken is white, then put tomato sauce or passata (at least 1- 1.5 litres because it will reduce, and you should have a lot of that tomato sauce at the end), salt black pepper, you can also add some high quality sausage cut into thin slices, or whatever you really like and you think will fit in the sauce well, mix everything well and put the lid on, mix every 5 minutes on medium heat for about 20 minutes. After that, reduce heat to minimum and cook for about 1 hour or even more if you wish. Serving: On potato flat, put the tomato sauce, add sour cream and a little bit of green onions, roll the flat and it's done. Enjoy! This is my all time favourite recipe, that my mom makes, sauce isn't 100% accurate (I dont know the exact recipe, she doesn't want to tell me but this is how I think she makes it). Highly recommend trying it, as i said, it's my favourite food ever and if you try it, I think you consider putting it in your top 5 favourite foods you ever ate.

[@juno-6]

Man no idea if I would ever make this, but I freakin' love Birria

[@chravezoc]

It was the exhausted splooge at the end for me 💦😁

[@jerstauss]

The last second of the episode was an awesome touch. Lol.

[@Williamtipq]

This is the most underrated, low key, occult, top secret type of best food out there. I make stuff like this every week. Mixing real Mexican ingredients and love with Taco Bell inspired stuff is too delicious, too naughty, too good. I couldn’t go a month without something like this.

[@RaddadFDE]

Where do you get those huge tortillas from???

[@manbob15]

Crunch wrap is from Taco Bell

[@terihapner5704]

Sam, Max and Chance you are my favorite cooking show ever! Thank you!

[@mikeskinner4574]

My mouth was watering the entire time…. Sam and Max, thank you for once again another Mouth watering recipe… gonna be making these tonight

[@agustinarmandorellovelazqu6995]

yummy

[@crushing4]

This looks incredible. Yet again another thing I will have to make because of you 😅

[@JohnHausser]

HEY SAM! BIG FAN OF YOUR CHANNEL SINCE 2018 🤟 MAKE YOUR FAVOURITE BEEF TARTARE RECIPE! WAGYU 🥩 ? Cheers from San Diego California 💪😎

[@AngelMenendezFitness]

SAM: We could blast them with the torch but we can wait for the birria. Also SAM: take out torch 😂😂😂🤣🤣🤣🤣🤣

[@OddlyIncredible]

Birria waits for no-one.

[@AnimeOtakuDrew]

I'll have to make a few substitutions and/or omissions to accommodate my allergies, but I DEFINITELY want to make this! Thanks for another great recipe, Sam!

[@massamufasa]

“If you’re sitting there thinking that this is good, it’s not, it’s fucking insane”🤣🤣 love this man

[@brianazmy3156]

These are my go to when I pack grub for fishing with my friends and everyone won't shut up about them. They travel well and satisfy all. I use smoked gouda cheese in the peppers. Pico de gallo and sour cream are a must for me. Thanks for the video and stay safe guys.

[@oliviarinaldi5963]

I am beginning to salivate now Dude!

[@ساره-غ8ف3ي]

I make this food for my boyfriend every day🍽🍳🍅🥚🌶 😍 kzbin.info/www/bejne/laqlhnlvZaarqdU

[@michelleread247]

Um, I wanna go fishing with you! 😁😋

[@sdcostumeguy2435]

Quietest Blender Ever!!!!

[@deepimpactdg]

Hello Sam, Greetings from India. I love your burger/sandwich recipes. I have a request for you for 2 of my favourite burgers. One is TGIF's Signature Tennessee Whiskey Glazed Burger and the other one is Nando's Nandocas Choice Burger (Garlic Bread + Coleslaw + Peri Peri Chicken Breast + Cheese) It would be great if you can guide us with home made Garlic Peri Peri Sauce too... and the Whiskey Glaze... Seems like bit of a challenge but hope you are up for it... :) Thanks. Big Fan. Regards, Harman

[@richknudsen5781]

The Saturday Night Joke(s) Why do Tennessee fans wear orange? So they can dress that way for the game on Saturday, go hunting on Sunday, and pick up trash on Monday. What does the average Alabama player get on his SATs? Drool. How many Va Tech freshmen football players does it take to change a light bulb? None. That's a sophomore course. How did the Auburn football player die from drinking milk? The cow fell on him. Two Va Tech football players were walking in the woods. One of them said, " Look, a dead bird." The other looked up in the sky and said, "Where?" What do you say to a Florida State University football player dressed in a three-piece suit? "Will the defendant please rise." How can you tell if a Clemson football player has a girlfriend? There's tobacco juice on both sides of the pickup truck. What do you get when you put 32 West Virginia cheerleaders in one room? A full set of teeth. University of Michigan Coach Jim Harbaugh is only going to dress half of his players for the game this week. The other half will have to dress themselves. How is the Kansas football team like an opossum? They play dead at home and get killed on the road. How do you get a former University of Miami football player off your porch? Pay him for the pizza.

[@RazDaz74]

Only criticism... should of thinned it with watered sour cream not milk 🤦‍♂️ Other than that EPIC YUMMY-NESS! 😋😋😋

[@brianmeyers668]

Poblanos... pasilla is by definition dried. That's a fresh kid, kid. Got it backward twice, impressive. Don't trust everything Ralph's has a label on.

[@yrrndbeachbum]

You all were talking about how Chance is from Tarzana. I just read an article about a woman winning $10M off a scratch off lottery ticket from Vons Supermarket in Tarzana! Lol. Oh, and loved the video :)

[@dangerdan03]

Strain the chili! Always strain the chili! And those aren't Pasilla peppers. You have Poblano and Ancho (dried poblano)

[@scottmwilhelms2437]

It's fine Max, I understand now that you're still a child that can't help themselves. 🙄 Perhaps insulting the maturity of your manhood will work. 🤔🤷‍♂️

[@Siriani1997]

My favorite part of this video was this delicious looking Crunchwrap. My least favorite part was Sam butchering that song 😂😂😂

[@robertkobylanski4800]

Hi Sam. Damn youre gooood food comentator. I'd love the flat round plate you use for fryin. If you sell this shit, please do me a favour and link it. BTW. I am addicted to your movies on Friday afternoons. After adjusting my behavioural response with liquid or smoke I tend to repeet your work same evening. So that you know, you Old Sport you pass a lot of flavour to Europe as well. Chase you better pass this to the "Old Man" ;)))

[@bobbofly]

Egg-white dip method for chiles rellenos is foamy, greasy and disgusting. A much tastier way to go is to mix up some WHOLE eggs & prepare the stuffed chiles in an omelet-style blanket, an eggy crepe-cape, so to speak. Your gallbladder will thank you.

[@jayball7646]

OMG. I saw that masher. I won't mention the come to your home, overpriced, uni-tasker company (PC) that has that kind of product, but spoons work the same AND works for other applications as well.

[@gladlawson61]

Can u do nokedley ( hungarian dumplings), with oborka shalat (paprika cucumber salad) spelled wrong I'm sure. But best comfort food.

[@kheff46]

How big was that tortilla? My local stores don't have those

[@obijuankenobi420]

Go to a Mexican market

[@neubert500]

How much do I hate this channel? A Lot! It teases those of us that are not Chiefs but attempting to learn how to cook. I see something and I'm like Oh Yeah I want to try that and find THERE IS NO RECIPE. Your website sucks for attempting to find the recipe by the title of your video and I find myself very frustrated by my inability to find the recipe. Possibly I am wasting my time here, if so I can unsubscribe and find other cooking sites but I honestly like your style. Oh well, another couple of videos without recipes and I will make my decision weather to be a subscriber or not.

[@peace5034]

You should put more cheese

[@brittse]

My hubby's sales guy obsessed with taco bell crunch wraps. These videos make me tell him. Pay me to be his supplier 🤣🤣. My hubby had his 1st TB crunch wrap last month. And texted me. Why does he like this? 🤣🤣🤣

[@Am1st1776]

Roman Roman Roman Burger! Its amazing and you haven't made it yet! Super simple but yet delicious! -Dave from Cle

[@ajhydeok]

Hey man, those are pablanos NOT pasilla chile's. Pasilla is the dried form of the chilaca chile pepper (name translation roughly long skinny raisin). You live in SD and have several restaurants. C'mon man !!

[@BrianShine7582]

I was born in Downey... Rio Hondo hospital, Dolphin Apartments on Tweedy Ln before I moved to Phoenix in the mid-90s... :D

[@brenflynn9164]

Can you explain your philosophy on your chosen “fond-lifting agent” ? I notice sometimes you use chicken stock, sometimes vermouth or white wine, sometimes ACV. Any specific reason for each?

[@stevewilson5504]

I’ve never seen you scrape the last iota of goodness with a spatula out of your grinder/mixing extravaganzas. You’re running restaurants (no waste right?)

[@Anabolicapple]

hey can you post this recipe, pretty please with sugar on top? On your website between the Peruvian Chicken and your just released "Beef 101 - 8 cuts 8 ways" you've got a cabbage and tomato soup recipe, but not this one!

[@kellywhitley1181]

SHUT THE FRONT DOOR. It's everything I love all piled into one amazing crunchy chewy crispy saucy delicious tortilla.

[@miketischer]

SAM: "You can eat this without teeth, probably." ME: "That's what she said...when she turned 80."

[@jt5747]

I though the Crunchwrap was from Taco Bell circa 2005. Did they get it from Fatima's Grill?

[@kennethritts9170]

I am thinking Sam needed to shave before he made this video. How did you let him film while looking all scruffy. Don't you guys get sponsored by a razor company?

[@twits9]

What brand of blender was that? It seemed very quiet! (Or was that edited?) My wife fires up the blender on the daily and it’s so loud!!! Don’t know why, but it really bugs me haha

[@AliCatCooks]

Ah, thats who you remind me of. Didn't realize it until you brought out the blowtorch... Tim Allen from Home Improvement.

[@adamreynolds3035]

Love you guys. What is that black square stone cutting board that you use? It used to be round in early episodes. I love it and would like it for home. Thanks. Keep making me laugh and hungry

[@kikkirow]

Never gets old watching your videos. So inspiring. Makes me want to make a version of this.

[@turtle4614]

Came for the crunch wrap, stayed for the no seeds and stems. You know what I mean!

[@sgt.b3183]

Really. Sam the cooking guy advertised for hello fresh. At 3 1/4 mil subs I would have passed on the hello fresh few bucks

[@partyvr5053]

Ok where do I begin, this is areal long endeavour, but it does look amazing and isent that a pablano pepper or am I wrong? I also want to ask you what is that big flat skillet your cooking on? Can you show me a picture of the whole thing? Is it gas or wood burning? Anyway I love your videos! You make some banging shit! 😋oh yeah what's peskatarian?

[@georgehardin3037]

NO NO NO, they are reFRIED beans, not rewattered. In LARD. That's why they have flavor.

[@SPDY11]

The green Chile you’re using for the Chile Relleno is Poblano, not pasilla. The dried Poblano version is Chile Ancho, not pasilla. Dried Pasilla is the same size but smooth. Don’t believe me, Google it!