Birria de pollo

Video Rating: 3 / 5

Be sure you have your ANNOTATIONS turned on to be able to see the other printed directions. INGREDIENTS YOU WILL NEED FOR THE MOLE Small mild summer chili pe…




32 Comments

  • At 2014.11.20 00:49, Elena Teijeiro said:

    NO ME GUSTAN COMO PRESENTAN SUS RECETAS HABLAN MUCHO LOS DOS

    • At 2014.11.20 00:53, mambomx said:

      Que bien chinga el pendejo ese del altavoz……..

      • At 2014.11.20 01:36, Chinita said:

        que pasa si no tengo olla expres =(?

        • At 2014.11.20 02:33, elimonjal said:

          bueno dan la receta o hablan de futbol, etc

          • At 2014.11.20 03:21, palacioslupe05 said:

            Cual es el Chile cascabel?????

            • At 2014.11.20 03:36, recetas7 said:

              Hola, deliciosa birria además muy practica no la he probado de pollo pero
              debe ser muy rica y aun que no se cocine en olla de igual forma sabe
              deliciosa y pues hay que actualizarse jeje, yo la hago con carne de res, me
              encanta ponerle carne de plátano y así con gordito y huesito blanco, sabe
              deliciosa y en taquitos con cebolla y limoncito mmmm delicioso, que rica
              comida, saludos, atte:recetas7

              • At 2014.11.20 04:28, Sean Caviness said:

                Por que eu estou assistindo a um vídeo em espanhol, eu sou português, e
                esta é uma língua estranha. O português é uma língua muito mais frio.

                • At 2014.11.20 05:10, rockologo said:

                  el PINCHE mejor pagado de méxico, jaja

                  • At 2014.11.20 05:28, Lourdes Eva Enriquez Valencia said:

                    Estos hablan mucho,que digan la receta sin interrupción,otra cosa es una
                    tontería que cocinan pollo y le agreguen cubitos de pollo para saborisarlo
                    ,una tontería ?

                    • At 2014.11.20 06:04, Lourdes Eva Enriquez Valencia said:

                      Estos hablan mucho,que digan la receta sin interrupción,otra cosa es una
                      tontería que cocinan pollo y le agreguen cubitos de pollo para saborisarlo
                      ,una tontería ?

                      • At 2014.11.20 06:52, miriamguzman2013 said:

                        Dios los bendiga todos?

                        • At 2014.11.20 07:30, Francisco j. Ortega said:

                          Estos pendejos hablan mucho y nose consentran en la receta me desagrada
                          tanta interupcion UUUUU ?

                          • At 2014.11.20 07:48, Diabla a said:

                            me enkantan sus recetasy huau la birria de pollo esta exkisita.?

                            • At 2014.11.20 08:41, Diabla a said:

                              me enkantan sus recetasy huau la birria de pollo esta exkisita.?

                              • At 2014.11.20 09:37, Roberto Pechenino said:

                                Chef,’
                                As I am part Mexican this is pretty close to authentic, I would have added
                                a shot or 2 of Tequila or Mezcal, nd YES must have smokey flavor, add this
                                with some black Refried beans and warm Tortillas, Food Fit For A King !
                                Good Job !?

                                • At 2014.11.20 10:29, mimoocho dom said:

                                  Chef, this looks dangerously hot…..can it kill you??

                                  • At 2014.11.20 10:41, Ismail Fikri said:

                                    Chef ! You’re awesome !! and the musicis hilarious haha :D?

                                    • At 2014.11.20 11:38, james87106 said:

                                      This looks amazing! I’m drooling now. lol. I can’t get enough of your
                                      videos. Thanks, again, for sharing your knowledge.?

                                      • At 2014.11.20 12:27, Eric G said:

                                        Where is that pork from on the animal? is it shoulder? do you trim it?
                                        thanks

                                        • At 2014.11.20 13:06, Onelegged Wonder said:

                                          I love mole. ive had it made with chocolate bars and even peanut butter ( i
                                          didnt like that version). question….when you dry out grapes, they are
                                          called raisins. if you dry out plums the are called prunes (older people
                                          can get enough of these). What would you call dried out chili peppers?
                                          also, when you talk about the smell that you can share, maybe someday they
                                          will have smell o vision?

                                          • At 2014.11.20 13:23, Eric G said:

                                            I did read the description but the video it looked like water. So do you
                                            use clear or roasted chicken stock? sorry for all the questions, just want
                                            to get it right. Thank You.

                                            • At 2014.11.20 13:38, CookinginRussia said:

                                              Chicken stock. Read the video DESCRIPTION this time for the list of
                                              ingredients and some notes. Sorry – I usually put it in the annotations, so
                                              you probably didn’t bother looking in the video description.

                                              • At 2014.11.20 14:20, CookinginRussia said:

                                                It has been done. Google up “Granny’s Bacon Drippings” — about $20 a
                                                container. The problem is that you can buy a lot of bacon for that price,
                                                and you get to have the bacon, too. Not just the grease. I’m curious as to
                                                how much they are actually selling.

                                                • At 2014.11.20 14:32, CookinginRussia said:

                                                  Thank you very much! I will be posting another video soon, by the way.

                                                  • At 2014.11.20 14:54, CookinginRussia said:

                                                    Dried chilies are often given separate names according to the type of chili
                                                    that they were before they were dried. For example, drying and smoking a
                                                    jalapeño chile turns it into a chipotle. Drying poblano chiles gets you
                                                    either ancho chiles (reddish in color) or mulato chiles (black). When
                                                    something is called “dried chilies” with no other designation, that most
                                                    often means serrano chilies — but certainly not always. The red chilies
                                                    I’m using here are arbol chilies (same name fresh or dried).

                                                    • At 2014.11.20 15:49, CookinginRussia said:

                                                      The video quality is terrible. I’m using a light chicken stock (as opposed
                                                      to a dark chicken stock). The difference is that the bones are not roasted
                                                      first when you make a light stock — but really you could use either one
                                                      here. It is just what I had on hand.

                                                      • At 2014.11.20 16:10, Eric G said:

                                                        4:45 was that water or stock?

                                                        • At 2014.11.20 16:25, CookinginRussia said:

                                                          The neck, because you want more fat on it. Pork shoulder (especially
                                                          American pork shoulder) is generally far too lean to braise.

                                                          • At 2014.11.20 16:35, Onelegged Wonder said:

                                                            also, we keep a coffee can that we save all of our bacon grease in just to
                                                            cook with. They sell pig lard in the store, but they need to start selling
                                                            pure bacon fat, Id buy stock in the company that sells it

                                                            • At 2014.11.20 17:07, Eric G said:

                                                              Great thanks.

                                                              • At 2014.11.20 17:38, mastocytoma1 said:

                                                                Great dish! I’m learning so much from all of your videos. I have officially
                                                                claimed the kitchen much to my wife’s shagrin!

                                                                • At 2014.11.20 18:37, CookinginRussia said:
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