How to Make the Best Birria Tacos!

Check it out, folks. This is going to be the easiest Crock-Pot video tacos you'll ever make. And we doing it at a Crock-Pot. Let's get it. Okay. So look, I'm going to have you guys come on over here and take a look. You know what? I got a few ingredients. Some of these ingredients you'll see might not be familiar to you. Like, you know, having these chile, these chilies, almost said chile. You know what I'm saying? I'm feeling like I'm in the moment. You know what I mean? But I'm going to explain all of this to you. And don't forget the full ingredient list is on my website, smokingandgrillingwithAB.com. And that's W-I-T-A-B.com. Now you see this right here, this is going to be the start. I actually picked this up right here at one of our Spanish, Mexican supermarkets. You know what I mean? Seemed like it's just a little bit better, a little bit thicker, a lot more redder. And they put it in a bag. You know, it's got the blood around it and it just keeps so good. But look at this right here. I'm going to show you, man, when I show you how to make it this way, you guys ain't never going to go back to the old way. All right. So the first thing we're going to do, right, is we're going to take these. And what we're going to do is I want you to pay attention to this part right here. Look, we're going to go ahead and just cut these stems off. So I cut it right there at the end. And you see these right here? We want to get rid of this. I want to get rid of all these seeds, but let me just get all of these open first. All right, get rid of these stems. And we're going to do the same thing with the other. Right now, I take it like this, just open it up a little bit. You can open it up a lot. And what we're doing is we're just getting rid of these. Like I said earlier, we're just getting rid of the seeds. Right now, this is going to feel like they dry. So it's almost going to feel like they're plastic. Now, I got a bowl here to the side. And what that is, is that's hot water. Right? So once I got it clean like this, right, I just stick it over here and we're going to rehydrate it and let it all get soft. Now we're going to do the same thing with these. All right. So look, I did these and I took out all of these seeds, right? So we good there. Now I'll just stick it right here in this hot water. Now I'm going to leave this in this hot water for about, I'm going to say about 15 minutes. I'm going to set this off to the side. I'm going to get my board cleaned up. And if you guys want to know why I didn't put none of these seeds in there, if you don't know anything, usually when you add seeds, that's when you start getting that extreme heat. You know what I mean? This is a lot, you know what I mean? So we're just going to make it nice and family friendly, you know, kid friendly. So we'll just discard these. All right. So what I did was right now I took my onion because now since we soaking, right, since we got our peppers, they already, you know, doing anything. What I'm going to do is now this was a large onion, right? So I just cut it down, you know, in half, but what I'm going to do now, I'm just going to cut this because listen, we're going to put this in the emulsifier anyway, you know? So we just do it like this. This is half of it. So while what we're trying to do now is just like to really, to seriously just multitask, right? I don't like seeing that little green in there. I know some of y'all probably think I'm being a little anal, you know what I mean about it, but I like it for it to all be one color, right? So if it was supposed to be a medium, that's the way it's going to say in, you know, inside the instructions, you know what I mean? In the recipe, you know what I mean? So since this was large, I went ahead and just used three quarters of it. Now we've got some other ingredients. I'm going to put this in a Ziploc bag and use this later. I can actually use this today because I'm gonna go ahead and, you know, dye some of these up, right? So I'm gonna set this off to the side over here. Now, the rest of our ingredients that we have, we can actually just go ahead and put this in here, right? And I have this open right here. You guys, if you never made this, this is the easiest way to make it, right? So let's go ahead and just start adding. And by the way, I do have my hot soapy water, you know, next to me so we can get everything soaking. I'm just giving this a little bit of a head start. I'll put this over here because we'll use that in just a minute. Let me go ahead and just smash these. That's all you got to do with, you know, when it comes to your garter clothes, right? Just smash them. You really got to do that. I guess I'm going overboard because I'm just thinking about it now. This might be a little silly because once we put this inside of here, you know what I mean? Believe me, it's going to be open wide up and all of its juices and flavor is going to be wide open. All right, now we'll put this in. You know, it's going to take it all, folks. But you see where we're going, right? We're blending a whole lot of flavors together, right? And then don't forget, we're still soaking. So now I want to go ahead and just put about a cup. This is a two cup Pyrex. You know what I mean? If I'm going to put about a cup of this in there, a little bit more, that's enough. Oh, look like I did it right on the money. All right. So my time, listen, we actually are getting closer to 20 minutes, right? So I'm just going to add all of these, these peppers, right? These chilies. All of these have been rehydrated. You can see now they're real pliable. So once we get them in here, then we're going to put them in here and all we're going to do is we want to blend them and we want them to become smooth, right? You want the puree to be, I guess that's the definition. Just like puree, you know, you just want it to be nice and smooth, right? So let me just move this over here. One little piece broke off. Now put this back here on top. Put this top on. There we go. Now we get ready to blend it. Now let me give you guys a little bit of a pro tip. I turned my Crock-Pot on. Listen, I'm going to do mine on high, right? So I went ahead and put everything, I went ahead and powered it up and got it on there. There's nothing inside of that. What I'm doing is preheating. You know, that'll work best because we got to get this big piece of meat right here. Look at this right here. We got to get that nice and soft where it just shred by me just taking my finger and making a snap and this is just, ooh man, these tacos are going to be fire. Now let's go ahead and blend this up. All right, so now we just puree. All right, so now I want to add myself just a couple of pinches of salt, right? And then, you know, of course we've got to put some fresh cracked black, you know, pepper in here. All right, so I'm going to add some of this to it and I'm going to go ahead and turn this on for about another 30 seconds. What you want to have is a smooth blend, folks. Okay, so I got this preheated. We already have it on high. I just go ahead and put that chug roast in there, right? We finished pureeing everything. Now look how this pours out of here, y'all. All right, so we just pour that. Look at that. So once you've got it completely covered, one of the things you want to remember is don't forget your bay leaves. I'm going to check my timer because I'm going five hours and to give you guys the actual, you know, poundage, you know, for my roast, that was 3.2 pounds to be exact. Now after we got our bay leaves in here, last we still got one cup of beef broth. We just add that to it also. Now we put the top on there. I'm already set for five hours and we just let it work. So I'll see you guys in five hours. Okay, so look, it's been five hours. It's probably been like about a five and a half hours because they went ahead and set itself on like warm, right? So I let it sit up. I'll go ahead and break this away from me. I guess with it being on warm, it already dissipated all of his heat. We'll just store that over there. You know, the top there. Now what you want to do is you want to get yourself two forks, right? So what we want to do is right now, before I even shred, I'm going to just take it off. It's ready to be shredded. That's the first thing you want to do is make sure you don't need to add no more time, right? So now that I have it, so now I'll just get in here and yeah, this is ready folks. Just looking at it. Yeah. Yes, sir. I'm going to go ahead and shred this. Remember just two forks. I got them like this, put my, you know, my fingers on like that and I just pull it apart. You know, whichever way you guys can do it, you know, let me know. I don't know. Sometimes you can hear it here. Go down to the bottom. You know what I mean? It's just going right through the meat. Oh my goodness. So if you want to know, okay, so here when it's soft, it should shred and look, you know, pieces like this, right? Let me go ahead and continue on. Let me bring the camera over here so you guys can see, you know what I mean? And I'll just continue to shred it and then we'll go ahead and get them tortillas ready. All right. So now that I got it almost, this is almost shredded. You know what I mean? Look at that. Can you imagine this on your taco? Look at that right there. Oh my goodness. You see that? Oh yeah. All right. So I'm about done here and making sure I don't have any other pieces. You know, like sometimes you'll get bigger pieces like this. You know, we just try to get it, stab it down and just pull it apart. Now that I'm going to say, I'm going to go ahead and say, this is good here. I can't wait to eat some of these. It's tortilla time. Okay. So I got a little bit of a pro tip for you. You know what I mean? Let me bring this back into play. Now, when you move this around, you know, consummate usually is a little bit more like liquid, right? This right here is more of a chunkier version. We still going to be able to get that onto the tortillas too. But listen, if you got any more beef stock, you can always add a little bit more to it. It depends on how much went away as you guys was, you know, putting it in a crock pot, right? So we just add a little bit more to it. Now I know you guys want to know like what measurement, just enough so that it'd just be more liquefied, right? That's all. Yeah. This is what we want right here. Yep. I see my bay leaf has been rehydrated. Look at that right there. I'm going to leave that in there, right? And now I like what I'm seeing. Not that I didn't like it before. Now this is more of a personal preference. You know what I mean? You just wait till I finish with these tacos for you guys to see. Now this is what we're going to do right here. I got like a little bit. I'm going to raise this up just a little bit and add this to a, make this like a medium high flame, right? I'm going to use a little bit of cooking oil on here. Just a little bit, just to wet the bottom of it, right? And we're going to bring this up to temp, right? Now I'm using a corn tortilla folks. Now here's a question you guys are going to ask. Can you use flour? Yes, you can. But this right here is what I know. And I love corn tortillas anyway. And that's how they make them most of the time. You know what I mean? So if you got flour, those work too. Then you want to get these new small size. I call them new because when I was a kid, tacos was much bigger. I call these street taco version, right? Now I'm going to get myself another set of tongs because of these right here, a little bit on the sharp edge, right? So I'm going to get some, they got like a little bit of like a rounded corner and a little, you know, plastic on the end of there. This is what I mean, you know, something like this, right? So now I got it. I'm going to drop my tortilla in my consomme, right? Get this over here and it should look like something like this. See that right there, right? Now I'm looking at this and making sure this is hot. This is hot. I can actually feel it. Oh yeah. So here we go. We just drop this in here and knock off a little bit of shredded, you know, meat like that. And we just put it in the center just like this real simple. Now it's going to get real familiar to everybody. Okay. So let me give you another little pro tip. When you cooking these, it depends on how long you let it soak. You don't want them to, what I want to say is you don't want them to be so pliable that they tear, right? So I'm going to flip it over, but this is what I'm looking for, right? But I want to get this on both sides. All right. So now we just do what we normally do with the taco is we just fold it and we let that heat work on it, right? I'm going to go ahead and turn my heat down just a little bit, right? To get, we're working our way back towards medium, a medium flame underneath there. I'm doing one because I just want to see my timing and make sure it's right. Okay. So now we take it, we flip it over and we let this work this way. Now I think I got my heat, right? My pan is, you know, the way I would like it. Now we can make multiple of these, like at least three at a time, you know, moving forward. So real simple folks, get them in there, get them soaked, right? Shake them a little bit. Just like I told you, we're going to do three at a time. Okay. So you want it to be a little bit on the stiff side. You know what I mean? You see that right there, that right there to me is perfect. I'm going to set that one. Now we're going to look at all of them. You know what I mean? Let's see this one. Look at all. Yeah. These are coming out, right? Right. We take it. We just stage them over there. And this one here, when we look at this one, this one looked like it can stay. I'll put it right in the center because we got fire underneath that one. We'll let it go just a little bit longer. Then we'll take that one out. And then guess what folks, it's going to be time to assemble. Okay. So we got them. I like mine to be a little bit more pliable, especially when I'm this way. Right. So now we just take the shredded meat. Ooh, look at this. You guys see where we going. Going with it. Oh yeah. You see that right there. Now it depends on how much you want to put in here. That's totally up to you. Right? So we're going to build this up like this. I know some of you guys have seen them pictures when everybody put them up. Just want to be in the center, both sides and the other one to lay down flat like that. All right. So y'all let me know what you think down in the comment section below. Did you know it was that easy to make? I guess this is not the authentic way that they make it, but I can promise you this will get you so close and it's fire. You know what I mean? You'll probably just make it this way, especially if you just want to turn something out. So how cool does that to be able to just leave, to come back. Right. And then when you come home, this right here is waiting on you. Look at this right here. Now we going to build this one up too. All right. So let's get it like this. Get this base going. All right folks. Look, I done made pictures. I mean, I done made the, you know, the tacos and made pictures and I got myself one more right here. This is going to be the one that I'm going to go ahead and eat. You see this right here? This one, a little bit on the soft side. Look, I'm not going to over-talk it. You see this right here? We got everything. Only thing really missing is, I would have liked to have had some matcha granola cheese, but with that being said, you guys, let me just come over here. Cheers y'all. Okay, folks, this is going to be quick, right? I want to wrap this up. You know, there's other people behind the camera that want to go ahead and eat some. I let them taste one and man, they already going ham, right? So listen, real, real easy to make, especially if you need something done during the week. But you know what? I think it's real good to have this like on a weekend too. You know what? You get up on a Saturday, throw all your ingredients in there, mix up your consomme, you know, put it in the crock pot. You know, you come back to it later and you can do the tortillas. And it's like a cool little thing to do with your family, right? They already got it in there. You can tell everybody, Hey, they on they own. You know what I mean? If they old enough to go ahead and use, you know, like a opinion, like a Friday on taco shields and then go from there. And with that being said, listen, is there anything else that was missing out of here? I'm going to go ahead and say the obvious one is I would have loved to have some mozzarella, some shredded mozzarella, and you do it while it's hot. So that the mozzarella, believe me, it's a difference between just having cheese and melted cheese, no matter what it is, right? So mozzarella, it would have been melted, you know, with the, you know, the shredded meat on top of there. That just would have set just over the top. Now, if you guys got something that, you know, add to it, let me know down in the comment section below. Maybe when I make it again, you know what I mean? And I'll start doing something. I'll consider what you guys got and let everybody know it came from you. Now, if you're new to my channel, let me take this time to say, thank you for watching this video. Don't forget to like, smash that subscribe button and tell everybody out there, there's a channel out here to simplify these recipes and taking the mystery out of the cooking. And guess what folks, your boy can make tacos too. I'm out. Peace.