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▪️Shout-out to Fatimas Grill for this masterpiece! Many a crunchwrap has been made on Youtube, a few even by us – all I can say is none compare to this one 🤤 With the birria + chile relleno, OMG!
00:00 Intro
1:29 Seeding & soaking dried chiles
2:27 Seasoning short rib
2:46 Searing short rib
3:23 Adding in onions
4:03 Adding vinegar
4:28 Adding back the short rib
4:36 Making the sauce & adding in
5:19 Pressure cooking instructions
5:52 Grilling chiles
6:22 Making tostadas
7:28 Continuing the chiles
8:10 Making refried beans
9:58 HelloFresh Ad
11:20 Making guacamole
11:43 Making white sauce
11:55 Prepping & stuffing chiles
12:50 Birria short rib reveal
13:35 Finishing the stuffed chile
14:25 Building & crisping Crunchwrap
15:32 The reveal
16:15 First Bite
16:59 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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THANK YOU ❗️
source
Great
I can't wait to make , in fact I'm out to the store
I think ycN smell iion my phone…
I’ve never seen you scrape the last iota of goodness with a spatula out of your grinder/mixing extravaganzas. You’re running restaurants (no waste right?)
I hope you threw the seeds in your compost and you’ll have chilly plants growing all over your garden!!!!
It is so much easier if you remove the seeds, and veins from the poblano peppers before you roast them. There’s no slimey mess to clean up. Just remove the char, and away you go.
If you haven’t try your beans with lard and a jalapeño it will change your life with your other normal spices
I sent you that masher ❤❤❤❤❤ I'm glad you liked it 🥰🥰🤗
You make too many of your bergers and sandwhiches so damn think. You could make them half as thick and they would still be delicious.
Love you guys. What is that black square stone cutting board that you use? It used to be round in early episodes. I love it and would like it for home. Thanks. Keep making me laugh and hungry
Yum starving now,thanks
This made my pee pee buzz
I have noticed in all your birria-type videos, you never strain the chili sauce you make. Is there a specific reason for that? I have always known cooks to strain all of the fibrous skin out of it because it is inedible fiber that makes it gummy and chewy. Yours always seem fine, but it just always made me curious.
Downey,California is my hometown, how have I not heard of this place.
I'll take two please ☺️
where did you get that black spoon
Kind of a fun fact but, the seeds are not what makes a pepper hot. There is not heat in them, the heat is actually the white pulp incide called the placenta. Just thought you should know.
i watched this
Not trying to be a tool, but those look like Poblanos, not Passillia (sp) chilies. Am I missing something?
Once again you didn’t fail us! I made this and thoroughly enjoyed every minute of cooking and consuming. Thanks crew!
Where do you get those huge tortillas from???
NO NO NO, they are reFRIED beans, not rewattered.
In LARD. That's why they have flavor.
😂😂you are so funny I love your videos and your food so delicious
I love to cook just like you
hellofresh is an absolute scam and youll never learn to cook but cool low key ad plug
Hey, I lived in Tarzana!!
Frame 15:47 scared the crap out of me 😂🙈#histhumb
Just made these for dinner, everyone devoured them! Delicious, even my low carb version was fantastic!
I NEED TO KNOW WHAT THE SAUCE IS!!!!!!
OMG. I saw that masher. I won't mention the come to your home, overpriced, uni-tasker company (PC) that has that kind of product, but spoons work the same AND works for other applications as well.
fire food but not dipping the Crunchwrap in consome from the birria should be a crime
Can you please do a Birria ramen video?!?! 😍
I'm sorry, but That's ^^^ an orgasm in food terms.
Should have put some of the Birria sauce on the outside before grilling.
15:46, thought he was going to cut off his thumb. Looks delicious!
Hello fresh..spin off blue apron?? Not so popular back in the day…
Hello Sam,
Greetings from India.
I love your burger/sandwich recipes.
I have a request for you for 2 of my favourite burgers.
One is TGIF's Signature Tennessee Whiskey Glazed Burger and the other one is Nando's Nandocas Choice Burger (Garlic Bread + Coleslaw + Peri Peri Chicken Breast + Cheese)
It would be great if you can guide us with home made Garlic Peri Peri Sauce too… and the Whiskey Glaze…
Seems like bit of a challenge but hope you are up for it… 🙂
Thanks.
Big Fan.
Regards,
Harman
13:12 – Max has waaaayy too much testosterone!
Where do you get the cook too !
What was the sauce you squirted on it? Love your stuff Sam!!!
I fight with my instapot lid for three minutes before the lid has been accepted as part of the unit.
That's how I know youre a pro.
Small recommendation: I like to put some salsa into my guac. It's actually really good.
If you use bacon grease to put in the beans it will make them that much better like a 100 percent better.
Who thought that in, out, in, out editing was a good idea? So bad.
As a Mexian i saw this title and went, qué?, but then i got curious and it turned out looking delicious, the technics were rigth for everyting on its own, also de chile is called poblano, after it is dried with spices y turns in to pasilla chile, any ways really interesting, daring to try it at home