EPIC Taco Night That’s 100x Better than Taco Bell!

🔪MY GEAR:
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*BEEF*
▪3T (45ml) olive oil
▪2lb (1kg) 90/10 ground beef
▪Salt
▪2 small white onions, small diced
▪25g (5 cloves) minced garlic
▪40g (1/3c) chili powder
▪10g (3 1/2t) paprika
▪10g (5t) ground cumin
▪2g (1 1/4t) Chile flakes
▪2g (1t) dried oregano
▪500g (2c) chicken stock
▪200g (3/4c) tomato sauce
▪20g (5t) brown sugar
▪30g (2T) apple cider vinegar

*BRITEGA TACO SAUCE*
▪400g (1 1/2c) tomato sauce
▪25g (4) dried guajillo chiles
▪300g (1 1/4c) water
▪20g (5t) sugar
▪10g (3 1/2t) paprika
▪10g (2t) garlic powder
▪3g (1t) cumin
▪2g (1t) oregano
▪10g (2 3/4t) onion powder
▪10g (2t) salt
▪100g (1/3c) apple cider vinegar

*ASSEMBLY*
▪2 heads romaine lettuce
▪8oz (225g) pepper jack cheese
▪8ox (225g) sharp cheddar cheese
▪12-16 corn tortillas
▪Neutral oil, for frying
▪Fresh tomatoes, for garnish
▪Sour cream

*Instructions:*
1. In a heavy-bottomed pot, heat olive oil over medium heat. Add ground beef and a pinch of salt. Thoroughly crumble the beef as it browns.
2. Once the beef is browned and crumbled, add onions, garlic, and a pinch of salt. Cook until the onions become translucent.
3. Stir in chili powder, paprika, ground cumin, chili flakes, and dried oregano. Cook for 20-30 seconds until fragrant.
4. Add chicken stock, tomato sauce, brown sugar, apple cider vinegar, and a pinch of salt. Bring to a simmer and cook for 15 minutes until thickened. Taste and adjust salt if necessary.
5. Meanwhile, prepare the taco sauce (BRI-TEGA): soften dried guajillo chiles removing stems and seeds, boil water, turn off heat, and place chilis in the water to soften for about 15 min
6. In a blender, combine tomato sauce, softened guajillo chiles, water, sugar, paprika, garlic powder, cumin, oregano, onion powder, salt, and apple cider vinegar. Blend until very smooth.
7. Preheat the oven to 185°F (85°C). Keep a sheet tray inside to keep taco shells warm.
8. Shred the romaine lettuce finely and grate the pepper jack and sharp cheddar cheese.
9. To fry the taco shells, fill a 4-quart saucepan about ⅔-¾ full with neutral oil and heat to 325°F (163°C). Use taco frying tongs to fry each corn tortilla for about 90 seconds until lightly golden brown. Transfer to the oven to keep warm.
9a. Alternatively, in a 10” saute pan, pour enough oil to reach about 1 inch depth and preheat to 325°F (163°C). Fry one half of the corn tortilla for about 25-30 seconds until starting to firm up. Then flip and submerge the other half, holding one side at an angle with tongs, and pressing the submerged side into the oil until golden brown. Flip and refry the first side for an additional 30-60 seconds until crispy.
10. Once the taco shells are ready, assemble the tacos by filling each shell with a quarter cup of the taco meat mixture, a pinch of the cheese blend, a generous drizzle of BRI-TEGA sauce, shredded lettuce, and diced fresh tomatoes. Add sour cream and raw onions if you’d like.

CHAPTERS:
0:00 making the BEEF
2:06 making the taco sauce
4:12 staying up on my spanish
5:19 frying taco shells (2 methods)
7:46 building the perfect crunchy taco

#groundbeeftacos #crunchytacos #tacos #rosettastone #rosettastonepartner

[banethero]

Another gem. I love that you are bringing back the dynamic duo of “Hey what’s up” + “Let’s eat this thing”!

[Roundbrow]

This one goes out to all the Midwest moms hosting tacos nights for the boys growing up. Love it.

[baddatesandstupidworkstori]

The "Weiner - whadaya think" look is one I know all too well. Bravo, sir.

[jonmsimpson]

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.

[serawasnever]

I dropped to my knees in pure emotion when I saw the BriTega Sauce Recipe. My cup runneth over!

[whysitthat]

Brian drinking ingredients that are not designed to be drank continues to be one of my favorite bits on the channel

[SirSucy]

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!

[Peyton]

I grew up on the border and honestly American tacos will always hold a place in my heart just as authentic street tacos do.

[SmilebombFGC]

"Holy s**t, this is filthy" - I FELT that. 😂 Can't wait to make these. Thanks for the video, Bri!

[Rethaxian]

As a midwesterner, this gives me great joy. Thank you! Love you, fam!

[matthewmullins]

This is peak Brian. Classic food with tons of staple sub recipes, some of the best content on youtube

[casanova]

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.

[jordanfish]

Lorn ending is the perfect testimonial!

[ronnyskaar]

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.

[faucherville]

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.

[markweaver]

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!

[lwbrown]

Tried the taco meat and sauce recipe this evening. Best ever!

[lornemcauley]

Your channel is one of the best things to come from the pandemic. Thank you for sharing your love of food.

[ryanp]

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.

[itsZiz]

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.