The video is a cooking tutorial by a chef who shares his process of preparing traditional Yucatecan beans with pork, also known as birria. He starts by marinating the pork in a mixture of Roma tomatoes, onions, garlic, molcajete cloves, and various spices. He then cooks the marinated pork in a large pot for about 3 hours, removing it when it's almost done.
After the pork is cooked, he strains the broth to make a consommé. The meat is then cooled and refrigerated for the night. The next day, he reheats the meat in the consommé, which enhances its flavor. He adds a bit of reserved fat to the meat for added flavor.
The meat is then served in tacos with a side of the consommé. He emphasizes the importance of the fat in the meat, which gives it the right texture and flavor. The tacos are browned and crispy, giving them a street food appearance. The consommé and the meat are both praised for their flavor and the satisfaction they bring to the taste buds.
1. The video is from exactly two years ago.
2. The speaker was at Aunt Sacyl's house in Mérida, Mexico.
3. Aunt Sacyl taught the speaker how to prepare traditional Yucatecan beans with pork.
4. The speaker is now visiting Aunt Sacyl and it's their turn to cook.
5. The speaker wants to prepare "easy beer" tacos.
6. The meat chosen for the tacos is beef rib, which is described as the best meat for this purpose due to its sourness and size.
7. The speaker has two beef ribs in total, which weigh about 6 kilos.
8. The speaker plans to remove any excess fat from the meat before cooking.
9. The speaker is preparing a marinade for the meat, which includes Roma tomatoes, a large onion, a large handful of garlic, and 20-25 cloves of molcajete.
10. The speaker is also preparing a broth with 5 ancho chiles, 5 benches, and 5 puyas.
11. The speaker is going to brown the skins of the chiles first, then the onion.
12. After browning, the speaker is going to add tomatoes to the mixture.
13. The speaker is going to season the mixture with garlic and ginger paste, allspice, black pepper, whole cumin, dried Mexican oregano, cinnamon, and salt.
14. The speaker is going to blend the mixture and add it to a large pot with about 67 liters of water.
15. The speaker is going to cook the meat in a large pot for about three hours.
16. The speaker is going to take out the meat and let it cool for a while before straining the consommé.
17. The speaker is going to refrigerate the consommé to remove the fat.
18. The speaker is going to chop the meat and let it cool before putting it in the refrigerator until tomorrow.
19. The speaker is going to reheat the consommé and the chopped meat, and then prepare the tacos.
20. The speaker is going to fry the tacos on a comal on the stove.
21. The speaker is going to serve the tacos with a non-spicy sauce.
22. The tacos are described as having the right amount of fat, a soft texture, and a mild heat.
23. The speaker concludes by expressing their pride in the dish and inviting viewers to try it at home.