CHEESY JUICY BEEFY BIRRIA TACOS, WOW! | SAM THE COOKING GUY 4K

[Music] wikipedia says berry is a mexican dish which is a meat stew traditionally made from goat meat but occasionally made from beef which we're doing today or mutton boys what's mutton lamb what kind of lamb there's different kinds of lamb well older lamb young lamb is lamb up to like 12 months or something but apparently after you get your incisors you become a mutton not 100 sure i just know i've always known mutton as old lamb which sounds gross give me the oldest lamb you have wait there's a seinfeld episode seinfeld he goes he goes to that restaurant with the woman with the giant hands and she orders mutton yeah right oh that's the sound of freedom sound of freedom you probably can't hear it we can hear everything uh but it's like this this today one of the greatest things ever said to myself i better not have breakfast because i want to eat a ton of the beef berry tacos they are that good and we're using like dried chilies to get the sauce going for this it's gonna blow your mind here we go we begin with our chilies that we need to soften but first we're going to get rid of the stems and the seeds inside first the guajillo chilis no stems no seeds no sticks no stems no seeds no sticks he doesn't get it i get it just like i used to de-stem de-stick my weed back in the days come on when weed was weed and it wasn't designer it wasn't fancy and there was stems and seeds look uh see see what came out it's crazy there's a lot of seeds we don't need these no seeds look i live in southern california and dried chilies are readily available at pretty much any supermarket here if you don't live in an area that has readily available dried chilies you order these online no sweat and if you don't get every single seed out don't worry about it just the majority right so these we're gonna put into our hopefully working bullets to turn it into a delicious sauce so let's just get all the seeds out here and move on how spicy are these guys not too spicy i mean by the time they get in with this this is going to bring some beautiful spice but nothing crazy over the top but we do know that the seeds and the membranes are really where most of the heat in a chili is so if you get most of this stuff off you're going to be fine it's quite fun actually and when you get the guajillo's done go to the pacillas not much of a stem here we don't want it for sure let's open this guy up and there they are hamas what these will do to the flavor in this dish is really outstanding you want to find these and if you can't find them uh email max and he'll send you some won't you maxie of course a little chance well but i'll tell him all right so here's what we do we get rid of these seeds stems no sticks and there's what we're gonna do we're gonna add two cups of boiling beef broth to this just like this let's push these guys down a bit beautiful we'll throw the lid on we're going to let this sit for 15 minutes till they soften up and while they do we move on to the beef and here's what we're dealing with i have in front of me approximately three pounds of boneless short rib beautiful isn't it you could use a stewing beef for this like pot roast beef that kind of stuff but this boneless short rib was holy sh max's stupid robot almost took out these steaming pasillas and guajillos jesus i was gonna say but this boneless short rib was virtually the same price as the other stuff so i'm using this so here's what i'm going to do we're going to sear this in a pan i just want to cut it into sort of smaller pieces than this and then we're going to season everything with just a touch of oil spread everybody out gets a little oil everywhere we'll turn it over to the other side now we season at this point only with kosher salt and pepper and that looks like this and you can be fairly generous flip them over to the other side and when they're done and they go to our waiting hot dutch oven for searing all the way around so we'll throw our pieces in you want to hear the sizzle because that means it's hot enough in two parts so we don't overcrowd it and bring down the temperature too much the goal is simple nice golden brown on all sides we'll take it out and do the other half i hear people talking about making dishes like this and saying ah you could skip this step i'm telling you don't skip this step this is all about building flavor because this color right there is just added flavor so don't ignore it and remember we're not cooking them we're just coloring them and so when you've got beautiful color all the way around let's just take them out and then we'll put the other half in same thing they get color all the way around and when these guys are done as well but they come now it's time for some onion it's a little splash of oil and one yellow onion gets dropped in and we start to soften it and you see all this stuff on the bottom we've talked about it before remember what that's called the fun fond f-o-n-d we're gonna get that up in a minute it just needs a little liquid so let's soften these guys a bit give the onions three four minutes now we're ready for some garlic and that was about oh i don't know six cloves chopped up rough shot of oil we let it sit get a little fragrant two minutes and when it smells great and we go with the liquid that will help lift the fond and add some tang apple cider vinegar so that's about three tablespoons and you look you just see the liquid steams all this deliciousness off the bottom of the pot again that's just straight flavor right there which is why we want it so desperately wait i'm not desperate for it but i do definitely want to take advantage of it you're desperate i'm not desperate i'm desperate you're thirstiest you shut up give this a second to boil a bit get rid of a little bit of that liquid and then we come back in with our beef remember this these guys come in and maybe the most important part of the beef is the liquid that came off it so for sure that goes back in give it just a little push around now we can kill the heat and get back to our sauce in the soaking chilies all right here's our steaming fellows oh that's gonna be amazing okay here we go first we put in about a tablespoon of oregano mexican oregano of course then about a teaspoon of cumin that looks like a teaspoon right yeah a couple teaspoons of coriander i mean really is it going to make that big of a difference i don't think so and either two chipotle chilis or the equivalent because i've got this jar of already mashed up ones yum the smoky heat that that will bring us is gonna be fantastic pinch of salt and pepper nice and now a 15 ounce can of diced tomatoes oh god i hope i'm not loading this guy up too much oh no this is this is just going to be trouble it does seem like something you would do it does but i don't care my blender's not here i would normally use a blender but i don't have one here so so now we seal it tight because we don't want any mistakes if only you had come prepared here we go on we go and remember we're missing an ear so i've got to use a chopstick to make this work please don't explode or anything bad it's working i will open this carefully and look what we've got do you realize what magic this is gonna be how incredible this is gonna be all right let's get this we'll pour it on top of our beef here we go oh my if you only knew well you're about to gorgeous we'll just give this a little mix around get everybody covered you want your liquid level coming about to the top of the meat and this is fine if it was too low for some reason if you had too much meat but didn't increase this part just add some more broth or some water just to get it up to that level put a lid on it and we're ready this is now going to go into a 350 degree oven it's already heated don't have to wait for that it goes in and it's gonna get two and a half to three ish hours if your oven isn't tracking right at temperature you might give it a little longer but when you can take a fork and push it into a piece of the short ribbon it just goes like a deflated balloon you know you're ready if you don't have an oven on the stovetop no problem for about the same time put on the stovetop bring it to a boil turn it down to a simmer then put the lid on then walk away maybe check it at the 2 2 hour and 15 minute mark just to make sure everything's fine if it needs more liquid throw some broth in but i think you're gonna be fine i'm gonna see you in a second with this already done we're back and here we are oh my look at that let's just have a little scope in here shall we oh did you see that i moved that piece of meat and look it it just is it just is falling apart oh my gosh it's amazing it's amazing so let's take a few pieces out shall we cut with a spoon this is what a little time does ladies and gentlemen it just makes this glorious with these amazing deep rich flavors so by itself this is pretty special and we should try a bite here's what i like see this these little bits of fat in here that is just adding flavor all over the place so might as well as i mean somebody's got to try it before we taco it right yeah so here we go max and chance thank you on three one two and three oh oh my god i need to sit down oh my gosh not spicy rich in flavor but this camera's working right unbelievable unbelievable and i would use short rib ladies and gentlemen but wait i got one more child over here that's got to eat have a bite of this that one you go sweetheart thanks oh my gosh damn son damn son all right let's make a taco shall we let's do it this is pretty simple so here's how this goes down this is rich delicious amazing oil from this so we get a little bit on our tortilla the tortilla nail goes right on the flat top on we go so we want to get this a little bit crispy so just let it sit there for a second don't rush anything where do you see how simple this is [Music] and a corn tortilla would be traditional in this case so i'm not using corn well i'm using half corn half wheat it's a hybrid but i like this hybrid so i'm a fan of it i'm gonna use it all right so here's what we do we take our friend we flip him look at that that's what you want we flip him over now we take some of our amazing beef area it's all right we'll put it right there a little cheese on top of them and then fold this kit over there you go maybe just a little drizzle more [Music] that's what we're talking about now this guy we want to get crispy on both sides to eat them [Music] so he'll get one flip now back [Music] and boys i don't know about you but you know what i'm ready and that's it it's that simple that's it just like that a couple things one open your buddy up a little white onion tiny bit of cilantro and a little bit more of this juice inside good good god okay tiny bit more because i know this is where the magic is now that is something that we want to eat right effing now honestly are you kidding me oh my god what some people like to do is serve it with a little side of that uh stew juice sauce for dipping but this that's a juicy taco it was it looked unbelievable this would be the perfect time for you to subscribe like hit the notification bell let us know that you dig what we do we're not insecure we just love to know holy crap i want that oh my god this is the best thing ever ever one more bite thanks for hanging you got to do this you got to do this you

Channel: SAM THE COOKING GUY

Views: 2,703,156

Rating: 4.9368777 out of 5

Keywords: sam the cooking guy, cooking, sam cooking, cheesy, cheesy tacos, juicy tacos, juicy, beefy tacos, beefy, cheesy beefy tacos, tacos, sam the cooking guy tacos, sam cooking tacos, cooking tacos, sam the cooking guy cheesy, sam the cooking guy beefy

Id: rExIfMIDTRU

Length: 17min 25sec (1045 seconds)

Published: Mon Sep 14 2020

Reddit Comments

[u/JackBlacksCack]

These look fucking delicious

[u/RecoveryEmails]

Dude. Thanks!

[u/dontovar]

For extra flavor, roast fresh tomatoes and add to the chili and beef broth mixture before blending. Deliciousness 👍👌.

[u/DontHaveAC0wMan]

Be still my arteries

[u/[deleted]]

Looks amazing. Can’t wait to try. Samin Nosrat has a similar recipe with a pork roast, also amazing. Her recipe uses Mexican beer as the braising liquid.

[u/absoluteprofit1]

This made me so hungry!

[u/vnllagrlla]

Watching the episode now. What’s the watch?? Anyone know??