I feel like everytime I eat tacos, I say "this is the best taco". These would certainly be the same! Great job! That meat, I thought was pork for a min.
@@IslamicTalksPodcast I tried doing avacado toast for awhile and something about the taste of it sort of makes me feel sick now, so I understand him. I do like guacamole, though, just not sliced avacados.
For all my American dudes: Suadero is like a Mexican version of the Texan brisket you eat. It’s mind-blowing delicious and dirt cheap in 99.9% of the taco stands you can visit in Mexico. Extra points if you eat them with a cold glass bottled Coke 😉
Glass bottles Coca Cola is the reason I had a great childhood I was in Arizona and my dad got a six pack of em in 1999/2000 and I never looked back Still a Coca Cola over Pepsi guy any day of the week .
Tacos are the gold standard of culinary perfection. When have you ever had a taco and not had your pants blown off by how amazing they taste? Truly the epitome of "greater than the sum of its parts"
I agree but I've had plenty of tacos that were from "Mexican" restaurants that were tacos in name only. Bland as fuck. But when you get a taco that hits, man. It's good.
I just mastered your Chicken tikka masala recipe after making it three times - last night I barely needed to reference your recipe page and it came out awesome! This will be the next project cook :) Tank you Joshy~
@@krishnasanyal7 Der Islam ist die einzig wahre Religion. Ich möchte das du nach dem Tod ins Paradies eingehst und vor der Hölle beschützt wirst. Aber dazu muss du den Islam annehmen.
In Houston, there is a grocery store chain called H-E-B that is known for its in-store made tortillas. Even many Hispanic families buy their from there. Josh lives in Houston. I bet he buys them there.
@@cameronmckinney9582 oh for sure, we Hispanic will eat okeyish tortillas cause no one has time to make them for themselves, does not mean that they are on the same level of a hand made tortilla, is like bread you may buy pack of wunder or some other whatever mark, they are not bad and are convenient but making a great cheese sandwich with whatever bread is just as much of a shame as doing some dope tacos and using comercial tortillas. Also on mexico you just don't buy comercial tortillas other Than for keeping on your pantry for convenience, on a daily meal you buy some fresh ones from the mill (you can find one tortillería close to wherever you are)
just because both have the same color dont make them the same, they are completely different, cochinera pibil is made out of pork with pineapple or orange juice and achiote, this are just suaderos that are seasoned differently, both cannot compared.
Yeah you're correct, this isn't suadero al all, he didn't braise the meat with chorizo and longaniza, you can tell it wasn't cooked enough because it was still stringy and super dry. Usually great recipes but this time he got confused
Mexican food is great for quick lunches and meal prep.I am a working student and absolutely love the on-the-go style of Mexican food, especially tacos.
What ever you do. Don't buy pre made tortillas (stores and shit). Is more cheaper to buy the mass and make your own tortillas. Wait. Your name looks like Arabic. You know your tacos. Los tacos al pastor (probably the most famous taco) took a lot of inspiration of the Arabic food.
This meat cut is called "matambre" in argentina, we usually make it on grill, but as an asado not american grill, argentinian grill. I strongly recommend it, and it's even better softened in milk, boiled or rested. TRY IT OUT PAPPA.
woooow. Esto acaba de ser una belleza de diferencia cultural. Que bonito nombre el que tienen en argentina (matambre). Una delicia comer asado argentino. Un saludo desde México
As a Mexican I can tell you we call that the “Cochinita Pibil” or “Cochinita”, suadero is a different preparation of the meat. But still the video is cool as hell 😮💨
La cochinita Pibil (y es puerco) va en hoja de plátano, y son otras especias. (La original, claro, tal vez probaste otra variante mas al centro del país
Mexican food is the best tasting cuisine of food after Indian food to me 😍 Those 2 cuisines know how to use seasoning and can make anything taste good even WITHOUT meat or cheese 🔥
There’s a taqueria down the street from me that sold tacos de suadero for the first couple of years they were open, and suddenly, out of nowhere, they stopped selling them. I was legit so in love with those tacos that I boycotted that taqueria for YEARS because I was so dang pissed about it 😂
@@joseg.castaneda8991 I remember eating tacos de tripa that my parents used to make when I was a kid. But when I was in 3rd grade my mom asked me to help her clean the tripas so they can cook them. And omg tacos de tripa were ruined for me. The smell alone was so pungent and extraordinarily disgusting, but to physically feel with my hands all the gunk and the texture I was too grossed out to ever eat them. And 20 years later I still can’t look at a taco de tripas the same way 😭
This is not the regular Suadero recipe you'll find in a Mexican taqueria. Nevertheless looks incredible and i am literally drooling while seeing this. I really respect and admire Josh because even when it's not traditional he always respect (at least for México) the flavor pallet. That sauce, even though it's not traditional for Suadero it us made as any Mexican mom will do it. I actually am thinking seriously on trying this Suadero version.
Idk I'd you've ever tried Tinga. It's a Mexican type of chicken and it's amazing. It would be awesome to see it elevated. It's traditionally made in Molotes. Seeing you elevate a molote would be life changing
I have a "grandma question": Is your molcajete prepared? We call it "curado". I'm asking because it looks so beutifully clean, and I mean it in the best way, 'cause is super unusual to see a molcajete in abuela's or any tia's house without the white spots of salt and rice filling the pores.
I believe that it is an industrialized and not artisanal molcajete, in addition to the fact that it does not look cured, something does not look "correct", as if it were made with machines.
Shout out to the production crew. They all seem like such fun and stellar folks. Josh is the main course but the production crew is definitely the spices that make this channel so great. Extra shoutout to the legendary Kendrick. He’s such a warm and vibrant soul. The man has such strong yet fun gentle giant vibes. I’d love working with more types of people like Kendrick.
I've actually never heard of suadero tacos, but please consider making Al Pastor tacos!!! They're my personal favorite especially when the meat is perfectly crispy
Surprised to see Josh putting avocado into his molcajete first. Generally those go in last so you can properly mash up the other ingredients without overmashing the avocado
I think it’s because he chose to do a very, very fine dice on the onion & chile (a lot finer than you’d usually see) which allows for the intensity of the two to mellow out and incorporate into the avocado more easily
Suadero tacos are one of the best types of tacos invented in Mexico 🇲🇽, suadero tacos are well known by Mexicans and professional chefs and food experts around the world, the suadero tacos are starting to get known by regular people around the world.
I lived in Las Vegas for 10 years and my favorite taco shop there (Taco y Taco [the one on Eastern because it's busier which means the food is fresher]) serves up all kinds of taco meats that I had to Google what it was. Suadero was one of them. They are famous for their al pastor, and believe me I always get a couple of those too, but I always make sure to get at least one suadero taco when I'm there. So good!
Suadero is a cut of beef that lies between the lower flank and sirloin primal sections of a beef side. Suadero is also referred to as Rose Meat because of its light pink color. In America it is usually added to other trimmings and ground for hamburger. We recently butchered a Wagyu steer and saved this cut, thank you for detailing how to best prepare it.
Thank you josh, this video was very inspiring. In fact, after watching this, I immediately went out and bought myself some Taco Bell. So thanks again, very yummy
Coming back to this video, all because of the video with Uncle Roger. My partner (Mexican) needed to see *good* tacos again after what the brits had done and asked if Josh had made a video on tacos. But now I have an idea for the next date night, so it's a win-win
You usually make great renditions to Mexican cousine. The al pastor tacos, and birria tacos were amazing among basically all others. This time, I'm sorry to say, you really butchered it. This one is nowhere close to an original suadero. Something that most American chefs on UA-cam need to understand is that cumin is almost never used in traditional Mexican cousine (except maybe in the northern areas of the country). And this one's a biggie, cause this spice is so overpowering that it usually brings down the rest of the dish.
Btw, for a proper homemade suadero, just add an onion, a couple of garlic cloves and salt in the blender with water. Blend and use that mixture along a couple gallons of water to boil the suadero meat slowly for at least two hours (no cumin!!!). Then, pull your meat out of the water. Chop into medium chunks and fry in lard for the authentic taqueria flavour. And that's it. Usually served with salsa verde, choped raw onions and cilantro, although there's no rules about that. And your done. The bets homemade suadero tacos you can get.
For anyone wanting to try this style and they live in NJ theirs a great place called TAQUERIA LOS AMIGOS V.M. in Passaic. The owner used to sell tacos in his backyard ocassionally to save up for an eventual restaurant. Then opened said restaurant shortly before the pandemic.
So this looks good, I live a couple of blocks from the best suadero I’ve ever had. A couple of comments. Suadero is stewed in a sort of wok. The meat is usually taken out of the grease an chopped, so it’s not as dry as before it was mixed in the salsa. The taquero will usually put the meat on the black top and as the meat crisps, some of the juice is sprinkled on top so it does not dry completely. It’s served with tomatillo salsa traditionally and at least at the taco place I got to, it’s topped with onions that were cooked in the fat
I have to say that I've never seen suadero cooked like that. Specially with the sauce. Suadero is designed to be street food, so it is simple and easy (yet delicious). So this "fancy" way of making it looks very interesting. WOuld love to try definitely. For more reference Look for "Suadero estilo Taqueria - La Capital"
In Argentina we always have that meat. It's call "Matambre", and it's the perfect cut for an asado (similar to the barbecue). You'll find a lot of videos of "Matambre a la pizza", which is basically using that meat as the equivalent for the pizza and add a lot of cheese and tomato sauce!
The subtle little edits Vic puts in their are hilarious, like the reflection of Josh just jumping up and down in the microwave while he disappears off screen at 6:08
Hey im glad you did suadero in your own way and it looks really good and definitely worth to try. And i really like that you did your research and got the right meat and lards. Buuutt thats not the traditional way that i love, and definitely agree. More people need to know about suadero tacos. they’re my favorite
I just ate these yesterday for the first time in my life! I've been to dozens of taquerias and have never seen them on the menu. SO WEIRD that you post this the very next day!
This is a beef version of Cochinita Pibil. Saudero(Sow-Deh-ro) is done with brisket. Watch the channel La Capital. He has a perfect representation of how Saudero is made.
This salsa is also known as salsa matcha. So in a way you did keep it traditional with a culinary hype beast flare to it all. Very nice execution Weissman
We use this cut a lot in Argentina. We call it 'Matambre'. Usually we either grill it (surprise) or it gets boiled in milk and roulade with raw veggies like carrots, bell pepper, spinach and hard boiled eggs. I haven't seen it much here in Miami other than the argentinian shops. I know a lot of internet resources say its flank steak, but dont let them lie to you. :)
First, I love Joshua Weissman videos, and I believe that the cooking niche is well respected with this channel's content. Although, I hate to mention the peculiarity of that six Suadero Tacos were still folded on the baking sheet after the video illustrated him eating one of six.
I feel like everytime I eat tacos, I say "this is the best taco". These would certainly be the same! Great job! That meat, I thought was pork for a min.
I had the best taco yesterday from a woman on the street named ednita
@@jonathansoko1085 dripping with cream cheese?
The best taco will always be the next taco.
@@dirtydoglover amen
Better than pork
We want Kendrick trying each and every dish; he's a pure joy to watch (even though I'm a tad disappointed he doesn't like guacamole)
Kendrick seems awesome
Think he dislikes avocados by itself
As a person allergic to avacado I am increasingly frustrated by their addition to everything lately. I support Kendrick's anti-guac stance.
@@IslamicTalksPodcast that’s likely because guac is 95% avocado
@@IslamicTalksPodcast I tried doing avacado toast for awhile and something about the taste of it sort of makes me feel sick now, so I understand him. I do like guacamole, though, just not sliced avacados.
For all my American dudes: Suadero is like a Mexican version of the Texan brisket you eat. It’s mind-blowing delicious and dirt cheap in 99.9% of the taco stands you can visit in Mexico.
Extra points if you eat them with a cold glass bottled Coke 😉
For all my southern American people: Look up "suadero near me" and find that local meat market!
Glass bottles Coca Cola is the reason I had a great childhood
I was in Arizona and my dad got a six pack of em in 1999/2000 and I never looked back
Still a Coca Cola over Pepsi guy any day of the week .
even more points if you are very hungover
LA COKITA DE VIDRIO IS A MUST!!!!
Coquita de vidrio ftw 🤤
Tacos are the gold standard of culinary perfection. When have you ever had a taco and not had your pants blown off by how amazing they taste? Truly the epitome of "greater than the sum of its parts"
I agree but I've had plenty of tacos that were from "Mexican" restaurants that were tacos in name only. Bland as fuck. But when you get a taco that hits, man. It's good.
Agree!
@@AotearoaChef you gotta go to taco trucks instead
@@hm-od5zp ew no. Only stands are actually good.
Even bad tacos are still good TBH.
I've never had tacos and thought it was bad.
I just mastered your Chicken tikka masala recipe after making it three times - last night I barely needed to reference your recipe page and it came out awesome! This will be the next project cook :) Tank you Joshy~
Love from India 🇮🇳
Nice! 💯💯
@@krishnasanyal7
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
@@naan2580 Where did that come from?? I am anti-GOD (forgot the exact word) and so do not believe in any religion
@@krishnasanyal7
Der Islam ist die einzig wahre Religion. Ich möchte das du nach dem Tod ins Paradies eingehst und vor der Hölle beschützt wirst.
Aber dazu muss du den Islam annehmen.
Josh: *preparing the meat takes several days*
also Josh: *uses store bought Tortillas*
If you save time on the tortillas, the quicker you can eat your suadero.
@@Prof.BiggusChungus it's not the same dude. The tortilla is as important as the meat.
Know which battles are worth fighting lol
In Houston, there is a grocery store chain called H-E-B that is known for its in-store made tortillas. Even many Hispanic families buy their from there. Josh lives in Houston. I bet he buys them there.
@@cameronmckinney9582 oh for sure, we Hispanic will eat okeyish tortillas cause no one has time to make them for themselves, does not mean that they are on the same level of a hand made tortilla, is like bread you may buy pack of wunder or some other whatever mark, they are not bad and are convenient but making a great cheese sandwich with whatever bread is just as much of a shame as doing some dope tacos and using comercial tortillas.
Also on mexico you just don't buy comercial tortillas other Than for keeping on your pantry for convenience, on a daily meal you buy some fresh ones from the mill (you can find one tortillería close to wherever you are)
As a Mexican living in Mexico city, home of the original suadero Taco, this has nothing to do with the real deal, but looks soo good 👍🏻😋
This, he got some of it ok, i think, then he added the chilli oil, instead of using a "choricera" with all the fat and flavors mixed in.
Repent to Jesus Christ
“A father to the fatherless, a defender of widows, is God in his holy dwelling.”
Psalms 68:5 NIV
J
@@seekhimwithallyourheartand3358 hail Satan 😈🤘
How is it different?
I've never seen suadero cooked like that. You won't find any taco de suadero like these ones on Mexico City. That looks more like cochinita pibil.
just because both have the same color dont make them the same, they are completely different, cochinera pibil is made out of pork with pineapple or orange juice and achiote, this are just suaderos that are seasoned differently, both cannot compared.
Yeah you're correct, this isn't suadero al all, he didn't braise the meat with chorizo and longaniza, you can tell it wasn't cooked enough because it was still stringy and super dry. Usually great recipes but this time he got confused
@@KaizenServicios is there a video out there where they cook it well? I’m just learning about this cut of meat
@@JOSESANCHEZ-jj5os didn't say they were the same, just they look the same. I know how cochinita is cooked.
@@KaizenServicios
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Mexican food is great for quick lunches and meal prep.I am a working student and absolutely love the on-the-go style of Mexican food, especially tacos.
What ever you do. Don't buy pre made tortillas (stores and shit). Is more cheaper to buy the mass and make your own tortillas. Wait. Your name looks like Arabic. You know your tacos. Los tacos al pastor (probably the most famous taco) took a lot of inspiration of the Arabic food.
@@diegomacara5658
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
This meat cut is called "matambre" in argentina, we usually make it on grill, but as an asado not american grill, argentinian grill. I strongly recommend it, and it's even better softened in milk, boiled or rested. TRY IT OUT PAPPA.
woooow. Esto acaba de ser una belleza de diferencia cultural. Que bonito nombre el que tienen en argentina (matambre).
Una delicia comer asado argentino. Un saludo desde México
So *that's* what It's Always Sunny meant by Milk Steak.
@@candokiko
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Hey Joshua! I’d love to see a series where you recipe test these….recipes. It’d be super informative to learn how to adjust and modify ingredients!
As a Mexican I can tell you we call that the “Cochinita Pibil” or “Cochinita”, suadero is a different preparation of the meat. But still the video is cool as hell 😮💨
falta achiote para ser pibil no?
@@Moritz817 creo que no, por qué con esa salsa ya se arma
@@Moritz817 y aparte el suadero es diferente preparación
La cochinita Pibil (y es puerco) va en hoja de plátano, y son otras especias. (La original, claro, tal vez probaste otra variante mas al centro del país
hell is hot though, antartica si cool
been following gor a while now
learned alot
saved a bunch
but most of all got inspired
thank you josh
totally
Yes!
Who's gor?
@@jordansmith9743 -_-
Personally I just learned my local stores ain't got shit in them
“The greatest taco you’ve never heard of”
I apologize to all my non Mexican friends who are just finding out about our foods countless variations🇲🇽🔥
Como pueden vivir así?!?! Sin variedad de tacos!!??!??! (🤣🤣🤣🤣)
Gee, it's almost like Mexico was a big ol' country with a bunch of different regions with different readily available ingredients and cuisines... ;)
@@sterling7 That’s exactly what it is.
@@frisco9568 that's what the point is
@@EAraceliMD Aser la lucha para la carne suardero, no lo puedo ayar aqui! Que lastima!!!!
Josh: “Doesn’t make homemade tortillas”
Who are you and what have you done to Josh?!
I know unacceptable!
@@franciscasanchez6311
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Mexican food is the best tasting cuisine of food after Indian food to me 😍 Those 2 cuisines know how to use seasoning and can make anything taste good even WITHOUT meat or cheese 🔥
That’s pretty neat, isn’t it?
I am sitting here thinking how lucky your friends & family are that get to reap the benefits of your amazing cuisine. Holy Moly this looks delicious!!
There’s a taqueria down the street from me that sold tacos de suadero for the first couple of years they were open, and suddenly, out of nowhere, they stopped selling them. I was legit so in love with those tacos that I boycotted that taqueria for YEARS because I was so dang pissed about it 😂
Should've sent them a sad letter 😂
@@Zeverinsen been there. done that. I also banned my local taco truck for taking suadero and tripa out of their menu last year.
@@joseg.castaneda8991 I remember eating tacos de tripa that my parents used to make when I was a kid. But when I was in 3rd grade my mom asked me to help her clean the tripas so they can cook them. And omg tacos de tripa were ruined for me. The smell alone was so pungent and extraordinarily disgusting, but to physically feel with my hands all the gunk and the texture I was too grossed out to ever eat them. And 20 years later I still can’t look at a taco de tripas the same way 😭
@@Zeverinsen I really should’ve 😂 they’re still open today, but I’m not gonna lie, I think about them tacos de suadero every time I go in lol
@@Littlemanloki Tell em! Maybe they have something special in the back room 😂
Yes Josh! Love all your videos, you inspire me to cook everything from scratch every day :')
This is not the regular Suadero recipe you'll find in a Mexican taqueria. Nevertheless looks incredible and i am literally drooling while seeing this. I really respect and admire Josh because even when it's not traditional he always respect (at least for México) the flavor pallet. That sauce, even though it's not traditional for Suadero it us made as any Mexican mom will do it.
I actually am thinking seriously on trying this Suadero version.
Idk I'd you've ever tried Tinga. It's a Mexican type of chicken and it's amazing. It would be awesome to see it elevated. It's traditionally made in Molotes. Seeing you elevate a molote would be life changing
I second this
I third this! I lived in Mexico for a couple years and tinga was my favorite dish.
@@MrShocktakan
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
I have a "grandma question": Is your molcajete prepared? We call it "curado". I'm asking because it looks so beutifully clean, and I mean it in the best way, 'cause is super unusual to see a molcajete in abuela's or any tia's house without the white spots of salt and rice filling the pores.
I believe that it is an industrialized and not artisanal molcajete, in addition to the fact that it does not look cured, something does not look "correct", as if it were made with machines.
@@juggernauter69
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
If you live in Texas, La Michoacana Mexican meat markets will sometimes carry these. You can always request as well.
I love the name they give Suadero in Argentina : Matambre, which would be something like hungerkiller. Packs a lot of punch.
I really want to try it now , it looks SO good
6:09 Josh's ghost is dancing in the microwave
I'm glad someone else saw that too lol
@@Ohenry92
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
As Mexican I really love your take on Mexican recipes !!! Love it!!! You honor the ingredients 🇲🇽😍💕💕
Oh my god that looks so good!
I just want to eat this right now it's incredible!
Josh, as a Mexican I would say you should start a taco business.
As a not Mexican but Irish guy I second this
As a fellow human being, I third these guys
really? every abuela in mexico can make better tacos than weissman with their eyes closed
@@whatskraken3886 why do u have to be negative lmao
As an American, *hamburger cheeseburger no healthcare*
This is basically an exact replica of the tacos served at Suerte in Austin, TX. Highly recommend.
Then those tacos from Austin are surely more expensive than any other suadero taco from any place in mexico
@@elscroubi26
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Shout out to the production crew. They all seem like such fun and stellar folks.
Josh is the main course but the production crew is definitely the spices that make this channel so great.
Extra shoutout to the legendary Kendrick. He’s such a warm and vibrant soul. The man has such strong yet fun gentle giant vibes. I’d love working with more types of people like Kendrick.
Great work! Fun to watch such a labor intensive dish.
I've actually never heard of suadero tacos, but please consider making Al Pastor tacos!!! They're my personal favorite especially when the meat is perfectly crispy
hes made them!
Surprised to see Josh putting avocado into his molcajete first. Generally those go in last so you can properly mash up the other ingredients without overmashing the avocado
yeah funny how he trys to do it the "traditional" way but does it backwards.
I think it’s because he chose to do a very, very fine dice on the onion & chile (a lot finer than you’d usually see) which allows for the intensity of the two to mellow out and incorporate into the avocado more easily
Love the chef presses never knew anything like that really existed but makes sense and makes life easier.
And if I didnt already have enough taco craving, this has now been added. Thank you good sir, looking forward to seeking this one out
Had these in Mexico City last year and they are ⛽️⛽️⛽️⛽️⛽️
Suadero tacos are one of the best types of tacos invented in Mexico 🇲🇽, suadero tacos are well known by Mexicans and professional chefs and food experts around the world, the suadero tacos are starting to get known by regular people around the world.
watching your channel grow was the most amazing thing ever
I lived in Las Vegas for 10 years and my favorite taco shop there (Taco y Taco [the one on Eastern because it's busier which means the food is fresher]) serves up all kinds of taco meats that I had to Google what it was. Suadero was one of them.
They are famous for their al pastor, and believe me I always get a couple of those too, but I always make sure to get at least one suadero taco when I'm there. So good!
you should make "the best/perfect" gyro next
I need a tacos Al pastor recipe, those are my absolute favorite!
He has made them. Check out his website.
check rick bayless
@@iliana4054
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Suadero is a cut of beef that lies between the lower flank and sirloin primal sections of a beef side. Suadero is also referred to as Rose Meat because of its light pink color. In America it is usually added to other trimmings and ground for hamburger.
We recently butchered a Wagyu steer and saved this cut, thank you for detailing how to best prepare it.
I like Josh's reflection in the microwave just dancing as he disappears from the shot at 6:09
Thank you josh, this video was very inspiring.
In fact, after watching this, I immediately went out and bought myself some Taco Bell.
So thanks again, very yummy
I like how josh understands that we skip/simplify most of these steps and calls us out for it 😭😭
6:08 josh's reflection dancing after he disappeared
That yell right before the broll section is probably the best shot-to-shot transition i've ever seen
I can't stop replaying it
Coming back to this video, all because of the video with Uncle Roger. My partner (Mexican) needed to see *good* tacos again after what the brits had done and asked if Josh had made a video on tacos. But now I have an idea for the next date night, so it's a win-win
You usually make great renditions to Mexican cousine. The al pastor tacos, and birria tacos were amazing among basically all others. This time, I'm sorry to say, you really butchered it. This one is nowhere close to an original suadero.
Something that most American chefs on UA-cam need to understand is that cumin is almost never used in traditional Mexican cousine (except maybe in the northern areas of the country). And this one's a biggie, cause this spice is so overpowering that it usually brings down the rest of the dish.
Btw, for a proper homemade suadero, just add an onion, a couple of garlic cloves and salt in the blender with water. Blend and use that mixture along a couple gallons of water to boil the suadero meat slowly for at least two hours (no cumin!!!).
Then, pull your meat out of the water. Chop into medium chunks and fry in lard for the authentic taqueria flavour. And that's it.
Usually served with salsa verde, choped raw onions and cilantro, although there's no rules about that. And your done. The bets homemade suadero tacos you can get.
@@ricardodehoyos9916
I invite you to accept Islam as your religion.
Do you want to accept Islam as your religion?
Your book finally delivered to my house from Amazon! I can’t wait!
So appetizing 😋😋😋, that turned out so delicious 👍and well presented.
For anyone wanting to try this style and they live in NJ theirs a great place called TAQUERIA LOS AMIGOS V.M. in Passaic. The owner used to sell tacos in his backyard ocassionally to save up for an eventual restaurant. Then opened said restaurant shortly before the pandemic.
You're in my brain I was just talking about this yesterday! Super crazy
A soft and soothing B ROLL?!?! Something different !! 🤩🤩
I am happy you always keep it real to our culture. Your food is good.
So this looks good, I live a couple of blocks from the best suadero I’ve ever had. A couple of comments. Suadero is stewed in a sort of wok. The meat is usually taken out of the grease an chopped, so it’s not as dry as before it was mixed in the salsa. The taquero will usually put the meat on the black top and as the meat crisps, some of the juice is sprinkled on top so it does not dry completely. It’s served with tomatillo salsa traditionally and at least at the taco place I got to, it’s topped with onions that were cooked in the fat
He literally DOES this! Love him.
I’ve wondered for years what it is…thank you!
Used to get them from a truck late night in Albuquerque.
Cow tongue it amazing too lol
I have to say that I've never seen suadero cooked like that. Specially with the sauce. Suadero is designed to be street food, so it is simple and easy (yet delicious). So this "fancy" way of making it looks very interesting. WOuld love to try definitely. For more reference Look for "Suadero estilo Taqueria - La Capital"
Your UA-cam helps me learn in detail hot to cook things :) it’s soo fun :) I’m going to cook my mom a birthday meal with something on your channel!
In Argentina we always have that meat. It's call "Matambre", and it's the perfect cut for an asado (similar to the barbecue). You'll find a lot of videos of "Matambre a la pizza", which is basically using that meat as the equivalent for the pizza and add a lot of cheese and tomato sauce!
The subtle little edits Vic puts in their are hilarious, like the reflection of Josh just jumping up and down in the microwave while he disappears off screen at 6:08
I bought the book and man I am loving it so far
“yeah, we’re getting a little fancy” should absolutely be all over some swag. Mugs, t-shirts and spatulas.
These videos literally make my day every time i see them
I’ve actually had these and they are amazing ❤️
Hey im glad you did suadero in your own way and it looks really good and definitely worth to try. And i really like that you did your research and got the right meat and lards. Buuutt thats not the traditional way that i love, and definitely agree. More people need to know about suadero tacos. they’re my favorite
I just ate these yesterday for the first time in my life! I've been to dozens of taquerias and have never seen them on the menu. SO WEIRD that you post this the very next day!
This whole video was a major flex 💪🏼 here for it
Lol the microwave reflection when josh disappeared before the b roll
Ok that’s a lot of information , New subscriber here, love to cook myself and by far you are one of the best and so fun to watch. Love the videos
miguel cooking with fire does stuff like this every day, great mexican food content! no advertisement, youre great tacos just reminded me of him
This is a beef version of Cochinita Pibil. Saudero(Sow-Deh-ro) is done with brisket. Watch the channel La Capital. He has a perfect representation of how Saudero is made.
Omg, first time.. I'm watching this while eating my suadero tacos🌮😋
Oh man, I have already been craving Mexican. This video just took it to the deep end. Time to go grocery shopping!
Finally someone gives suadero the love it deserves!
Looks great, Josh. I'll try this.
This salsa is also known as salsa matcha. So in a way you did keep it traditional with a culinary hype beast flare to it all. Very nice execution Weissman
I didn't discover saudero tacos until I was in Mexico, now my favorite!
omg!!!! Yes YES!!! Thank you thank you!!! You are my hero!!! This are FIRE!!!
We use this cut a lot in Argentina. We call it 'Matambre'. Usually we either grill it (surprise) or it gets boiled in milk and roulade with raw veggies like carrots, bell pepper, spinach and hard boiled eggs. I haven't seen it much here in Miami other than the argentinian shops. I know a lot of internet resources say its flank steak, but dont let them lie to you. :)
Yes, finally someone else appreciates Suadero tacos!!
I love tacos! These look amazing
Yum! Those look fantastic.
Amazing 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
this looks amazing!!!!
Thank God for this delicacy
One of my favorites tacos!! I always ask for that at the taco truck.
This looks so good Josh :)
OMFG I have not been watching this channel enough. Nam Prik Pao from thai cuisine on Tacos? You're a culinary madman.
I want to try this!
I’d like to point that one of the best and underrated things you do is give the measurements in two different ways. Thank you
First, I love Joshua Weissman videos, and I believe that the cooking niche is well respected with this channel's content. Although, I hate to mention the peculiarity of that six Suadero Tacos were still folded on the baking sheet after the video illustrated him eating one of six.
I ate so many of these in Mexico City, I cant wait to make it
watching papa cook while i drink tea is relaxing :)
As a MEXICAN I APPROVE bravo bravo 🌮🤤❤ the way u prepared it is SPOT ON perfect! really liked that CHICHARRON garnish 👍👊💥💫🔥🌮🤤
Chef Joshua, you are awesome. Thank you! xoxoxo
Thanks for the Chef Press info.
This tacos are from another dimension. The meat is my golden medal! 🌮😍🏅