Yeah as a guy who stained Oujia symbols into their butcherblock to annoy my religious friends at a dinner party, I know it too well but my husband is past caring.
Docking the tortillas with a fork (just make a bunch of little holes in the surface with a fork), helps a lot to keep them from developing any large air pockets while frying, little tip I've learned from making taco shells like this thousands of times in the restaurant days.
Bri guy just wanted to say thanks for all your hard work and dedication. Two years ago before I got married I couldn’t cook anything. I’ve watched every video and made the majority of your recipes. They’ve all been bangers. My wife and I get hyped with every video you release. Keep up the great work homie!
@Novictus depends. Northern new mexico tacos are ground beef mixed with diced potatoes that have been boiled first. (This was done back in the day to extend the beef for a family dinner) seasoning is just salt and pepper but can use seasoned salt. Corn tortilla that is lightly fried so it is crispy but soft
Pro tip: Add cheese to the shells first, then the meat. One, the meat melts the cheese, and two, if the shell breaks while you're eating, the cheese helps hold everything together.
Yes! I grew up eating tacos just like this and always absolutely loved them. While I grew to eventually prefer street tacos in the style of LA and Tijuana, there's absolutely still a place for a good Gringo Taco, whether it be from Taco Bell (fine), Del Taco (much better), or the very best; HOME MADE
When I lived in east LA, my girlfriends Mexican grandmother would put the meat (after cooking it) in the tortilla and then pan fry it in oil. Just like you did with the shell. Except we only used one set of tongs to hold the top of the tortillas together. Done one at a time. Put on a paper towel on a plate afterwards. Salt both sides immediately after taking it out. Just a little salt. And doing one taco at a time. Love these tacos! @Brian Lagerstrom, You should try it this way sometime.
I can't thank you enough for your recipes, but importantly, your careful explanations and your STYLE. My wife and I were one of 4 couples in a monthly supper club where someone in the other couples were either former or current chefs and I learned so much from them but that supper club is no more. Your videos have brought me back to a point where learning to cook new and better is again a great focus in my life. Just so you know, I work 40+ works a week and so quick, easy, and tasteful is perfect for me and my wife. THANK YOU!
Those taco shell tongs! Hell yes! I’ve used that two tong method and though the results were good it wasn’t worth the effort for me. Those tongs are gonna be game changers! Thanks Bri!!❤
I've watched dozens of your videos and saved as many recopies, but this is the first one I've made. My wife loves Tacos an said these were the best she's ever had, and I agree. Thanks Bri, now lets eat this thiiing.
Made the taco meat today and it was awesome! Super easy, and reminded me of your one pot spaghetti and chili recipes with the techniques used. This will be our go to recipe for taco meat from now on!
I grew up with my mom shallow frying corn tortillas for tacos 😊 she put the cheese down first, works to hold the taco meat in place. Fried curb tortillas really are the best vehicle for a taco, IMO! Gotta say, the uni-tasker taco fryer is intriguing. Great video!
Bri i just want to say you’re indispensable to the way i cook, i haven’t found anyone else in the recipe space whose target audience is in that spot where they’re a home cook but not an amateur. also i appreciate how broad your palette is, and how you explain the reasons behind things. keep up the great work
Holy hell. I made these today for my mom for Mother’s Day. Incredible and perfect. This will be my go to taco meat recipe now for sure. The shells came out tremendous but I can’t see myself doing them a lot but for special days or nights yes. Just a lot of oil. But wow what a great meal.
I've tried to mimic Taco Bells small/loose/granular beef w/o success....now with your little gadget and the addition of onions, and your recipe, my meat mixture looks and taste wonderful.............I bought the taco holders and the other gadget for folding/frying the tortillas..........what a difference on Taco Night Thanks so much for your good info
I made these last night. The taco meat has so much more flavor than the popular recipe sites which call for adding spices to hamburger meat. The tacos along with the sauce were the best I've ever had. The only thing that could make them any better would be to hire a mariachi band.
Just made this recipe and it did NOT disappoint!! It tasted amazing and the tacos were great. We also bought the special Taco Clamp thing and it worked great! The only thing I would change is make the beef slightly less spicey but thats just our preference!
I love store taco mix but I get the low sodium version and add cayenne to the mix. I put the seasoning pack in a short mason jar and add 1 TBSP to about 1/4 lb. of 80/20 ground beef. Add a little water after browned and good ta go! I always buy organic taco shells. I prefer organic peanut oil for frying. It's the best. Yes, it's worth it to buy taco holders. $20 for four. Totally worth it. OMG Bri I had no idea they had a lil taco holder for frying! Spend the money, be happy! Oh no I always put down grated cheese, first and then the meat and then salted thin-sliced cabbage and then the sour cream and then the avocado and salsa verde on to with half-sliced cherry tomatoes tucked in on the side of the shell. Heaven!
Love this! I must give it a try! I usually squash raw meat on half a fresh taco shell, put unmeat side down in about a quarter inch of hot oil, cook until crisp then flip it over to the meat side and cook until done! You need to pry it open a little to slide a thickish piece of cheese into it and and a slice of tomatoe! Put some lettuce in and hot sauce and voila! It sounds harder than it is! Learned from a Mexican who learned from his mom! Salt and pepper meat before frying!💪🏻
Just bought the taco tongs. Didnt know they made anything like that. Uts gonba make taco night so kych easier. Those tacos look especially delicious. Thsnks Bri.
I have just cooked this. Thank you Brian. I live somewhere where there are zero Mexican restaurants and wanted tacos - so had to make them .Absolutely scrummy and a huge mess to eat. Delish!!!
"Make your own tacos" has been one of my go-to family dinner dishes for ages; I used to make it with straight-up ground beef and lately I've been making a kickass carne asada. Tonight I made the ground beef filling from this recipe and it was a *huge* hit. Served it with hard and soft taco shells, rice, diced tomato, lettuce, grated carrot, shred cheese, guacamole and salsa; usually I julienne some cucumber as well but I didn't have any.
Tried the recipe this week, frying the corn tortillas with the shallow pan and two tongs method was really tough but they were delicious! May have to get the taco tongs
That’s hysterical, and the recipes looks delicious! Thank you for sharing your recipes, I love watching your funny side, but mostly the delicious foods!
In Chicago IL, I crave the fat beef tacos, where the beef *inside* the shell prior to deep frying, but it is difficult to pull off at home! I love that tortilla holder! Thanks for sharing your great talents!! Will be trying this!
I leaned to like tacos in the '80s at a Mexican place my friend's relatives owned. The tacos were made with hard shell corn tortillas and had the cheese on top over the standard fillings and then either baked or more likely quickly broiled to melt and char the cheese slightly. I'm going to try Brian's recipe here with the corn tortillas and the cheese melted on top.
Hey Bri, they look amazingly delicious. Always god to see Lorn, even if for brief cameo appearance in your video. More involvement with featuring Lorn, I think would make the channel even better. Much ❤ to you both! 🙂
I watched your original taco video and loved it. That one purpose taco device is life changing! I'll be buying it! Also, I've been waiting for your take on taco sauce...Solid vid man
Been making your older recipe for this for a while and everyone loves it. I can't tell yet what's much different here. I tried those tongs before but prefer a more u shaped rather than v shaped shell. Amazon has some other 2 piece metal molds sort of things you should check out. You could deep fry with them just the same but i shallow fry and flip them. Pretty hands off.
@@switchipedegames Why are you even on a home-cooking channel? Also, I got the worst food poisoning of my life from T.B. 20+ years ago and never going back.
Anytime I make tacos at home now, I've taken to frying corn tortillas for the shells instead of using store bought shells. It's a complete game changer. Not to mention ridiculously easy.
Brian, there is (at least) a third shell method between the two. As a kid in the proto-70s, I lived in California's central valley. My mother had someone make up a bunch of taco shell forms. These were, like your tongs, taco shell shapes inside and outside of the food. Made of pierced sheet metal (like vent coverings), they held the shape while (with several pairs) several shells cooked. And, key difference, they could be shaped as you wanted. I like shells with a wide bottom -- no problem. I've been soft tortilla lately, but feel a set of these in my future.
I came here to watch the video on sourdough for beginners, but clicked this afterward out of curiosity. I will now feel personally indebted to you forever. May God bless your sweet ingenious little soul for the rest of your natural born life.❤
Man, Brian… I have been searching for the perfect taco meat for so long! I have failed over and over again. You have made my day! Thank you! By the way your chicken curry was so Adam===
Every time I watch one of these videos where you use that blue Le Crueset pan, I have to give a little chuckle. I also live in St. Louis, and I have the same pan - same color and everything. I believe it’s actually a risotto pan. I bought mine on special from Williams Sonoma, and it’s been a minute. I do love that pan. It’s probably use one I use the most. That’s all.
I really love your recipes and have made the tacos which I’m making again tonight. I appreciate how you take a common easy recipe and with just a little extra you can bring the dish up a couple of levels. I’ll be making the pancakes this coming weekend when my nieces are coming over. I am going to attempt the Japanese style Fried chicken also. You got a new sub and keep up the good work.
Always excellent tips with your cooking so thank you very much. I only came across your videos about a month ago and I’ve watched many. You crack me up. Bless your taco heart. 🤗
I have to say that I deeply appreciate that you write the weights of the ingredients in your recipes. I don't live in America and I find that for veggies and such, whatever we have almost always weighs half or less per unit than what you write. But I do wish you have a website with printable recipes cause it takes forever to write them down.
I make tacos as part of my meal rotation. I sometimes use 1/2 chorizo which adds a great flavor and a bit if heat. Instead of a fancy meat masher, I use a potatoe masher. Just wait until the beef is browned a bit. To get a Toco Bell consistency, add a bit of water.
Sup Taco-sensei. Yes, ground beef tacos are a gift from the gods, and I have learned much from your ways. Living in the center of the USA Tacoverse (Tucson), I can also confirm it is very unlikely to find something better at a restaurant. Making these tomorrow while doing Ortega sauce shots.
My favorite hardshell tacos at Mexican restaurants are stuffed first with the meat, folded so the two ends meet then deep fried. Then they remove from the oil, gently pry it open stuff the heck out of them with tons of shredded lettuce and cheese (like, 1/4 cup of cheese). Since the taco shell is semi-closed after frying it, it keeps things really tight. They usually offer shredded chicken, beef or ground beef.
There's a nice Mexican grocery in Hillside, IL near us that sells dried chile pods of all sorts--guajillo, mulatto, chipotle, etc. I use them dry and rehydrated--I have a Krups coffee grinder which is used exclusively for spices, so that's once of my chili powder constituents. Mexene is pretty good too. Thanks for this vid--my wife is a big fan of the crunchy tacos.
Fantastic!! Would love to see a fried taco recipe one of these days, like jack in the box but better (similar to Hotshots here in MO). Love what you do and will be buying my very own taco tongs, thank you!
Another great tip I use, would be in the layering. Put down a little bit of lettuce first, to act as a barrier between the shell and the meat. That way the shell keeps crunchy longer, instead of being in contact with the moisture from the meat!
Great video. I fry my tortillas the harder way that I learned in another of your videos but no longer after seeing that tool. Idk about you, but I sprinkle fine sea salt on them as soon as they come out. Seems to be a good touch
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
Another gem. I love that you are bringing back the dynamic duo of “Hey what’s up” + “Let’s eat this thing”!
just need the dancing to come back
@@virtualet I used to be hovered over the video ready to hit pause before the dancing started, so each to their own.
Every time he doesn't say ""Hey what's up!" it really messes with my brain.
Yup, and we need the little adorable jaunty "sweet f*** this tastes good!!!" dance to make a comeback! I'll start a petition lol!
@@theritchie2173 That's kinda weird lol
This one goes out to all the Midwest moms hosting tacos nights for the boys growing up. Love it.
you know it!
Missing the olives and sour cream!
He should put the lettuce down first and let the cheese and veg hold it in. Adding pico de gallo is the bomb diggity and sour cream.
The "Weiner - whadaya think" look is one I know all too well. Bravo, sir.
Yeah as a guy who stained Oujia symbols into their butcherblock to annoy my religious friends at a dinner party, I know it too well but my husband is past caring.
I love seeing spouse humor, which is usually the husband dropping unnecessary phallic references on the wife.
I dropped to my knees in pure emotion when I saw the BriTega Sauce Recipe. My cup runneth over!
my people
Same ,,
needed that ,,
@@BrianLagerstromsoft ahells are the only way to go. Soft shells deserve a video if you haven't already done one
I made this... then I made a double batch straight away. It's soooo tasty!!
Docking the tortillas with a fork (just make a bunch of little holes in the surface with a fork), helps a lot to keep them from developing any large air pockets while frying, little tip I've learned from making taco shells like this thousands of times in the restaurant days.
thank you for the tip.
Brian drinking ingredients that are not designed to be drank continues to be one of my favorite bits on the channel
Saaaaame especially when it spills everywhere so silly
Ngl I winced watching it lol.
I drank taco sauce after losing a bet once - It does not go down easy
I have no doubt that these tacos are amazing
Bri guy just wanted to say thanks for all your hard work and dedication. Two years ago before I got married I couldn’t cook anything. I’ve watched every video and made the majority of your recipes. They’ve all been bangers. My wife and I get hyped with every video you release. Keep up the great work homie!
So great to hear that! Thanks for sharing, Sir.
@@BrianLagerstrom See that, Broseph? You over here building strong foundations for a happy marriage 'n' sh*t!
How to Keep a Woman 101
@@genjii931 haha for real, the wifey definitely appreciates it
I grew up on the border and honestly American tacos will always hold a place in my heart just as authentic street tacos do.
Genuinely curious as to what an authentic taco is. I've never had or seen one being up in New England
@@Novictus soft corn tortilla, meat, onion, cilantro. squeeze of lime on top right before eating.
@Novictus depends. Northern new mexico tacos are ground beef mixed with diced potatoes that have been boiled first. (This was done back in the day to extend the beef for a family dinner) seasoning is just salt and pepper but can use seasoned salt. Corn tortilla that is lightly fried so it is crispy but soft
Having spent plenty of time around "real" Mexican food...there's absolutely a place for both. They're practically different cuisines.
@@lysolcoke2HDlet us not forget the salsa. Crucial.
"Holy s**t, this is filthy" - I FELT that. 😂 Can't wait to make these. Thanks for the video, Bri!
That line made me actually chuckle.
Pro tip: Add cheese to the shells first, then the meat. One, the meat melts the cheese, and two, if the shell breaks while you're eating, the cheese helps hold everything together.
This is peak Brian. Classic food with tons of staple sub recipes, some of the best content on youtube
As a midwesterner, this gives me great joy. Thank you! Love you, fam!
Gringo tacos are underrated. These are delicious!
Yes! I grew up eating tacos just like this and always absolutely loved them. While I grew to eventually prefer street tacos in the style of LA and Tijuana, there's absolutely still a place for a good Gringo Taco, whether it be from Taco Bell (fine), Del Taco (much better), or the very best; HOME MADE
When I lived in east LA, my girlfriends Mexican grandmother would put the meat (after cooking it) in the tortilla and then pan fry it in oil. Just like you did with the shell. Except we only used one set of tongs to hold the top of the tortillas together. Done one at a time. Put on a paper towel on a plate afterwards. Salt both sides immediately after taking it out. Just a little salt. And doing one taco at a time. Love these tacos! @Brian Lagerstrom, You should try it this way sometime.
Tried the taco meat and sauce recipe this evening. Best ever!
Those taco tongs are GLORIOUS!!!!
I can't thank you enough for your recipes, but importantly, your careful explanations and your STYLE. My wife and I were one of 4 couples in a monthly supper club where someone in the other couples were either former or current chefs and I learned so much from them but that supper club is no more. Your videos have brought me back to a point where learning to cook new and better is again a great focus in my life. Just so you know, I work 40+ works a week and so quick, easy, and tasteful is perfect for me and my wife. THANK YOU!
I've never seen a taco shell tong before. Never even heard of such a thing. Now I have ordered one. Gotta taste that thing.
Those taco shell tongs! Hell yes! I’ve used that two tong method and though the results were good it wasn’t worth the effort for me. Those tongs are gonna be game changers! Thanks Bri!!❤
I've watched dozens of your videos and saved as many recopies, but this is the first one I've made. My wife loves Tacos an said these were the best she's ever had, and I agree. Thanks Bri, now lets eat this thiiing.
Your channel is one of the best things to come from the pandemic. Thank you for sharing your love of food.
Made the taco meat today and it was awesome! Super easy, and reminded me of your one pot spaghetti and chili recipes with the techniques used. This will be our go to recipe for taco meat from now on!
I grew up with my mom shallow frying corn tortillas for tacos 😊 she put the cheese down first, works to hold the taco meat in place. Fried curb tortillas really are the best vehicle for a taco, IMO! Gotta say, the uni-tasker taco fryer is intriguing. Great video!
Bri i just want to say you’re indispensable to the way i cook, i haven’t found anyone else in the recipe space whose target audience is in that spot where they’re a home cook but not an amateur. also i appreciate how broad your palette is, and how you explain the reasons behind things. keep up the great work
Holy hell. I made these today for my mom for Mother’s Day. Incredible and perfect. This will be my go to taco meat recipe now for sure. The shells came out tremendous but I can’t see myself doing them a lot but for special days or nights yes. Just a lot of oil. But wow what a great meal.
These are the California rolls of tacos ! We love authentic tacos but we always get back to the basics lol
🌮
Authentic street tacos are better without a doubt, but American tacos like this are still quite tasty and a good way to mix it up.
I've tried to mimic Taco Bells small/loose/granular beef w/o success....now with your little gadget and the addition of
onions, and your recipe, my meat mixture looks and taste wonderful.............I bought the taco holders and the other gadget for folding/frying the tortillas..........what a difference on Taco Night Thanks so much for your good info
Your, “What’s up?” Is so friendly. I missed it and had to check the date of this video to see if it is current! Thanks!
That meat smasher is such a game changer! Thank you for using often, I broke down & bought it, love it!
I use a potato smasher that works well too with the meat .
I made these last night. The taco meat has so much more flavor than the popular recipe sites which call for adding spices to hamburger meat. The tacos along with the sauce were the best I've ever had. The only thing that could make them any better would be to hire a mariachi band.
Color me curious. What is it you think you added your spices to?
Bri, please continue to eat/drink items that are not meant to be consumed solo or in such large quantities. I find it so entertaining, lol!
I was hoping for a dry scoop taste test with the store bought taco seasoning but I'm glad I waited for the Ortega sauce chugging. Did not disappoint!
This is absolutely the video I have been waiting for! We're making these tonight! Thank you for making this one.
Making these tonight, and used Ancho chili powder and regular chili powder… these are the best taco night tacos I’ve ever had
Just made this recipe and it did NOT disappoint!! It tasted amazing and the tacos were great. We also bought the special Taco Clamp thing and it worked great! The only thing I would change is make the beef slightly less spicey but thats just our preference!
I love store taco mix but I get the low sodium version and add cayenne to the mix. I put the seasoning pack in a short mason jar and add 1 TBSP to about 1/4 lb. of 80/20 ground beef. Add a little water after browned and good ta go!
I always buy organic taco shells.
I prefer organic peanut oil for frying. It's the best.
Yes, it's worth it to buy taco holders. $20 for four. Totally worth it.
OMG Bri I had no idea they had a lil taco holder for frying! Spend the money, be happy!
Oh no I always put down grated cheese, first and then the meat and then salted thin-sliced cabbage and then the sour cream and then the avocado and salsa verde on to with half-sliced cherry tomatoes tucked in on the side of the shell. Heaven!
Edition 1 of this I've made like 50 times. Pumped to try this with homemade sauce!!!
Love this! I must give it a try! I usually squash raw meat on half a fresh taco shell, put unmeat side down in about a quarter inch of hot oil, cook until crisp then flip it over to the meat side and cook until done! You need to pry it open a little to slide a thickish piece of cheese into it and and a slice of tomatoe! Put some lettuce in and hot sauce and voila! It sounds harder than it is! Learned from a Mexican who learned from his mom! Salt and pepper meat before frying!💪🏻
Just bought the taco tongs. Didnt know they made anything like that. Uts gonba make taco night so kych easier. Those tacos look especially delicious. Thsnks Bri.
I have just cooked this. Thank you Brian. I live somewhere where there are zero Mexican restaurants and wanted tacos - so had to make them .Absolutely scrummy and a huge mess to eat. Delish!!!
OMG!!! UBER Psyched over those taco shell tongs!!!!! I mean, RIDICULOUSLY excited!!
Awesome thank you. Do you perhaps have a recipe to make the taco shell? Thanks so much.
"Make your own tacos" has been one of my go-to family dinner dishes for ages; I used to make it with straight-up ground beef and lately I've been making a kickass carne asada. Tonight I made the ground beef filling from this recipe and it was a *huge* hit. Served it with hard and soft taco shells, rice, diced tomato, lettuce, grated carrot, shred cheese, guacamole and salsa; usually I julienne some cucumber as well but I didn't have any.
@brianlagerstromm Um, what?
Homemade tacos have never been great until this video came along. 10/10. Thanks Bri!
Tried the recipe this week, frying the corn tortillas with the shallow pan and two tongs method was really tough but they were delicious! May have to get the taco tongs
That’s hysterical, and the recipes looks delicious! Thank you for sharing your recipes, I love watching your funny side, but mostly the delicious foods!
I love that you include metric measurements in grams. Since I got into baking during the pandemic, it's the only way to go!
In Chicago IL, I crave the fat beef tacos, where the beef *inside* the shell prior to deep frying, but it is difficult to pull off at home! I love that tortilla holder! Thanks for sharing your great talents!! Will be trying this!
I leaned to like tacos in the '80s at a Mexican place my friend's relatives owned. The tacos were made with hard shell corn tortillas and had the cheese on top over the standard fillings and then either baked or more likely quickly broiled to melt and char the cheese slightly. I'm going to try Brian's recipe here with the corn tortillas and the cheese melted on top.
it cracks me up everytime he swears, 10/10 lets eat this thing those tacos looked delicious
I believe you, Bri. Tacos are one of life's greatest joys and these look fantastic
Hey Bri, they look amazingly delicious. Always god to see Lorn, even if for brief cameo appearance in your video. More involvement with featuring Lorn, I think would make the channel even better. Much ❤ to you both! 🙂
That was the perfect meat sauce I’ve seen in a long time. And the tacos look good too. 👍🏾
This is by far the best recipe I've found for taco meat. The apple cider vinegar/brown sugar/chicken stock combo really sets it apart.
to much Shit in it; NOT Authentic
We used to brush the tortilla with oil and hang them off of the oven rack to get crunchy shells. It's not perfect but it works.
I made the taco sauce today and it’s fantastic. I added a bit more vinegar, but it’s super tasty.
I literally came home from work and made beef for my taco supper, then see your episode. I'm psychic!
I watched your original taco video and loved it. That one purpose taco device is life changing! I'll be buying it! Also, I've been waiting for your take on taco sauce...Solid vid man
I put a teaspoon or 2 of cocoa powder in my taco meat. It brings out a beefy flavor that is really good.
We do tacos every week so love seeing your take. Will definitely be trying some of this!
Brian, absolute banger of a video! I rushed out to grab the ingredients the moment your video dropped. Dinner in clutch thanks to you!
Been making your older recipe for this for a while and everyone loves it. I can't tell yet what's much different here. I tried those tongs before but prefer a more u shaped rather than v shaped shell. Amazon has some other 2 piece metal molds sort of things you should check out. You could deep fry with them just the same but i shallow fry and flip them. Pretty hands off.
God bless YOU Bri! Great content! Could we get another Q&A vid? What does Lorn do during your vids?
YES please!! Can't wait to make these. You rock, Bri!!
Just go to taco bell and ask for tacos. Less cooking and spend and eat.
@@switchipedegames Why are you even on a home-cooking channel? Also, I got the worst food poisoning of my life from T.B. 20+ years ago and never going back.
These look fantastic! And, you could eat them fresh over a few days, if you don't mind frying the tortillas. Great recipe. Thanks you guys
I must get those taco tongs and make the shells looks like a game changer! I may also try the corn tortillas 😀
Could you do a video on what to do post cooking with oil? like a how to re-use video for oil and other stuff?
Anytime I make tacos at home now, I've taken to frying corn tortillas for the shells instead of using store bought shells. It's a complete game changer. Not to mention ridiculously easy.
Lorn ending is the perfect testimonial!
Brian, there is (at least) a third shell method between the two. As a kid in the proto-70s, I lived in California's central valley. My mother had someone make up a bunch of taco shell forms. These were, like your tongs, taco shell shapes inside and outside of the food. Made of pierced sheet metal (like vent coverings), they held the shape while (with several pairs) several shells cooked. And, key difference, they could be shaped as you wanted. I like shells with a wide bottom -- no problem.
I've been soft tortilla lately, but feel a set of these in my future.
I came here to watch the video on sourdough for beginners, but clicked this afterward out of curiosity. I will now feel personally indebted to you forever. May God bless your sweet ingenious little soul for the rest of your natural born life.❤
Have to agree on the fried taco shells. Totally different taste and texture.
This recipe will be an instant classic 😮
my favorite tacos ever are basically doing this with locally made chorizo from the mexican market instead of ground beef
Once I started frying my taco shells there was no going back!😆. PLS PLS post a printable recipe link, all of your recipes are fantastic!!! TY!
Man, Brian… I have been searching for the perfect taco meat for so long! I have failed over and over again. You have made my day! Thank you! By the way your chicken curry was so Adam===
Every time I watch one of these videos where you use that blue Le Crueset pan, I have to give a little chuckle. I also live in St. Louis, and I have the same pan - same color and everything. I believe it’s actually a risotto pan. I bought mine on special from Williams Sonoma, and it’s been a minute. I do love that pan. It’s probably use one I use the most.
That’s all.
My crinkle cookies turned out PERFECT!
Recommend this recipe.
Next is the flourless chocolate cake. 🤩🤩🤩
Britega sauce is awesome, thank you for sharing this great recipe!
I really love your recipes and have made the tacos which I’m making again tonight. I appreciate how you take a common easy recipe and with just a little extra you can bring the dish up a couple of levels. I’ll be making the pancakes this coming weekend when my nieces are coming over. I am going to attempt the Japanese style Fried chicken also. You got a new sub and keep up the good work.
Always excellent tips with your cooking so thank you very much. I only came across your videos about a month ago and I’ve watched many. You crack me up. Bless your taco heart. 🤗
I have to say that I deeply appreciate that you write the weights of the ingredients in your recipes. I don't live in America and I find that for veggies and such, whatever we have almost always weighs half or less per unit than what you write. But I do wish you have a website with printable recipes cause it takes forever to write them down.
I make tacos as part of my meal rotation. I sometimes use 1/2 chorizo which adds a great flavor and a bit if heat. Instead of a fancy meat masher, I use a potatoe masher. Just wait until the beef is browned a bit. To get a Toco Bell consistency, add a bit of water.
I'm happy to see you incorporating the dried chilies into your taco sauce. I do the same for the meat, subbing out some of the chili powder.
I’ve been making your old taco recipe for a while now it’s a banger. This looks great! Gotta try your bri sauce!
Sup Taco-sensei. Yes, ground beef tacos are a gift from the gods, and I have learned much from your ways. Living in the center of the USA Tacoverse (Tucson), I can also confirm it is very unlikely to find something better at a restaurant. Making these tomorrow while doing Ortega sauce shots.
Looks good Bri. Your recipes never fail so I look forward to trying this soon.
These look fantastic
Thanks, son
sauce is really good. struggle to find dried chiles here so i just used a single serrano but it turned out great.
That sweep swig of taco sauce is how I check for sauce quality, too. Good man. 👍
I would suggest if using store bought seasoning use the old el paso mild packet. Much more flavor.
Yet again, Brian, you make us feel like pro’s man!👍🏼❤️
My favorite hardshell tacos at Mexican restaurants are stuffed first with the meat, folded so the two ends meet then deep fried. Then they remove from the oil, gently pry it open stuff the heck out of them with tons of shredded lettuce and cheese (like, 1/4 cup of cheese). Since the taco shell is semi-closed after frying it, it keeps things really tight. They usually offer shredded chicken, beef or ground beef.
There's a nice Mexican grocery in Hillside, IL near us that sells dried chile pods of all sorts--guajillo, mulatto, chipotle, etc. I use them dry and rehydrated--I have a Krups coffee grinder which is used exclusively for spices, so that's once of my chili powder constituents. Mexene is pretty good too. Thanks for this vid--my wife is a big fan of the crunchy tacos.
Fantastic!! Would love to see a fried taco recipe one of these days, like jack in the box but better (similar to Hotshots here in MO). Love what you do and will be buying my very own taco tongs, thank you!
Another great tip I use, would be in the layering. Put down a little bit of lettuce first, to act as a barrier between the shell and the meat. That way the shell keeps crunchy longer, instead of being in contact with the moisture from the meat!
Great video. I fry my tortillas the harder way that I learned in another of your videos but no longer after seeing that tool. Idk about you, but I sprinkle fine sea salt on them as soon as they come out. Seems to be a good touch
Where do we take it!? Btw, bought that tool and can’t wait to use it
Those look like spicy crunch heaven 😋
If you put cheese on the bottom, then meat, it tends to hold the shell together better and it doesn't fall apart in your hands.😊
Pretty much exactly my taco meat recipe. Add a couple TBSP of cheese powder to that, and you're golden!