Dude, your ability to make concise, entertaining & informative videos every single week is incredible. The format and editing is 10/10 - it is impossible not to watch the entire thing. Thank you Sir Chudman.
If yall take only one thing from this video, let it be the salsa macha. That stuff is INCREDIBLE and very different from the usual hot sauces you find everywhere. It's a great change of pace for tacos
The suadero tacos at Suerte are amazing. I can remember the moment I first had one. I’ve wanted to recreate them for years. Can’t wait to give these a try!
Looks awesome! Corn tortillss looked great! Only thing i do different with mine is add a bit of bacon fat or lard into the dough. Gives it a little bit of extra "yes, please!"
Well apparently it’s not a secret anymore. And I definitely don’t consider using only salt and pepper on brisket a “secret”. Meat, salt, black pepper. Not complicated, and pretty standard for most cuts of beef.
I made Barbacoa tacos with the blue corn version of these shells and made tomatillo salsa and Pico. Every ingredient was scratch made. This seems to be an upgrade over what I just made. Like Brad says you have to try it... mine was a 9.5/10 and I'm a strict judge... make these people make the beef and the shells. So worth it. Next time I'm making the salsa Macha Bradley thank you for the inspiration.
U.K. subscriber here. This looked so incredible I purchased a tortilla press and sourced the various Mexican ingredient including the Maseca flour. It's not as easy to source the dried chilli's and flour in the UK but it's possible. Holy shit it was worth it. Every element sings, the earthy perfumed tacos, the rich smokey, soft meat, creamy zingy guacamole, the fresh crunch of the onion and coriander with the cheese (I had to use feta). And finally that salsa macha is addictive AF. My wife described it as staggeringly good and she's a hard crowd. One of my favourite ways to use smoked meat. Sensational. Nice work Chud old chap.
I know you've said your least favorite part of making your videos is making the fast forward sections of the accoutrements, but watching those...there's something oddly satisfying about it.
Good to know about the corn tortillas and the Chud Press! I will follow your lead and press them separately rather than trying to do corn tortillas on any heated press (not that I have one yet, future purchase, hopefully the Chud press because I like it)
Almost all of his knife rolls have something. I have tried to name each one as I see it. He's just a little weird...........I mean he does live in Austin! 🙂
Looks amazing my guy. I need to do birria very soon. Also i dig the storm in the background, its definitely been a stormy couple weeks hahaha. Love from San Antonio
Damn that looks delicious. Great video, very inspiring. I also love how a little rain doesn't stop the production. Hate to admit it, but I'm jealous of the official taste tester!
That looks really good! 🤤 BUT, it should be TWO corn tortillas per street taco. It helps to keep the tacos from falling apart. That’s how it’s served in Mexico and in Southern California.
I probably could've ate 8 of those tacos maybe 10. That guacamole sauce looked good. That nice char on the meat 👍. That Peter Griffin laugh in the beginning was spot on and funny.
try toasting the dry peppers sometime before making into a salsa :) Rick bayless is a good guide if you haven't already familiarized yourself \m/ rock on
Fantastic video, Bradley. I love watching your videos. I haven't seen anything I wouldn't eat yet. I've watched this part about one minute in several times. Did you say "chook a beef cheek"? lol, I just catch little stuff like that. Everything looked absolutely delicious. Great video, sir.👍👍
Nice, I asked what suedero was I notice on my trip to Mexico that they have this meat on their menu a lot in taco shops but it looked boiled in some type of way I never see it here in northern cali
Those look fantastic, I have a Mexican grocery store down the street and I bet I can get that cut from them although I will have to order it most likely....Definitely going to have to try these! I'm down here in South Florida, my Penguins are out of the playoffs so I am rooting for the Panthers big time and was watching that game as well! Too bad you didn't catch that goal by the Panthers to tie it up or win, that would have been a sweet capper to another great video!
Where can I find those little mixing bowls you use when creating the parts for your spices? Cant seem to find those anywhere! HUGE FAN of your videos, always my inspiration before trying something new!
200 degree oven overnight! Some folk in Europe can't afford to heat beans on the stove these days! Room in your garden for a tent? Can operate mowing equipment if needed ;-)
Dude, your ability to make concise, entertaining & informative videos every single week is incredible. The format and editing is 10/10 - it is impossible not to watch the entire thing. Thank you Sir Chudman.
The "What??" when the avocado seed broke in half was perfection
@@derekw948 - such a good cut/edit
If yall take only one thing from this video, let it be the salsa macha. That stuff is INCREDIBLE and very different from the usual hot sauces you find everywhere. It's a great change of pace for tacos
The suadero tacos at Suerte are amazing. I can remember the moment I first had one. I’ve wanted to recreate them for years. Can’t wait to give these a try!
Looks awesome! Corn tortillss looked great! Only thing i do different with mine is add a bit of bacon fat or lard into the dough. Gives it a little bit of extra "yes, please!"
I sure wish there was a “love” button. Brilliant as always
Reminds me a bit of when i rubbed a chuck roast with my homemade taco seasoning (SPG + onion, cumin), smoked it, and made tacos.
I've been waiting for a badass salsa macha recipe ever since I moved from Houston over three years ago. Well done
Little tip Brad if no one has said it. You can add a little flour to the corn masa. It's a secret like only using salt and pepper on brisket.
Well apparently it’s not a secret anymore. And I definitely don’t consider using only salt and pepper on brisket a “secret”. Meat, salt, black pepper. Not complicated, and pretty standard for most cuts of beef.
@@omcorc it was a joke. Everyone thinks we only use S&P in Texas. The secret is Lawrys and other products with salt are used.
I made Barbacoa tacos with the blue corn version of these shells and made tomatillo salsa and Pico. Every ingredient was scratch made. This seems to be an upgrade over what I just made. Like Brad says you have to try it... mine was a 9.5/10 and I'm a strict judge... make these people make the beef and the shells. So worth it. Next time I'm making the salsa Macha Bradley thank you for the inspiration.
Wow! Another great recipe prepared and ideas for a weekend meal! Great video again! Thanks for sharing.
Bro you're the best, and the editing is fun, tasteful and top notch. Why you don't have a million subs is unexplainable.
The knife skills..... They're incredible!
U.K. subscriber here. This looked so incredible I purchased a tortilla press and sourced the various Mexican ingredient including the Maseca flour. It's not as easy to source the dried chilli's and flour in the UK but it's possible. Holy shit it was worth it. Every element sings, the earthy perfumed tacos, the rich smokey, soft meat, creamy zingy guacamole, the fresh crunch of the onion and coriander with the cheese (I had to use feta). And finally that salsa macha is addictive AF. My wife described it as staggeringly good and she's a hard crowd. One of my favourite ways to use smoked meat. Sensational.
Nice work Chud old chap.
5:35 the editing here is so satisfying.
The chop sequence in this one was probably the most satisfying thing I've ever watched
Gonna have to make a trip to La Michoacana to see about this cut. Looks amazing!
I love that the puppy always makes a cameo and gets to try the delicious food.
I know you've said your least favorite part of making your videos is making the fast forward sections of the accoutrements, but watching those...there's something oddly satisfying about it.
Thank you for sharing! Those tacos look amazing!
Best BBQ channel far and wide; with the absolute most likeable host. Keep it going!
Greets from Vienna.
Knowing how the Bruins game ended makes me super happy for your buddy!
Your knife skills are absolutely amazing!
Duuuuude! So glad you did this one! Tacos la Banqueta in Fort Worth is the only place I can find suadero. The torta is 🔥.
Good to know about the corn tortillas and the Chud Press! I will follow your lead and press them separately rather than trying to do corn tortillas on any heated press (not that I have one yet, future purchase, hopefully the Chud press because I like it)
Brad, your choppin part just kills me, I love it!
(5 years later) “yep I still have some of the beef tallow from the deep fry video” lol love the videos
I believe this is the first time Brad has acknowledged the random knife roll object!
What was it though? I couldn't tell.
@@yyycma3 Mini lightsaber
Peter griffin laugh was the giveaway lol
Almost all of his knife rolls have something. I have tried to name each one as I see it. He's just a little weird...........I mean he does live in Austin! 🙂
I wish I could chop as quick as you! Salivating...
Looks amazing my guy. I need to do birria very soon. Also i dig the storm in the background, its definitely been a stormy couple weeks hahaha. Love from San Antonio
at 5:30, DAYUM SON! Your knife skills just keep getting BETTER.
The fact that your coffee is called Nano Genji makes my gamer heart so happy 😂
I'm going to have to try that. Well done.
Those tacos are so fire by far my favorite restaurant we tried in Austin
The suadero looks great. Given that you already do beef cheeks, would love to see your take on cabeza too!
Wow! - Completely amazing Brad! -Thanks! - Cheers!
Damn that looks delicious. Great video, very inspiring.
I also love how a little rain doesn't stop the production.
Hate to admit it, but I'm jealous of the official taste tester!
I must do this. Looks AMAZING
The star of the show is the editor. Never forget that!
Amazing recipe and great video, Im glad you keep adding mexican recipes to your channel, I´ll definitely try this in the near future. Congrats.
Go Leafs! Panthers are going down! Oh, and the tacos look amazing!
Just wondering if you could possibly provide the site where you were able to get the saudero?
Dude, awesome Chud, you rock, totally doing these this weekend.
NICE! corn tortillas are so easy to whip up. That chili oil salsa is new to me, cool trick. Im gonna try this out.
dig you playing with different meats 😂 I love the heartburn of oil based salsa lol....killer tacos! 20 please add queso fresco
Well done, Mexican approved. You're an official "BBQuero" .
Tacosni've are definitely one of my favorite things to eat. Well done brad
not gonna lie, I finished editing this around 5am this morning,, not the best time of day for good spelling lol
@Chuds BBQ bro I feel that I start work around 5 and I'm lucky if I can string a sentence together before coffee
YUUUUUUUUMMMM. That chopping sequence was so satisfying to watch haha
Best knife work videos on TH-cam...
okay, the panthers jersey! im officially a fan! 😃
Great video. Yeah don’t ever deseed the chili 🌶️ Arbol. But most traditional suadero is chopped up.
But yours loooks so good 🤤 too
I give this gringo the Mexican seal of approval!
Muy Bueno Bradlito!
Hey Buford T .... this is Jr. Samples, and I give Bradley the BR-549 seal of approval too. Great recipe
@@scott729 Damn you reached back there for that one 🤣 have you been pickin & grinin lately.
@@darkgreen9098 Yup, me and ole Grandpa Jones ...
I absolutely love that your outdoor setup allows you to cook in the rain! I aspire to have this one day!
That looks really good! 🤤
BUT, it should be TWO corn tortillas per street taco. It helps to keep the tacos from falling apart. That’s how it’s served in Mexico and in Southern California.
Messy in the best way! Your tortillas were the perfect vessel👍😊
I probably could've ate 8 of those tacos maybe 10. That guacamole sauce looked good. That nice char on the meat 👍. That Peter Griffin laugh in the beginning was spot on and funny.
Hello from Canada. Love your content. Let Evan know the Leafs are going to win the series..
Making your own tortillas is the cherry on top 👍🔥🔥🔥
My neighbor looked at me weird at 12:07. He was like 'what is this guy watching '
Looks delicious great job 👍🏿🤟🏾
try toasting the dry peppers sometime before making into a salsa :) Rick bayless is a good guide if you haven't already familiarized yourself \m/ rock on
ON THE LIST!! Love it
definitely making this, this weekend.
Loving that baller tortilla press!
Eres un chingon hermano
My mouth is watering just watching.
As a Mexican that’s not how sudadero tacos are made but dam they look delicious and I would like to try them. love your videos keep up the great work
This is a must-try. One question however regarding the tallow. Do you simply strain and re-use? How many times can that be done?
Can you post a link where you ordered this Suadero meat? Looks delish!!
i was gonna buy a food processor but i could just buy a case of miller light and have ya come over for some grub ♥ love the vids.
Dude. I Always go with purple onions on the guac! Just how I roll!
Freakin love your content man thanks for the videos
Fantastic video, Bradley. I love watching your videos. I haven't seen anything I wouldn't eat yet. I've watched this part about one minute in several times. Did you say "chook a beef cheek"? lol, I just catch little stuff like that. Everything looked absolutely delicious. Great video, sir.👍👍
Chili de Arbol is king of chilis... The more you add the spicier it is... And the amount of salsas you can make with it...
Nice, I asked what suedero was I notice on my trip to Mexico that they have this meat on their menu a lot in taco shops but it looked boiled in some type of way I never see it here in northern cali
Would love to see your take on duck carnitas a la Nixta in ATX
Very nice. I cant wait to try this.
absolute money. that's my weekend sorted. thanks Brad :)
Another great video and of course now I’m hungry for tacos even after just finishing some pork ribs. Will definitely have to give this a try!
Those look fantastic, I have a Mexican grocery store down the street and I bet I can get that cut from them although I will have to order it most likely....Definitely going to have to try these! I'm down here in South Florida, my Penguins are out of the playoffs so I am rooting for the Panthers big time and was watching that game as well! Too bad you didn't catch that goal by the Panthers to tie it up or win, that would have been a sweet capper to another great video!
That salsa has some chili crisp vibe. I like. Gonna try it! Would you look for flap meat in the store or ?
Where can I find those little mixing bowls you use when creating the parts for your spices? Cant seem to find those anywhere! HUGE FAN of your videos, always my inspiration before trying something new!
Sir! Where can I get this cut of meat in Austin???
200 degree oven overnight! Some folk in Europe can't afford to heat beans on the stove these days! Room in your garden for a tent? Can operate mowing equipment if needed ;-)
Love the Panthers jersey! Go Cats!
millions must grill. chuds unite
Now you need to try making Berria tacos 😀
What is the metal circle thing that heats the pan up ??
I was asking the same, I was like where is the induction heat or was that heated before? Anyone has any idea?
Okay never mind I guess
Im sold. Time to make this
Bet your friend is pretty happy with the first round performance of his Panthers!
I thought the tortilla would be bigger. :D It looks A-maze-ing! Always entertaining to watch!
I LOVE looking at a wound/ wart as I watch someone eat tacos! Its my FAV!!!!
Brad I like to make my own corn shells also,nothing like the taste of fresh made! keep up the awsome videos I hope to meet you someday buddy!
Hey Bradley is that gadget on the cutting board a portable heat device to heat stuff up
Yes, please!
Starving now......THANKS! Looks AMAZING
Nice Panthers jersey Evan - get ready to be swept!
How do you heat stuff up in a pot on your table
When you shredded that beef, string cheese just popped into my head. Beef string cheese! I wonder if that'd sell XD
Oh man, I bet this would be amazing in tamale format. 🤤
You had me at Texas Pete!!!