@arnietex: My base for birria consommé, very similar to a chile guajillo sauce under for meduno and other great dishes in Tejas, aka ArnieTex style 😎

MrZColorado🇺🇸❌ :

with that leftover pulp, spread it thin on parchment paper and dry out in a low heat oven for an hour or so. process in a food processor to a powder, and you've got a beautiful chili powder and no waste!

jus.kia :

I don’t like using the birria bombs I always do the traditional way

Gage :

I had to buy the cookbook this man got me hooked on his cooking

Sephy :

John D :

the bay leaf for good luck

Emily Bruce :

Addisen Lamparter :

Where do you get the peppers

Cindy😸La😻Gata :

I'm Puertorican & love Birria tacos with consomé but out here in NY I can barely find them can you teach me how to make it my kids love Birria tacos & love love the caldito(consomé) btw my youngest son is also half mexican so I want to cook mexican dishes the right way to teach him

Kanon Abercrombie :

Took your chili Colorado recipe and man I love it your food is amazing

mrsirmanbob123 :

never had this but I want it

huwger :

found this channel yesterday. have now watched for 12 hours straight. sir, you are a gem, and I'm going shopping to make these amazing recipes. bravo

Keny <3 :

Why are we taking the spicy part out of the chiles?

Villa_bmx88 :

Rickey Biggs :

hard no on 2Tbsp of salt.

Donald Caruso501 :

Is this in your cookbook?

Trazyn The Infinite :

well can I have some

cheese nerd :

yum!

jesse 🐦 :

my show is on

LuAnn Myers :

Teachers Pet :

Just made this recipe 2 days ago and DUDE it was amazing!

Be Glamorous By Lindsay :

That’s perfect 😭😭😭

Laura Portillo :

This recepie is for tamales or virria?

(915) El Paso :

What cook book? He wrote a cookbook. I need to purchase it. Please give more info. 🌶️

Nymeria :

Wait…. And then what ??🤷🏻‍♀️🤷🏻‍♀️

Boss880B :

yes, yes I do 😋😋