I honestly can’t get over how good the editing is with these videos. Max and Chance kick ass! Love you guys!

@chravezoc

2 жыл бұрын

Word up! I noticed that also, getting good boys, keep it up!

@stylerweiland

2 жыл бұрын

Dey bad to da bone!!! 😎

@SuperJiggawhat

2 жыл бұрын

They definitely have skills my friend.

Sam the cooking guy. Lowkey becoming the reason im not losing weight 🥲

@adventured2115

2 жыл бұрын

The kings and queens have weight lol

@SVTVSPENNY

2 жыл бұрын

Food is just so good 😮‍💨

@peterritchie7382

2 жыл бұрын

haha, watch at own risk

@josilasik

2 жыл бұрын

No low key about my weight gain. For sure Sam's fault....lol

THANKS GUYS for taking my suggestion!! (My username is different here). This was EPIC as I thought!!!!

@treyhudson73

2 жыл бұрын

More ideas bro bro!!

@sleaverbar3717

2 жыл бұрын

Great idea brother looks delicious or insanely good as Sam says

@christopherplatt7719

2 жыл бұрын

Where did you go to make the suggestion?

@eltorpedo67

2 жыл бұрын

Sure.

@arthurjones907

2 жыл бұрын

I can’t find this place online…. Is there a website?

Another banger! Also, I can't express how happy I am to see the crunchwrap being made with a single tortilla. I get irrationally frustrated when I see crunchwrap videos that use two tortillas to get the full wrap.

Then ending of the video was unexpected! 17:08 🤣😂🤣😂🤣😂🤣

I've never craved a crunchwrap until now.

The pepper you are using is actually a poblano pepper, from the region of puebla in mexico. Those peppers, for whatever reason, are mislabeled as pasillas in the states. The pasilla pepper is very different. In shape, flavor, size and color. Love your videos! And this looks delicious!

@SG-fb9xu

2 жыл бұрын

I was going to say… all I can find in stores are poblanos and those look exactly like poblanos.

Those green Chiles are Poblanos not Pasilla. Chile Pasilla is a dried Chile Chilaca. Pretty confusing, but it's like Chile Jalapeño turning into Chipotle.

@DianeH2038

2 жыл бұрын

except chipotles indeed used to be jalapeños (before being ripened to red & then smoked & packed in adobo -- green smoked dried jalapeños are called moritas, just as a side note), but poblanos have never been pasilla chiles. but you're right about those being poblanos!

Every time I make the Birria recipe the house smells amazing!!! LOVE IT!!! looking forward to it being a tailgate staple!

The last second of the episode was an awesome touch. Lol.

Dude, have loved everything you guys are doing. Seriously expanding our cooking capabilities. Keep this up. Excited for what you guys do this spring and summer.

Where’s the recipe for the “take away” sauce? Looks amazing! Thanks for all you guys do!

@MommaLousKitchen

2 жыл бұрын

I seriously looked for it too, thought I missed it lol

@dean9886

2 жыл бұрын

Yeah where is it

@luciferloke

2 жыл бұрын

11:43

@christylayton6953

2 жыл бұрын

@@luciferloke Thank you!!!! Can’t believe I missed it!

I didn’t think my homemade crunch wraps could get any better but I was clearly wrong this is a masterpiece

Birria, chili relleno, Crunchwrap…there aren’t any better four words that get me that excited.

Lovely! Your neighbor must have some serious lawn flex...I'm starting to get jealous with all that mowing. Love you guys!

I hope you threw the seeds in your compost and you’ll have chilly plants growing all over your garden!!!!

Hey I think the world really needs that squirt and “OH” as a ringtone from the end of the video.

Great scissor hack. I use a grapefruit spoon to remove seeds from mini bell peppers, poblanos and jalapeños (or fresnos) and small pepper. Works like a gem!!

OMG you killed me with the final squirt and "Oooh!" post credits lmao

@runsyi

2 жыл бұрын

I was cackling!

This is the most underrated, low key, occult, top secret type of best food out there. I make stuff like this every week. Mixing real Mexican ingredients and love with Taco Bell inspired stuff is too delicious, too naughty, too good. I couldn’t go a month without something like this.

Sam, Max and Chance you are my favorite cooking show ever! Thank you!

15:46 did anyone else get cray anxiety from it looking like he was going to cut the tip of his thumb off?

Never gets old watching your videos. So inspiring. Makes me want to make a version of this.

Downey,California is my hometown, how have I not heard of this place.

You guys do so many creative meals! If you're taking suggestions I have a recipe for poblanos that's out of this world! I even have a local restaurant that features them regularly!

@stoneyp3748

2 жыл бұрын

What is it🤔🤔

Made this for tonight’s family dinner… f’n loved it.

I love your idgaf cooking attitude 💚

A large binder clip keeps the inner pot from spinning. It works!!

Once again you didn’t fail us! I made this and thoroughly enjoyed every minute of cooking and consuming. Thanks crew!

Ooofta May, the mayo at the end….crying!!!

I'm full just watching this. Can't wait to make it!!!

You can get tostadas crunchy just with 1/2" of oil in a pan just larger than the tortilla.. no need to fill the cast iron with a bottle of oil

These are my go to when I pack grub for fishing with my friends and everyone won't shut up about them. They travel well and satisfy all. I use smoked gouda cheese in the peppers. Pico de gallo and sour cream are a must for me. Thanks for the video and stay safe guys.

@oliviarinaldi5963

2 жыл бұрын

I am beginning to salivate now Dude!

@user-oh5uf7tt6u

2 жыл бұрын

I make this food for my boyfriend every day🍽🍳🍅🥚🌶 😍 kzread.info/dash/bejne/ka12t6hyYKTeo9Y.html

@michelleread247

2 жыл бұрын

Um, I wanna go fishing with you! 😁😋

THANKS MAX!! I THOUGHT I WAS THE ONLY ONE THAT HEARD BREANS! 😆😆

Sam. Bring back the Soul patch 😂

Awesome recipe! I would have strained the Instant Pot cooking liquid as consomme too

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.

15:46, thought he was going to cut off his thumb. Looks delicious!

That ending though 🤣🤣🤣 had to just throw that in there

The end shot was outstanding 😂

15:46 I thought we were going to witness the top of his thumb getting cut off.

Sam, you're the best addiction!

@risatahmed1864

2 жыл бұрын

Indubitably

@zachmakayla760

2 жыл бұрын

I agree!

The dark chiles you used are not pasilla, are ancho, and yes, they were poblanos before drying process. Saludos Amigos

@nick.4.

2 жыл бұрын

They are actually called pasilla-ancho buddy.

@monke4632

2 жыл бұрын

@@nick.4. get yours facts straight before trying to correct someone because they’re two different chilies.

@monke4632

2 жыл бұрын

Yt people don’t know any better, they just steal recipes from other cultures because they don’t have anything to offer expect sloppy joes and potato salads

@nick.4.

2 жыл бұрын

@@monke4632 also every recipe ever is "stolen" stop gatekeeping you weirdo.

@monke4632

2 жыл бұрын

@@nick.4. yeah, by your people they’re stolen 🤣💀

“If you’re sitting there thinking that this is good, it’s not, it’s fucking insane”🤣🤣 love this man

Amazing last two seconds.

😮 you forgot to dip it in the birria juice/gravy/sauce stuffs 🤤

My mouth was watering the entire time…. Sam and Max, thank you for once again another Mouth watering recipe… gonna be making these tonight

MAX NAILED "THAT'S WHAT SHE SAID" TODAY BABY!! 💪😎😆

Yo my cooking guy! The green ones are Chiles Poblanos for the chile relleno! Anyways great recipe thanks!

This looks incredible. Yet again another thing I will have to make because of you 😅

as a fellow brown man I'm disappointed that I never thought of doing this at home before this video

Just made these for dinner, everyone devoured them! Delicious, even my low carb version was fantastic!

I wish I could make all of these. But I just can’t. I love watching you guys work it.

That looks delicious! Great episode Sam.

I didn't think we were getting one today

@kohlhofer185

2 жыл бұрын

Thankssss

When I'm in the Downey area (which I pass through on almost a weekly basis), if I'm trying to avoid a jammed interchange from the 605 to 5, I sometimes stop at drinx for a latte. This wrap looks delicious. Might have to try one next time I'm around there.

I'll have to make a few substitutions and/or omissions to accommodate my allergies, but I DEFINITELY want to make this! Thanks for another great recipe, Sam!

During the early pandemic when all the restaurants were closed I decided to make every Sunday Fast Food Sunday. I would make a fast food classic every Sunday. I made my own Crunchwrap and it was excellent. I need to make this version!

I’m rolling up as he say get your smoke 😭

That looks awesome, have to say it might be my favorite so far.

Man no idea if I would ever make this, but I freakin' love Birria

Max rolls, Chance lights, Sam smokes and passes it on ayooo

I really need this right now! She said...

now this is a crunch wrap!!! cant wait to make this!

Love your quick cooks for the people who don't have time but it would be nice to see more cooks on pellet grill / Santa Maria grill

My hubby's sales guy obsessed with taco bell crunch wraps. These videos make me tell him. Pay me to be his supplier 🤣🤣. My hubby had his 1st TB crunch wrap last month. And texted me. Why does he like this? 🤣🤣🤣

Love your videos you guys are pretty down to earth. Those were not pasillas that you blistered, those were poblanos.

Birria is absolutely awesome, and you can basically build any Mexican or TexMex dish with it. I drizzled some on a Taco Bell nacho and it even made _that_ amazing.

Refried breans are my favourite

My new favorite cooking channel

Quietest Blender Ever!!!!

Where do you get those great looking flour tortillas. They look so thin and light.

My wife and I live in Lakewood. We'll try it tomorrow.

"let's turn our star fish over, perrty aint it" @15:19

I’m pretty sure those green peppers are poblanos, pasilla is a red dried hatch chili. A dried poblano is an ancho chili.

sooo much work holy cow

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.

I loved everything about that. I think the only thing I will change is, I will dip the crunchwrap in the birria sauce, then finished it on the flat-top. I'm looking forward to trying it. 🤘😎

I'd love to try that sauce, but I guess someone forgot to include that part. 🤔

@cruising5to1

2 жыл бұрын

YES! I just watched the video two more time thinking I missed it. Then I went through all these comments to see if I was losing it. Thank God you posted this... I'm not crazy! 🤪

@nheeren1

2 жыл бұрын

11:42 He shows how he makes the sauce. Right after making the guac.

@nheeren1

2 жыл бұрын

@@cruising5to1 11:42 He shows how he makes the sauce. Right after making the guac.

@eternicus

2 жыл бұрын

@@nheeren1 Weird thing is if I use your timestamp the recipe is there, but if I watch the original it's missing. Thanks for sharing.

EPIC! I probably won't make it TBH, but I'll bet the short rib birria would be amazing in some chile rellenos!

Hey Sam, Max and Chance ... Can you do a video on the different type of sauces that you make? love trying new ones and you guys make is so easy to learn from.. Thanks

I got the whole birria Crunchwrap in my hands...😎❤🔥🔥🔥

I simply love your give and take with Max and Chance. What a great way to enjoy a recipe and how to . Sam you're a good man.🖤🖤🖤

Pampered Chef "mashy thing" FTW

Small recommendation: I like to put some salsa into my guac. It's actually really good.

Ive worked in Downey for 6 years right down the street from fatima's and never tried it until 20 minutes ago and HOLY SHIT the crunchwrap was amazing!

Sweet tap dancing Jesus that looks amaze-balls. Another banger boys. Keep it going.

i love that this channel is stoner friendly

Funny to see you use our Dutch treasure, Remia Mayonaise. Best one there is 👌🏼

Where do you find tortillas that size? I’m in northeast Ohio, can’t find them anywhere. Check supermarkets, Mexican grocery stores, restaurant supply stores, online.

Pasillas and Anaheims are my favorite chilis. I LOVE birria and chile rellenos. Definitely make the tostadas fresh cuz the crunch/chewy factor is so much better. I will be making this in the near future.

grew up in Norwalk, next door neighbors. The McDonalds in Downey is cool, I think it was the 2nd ever.

This one is definitely going to go on my list of food to make.

Loved the last 2 seconds! Lol!

Man! I miss those giant San Diego tortillas. Can't find them here.

A guy at work introduced me to this channel a couple years ago and let me just say, the list of appliances I've said I need has gotten ridiculous 😤

Just made it! OMG!!! This is a master piece! Easy to make and it’s so delicious!

@fingolfin9086

2 жыл бұрын

It looks incredible but the anxiety from just thinking about the amount of dishes this generates is too much for me.

Can you explain your philosophy on your chosen “fond-lifting agent” ? I notice sometimes you use chicken stock, sometimes vermouth or white wine, sometimes ACV. Any specific reason for each?

Excellent Burrito! You do a great job explaining the process

Amazing video guys. I actually am from Downey. It was a pleasant shock to hear my home town mentioned in your video! Whenever I get back to CA for a visit I do plan to visit your restaurant Sam. It's been on my to do list for a while but I'm always out of state for work. Keep up the great work everyone!!