The Best Tacos I've made! | Chuds BBQ
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- Опубліковано 25 лис 2024
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In today's episode I made some beautifully delicious confit beefy BBQ Suadero Street tacos, ft homemade corn tortillas and a whole bunch of other stuff that is super tasty! You have to try this out!
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Salsa Mahca
2 Cups Avocado Oil
3 Ancho
3 Guajillo
5 Arbol
10 Garlic Cloves
2Tbsp Black Sesame
1Tsp Oregano
Juice Of Lime
1/4 cup Cilantro
2Tbsp Fish Sauce
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
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►Made In Carbon Steel Set
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►Made In Wok
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Knives
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►8" Chef’s Knife
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►6" Nikiri
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►Boning Knife
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►Bone Saw
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Meat Processing
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►Meat Grinder
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►Sausage Stuffer
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►Meat Mixer
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►Meat Slicer
Appliances
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►Weber Kettle
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►Chamber Vacuum Sealer
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►Sous Vide
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►Toaster Oven
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►Deep Fryer
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►Vitamix Blender
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►Kitchenaid Mixer
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►Food Processor
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Ingredients
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►Chud Rub and 16 Mesh Black Pepper
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►Fogo Charcoal
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►Wagyu Tallow
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►Dough Conditioner
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►High Temp Cheese
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►Pink Salt
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►Sodium Citrate
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►Hog Casings
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Small Cooking Tools
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►Scale
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►Rub Tub
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►Burger Press
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►Butcher paper
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►Cutting Board
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Welding Tools
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►Blowtorch
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►Angle grinder
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►Pipe Level
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Camera Gear
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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!"
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 sure wish there was a “love” button. Brilliant as always
Wow! Another great recipe prepared and ideas for a weekend meal! Great video again! Thanks for sharing.
I gotta say, it's so nice to see you make something without cheese. I can't eat the stuff, and it always bums me out to see smashburgers and sausages and other creative concoctions that are loaded up it. Glorious simplicity for the win!
Your knife skills are absolutely amazing!
Gonna have to make a trip to La Michoacana to see about this cut. Looks amazing!
The knife skills..... They're incredible!
Reminds me a bit of when i rubbed a chuck roast with my homemade taco seasoning (SPG + onion, cumin), smoked it, and made tacos.
The suadero looks great. Given that you already do beef cheeks, would love to see your take on cabeza too!
I've been waiting for a badass salsa macha recipe ever since I moved from Houston over three years ago. Well done
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)
Bro you're the best, and the editing is fun, tasteful and top notch. Why you don't have a million subs is unexplainable.
Best BBQ channel far and wide; with the absolute most likeable host. Keep it going!
Greets from Vienna.
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.
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
Thank you for sharing! Those tacos look amazing!
Brad, your choppin part just kills me, I love it!
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.
The chop sequence in this one was probably the most satisfying thing I've ever watched
Duuuuude! So glad you did this one! Tacos la Banqueta in Fort Worth is the only place I can find suadero. The torta is 🔥.
I wish I could chop as quick as you! Salivating...
Dude, awesome Chud, you rock, totally doing these this weekend.
Wow! - Completely amazing Brad! -Thanks! - Cheers!
I love that the puppy always makes a cameo and gets to try the delicious food.
Knowing how the Bruins game ended makes me super happy for your buddy!
Just wondering if you could possibly provide the site where you were able to get the saudero?
Making your own tortillas is the cherry on top 👍🔥🔥🔥
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?
I'm going to have to try that. Well done.
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 ...
That salsa has some chili crisp vibe. I like. Gonna try it! Would you look for flap meat in the store or ?
The star of the show is the editor. Never forget that!
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.
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!
Best knife work videos on UA-cam...
Well done, Mexican approved. You're an official "BBQuero" .
I must do this. Looks AMAZING
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
The fact that your coffee is called Nano Genji makes my gamer heart so happy 😂
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.👍👍
5:35 the editing here is so satisfying.
Looks delicious great job 👍🏿🤟🏾
Can you post a link where you ordered this Suadero meat? Looks delish!!
dig you playing with different meats 😂 I love the heartburn of oil based salsa lol....killer tacos! 20 please add queso fresco
YUUUUUUUUMMMM. That chopping sequence was so satisfying to watch haha
Messy in the best way! Your tortillas were the perfect vessel👍😊
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
at 5:30, DAYUM SON! Your knife skills just keep getting BETTER.
NICE! corn tortillas are so easy to whip up. That chili oil salsa is new to me, cool trick. Im gonna try this out.
Go Leafs! Panthers are going down! Oh, and the tacos look amazing!
Freakin love your content man thanks for the videos
okay, the panthers jersey! im officially a fan! 😃
(5 years later) “yep I still have some of the beef tallow from the deep fry video” lol love the videos
definitely making this, this weekend.
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.
Loving that baller tortilla press!
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!
My mouth is watering just watching.
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.
Sir! Where can I get this cut of meat in Austin???
Hello from Canada. Love your content. Let Evan know the Leafs are going to win the series..
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!
Starving now......THANKS! Looks AMAZING
Those tacos are so fire by far my favorite restaurant we tried in Austin
Yes, please!
OK, now I’m on the search for suedero, which I believe is the same as rose meat. Gotta make these tacos! Love the props to Masienda - highly recommend the blue masa. Hey Brad, we’re doing Lagerstrom’s gyros tonight and, while homogenizing the meat mixture, I was wondering if you ever considered making a gyro sausage? Could be interesting. May the 4th be with you!
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
absolute money. that's my weekend sorted. thanks Brad :)
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! 🙂
Love the Panthers jersey! Go Cats!
Eres un chingon hermano
My neighbor looked at me weird at 12:07. He was like 'what is this guy watching '
Very nice. I cant wait to try this.
Now you need to try making Berria tacos 😀
millions must grill. chuds unite
Great video as per usual! Non content related question; How much of the voice audio is recorded live and how much is post voice over?
Great video. Yeah don’t ever deseed the chili 🌶️ Arbol. But most traditional suadero is chopped up.
But yours loooks so good 🤤 too
Im sold. Time to make this
Hey Bradley is that gadget on the cutting board a portable heat device to heat stuff up
these look like they are fire!
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
wow, my mouth is watering
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
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!
Another great video!
Looks so delicious!
I see that metal disk that you cook thing on in a lot of your videos, it’s really cool, but how does it work?
Would love to see your take on duck carnitas a la Nixta in ATX
where did you get that tortilla press? keep up the good work
Great video like always! Congrats!
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 ;-)
Nice Panthers jersey Evan - get ready to be swept!
I thought the tortilla would be bigger. :D It looks A-maze-ing! Always entertaining to watch!
Do you prepare your confit tallow for reuse afterwards? Heat it?
I'm sorry if I missed it, but, I was wondering, what do you do with the fat you used to confit the meat?