As a 79 yr old Texan I believe you have "captured the essence" of pre-1836 cuisine! Your tacitos and charro beans are, no doubt, most authentic -an most delicioso. 🤠
I grew up in Northern California - tacos were always made with corn tortillas warmed in hot oil. I’ve lived in a lot of different places since then and have always been fat-shamed for making tacos this way. Thanks so much for validating my childhood love of tacos fixed properly!!! ❤
I'm so sorry you were/are "fat shamed", not nice of those ppl. There are so many types of Tacos & those you make, are so delish too. Do you ever dip the whole Green Onion in that oil that you dip your corn Tortillas? Soooo yum delish! "Sra. Isa"
Congrats on your one-year sobriety! These tacos look amazing. I love how you did the beef. I've never thought to seer thin cuts and then chop them. Looks freaking wonderful!
Matt, You are really a great teacher. I learned so much from listening and watching this video. Congrats for being so close to a year sober!!! Thats a real challenge that is a lot of work, willpower, and many changes in your life. Thanks for sharing your sobriety, I hope others follow your example. Cookings a wonderful skill to build on while changing a habit. My problem is eating the wrong foods. Im loving learning about cooking healthier foods that are still flavorful. Its funny to think cooking and learning about food is helping me lose weight and becoming a better cook! Ive lost 70 pounds this year. I still have a long way to go. You are inspirational!
Felicidades for your accomplishment with your weight loss. I have serious back issues, going to have back surgery & so need to lose some weight before surgery. Gracias for sharing. I love food & SOME Mexican food is sadly fattening. However, "Caldos"/soups are so very helpful & we're in the right weather to enjoy. I'll have to omit Tortillas though, lol. However, I so do enjoy Chunky Guacamole with Tortilla Chips 2x a month as my reward WHEN I lose a few lbs that will not set me back. There are quite ALOT of Mexican dishes/"platillos" that will not cause weight gain. Paz be with us all 🙏. "Isa"
My best friend, who has family in Brownsville, introduced me to these tacos about 15 years ago and I had not idea these even existed!! She got me addicted! Sometimes we travel 2 1/2 hours to Brownsville just for these tacos...and see her family, of course. Of course, we've tried making them at home but it never turns out right. Thank you so much for making this video!! I can't believe how simple it is to re-create that amazing flavor and I can't wait to try making them again!!
Hey Mr. Matt, just saw your blogs on TH-cam. Taquitos and frijoles a la Chara. Fantastic demonstration and fantastic personality. I have family in Mercedes and McAllen and other boarder towns in the Valley. My love of Texas was the food, the insane pride in the football teams. The Mexican Panedoria and the Mexican American men. It was my 7th heaven. Here in Minneapolis MN we have lots of Taqueria trucks now. Most of all you have gained a new subscriber to your channel. God bless, oh congratulations on your sobriety. I'm sober 40 years. (1984) Peace and love from this OG.
Man, you made me shed a tear when you were talking about how much you love those caramelized onions. I felt you. That's how passion sounds like. And those tacos look gorgeous. Salud
Wow the algorithm brought you to me today. 40 years in Texas now I’m Florida • nobody makes good tacos here and this video; your beautiful memories you share, and the details in which you shoot your photography in order to fully capture the essence of what you’re doing. I really enjoyed your video…a lot if I was 20 years younger… Thanks for the great Taco lesson.❤
My mom is from Matamoros, my dad was from San Fernando, Tamps. I haven’t gone down to the RGV in ages and I so miss eating the tacos in Mexico. I also miss the barbacoa at ElnCapistran man their barbacoa was the best I ever had.
I spent some time in Brownsville and Matamoros back in the late 90’s. The food was amazing and on every street corner. I remember eating a lot of goat 🎉
I'm from the valley too but live on the east coast and frying the tortilla in oil is the near universal missing step when eating tacos up this way. Good stuff
One of my, actually my fondest memory of my brother is a 4th of July when we went to a taco stand set up in the park in bisbee arizona and we got greasy tacos, my eyes are tearing up, they were so good we ate so many, great video
A great tip my dad gave me is to de-fat your chuck roast then throw it through a grinder with the biggest holed plate. Comes out just like the chopped version just way faster. Then melt that cut off fat to fry the meat in. Also make sure the meat is partially frozen, runs a lot smoother.
Yo I work in a mexican restaurant and I just learned the reason WHY we prep the corn torts the way we do. It makes so much sense now. I wish that we did that on the line though for the tacos. We do that for the enchiladas and taquitos. I'm gonna try this at work tonight. Love the content by the way
Great vid, earned a sub. I wasn't familiar with the caramelized onions move. Looks like you're using a Spanish (yellow) onion vs the white onion I usually associate with Mexican cooking. Is that part of this ranchero thing? Super curious.
So I'm curious, what took you from TX to Washington. I live on the Chesapeake Bay area and dang if I don't miss my old NM/TX peeps. Could thing I know how to make all the old recipes. Keeps my NY hubby happy 😁
Glad your channel popped up in my to watch choices. New subscriber. Thanks for the video. Definitely will be trying this. Congratulations on your year of sobriety.
I'm enjoying your videos! I'm a giant gringo that lives in Port Isabel but grew up in San Antonio. Still trying to find GREAT TexMex here... Anyway, a quick tip from one chef to another; if knife slicing steak, toss that roast in the freezer for 20 minutes or so, it will stiffen up a bit and be easier to slice. Can't wait to add chorizo to my next bean batch... thanks for that recipe! 🍺🍺
I enjoyed reading these comments! 😄 Nothing like a taquito video to bring out the feisty in people! RGV definitely has a loud and proud culture. For those who are wondering, 956 is the area code. Locals use it to proudly declare they are from the valley. 🎉
You brought back memories for me. I forgot all about the coolers filled with fresh tortillas that were warm. Also at this time of year, you'll find those ice chests full of warm tamales, pork, chicken, or beef. I miss south Texas and H.E.B. The best carne asada tacos and carne guisada tacos came from a corner taqueria that was drive thru only and had a couple of wooden picnic tables out front if you wanted to "dine in". Oh and that hot sauce, yum. They had red, green, and orange. They were super thin, non chunky, and came in those little bitty plastic cups with the lids, but a little bit is all you needed. I miss those homemade flour tortillas the most. Fresh, soft, and pillowy.
THANKS for the recipe. I've never thought of chuck for my tacos! I do now thanks brother! I use flank steak and only buy it when it goes on sale in the mark down section of the store save a bundle almost half price and it's aged! I buy all they have and freeze it although it doesn't stay in the freezer long!
Absolutely great video. I’m going to have to try your sauce recipe. I heard you mention a habanero one as well, would you happen to have a recipe for that one?
I'm a RGV transplant. I have lived in Brownsville for the last 23 years, born and raised in Monterrey, Mexico. I've had different style of tacos from various places in Mexico but this are definitely the best style hands down.
I feel you bro! Grew up on tejano food as a kid. Tejano food doesn’t have anything to do what most people call “texmex” in my opinion people will call standard bad Mexican food as “texmex. There is definitely good Mexican food in LA but it’s also just standard Mexican food from all regions of Mexico. But food in south Texas is food that originates from south Texas.
Hey dude. Tacos La Gonzales were my favorite tacos as a kid too! I have always wanted to recreate the Salsa de Tomate from there. If you ever make it back there I hope you give it a shot cause I would just love to have that on hand in Houston where I live now. Also, I heard it was called Ultimo Taco cause it literally used to be the last taco place along the route to the border. So you would stop there before you went back. Anyway, glad I found your channel. Keep up the good work.
I used to live in Los Indios and would cross often, sometimes into Nuevo Progresso too. There was a little taqueria there called El Texitas Lonches that had the best taquitos and lonches ever! And so cheap too. Great memories for sure. You ought to do an episode on carne guisada. That's my comfort food.
the military sent me to central Texas and growing up in Cali i couldnt find anything like what you made..it was all flour tortilla garbage. My buddy and i took a trip to the valley and that sht hit better than any taco in central Tx.
I retired to the city of El Campo, TX and we do not have any good Mexican food up here. You have to go to Victoria, Texas and even then, they don't have tacitos like the Valley. I lived there 28 years. I loved those tacos. I would go to El Cien in Los Fresnos. Tripa tacos were great. I'm glad you made this video. I'm making some tacitos. Thanks.
Ate some tacos in south Houston from a beat up food truck parked at an abandoned gas station. Best dang tacos I’ve ever had! I cook a lot and make street style tacos sometimes. I cant touch these. Super tasty and great tortillas. I think they make their own tortillas. We got there early, closer to noon a long line started forming.
before the military I worked construction and use to stop at a food truck in Santa Ana that had the best menudo ever and some slammin tacos. 35 yrs later I still haven't found menudo as good anywhere
Here's a little curious tidbit about onions in wild areas. Onions are pest repellents when planted next to your high value summer crops, and very hardy. It could just be by pure economy that things like garlic and onions find themselves in so many dishes in rural areas where people grow a lot of their own produce locally, if not themselves.
I grew up going to visit family in Brownsville a lot and I have only learned to appreciate the depth of flavor in our foods more in recent years as I try cuisines from other cultures. It blows my mind that traditional American culture chooses hot dogs and hamburgers for their family events instead of this
You hit it, spot on! 5:43 I'm so freakin' tired of steamed tortillas! If I ever find a place that dips the tortillas in fat like I used to get in Mexico I'll buy a house as close to it as possible! Or, I'll just make them myself. Matamoros style. Muchas Gracias!
I'm from Los Angeles, California. This is how my family always made tacos. My Fathers family was from Chihuahua, Chihuahua, Mexico. They came here in the early nineteen hundreds so perhaps that is why they do it this way. I now live in Arizona. I don't know why but most Mexican restaurants are blah.
Please come to Panama and lets set up a true authentic Taco Parada !!! Hermano gusto de saber que llegaste a su primer año. Mi amigo Bill le manda saludos!!
One year sober!! Great job on you, buddy! Here's to the next day. And the next, and the next, and the next.... Did you fry the bistek in the beef tallow also or was that lard? I live in the Denver area and we have a lot of the little trailers and stands all over the place. Haven't been to a bad one yet. I look for those that have the nasty, dirty, beat up work trucks in front of them. Those trucks are what I call the "Mexican Michelin Star" and they haven't let me down yet. 🙂
I think you mean “cleaver lover”. “Clever lover” means you’re very clever (smart) about making love. While that may be true, I don’t think it’s what you meant to say.
Serranoes are pretty hard to come by in Australia but there's always plenty of jalapenos. Can I just substitute the serranoes for more jalapenos for the salsa?
That looks really good and my brother is in Seattle. He took me too a taco truck called tacos el tajin that has pretty good lengua tacos, but I'd love to start cooking more of my own tacos.
Gonna try making this for a party. Is there a good way to keep the steak warm as I heat up the tortillas? Also would you do this any differently if cooking in bulk for a party from a process point of view? Just thinking about how long it will take to heat up all the tortillas. TIA!
never had brownsville tacos. now i'm curious. more familiar with the local spots near weslaco, edinburg ones. either way. always worth the trip back home to binge on plates of these.
Hi
Hello
Congrats on one year sober!!!
Hi
Yummy!! I need help with enchilada Gravy!!
Well done and congrats on the lifestyle change.
As a 79 yr old Texan I believe you have "captured the essence" of pre-1836 cuisine! Your tacitos and charro beans are, no doubt, most authentic -an most delicioso. 🤠
I grew up in Northern California - tacos were always made with corn tortillas warmed in hot oil. I’ve lived in a lot of different places since then and have always been fat-shamed for making tacos this way. Thanks so much for validating my childhood love of tacos fixed properly!!! ❤
I'm so sorry you were/are "fat shamed", not nice of those ppl. There are so many types of Tacos & those you make, are so delish too. Do you ever dip the whole Green Onion in that oil that you dip your corn Tortillas? Soooo yum delish! "Sra. Isa"
That's how my husband makes them. Trying to teach him not to use olive oil
Congrats on your one-year sobriety! These tacos look amazing. I love how you did the beef. I've never thought to seer thin cuts and then chop them. Looks freaking wonderful!
Matt, You are really a great teacher. I learned so much from listening and watching this video.
Congrats for being so close to a year sober!!! Thats a real challenge that is a lot of work, willpower, and many changes in your life. Thanks for sharing your sobriety, I hope others follow your example. Cookings a wonderful skill to build on while changing a habit. My
problem is eating the wrong foods. Im loving learning about cooking healthier foods that are still flavorful. Its funny to think cooking and learning about food is helping me lose weight and becoming a better cook! Ive lost 70 pounds this year. I still have a long way to go. You are inspirational!
That is a huge accomplishment wow. Congrats to you !
Felicidades for your accomplishment with your weight loss. I have serious back issues, going to have back surgery & so need to lose some weight before surgery. Gracias for sharing. I love food & SOME Mexican food is sadly fattening. However, "Caldos"/soups are so very helpful & we're in the right weather to enjoy. I'll have to omit Tortillas though, lol. However, I so do enjoy Chunky Guacamole with Tortilla Chips 2x a month as my reward WHEN I lose a few lbs that will not set me back. There are quite ALOT of Mexican dishes/"platillos" that will not cause weight gain. Paz be with us all 🙏. "Isa"
My best friend, who has family in Brownsville, introduced me to these tacos about 15 years ago and I had not idea these even existed!! She got me addicted! Sometimes we travel 2 1/2 hours to Brownsville just for these tacos...and see her family, of course. Of course, we've tried making them at home but it never turns out right. Thank you so much for making this video!! I can't believe how simple it is to re-create that amazing flavor and I can't wait to try making them again!!
Hey Mr. Matt, just saw your blogs on TH-cam. Taquitos and frijoles a la Chara. Fantastic demonstration and fantastic personality. I have family in Mercedes and McAllen and other boarder towns in the Valley. My love of Texas was the food, the insane pride in the football teams. The Mexican Panedoria and the Mexican American men. It was my 7th heaven. Here in Minneapolis MN we have lots of Taqueria trucks now. Most of all you have gained a new subscriber to your channel. God bless, oh congratulations on your sobriety. I'm sober 40 years. (1984) Peace and love from this OG.
I am making these this weekend. I wanted to grab one off the screen. Your presentation was stellar.
Amazing story telling and a wonderful insight to your life. Keep this vibe, because I am hooked.
More to come! Thank you so much
I love to watch your humble approach. I learn more than cooking
Man, you made me shed a tear when you were talking about how much you love those caramelized onions. I felt you. That's how passion sounds like. And those tacos look gorgeous. Salud
So good
Wow the algorithm brought you to me today. 40 years in Texas now I’m Florida • nobody makes good tacos here and this video; your beautiful memories you share, and the details in which you shoot your photography in order to fully capture the essence of what you’re doing. I really enjoyed your video…a lot if I was 20 years younger… Thanks for the great Taco lesson.❤
My mom is from Matamoros, my dad was from San Fernando, Tamps. I haven’t gone down to the RGV in ages and I so miss eating the tacos in Mexico. I also miss the barbacoa at ElnCapistran man their barbacoa was the best I ever had.
Those Matamoros tacos are are recognizable anywhere!
I spent some time in Brownsville and Matamoros back in the late 90’s. The food was amazing and on every street corner. I remember eating a lot of goat 🎉
I'm from the valley too but live on the east coast and frying the tortilla in oil is the near universal missing step when eating tacos up this way. Good stuff
One of my, actually my fondest memory of my brother is a 4th of July when we went to a taco stand set up in the park in bisbee arizona and we got greasy tacos, my eyes are tearing up, they were so good we ate so many, great video
Just made these, simple and awesome, thanks for the recipe.
A great tip my dad gave me is to de-fat your chuck roast then throw it through a grinder with the biggest holed plate. Comes out just like the chopped version just way faster. Then melt that cut off fat to fry the meat in. Also make sure the meat is partially frozen, runs a lot smoother.
Loved the vid! Would you be willing to do a video on your take for making tacos al pastor without a trompo?
Yo I work in a mexican restaurant and I just learned the reason WHY we prep the corn torts the way we do. It makes so much sense now. I wish that we did that on the line though for the tacos. We do that for the enchiladas and taquitos. I'm gonna try this at work tonight. Love the content by the way
Let me know how it goes
Great vid, earned a sub. I wasn't familiar with the caramelized onions move. Looks like you're using a Spanish (yellow) onion vs the white onion I usually associate with Mexican cooking. Is that part of this ranchero thing? Super curious.
I am LOL, when you mentioned Capistran's Tortillas, off 13th st near the church. Miss my Brownsville food.
So I'm curious, what took you from TX to Washington.
I live on the Chesapeake Bay area and dang if I don't miss my old NM/TX peeps. Could thing I know how to make all the old recipes. Keeps my NY hubby happy 😁
hey bro, love that you keep repping the RGV; it's great that you're not ashamed of your roots
Always!
Hi from Corpus Christi 🤠, love your passion for cooking and really appreciate your explanation of how to do it right ❤
Great story Matt! Recipe certainly does look amazing!
Outstandingly carried out. Puro 956.
You are freaking awesome! Keep sharing, love your food!! 😊🎉
Glad your channel popped up in my to watch choices. New subscriber. Thanks for the video. Definitely will be trying this. Congratulations on your year of sobriety.
I'm enjoying your videos! I'm a giant gringo that lives in Port Isabel but grew up in San Antonio. Still trying to find GREAT TexMex here...
Anyway, a quick tip from one chef to another; if knife slicing steak, toss that roast in the freezer for 20 minutes or so, it will stiffen up a bit and be easier to slice.
Can't wait to add chorizo to my next bean batch... thanks for that recipe! 🍺🍺
I am loving you, thank you so much, your jacket is amazing along with your tacos 😁
I enjoyed reading these comments! 😄 Nothing like a taquito video to bring out the feisty in people! RGV definitely has a loud and proud culture. For those who are wondering, 956 is the area code. Locals use it to proudly declare they are from the valley. 🎉
1 year is a big deal brotha!
You brought back memories for me. I forgot all about the coolers filled with fresh tortillas that were warm. Also at this time of year, you'll find those ice chests full of warm tamales, pork, chicken, or beef. I miss south Texas and H.E.B. The best carne asada tacos and carne guisada tacos came from a corner taqueria that was drive thru only and had a couple of wooden picnic tables out front if you wanted to "dine in". Oh and that hot sauce, yum. They had red, green, and orange. They were super thin, non chunky, and came in those little bitty plastic cups with the lids, but a little bit is all you needed. I miss those homemade flour tortillas the most. Fresh, soft, and pillowy.
My family and i used to go to Progreeso back in the day. The street tacos from there were amazing!
The big wok like pan is a disca, wonderful cooking tool, almost like a wok, just shallower
THANKS for the recipe. I've never thought of chuck for my tacos! I do now thanks brother! I use flank steak and only buy it when it goes on sale in the mark down section of the store save a bundle almost half price and it's aged! I buy all they have and freeze it although it doesn't stay in the freezer long!
Absolutely great video. I’m going to have to try your sauce recipe. I heard you mention a habanero one as well, would you happen to have a recipe for that one?
Just came across your channel, im also from the RGV and still living here, pretty cool channel!
Can’t wait to visit my family there soon
congrats on a one year sober!!!
Thank you!!
I'm a RGV transplant. I have lived in Brownsville for the last 23 years, born and raised in Monterrey, Mexico. I've had different style of tacos from various places in Mexico but this are definitely the best style hands down.
Great video Matt!
Hey I really this occasional style of cooking + storytelling. Very entertaining. And I'm now hungry :D
Glad you enjoyed it!
Love this man! My favorite taqueria on Galveston serves them similar but doesn’t look that good!
So good
South Texas here. Two recommendations. The bar at El Disco in Progreso. And the bistek tacos at Nana's in Weslaco. Trust me.
Taqueria 107 in Elsa is also really good. Love Nana's too.
@@lenalyles2712 I'll have to check it out. Thanks.
I feel you bro! Grew up on tejano food as a kid. Tejano food doesn’t have anything to do what most people call “texmex” in my opinion people will call standard bad Mexican food as “texmex. There is definitely good Mexican food in LA but it’s also just standard Mexican food from all regions of Mexico. But food in south Texas is food that originates from south Texas.
Yea RGV is really its own thing, and not really recognized by most
@@acooknamedMattit’s nasty bro just drive the extra 10 minutes to Mexico. Better food there than the valley.
Just subscribed from Harlingen. Great vid brotha
Right on! I think Harlingen is the last to have an El Pato, my favorite as a kid
@ yup I remember waiting in the drive thru with my mom as a kid! Always think of her when I see it.
South Texas tacos just hit different!
Hey dude. Tacos La Gonzales were my favorite tacos as a kid too! I have always wanted to recreate the Salsa de Tomate from there. If you ever make it back there I hope you give it a shot cause I would just love to have that on hand in Houston where I live now. Also, I heard it was called Ultimo Taco cause it literally used to be the last taco place along the route to the border. So you would stop there before you went back.
Anyway, glad I found your channel. Keep up the good work.
I used to live in Los Indios and would cross often, sometimes into Nuevo Progresso too. There was a little taqueria there called El Texitas Lonches that had the best taquitos and lonches ever! And so cheap too. Great memories for sure. You ought to do an episode on carne guisada. That's my comfort food.
the military sent me to central Texas and growing up in Cali i couldnt find anything like what you made..it was all flour tortilla garbage. My buddy and i took a trip to the valley and that sht hit better than any taco in central Tx.
My dad was from Matamoros and grew up in Brownsville/Matamoros. We'd usually get gorditas in matamoros, but occasionally we'd get taquitos too.
Wow, I struck Gold today! I am so in... (new subscriber here) Thank You!
Congrats on one year!
Thank you so much
I retired to the city of El Campo, TX and we do not have any good Mexican food up here. You have to go to Victoria, Texas and even then, they don't have tacitos like the Valley. I lived there 28 years. I loved those tacos. I would go to El Cien in Los Fresnos. Tripa tacos were great. I'm glad you made this video. I'm making some tacitos. Thanks.
This was great - thanks man!
Totally subscribed from this video. Hell yes brother.
Ate some tacos in south Houston from a beat up food truck parked at an abandoned gas station. Best dang tacos I’ve ever had! I cook a lot and make street style tacos sometimes. I cant touch these. Super tasty and great tortillas. I think they make their own tortillas. We got there early, closer to noon a long line started forming.
Nice
before the military I worked construction and use to stop at a food truck in Santa Ana that had the best menudo ever and some slammin tacos. 35 yrs later I still haven't found menudo as good anywhere
McAllen here. Make lonches for the people 🎉
1 year and a great awesome video. You are very compelling. Good video work and good story telling. Rock on!
Congrats on being almost a year sober! ^^
I’m from Brownsville. You are spot on. Mr Taco are the best. I am the same, I love the onion. Time for a visit back home
Here's a little curious tidbit about onions in wild areas. Onions are pest repellents when planted next to your high value summer crops, and very hardy. It could just be by pure economy that things like garlic and onions find themselves in so many dishes in rural areas where people grow a lot of their own produce locally, if not themselves.
13:17 YES!!! Thank you for the beef tallow, it's absolutely a GOOD fat! 13:17
I grew up going to visit family in Brownsville a lot and I have only learned to appreciate the depth of flavor in our foods more in recent years as I try cuisines from other cultures. It blows my mind that traditional American culture chooses hot dogs and hamburgers for their family events instead of this
You hit it, spot on! 5:43 I'm so freakin' tired of steamed tortillas! If I ever find a place that dips the tortillas in fat like I used to get in Mexico I'll buy a house as close to it as possible! Or, I'll just make them myself. Matamoros style. Muchas Gracias!
10:30 Congratulations on your sobriety, Matt! 10:30 😊
We have a taco truck in our community, I love that, the food is so good.
Weeeeeey tacos la Gonzalez is the best! We also used to call them tacos de la chofi. I am still, to this day trying to recreate that tomato salsa
Congratulations on 1 year, keep it up.
I'm from Monterrey and this is actually how real life tacos are made.
Can you make papa asada con carne de trompo y res?
I learned a lot. Thanks.
Oooo this look good!!!❤
I'm from Los Angeles, California. This is how my family always made tacos. My Fathers family was from Chihuahua, Chihuahua, Mexico. They came here in the early nineteen hundreds so perhaps that is why they do it this way. I now live in Arizona. I don't know why but most Mexican restaurants are blah.
Please come to Panama and lets set up a true authentic Taco Parada !!! Hermano gusto de saber que llegaste a su primer año. Mi amigo Bill le manda saludos!!
One year sober!! Great job on you, buddy! Here's to the next day. And the next, and the next, and the next....
Did you fry the bistek in the beef tallow also or was that lard?
I live in the Denver area and we have a lot of the little trailers and stands all over the place. Haven't been to a bad one yet. I look for those that have the nasty, dirty, beat up work trucks in front of them. Those trucks are what I call the "Mexican Michelin Star" and they haven't let me down yet. 🙂
Really enjoyable video
wow those tacos look yummy! i cant wait to try this recipe thank you
I am a clever lover. What are you chopping with?
Thanks
I think you mean “cleaver lover”. “Clever lover” means you’re very clever (smart) about making love. While that may be true, I don’t think it’s what you meant to say.
Those tacos looks fantastic! 🌮
Love madein awesome stuff
Serranoes are pretty hard to come by in Australia but there's always plenty of jalapenos. Can I just substitute the serranoes for more jalapenos for the salsa?
My mouth is watering
Hey, Im in Seattle area too. Where do you like to shop for all your ingredients?
What kind of bouillon would your aunt Jackie add to the green salsa? Thanks! 🙏
Could also put the chuck in the freezer for like an hour to two and use a slicing knife to cut it to your preference
Yup that’s what we used to do with leftover ny strip loin and slice on the deli slicer for our Philly cheese steak special gnocchi
Beautiful dish ma man...made with love...soooo hungry now. Congrats on your sobriety!!
Always cook with love :)
since you’re in Seattle, you should look up Milpa Masa for tortillas. :)
They look bomb man
I gotta feeling this video is gonna blow up lol
😮
Love your stuff bro keep posting shit it'b be cool to see more
Thanks for the support man. Gonna keep it going
West Texas is where it's at for real.
love the videos & techniques, please consider including the recipes here or on your website as well as Discord/thx
Once my cookbook is released i can
That looks really good and my brother is in Seattle. He took me too a taco truck called tacos el tajin that has pretty good lengua tacos, but I'd love to start cooking more of my own tacos.
I love Lengua
Gonna try making this for a party. Is there a good way to keep the steak warm as I heat up the tortillas? Also would you do this any differently if cooking in bulk for a party from a process point of view? Just thinking about how long it will take to heat up all the tortillas. TIA!
I kept the meat warm in a covered pan in the oven on low 170°F. For the tortillas just do a bunch and keep them stacked in a pan warm covered
never had brownsville tacos. now i'm curious. more familiar with the local spots near weslaco, edinburg ones. either way. always worth the trip back home to binge on plates of these.
Motas tacos near Porter High School. So GOOD!!
In Seattle too. These were really good.
put the roast in the freezer for a bit, and it slices easier
My God man they look so damn good