Thanks Dalstrong for sponsoring this video. Today I'm going to show you how I got schooled
by a true taco master, as by the end of this video you're going to see how wonderful these
birria tacos actually are. To say that they were amazing is a complete understatement, but most
importantly you will have the secret recipe. Because this is the story of how I got schooled
by a true Mexican master. So let's do it! Amigo Oh my God, what do you have cooking over here? -This is
a short rib birria, we're gonna have some tacos tonight. It's gonna be delicious. -Are you ready
Emilio? -Oh yeah actually that's the main reason why I came all the way here. That's what good
friends is all about. And of course, there's no good tacos without an incredible sauce and for
today Oscar made two of them. Now I did not get to see how he actually made it, but since we've been
friends for such a long time he gave me the full recipe. And as you can see this green salsa looks
amazing. The wonderful thing about it is that he let me try them by themselves and here's what
I thought of it. Oh that's so good super, super tasty. Now the red salsa on the other hand man
that one was something else he did give me a warning before and he said it was quite spicy and
I should have listened. Oh tasty, oh spicy, oh spicy! He was not kidding boy! One of the most important
things he was explaining to me was this it is the fat that was removed from the consomé,
it gives the birria taco its unique color and taste. And like a true Mexican he said that the tortilla
must be made with corn. Now the cheese is using a special Mexican cheese so it could be replaced
with mozzarella cheese. The next step is to go ahead and place the short rib right on top. Also
you don't want your heat to be too high as once the meat has been placed on top you want to fold
them like a quesadilla. Because now it's time to throw in the real magic we're talking about that
fat he just showed us, that is where all of the flavor is gonna come from but most importantly
also the color. And man let me tell you something I only wish you could smell this, because once the
taco was ready. -I wanna try that so bad right now. -It was time to serve up the consomé. I mean
take a look at this, it is heaven on earth. Just give me a big cup of this and I'll be happy. As now
the only thing left to do is to eat it. To do that the first thing you want to do is to dip it and
I mean as I took my first bite, oh man that right there is one of the top bites of my life. It was so
good I couldn't help myself but eat four of them. -I know how you feel believe me I was there
watching a couple of weeks ago. I feel your pain. -He's not joking when he says that because now it's time for me to show you how it's made. Everything starts off with this, the marinade, it is where 90%
of the flavor comes from. Now he mentioned that I must use a pestle and mortar you don't want to use
your food processor for this. As you can see I'm crushing a bunch of garlic. Once I was done this is
what it looks like. Now you want to throw in some ginger paste pound it a little bit more and this
is what you're left with. As the next thing to do is to put a little bit of oil on the pan and cook
up some white onions, stir them around until you get a little bit of color as the next ingredient is this, tomatoes. You want one that is a little bit ripe then go ahead and throw that into the mix, let
it cook for about three minutes, because the next things are all of the chilies and we actually have
a very good amount. The wonderful thing about all of these chilies is that you can find them online.
For the chili you want to warm up the flavors. To do that just get a pan with a little bit of oil
and fry them up. You want to slightly toast them but not burn. After about a minute of cooking them
throw them in with the tomatoes, followed by the ginger and paste garlic mix we just made. Then add
a good amount of oregano, followed by cumin, black pepper, apple cider vinegar and half a stick of
cinnamon. Mix everything well and combine those ingredients, and most importantly start rehydrating
the chilies. Of course don't forget to add a good amount of salt. Cook it under medium-high heat
for about 5 minutes. Once the time is up throw everything into the blender and blend it on high,
because once you have done so you should be left with this. Here's where all of that flavor from the
birria is gonna come from. That is how to make the birria marinade which is perfect to go along with
our short ribs. Talking about that these are the ones I'm gonna be using for today's cook. As you
can see they have a good amount of meat on them but they are also not lacking any amount of fat.
Talking about that it was so much that I decided to remove a little bit. As the next thing to do was
to cut them in strips, this part is quite important. If you don't do this you won't render the fat that
well. Because once I was done take a look, that is a good amount of short rib right there. So I went
ahead went outside and turned on my gas stove. You are going to be needing a big pot for this. As you
can see I also poured all of the marinade right on top followed by a good amount of water, as now the
only thing left is to bring everything to a boil. Because once you have done so you want to cover
it up and let it cook for three hours or until it's completely tender. That was perfect because
it allows me time to go ahead and show you how to make the green sauce. The first thing to do is
to get a pan and coat it with olive oil, throw in a bunch of tomatillos and toast them up. You want
to cook them until they have a nice charred just like this that usually takes about 5 minutes.Then
do the same thing with garlic and serrano pepper. All we're trying to do is to char them up a little
bit. The creaminess of the sauce comes from this. You guessed it avocado. Because once you have all
of the ingredients ready to go just like this all there's left to do is to blend it up. But of
course do not forget to add a good amount of salt and freshly ground black pepper. Set your blender
to high and let it do its thing as once everything is combined together you should be left with an
incredible salsa. This is absolutely delicious and now you know how easy it is to make. Pairing them
up with those short ribs is going to be incredible. Talking about that by this time they were ready. As
I remove the lid and I pick one up take a look now. That is what I'm talking about they are as tender
as it gets. If I'm not careful they're just going gonna completely fall apart on me, but now the next
step is to separate the meat from the broth. As you can see this is exactly what we were looking
for, that authentic red color that birria comes from. You want to make sure you strain this thing
really good, as you can see I'm using two strainers. That way my consomé will be really clean. Now the
short ribs looks like this. Right now at this stage they do not look that appetizing, but what you
can't tell is that the flavor is incredible. Now we must remove the bones and any additional fat
that did not render. Then like a true taco master chop everything up. It is extremely important to
chop as much as possible that way whenever you're taking a bite everything will be completely
shredded. As you can see once I was done this is what i was left with. Now one of the things
I learned from Oscar is that next day taco meat tastes better, so he advised me to put this on the
refrigerator overnight. The consomé on the other hand this is what I had left. That is perfection my
friends, and just like the short rib we must let it rest. Remember we are seeking for that wonderful
fat so that we can fry up the tacos in the end. And in order to extract that all you have to do is
let it rest on your refrigerator overnight. As that was happening it was perfect because it allowed me
time to make the spicy sauce and this one is even easier, and here's how. Start off with a good amount
of olive oil and tomatillos, just like before you want a nice char on them. If you have one of these
torches available go ahead and use it as all we're trying to do is to create some blisters on these
tomatillos and fire will definitely speed up the process. Once you have done so throw in some onions,
followed by garlic and a good amount of hot spicy chili. Then you want to throw everything right
into the blender followed by the tomatillos we just made, a good amount of cilantro and of
course salt and freshly ground black pepper. Blend everything on high because in the end you
should be left with this. Now this one I must say proceed with caution because this one is spicy.
But at the same time it has a wonderful flavor but you've been warned. Now the very next day this
is what my consomé looks like. It is now solid. And you can clearly see that the fat is right on
the top, that is exactly what we're looking for. Check out how easy it is to extract it, remember
we need this to fry up the tacos in the end so doing it the next day is definitely the way to go.
As you can see in the end I was left with a good amount. Now that will make a good amount of tacos.
Talking about that you can also check out the meat I am gonna be warming this up just like he did
so hopefully it's gonna concentrate the flavor even more. I also highly recommend using cilantro
and onions into the tacos because now that we have everything ready the only thing left to do is to
go ahead and cook them. So now I say it is enough talking and it is time for me to show you how
to make the best tacos of my life. So let's do it! [epic music] Those birria tacos look incredible and before
we try them I want to thank today's sponsor Dalstrong. I've been using their knives even before I
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So once again check them out on the link on the description because now it's time for us to try
this birria tacos. All right everybody here we have our beautiful birria tacos. I got Maumau in
the house, I got Leo. Angel is here too, he just wouldn't fit on the table all right. -We take too
much space. -So here's the deal this is the consomé so you guys go ahead and grab one. We're gonna try
it go ahead Leo. We're gonna, you're supposed to dip it in there, in there and then try it together. And
then I got two sauces that I really want you guys to try. This one is not that spicy but this one
here this one kicks a punch. -Okay. -So kicks a punch? -Yeah yeah that's how bad that sauce is it kicks a punch everybody. Takes some taekwondo lessons that's right. -It's about to get real messy up in here. -All right exactly Leo
no you got a dip it like you mean it. Yes! And do straight up juice right, straight up eat
it. All right enough everybody cheers. -Cheers. -Oh yeah man. -Oh man. -Listen, listen to me, this is
amazing everybody. You've never seen me spoke quietly I'm always like wohooo. No, no, no, no, no, this one amazing. What do you think Leo? I want to know. -I can't get over how like such a combination of flavor and
texture like you first get that hard outer shell, you get the soft cheese, the gooey cheese inside
you get this nice delicious I don't even know what kind of meat this is, this is so good. -Short rib. -Short rib oh my God
this is beautiful, this is absolutely beautiful. -Maumau what do you think? Maumau is
already almost done with the taco everybody. Tell me Maumau what do you think? -This one all I can
say is deserves the respect that we're giving it by being so quiet. -Yeah exactly. -Because like Leo said you
have the crunchiness of the shell and then you have the softness of the short rib the full flavor
of the steak and then the the extra fat from the consomé sauce I like it. -I just got to say something
Guga I'm so glad I waited for this because this is absolutely delicious -You been waiting all day Leo? Waiting all day for this, and never trying a birria. -There you go. The first time is a home run. -The one
thing I feel sad for you Leo is that it's going to be a while until
you can have one this good again. -Yeah -Trust me I'm trying to savor every single bite for
that exact reason. -That was delicious we have to finish that one, let's go ahead and try with the
sauces because I want to know you guys opinion. All right go for it Leo. -It looks like uh it looks
really interesting it looks kind of like avocado base. -Yeah it looks like a guacamole is what I was
going to say. -Kind of yeah. Cheers everybody. -Cheers. -Wow -You know what I really like about
it? Is that it gives a little fresh clean yeah your palate. -Yeah it's like the
guacamole kind of washes a little bit of the richness of the short rib -In the consomé -In
the consomé and it's it's just perfect. -Amazing Leo I want to know your opinion. -Absolutely
agree with Maumau but I wanted to add that like I think that the fact that it's a cold sauce
with this hot dish it's so nice it like adds another element of that texture it's also you get
everything like I said earlier and that hot and cold. It's wow it's so good. -Super refreshing right?
-Super refreshing, exactly. -Okay that one creamy a little bit of acidity, fantastic. This one is
straight up death all right. -You got, you got. -Thank you Leo. Oh Leo is going for it too ok. I'm the big chicken now. Oh my God. -Go big. -Cheers everybody. -Uh that's nice. -It's spicy but flavorful.
-I was about to say it's building now its building, it is one of those
spices that it creeps up on you, But still absolutely delicious. -I'll be honest with
you if you try the sauce by itself it's more spicy but when you combine it with the tacos yeah not
that bad. -Not that bad. -Yeah it thought, uh it's kicking in a little bit. -Yeah I told you it sneaks up. -It's a creeper but
it's it's more tasty than it is hot. -Yes. -When you try it with the sauce. -Very flavorful sauce. I think this is
the very first video that we finished all the food, you know I mean. There's only one left. Anyway guys
these are the results I hope you guys enjoyed this video, if you did enjoy it make sure you give it
a thumbs up. If you're not a subscriber be sure to subscribe for future videos. Remember if you are
interested in anything I use everything is always in the description down below. Thank you so much
for watching and we'll see you in the next one. Make sure you guys check out Oscar's channel right
on the description down below I'm going to put it. He's an awesome guy and if you love Mexican food
everything is there. Oscar thank you my brother. -Thank you Oscar. -See you guys on the next one
take care bye-bye. -So Maumau, now that Guga's not here I'm really hungry. -We're fighting man. -With these dirty
hands. -Oh god no you win this is so nasty.
