CHEESY JUICY BEEFY BIRRIA TACOS, WOW! | SAM THE COOKING GUY 4K
Birria Tacos are beefy, cheesy, juicy and crispy to perfection. Make them, you won't be disappointed!
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00:00 Intro
1:37 Trimming chiles
3:50 Soaking the chiles
4:12 Addressing the meat
4:44 Cutting short rib
5:08 Seasoning short rib
5:44 Searing short rib
6:49 Cooking onion
7:16 Adding garlic
7:40 Adding apple cider vinegar
8:16 Adding in the short rib
8:41 Making the sauce
10:42 Adding the sauce
11:10 Baking instructions
12:06 Birria reveal
13:10 trying the birria
13:59 Prepping the tortilla
14:40 Building a taco
16:02 First Bite
16:57 Outro
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We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
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The Barbacoa Queen of Los Angeles | Street Food Icons
Petra Zavaleta is the chef behind Barbakush, a street food operation that serves traditional lamb barbacoa in Los Angeles, by way of Puebla, Mexico. Petra, her husband, and her sons work together to create their lamb barbacoa, which is a true labor of love. They break down an entire lamb and build a traditional underground barbecue oven in their backyard. They serve their barbacoa on hand-made tortillas, and use every part of the lamb to create more dishes like consommé and lamb menudo. Petra, who learned this ancient method of butchering and barbecuing from her childhood in Puebla, is driven to succeed by doing things her own way. The goal of Barbakush is to bring this Poblano method of cooking to new horizons in LA.
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The Juiciest Homemade Birria Quesa Tacos
I may struggle to pronounce it correctly, but this is an easy winner as one of the juiciest tacos you will ever have in your life. A simple birria de res con consomme, atop a beautiful quesataco filled with melty Oaxaca cheese. It's bliss in a taco.
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How to Make AUTHENTIC Lamb Barbacoa!
In this episode Aldo teaches you how to make lamb barbacoa from scratch using some of the og ingredients, tag along and enjoy some great food.
Video and Animation by: Diego Ponce,
Beats by: Mastrama,
Lamb Roast
7-8 lbs Lamb Meat with Bones (etc. Spare Ribs, Leg, or Shoulder)
2 tbsp Kosher Salt
Salt meat and let rest up to room temp.
Adobo Marinate
4-5 Guajillo Peppers
3-4 Chipotle Peppers
1 halved Onion
4-5 cloves Garlic
1 tbsp Black Pepper
1 tbsp Mexican Oregano
1 cup Orange Juice
1/2 cup White Vinegar
1 tbsp Salt and Pepper to taste
Boil peppers, onion, garlic and black pepper until peppers and onion are soft 3-5 min, drain and add to blender, add Mexican oregano, orange juice and vinegar along with salt and pepper to taste. Blend until very smooth.
Add Maguey, onion, and orange to bottom of deep pan (optional). Add rested and salted Lamb and pour adobo marinate on top of lamb and lay avocado leaves, bay leaves and Mexican oregano on top before sealing with heavy duty aluminum foil.
Cook in 300 degree oven for 3 hrs, let rest long enough to remove bones and pull apart to make barbacoa. Serve with corn or flour tortillas and spicy salsas!
Lamb Neck Taco Induced Visions | Matty Matheson | Just A Dash | Ep. 10
WHO DOESN’T LOVE TO COOK LAMB NECK AND MAKE FLOUR TORTILLAS!???!? ITS THE EVERY OTHER WEDNESDAY AND THIS EPISODE OF JUST A DASH IS SO INSIGHTFUL INTO THE WORLD OF NECKS! THESE TACOS ARE SO FUCKING FIRE AND I KNOW MY TORTILLAS LOOK LIKE SHIT CAUSE IM JUST SOME DUMMY WHO MADE THESE FOR THE FIRST TIME TOO OK?!? HAHAHAH I LOVE ALL YALL SO MUCH!!!!! JUST A DASH FOREVER!!!!!!! ENJOY YOUR LIFE AND COOK FOR PEOPLE YOU LOVE!!!!
Lamb Neck Tacos
For the lamb neck agrodolce
1 tbsp canola oil
1 lamb neck
3 cups beef stock
1 white onion, thinly sliced
1 cubanelle pepper, thinly sliced
1 jalapeno, thinly sliced
1 long green pepper, thinly sliced
1 cup sugar
1 cup red wine vinegar
Flour Tortillas
2 cups flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup lard
1/2 hot water
For the crema
1/2 cup creme fraiche
1/2 cup sour cream
1/2 cup chopped cilantro
1 stalk finely diced celery
zest and juice of 1 lime
Directions
1. Heat oil in a dutch oven. Sear lamb neck until golden brown on all sides, about 10
minutes. Pour beef stock into the pot and bring up to a boil. Reduce heat to a
simmer. Cover and cook until lamb is cooked through and tender enough to fall off
the bone, about 3 hours.
10. Remove lamb neck from pot and set aside. Increase heat to medium-high. Place
onion, peppers, sugar and vinegar in the pot with residual stock. Cook until
vegetables are tender and sauce has thickened, about 20 minutes, stirring every few
minutes.
11. Shred the lamb meat and stir into the agrodolce sauce.
12. To make the tortillas, mix the flour, salt and baking powder in a bowl. Using your
fingers, work lard into the flour mixture until mixture is even and crumbly. Pour hot
water and mix until a soft dough forms. Knead dough into a ball and divide into 10
equal portions. Roll portions into small balls. Cover with a dish towel and let rest for
20 minutes.
13. Meanwhile, make the crema by mixing the ingredients in a bowl
14. To roll out the tortilla, cut open the side edges of a large zip lock bag. Place one ball
of dough in the centre. Close the bag and roll into a thin sheet. Repeat with
remaining dough
15. Heat a pan over medium. Place one tortilla in pan and cook until slightly brown, but
still soft, about 30 seconds on each side. Store in a towel until ready to serve.
Repeat with remaining tortillas
16. Place lamb agrodolce in a tortilla and top with a dollop of crema.
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Applestone Meat Company shops are open 24/7 and sell fresh cut meat from vending machines. All of the meat is sourced from whole animals raised without added hormones or antibiotics by farmers who are committed to their well-being. Find Applestone stores in Stone Ridge and Hudson, New York. More info here:
Most INSANE LAMB PIT BARBACOA - Mexican Food in Texcoco + AZTEC Pyramids, Mexico!
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From Oaxaca, we flew to Mexico City, and to begin our Mexico City food tour!
We landed at Benito Juárez International Airport and I had arranged for a driver to meet us at the airport to take us first to eat barbacoa - one of the ultimate of all Mexican meat dishes, and then on to go to the Aztec Pyramids of Teotihuacan.
We drove straight to a small town in the mountains called Texcoco. The hills around Texcoco are known for their barbacoa, Mexican style of barbecue. Even when I was in the US, I remember seeing little hole in the wall restaurant serving “Barbacoa estilo Texcoco,” Texcoco style Mexican barbacoa - so it’s famous for this dish.
El Pica I - The restaurant I wanted to try was El Pica I, and even in this small mountain town, the restaurant was absolutely bumping - there was a meat party happening. You could smell the aroma of the lamb as we drove in. You choose a table, and you walk around and self serve your food. There are many Mexican foods to eat, but the real reason you come here is for the lamb barbacoa - the most insane lamb pit bbq! The meat is cooked in underground clay ovens, and when they open an oven it looks like they are opening a mine.
The lamb barbacoa was some of the most tender meat I’ve ever experienced. It was fatty and juicy and ultra flavorful.
Price - 800 MXN ($42.95) for 2 kg.
Teotihuacan - Stuffed full of lamb, we continued on to Teotihuacan, the ancient Aztec city, known for its giant pyramids. Unfortunately since we went on a Sunday, it was absolutely packed, so busy that we couldn’t even hike to the top of the Pyramid of the Sun because we ran out of time. But nevertheless, it was still worth visiting and it’s very impressive to see.
Entrance price - 70 MXN ($3.76)
Highlight of today for me was the insanely irresistible lamb barbacoa in Texcoco, WOW. Thank you for watching this Mexican food tour!
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