My husband and I had the pleasure to meet Sam this week. He really is just as an awesome person in person as he is on camera. Thank you for all the great recipes ❤🙂
I have to say I really enjoy the longer videos, I don’t feel like the 20 minute videos are too much. I love the banter and everything so no need to rush guys. But still yum
Yes!! 1000% agree!! I miss the longer videos with more of Sam's awesome personality and hilarious banter with the boys! No need to rush the videos, Maxey! 😊
While I definitely agree I'd bet their UA-cam analytics show differently from the majority of watchers unfortunately. They are probably making their videos the length of their average watch time. Gotta love short attention spans.
@@iluvtorace4786 release the synder cut! ive seen other channels create basically the synder cut channel less editing and stuff as to not create more production time to upload but that really depends on how its being done
You are a person. Is only the inside of you a person? When you buy an orange from the store do you only get the inside? Is only the interior of your car, where you sit, actually the car?
Sam and boys, thank you, watching you over the years has really losened me up to cooking for the fam. I don't stress as much, and am a pretty good cook now, thanks to you. Y'all are the best, Scott in Florida.
Dude! I'm telling everyone I know about your channel. Me and the wife cook your stuff 4-5 times a week. We love yor recipes and the videos are so fun. Send the k-nife!!
My Aunt and Uncle use to have an avocado grove in their back yard in CA. When our family would visit we would have cocktail hour with avocados as an appetizer fun times
I made the chicken skewars the other night and boy oh boy were they a hit! Hubby doesn’s like thighs. Well… what he doesn’t know won’t hurt him, I used thighs and he LOVED the dish, especially served on Naan which he loves. WTG Sam!
Sam... my family has loved your recipe for carne asada tacos! We eat it once a week for the past 6 years or however long ago that video was! The lime juice, zest, and soy sauce are delicious and the brown sugar makes it crust on the edges and the ground cumin mmmm so good! We just use queso fresco, pico, avacados, and sour cream and I make a jalapeno sauce that consists of 7 pitted bc we have kids jalapenos half an onion 5 to 7 bulbs of garlic boiled until soft, then blended with salt pepper and olive oil until frothy not too much oil or you taste it. But the jalapeno sauce makes em pop! So grateful for all the recipes I've learned and use daily from you!
Big foody on west coast. Double grilled cheese🙏 Dungeness crab toast melt. Aberdeen, WA. Come as you are ❤️ And A French bread mayo cheese artichokes dungeness crab toast to die for Aberdeen WA also with a lil green onion 😉
The steak tacos look awesome! I travled 1900 miles from the Bacon Capital of the World to San Diego. l had the chance to eat at the Little Italy Food Hall last week. Wow! Not Not Tacos is the best. The service and quality of food were excellent. It's worth the stop if in the area. I was abke to bring some locals who were blown away.
Tacos, tacos, and MO tacos. Can't have too many. I think I will include this one on our next neighborhood taco party. We have about six every summer. Thank you!!
19 days. 4655 miles. 5 states. 3 National Parks. And, a total solar eclipse! What's the ONLY channel we kept up with during our trip? That's right, Sam the Cooking Guy. Don't leave home without him. Thanks, Sam (and the boys, of course)!
Just give them a light gentle squeeze if they're rock hard it's going to take several days to ripen if they're just playing hard might take two days or one day. If you give them a gentle squeeze and they have a little bit of give to them they're ready to go to put on a sandwich sliced or to make guacamole. If they have a little more give to them they're good for guacamole, but little harder 2 slice. If they have a decent amount of give to them when you squeeze them they might still be good just for making guacamole. If they have too much give to them they're overripe and are no good
What's also nice about Street size tacos is you can have people over for dinner and have different Taco fillings made up hot on the stove. You know carne asada for one. Al pastor, birria. Tinga/chicken, potato and chorizo... Etc. etc. Have all the toppings out in bowls and your sauces, chili sauces and taco sauce... And everybody gets experiment making up their different flavors of tacos for dinner on the cute little Street Taco size tortillas 😊
I made these today and they were legit the best tacos I've ever made, and could easily be the best I've ever had (there was a restaurant I used to really love that compares well). Adding these to my list of favorite dishes, 100%.
You want to feel the avocado by getting a gentle squeeze if it has a little bit of give to it, you are good to go.,🙂 If it has a bit more give to it it may only be good for guacamole. And if it really just squeezes in too easily it is overripe and trash . And don't be squeezing the avocados in the store too hard that just bruises them. If the avocado is rock hard it might take up to a few days to ripen it's just kind of hard it could be ripened in a day or two. Once they feel like they are a little bit soft and giving just a little bit they are ripe and you can put them in the refrigerator to last a little bit longer. And avocado that you've turned into guacamole seems to last a little bit longer in the fridge once the avocados are ripe.,🙂
Sam. As a Mexican I can say "The inside of a avocado is aguacate". Max and Chansey are correct. The stem part of the avocado will tell you without cutting them if they're too brown. Pull that stem piece out ... bright green? 👍 Brown bits and brownish lines? Pass. Avocados are great on anything. Thanks Sam for .... my knife?😂
Well, I would agree, as a chef it's often referred to as the fruit of the Avocado, but many of mexicano friends often refer to it as the the balls of the avo, or the fruit of the balls. 😮 Love them balls 😍
This is bad information to be given to people that don't know what's going. You pull the stem out when you're at home and you feel like they've already gotten ripe if you think you need to double-check. I really shouldn't be pulling them out and you definitely should not be pulling them out in grocery store. When you pull out that little stub where the stem went the avocado starts rotting from there. She never tell clueless people to do this it's a bad move. Ruining the avocados at the store. And also when your avocados at home. You tell if avocados by giving them gentle pressure a gentle squeeze if they're hard, they are not right. Ripe. If they have a little bit of give to them, they are probably ripe and ready to go. If they easily give in or feel smushy they are overripe and and ready to be made into guacamole. Or if they're really mushy and easily giving in then they are garbage. You shouldn't be plucking apart the fruit in the store, trying to guess if it's ripe or not. Especially since it's going to look green whether it is ripe or not ripe. If an avocado is too soft gives in really easily it's overripe.
don't forget to finish off your tortillas cooking first by putting some golden brown spots across them on both sides,🙂 It's standard operating procedure in Mexico you need to keep both types of you're both corn and flour tortillas. You particularly need to heat up corn tortillas for two reasons. It makes the corn tortilla more flexible so it does not crack when you fold it over to make a taco and the tortillas you buy from the store are not actually finished cooking. You need to get a little Browning and little dots light golden Browning all across the tortilla to bring out the flavor. And yes with flour tortillas you want to get nice browning spots golden all across the tortilla to Improve The Flavor. (You wouldn't eat raw dough / half-baked pasty white flour dough bread before it finishes baking and turns Golden would you?) And when you flip sides remember the second side it's going to cook up Faster than the first side. (Since the tortilla is already hot) you can do this on a grill. Inside the house you can Brown them up on a comal /"cast iron or sturdy frying pan." You can even flip them directly onto your gas stove grates over the burner. It's harder to control the Browning you're more baking and drying, but if you're desperate you can try warming them up in your toaster oven. At the very least if you just have the toaster oven set very low it at least makes the corn tortillas so they won't crack when you fold them over. And it's always nice to have a warm tortilla wrapped around your hot food. Better than a cold tortilla. But a big feature of heating them up/ finishing cooking them with some golden brown spots across them will Improve the flavor. You just got to practice on how to heat them up and get the golden spots across the tortilla without entirely drying out the tortilla or ending up with burnt black or very dark brown spots. To low of a temperature you can end up just cooking out all the moisture and of course too high of a temperature burn it. But I think you lean a little towards higher heat for quicker Browning without drying the inside of the tortilla. Luckily corn tortillas don't cost that much and it doesn't take that much practice 😅,😉🙂 remember those tortillas you buy premade in the store are not "finished cooking" and getting the light golden brown spots also definitely brings out the flavor and you really need to do that depending how shodily, quickly, or poorly made the tortillas are that you get in the store. You need to get those golden spots and bring out that flavor. And of course help keep your corn tortillas from splitting along the seam when you fold them over.
Sam I want to see you make this. Chicken & andouille jambalaya 2 whole chickens boiled the day before and shredded (keep all the broth) 2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds 1 pound of boneless pork shoulder cut into small chunks 1 pound Tasso (pickeled pork) cut into small chunks 2 bags frozen seasoning mix veggies (onion, bell pepper, and celery) 3 pound bag of long grain rice 1 jar minced garlic Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep 15-20 bay leaves 2/3 cup salt 2/3 cup cayenne pepper 2/3 cup dried oregano 1/2 cup white pepper 1/3 cup black pepper 1/4 cup dried thyme In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet. Serve with toasted French bread
I was not expecting you guys to see my comment about what to make next 🤣 that is awesome! You guys really know how to make people stay till the end of the video because I watch every single video and I stay till the end, wouldn’t have seen that I won if I didn’t haha. Thank you guys so much!
This is a MUST make for dinner tomorrow! The insides of an avocado is called avacado guts lol Thanks for posting such deliciousness Sam, Max and Chance
"pretty much mandatory if you want to do it right" either on a grill, on a hot comal / frying pan or even tossed on and flipped around right on the grate of a gas stove over the
The voice sped up sound makes me chuckle it's a bit addicting to hear the effect by Sam. Street tacos are absolutely one of my most favorite foods ever. Avocado spread.
@@RRr-yl8zr Well thats what I do with my guacamole, I spread it over my burrito shell before filling with all the good stuff. Then spread it or dip chips to snack on.
@@JD-zm4eh oh you spread your guacamole over your food., 🙂 You don't actually buy something nasty called avocado spread in a plastic container at the grocery store, 😁
@@JD-zm4eh if you called a spread it kind of means it's a blend of avocados / guacamole mixed with a bunch of filler crap, material 🤮 store-bought guacamole is just called guacamole. The word spread is not involved,😅🙂 And even if you buy some pre-made garbage just called guacamole in the store. You don't know what kind of fillers are in it and it is most likely it is made with very unripe avocados which will try to cover up with too much lime juice or something. 😠
I make a sauce just like that! I literally got the ingredients 30 MINUTES ago before I saw this video, amazing. I go 1/3 Mayo 2/3 Sour Cream. I mortar green onion, jalepeno, garlic, cilantro, avacodo, squeeze the lime, and combine the mayo/sour cream. It is the best sauce I have ever had, I could just eat it by the spoonful. I make a cabbage coleslaw with this sauce to top the tacos. It is seriously so good, I just end up eating tacos off and on for a week using all the sauce, changing between steak, shrimp, and chicken.
That looks good. My goto for the beef is to marinate it in a bag with OJ and a generous amount of taco seasoning. The proportion of OJ to taco seasoning would be a loose paste so that a lot of the seasoning sticks to beef while it gets grilled. yum
My husband and I had the pleasure to meet Sam this week. He really is just as an awesome person in person as he is on camera. Thank you for all the great recipes ❤🙂
Sam cracks me up. "Use an instant read thermometer so you'll know exactly when it's done". (pause) "I think I've totally overcooked this" LOLs 🙂
I have to say I really enjoy the longer videos, I don’t feel like the 20 minute videos are too much. I love the banter and everything so no need to rush guys. But still yum
Yes!! 1000% agree!! I miss the longer videos with more of Sam's awesome personality and hilarious banter with the boys! No need to rush the videos, Maxey! 😊
While I definitely agree I'd bet their UA-cam analytics show differently from the majority of watchers unfortunately. They are probably making their videos the length of their average watch time. Gotta love short attention spans.
@@iluvtorace4786 release the synder cut! ive seen other channels create basically the synder cut channel less editing and stuff as to not create more production time to upload but that really depends on how its being done
The inside of an avocado is the avocado - just like the inside of an Orange, is the Orange! I agree with Max and Chance on this one.
Technically the inside is the flesh as opposed to the skin or the seed 👍
Yes! This logic applies to all natural law.
You are a person. Is only the inside of you a person? When you buy an orange from the store do you only get the inside? Is only the interior of your car, where you sit, actually the car?
ya it's just avocado
Why u all arguing about an avocado 😂
A knife is just a knife, but a free STCG knife is on a whole other level!
Tacos are good and can do so many things with them
Great video for my Birthday! Yup, today’s my Birthday!! I am awesome because I am 52 years of dry aged perfection!!!!
Sam and boys, thank you, watching you over the years has really losened me up to cooking for the fam. I don't stress as much, and am a pretty good cook now, thanks to you. Y'all are the best, Scott in Florida.
Looks like my kind of street taco!
The way the video is cut while still syncing the audio is perfect. Im very impressed by the editing.
Forget Tuesdays, every night can be taco night!
I love street tacos 🌮!
Just got my signed Sam the cooking guy holey grill cook book today. Super excited to start making all the great Recipes thanks Sam
Sam, we need a tour of the kitchen & outdoor grill area - pointing out every item we need (and dont need) to cook like you do!!!!
Love the bean and back on the grill idea!! How about some seafood episodes for another idea! Keep it up fellas
Dude! I'm telling everyone I know about your channel. Me and the wife cook your stuff 4-5 times a week. We love yor recipes and the videos are so fun. Send the k-nife!!
My Aunt and Uncle use to have an avocado grove in their back yard in CA. When our family would visit we would have cocktail hour with avocados as an appetizer fun times
I made the chicken skewars the other night and boy oh boy were they a hit! Hubby doesn’s like thighs. Well… what he doesn’t know won’t hurt him, I used thighs and he LOVED the dish, especially served on Naan which he loves. WTG Sam!
Can never go wrong with steak tacos!
Sam... my family has loved your recipe for carne asada tacos! We eat it once a week for the past 6 years or however long ago that video was! The lime juice, zest, and soy sauce are delicious and the brown sugar makes it crust on the edges and the ground cumin mmmm so good! We just use queso fresco, pico, avacados, and sour cream and I make a jalapeno sauce that consists of 7 pitted bc we have kids jalapenos half an onion 5 to 7 bulbs of garlic boiled until soft, then blended with salt pepper and olive oil until frothy not too much oil or you taste it. But the jalapeno sauce makes em pop! So grateful for all the recipes I've learned and use daily from you!
What??! :-) No "real cheese"?? 😲 😉
Everything Sam makes I remake just to test how good the final result really is. All I can say is, he never missed😂
"Avocado Guts" for the win.
Just bought steak to grill for tomorrow and now, thanks to your perfect timing, we're having these!
Big foody on west coast. Double grilled cheese🙏 Dungeness crab toast melt. Aberdeen, WA. Come as you are ❤️ And A French bread mayo cheese artichokes dungeness crab toast to die for Aberdeen WA also with a lil green onion 😉
The steak tacos look awesome!
I travled 1900 miles from the Bacon Capital of the World to San Diego. l had the chance to eat at the Little Italy Food Hall last week. Wow! Not Not Tacos is the best. The service and quality of food were excellent.
It's worth the stop if in the area. I was abke to bring some locals who were blown away.
San Diego Bacon Capital of the World? Wake up dreamer
@@Oh-ou4lp I think John said FROM the bacon capitol TO San Diego?
@@Oh-ou4lp🤔. You "might" Need to work on your reading and comprehension "skills" 😁😅😉
Thanks for reaching out to the Fans..🍻 to good times and friends
Big Fan here. ❤ Inside of Avocado is called Gold. Thank you for always being awesome.
Sam - Cliff in Baton Rouge retired watch your videos almost daily- ya’ll feel like family to me - keep making me smile
Tacos are always a winner in my book and I love avocado crema. Yum!
Tacos, tacos, and MO tacos. Can't have too many. I think I will include this one on our next neighborhood taco party. We have about six every summer. Thank you!!
Sounds tasty! Don't forget the avocado sauce! :-) and a nice cold, tasty, refreshing Paloma! 😀
Sam the obvious answer to your avocado question is moist meat. Can't wait to win a knife!
The wife just said oh those look good! SoI know what I’m making this week. Thanks Sam and the boys.
19 days. 4655 miles. 5 states. 3 National Parks. And, a total solar eclipse! What's the ONLY channel we kept up with during our trip? That's right, Sam the Cooking Guy. Don't leave home without him. Thanks, Sam (and the boys, of course)!
Sam please do a quick tutorial on choosing avocados! grew up here in SoCal and still somehow haven’t perfected it
Just give them a light gentle squeeze if they're rock hard it's going to take several days to ripen if they're just playing hard might take two days or one day. If you give them a gentle squeeze and they have a little bit of give to them they're ready to go to put on a sandwich sliced or to make guacamole. If they have a little more give to them they're good for guacamole, but little harder 2 slice. If they have a decent amount of give to them when you squeeze them they might still be good just for making guacamole. If they have too much give to them they're overripe and are no good
Steak Fridays y’all 🥩
Love them as appetizers! So cute!
What's also nice about Street size tacos is you can have people over for dinner and have different Taco fillings made up hot on the stove. You know carne asada for one. Al pastor, birria. Tinga/chicken, potato and chorizo... Etc. etc. Have all the toppings out in bowls and your sauces, chili sauces and taco sauce... And everybody gets experiment making up their different flavors of tacos for dinner on the cute little Street Taco size tortillas 😊
As always I love your videos😊
Emeril Lagasse may have gotten me started cooking a long long time ago but you guys are by far the best.
Oh my! May I come over? Those sound and look so good! ❤
I made these today and they were legit the best tacos I've ever made, and could easily be the best I've ever had (there was a restaurant I used to really love that compares well). Adding these to my list of favorite dishes, 100%.
Can we get a video of Sam’s and the fellas favorite childhood meals please?
I’m convinced this tasted great…all the elements are so complementary of each other 🤤
My next dinner…thanks Sam that looks awesome 🎉
The perforated tray on the grill is awesome. Great tip. You Da Man.
You had me at grilled onions 🤤
What a delicious idea Sam!
Never enough Taco recipes. And avocado flesh!
Excellent suggestion, San! Thanks for the great idea!! What are your tips for selecting the best avocados? Yours are always perfection!!
You want to feel the avocado by getting a gentle squeeze if it has a little bit of give to it, you are good to go.,🙂 If it has a bit more give to it it may only be good for guacamole. And if it really just squeezes in too easily it is overripe and trash . And don't be squeezing the avocados in the store too hard that just bruises them. If the avocado is rock hard it might take up to a few days to ripen it's just kind of hard it could be ripened in a day or two. Once they feel like they are a little bit soft and giving just a little bit they are ripe and you can put them in the refrigerator to last a little bit longer. And avocado that you've turned into guacamole seems to last a little bit longer in the fridge once the avocados are ripe.,🙂
roasted hatch chiles would be an upgrade to jalapeno
Sam, you should make Suadero tacos. Hands down, the best taco meat!
Sam. As a Mexican I can say "The inside of a avocado is aguacate". Max and Chansey are correct. The stem part of the avocado will tell you without cutting them if they're too brown. Pull that stem piece out ... bright green? 👍 Brown bits and brownish lines? Pass. Avocados are great on anything. Thanks Sam for .... my knife?😂
Well, I would agree, as a chef it's often referred to as the fruit of the Avocado, but many of mexicano friends often refer to it as the the balls of the avo, or the fruit of the balls. 😮 Love them balls 😍
@@Bus-Stuffhmmm I think that your Mexican friends Might be messing with you a little bit? 😅🙂
This is bad information to be given to people that don't know what's going. You pull the stem out when you're at home and you feel like they've already gotten ripe if you think you need to double-check. I really shouldn't be pulling them out and you definitely should not be pulling them out in grocery store. When you pull out that little stub where the stem went the avocado starts rotting from there. She never tell clueless people to do this it's a bad move. Ruining the avocados at the store. And also when your avocados at home. You tell if avocados by giving them gentle pressure a gentle squeeze if they're hard, they are not right. Ripe. If they have a little bit of give to them, they are probably ripe and ready to go. If they easily give in or feel smushy they are overripe and and ready to be made into guacamole. Or if they're really mushy and easily giving in then they are garbage. You shouldn't be plucking apart the fruit in the store, trying to guess if it's ripe or not. Especially since it's going to look green whether it is ripe or not ripe. If an avocado is too soft gives in really easily it's overripe.
What a great thing to have just hangin out on the patio with a wood fire! Thanks Sam
Love the editing! WTG Max & team!
Wow! Can’t wait to try them.
don't forget to finish off your tortillas cooking first by putting some golden brown spots across them on both sides,🙂 It's standard operating procedure in Mexico you need to keep both types of you're both corn and flour tortillas.
You particularly need to heat up corn tortillas for two reasons. It makes the corn tortilla more flexible so it does not crack when you fold it over to make a taco and the tortillas you buy from the store are not actually finished cooking. You need to get a little Browning and little dots light golden Browning all across the tortilla to bring out the flavor. And yes with flour tortillas you want to get nice browning spots golden all across the tortilla to Improve The Flavor. (You wouldn't eat raw dough / half-baked pasty white flour dough bread before it finishes baking and turns Golden would you?) And when you flip sides remember the second side it's going to cook up Faster than the first side. (Since the tortilla is already hot) you can do this on a grill. Inside the house you can Brown them up on a comal /"cast iron or sturdy frying pan." You can even flip them directly onto your gas stove grates over the burner. It's harder to control the Browning you're more baking and drying, but if you're desperate you can try warming them up in your toaster oven. At the very least if you just have the toaster oven set very low it at least makes the corn tortillas so they won't crack when you fold them over. And it's always nice to have a warm tortilla wrapped around your hot food. Better than a cold tortilla. But a big feature of heating them up/ finishing cooking them with some golden brown spots across them will Improve the flavor. You just got to practice on how to heat them up and get the golden spots across the tortilla without entirely drying out the tortilla or ending up with burnt black or very dark brown spots. To low of a temperature you can end up just cooking out all the moisture and of course too high of a temperature burn it. But I think you lean a little towards higher heat for quicker Browning without drying the inside of the tortilla. Luckily corn tortillas don't cost that much and it doesn't take that much practice 😅,😉🙂 remember those tortillas you buy premade in the store are not "finished cooking" and getting the light golden brown spots also definitely brings out the flavor and you really need to do that depending how shodily, quickly, or poorly made the tortillas are that you get in the store. You need to get those golden spots and bring out that flavor. And of course help keep your corn tortillas from splitting along the seam when you fold them over.
HEY SAM
MAKE YOUR FAVOURITE TUNA STEAK RECIPES !
CHEERS FROM
MIAMI
Teriyaki salmon!
Looks awesome and good.
"Congrats to everyone Who is early and who found this comment.. 🐼😊
Yes,because being early to a video is worth celebrating...
Flesh!
I'm pushing out a very stubborn 💩
Thanks for being one of those annoying people that have to post this on every video they see. Sorry life 😅
Bet you're one of those morons commenting
2024? Anyone one music videos with millions of views. Your parents should have given you more attention huh?
Onions grilled to perfection, nifty method of charring the tortillas too. Gotta do this soon!
Sam I want to see you make this.
Chicken & andouille jambalaya
2 whole chickens boiled the day before and shredded (keep all the broth)
2-3 pounds andouille sausage (smoked sausage will work) sliced into small rounds
1 pound of boneless pork shoulder cut into small chunks
1 pound Tasso (pickeled pork) cut into small chunks
2 bags frozen seasoning mix veggies (onion, bell pepper, and celery)
3 pound bag of long grain rice
1 jar minced garlic
Seasoning mix (mix in a bowl and keep on side) I make in large batches and just keep
15-20 bay leaves
2/3 cup salt
2/3 cup cayenne pepper
2/3 cup dried oregano
1/2 cup white pepper
1/3 cup black pepper
1/4 cup dried thyme
In large cast iron pot brown meat (works best in batches to get crispy bits on all meat). Once browned remove meat and keep drippings in pot and sauté veggies until tender. Once veggies done add in meat, rice, 3/4 of seasoning mix and chicken broth. Enough chicken broth should be added to cook the rice. Stir occasionally until pot comes to boil. Once boiling let boil for 2-3 minutes while storing and then cover, reduce heat and let go 30-45 minutes until rice is tender. For color in end add a cap fills of kitchen bouquet.
Serve with toasted French bread
Definitely going to be making soon! An excuse to breakout the mortor and pestle too!
Looks great.
Gimmee Gimmee! I can’rt wait! I’
ll be in SD in less than a month!! Not Not Taco, here I Come!!!
Grilling the tacos with the beans inside takes it to the next level.
I was not expecting you guys to see my comment about what to make next 🤣 that is awesome! You guys really know how to make people stay till the end of the video because I watch every single video and I stay till the end, wouldn’t have seen that I won if I didn’t haha. Thank you guys so much!
My mouth is watering!! I'm going to send this to my brother❤❤❤
love tacos!!
Lovin’ the avocado creama! Probably work just as well with chicken or shrimp!
Basic creamy avocado sauce with very little or no tomatillo nicely flavored but not hot and spicy is one of my favorite things 😊
Question was “what do you call the inside of an avocado?” I call it heavenly green deliciousness!! Yummy!! Love your show
Love it. The crema!
PS nice to see you enjoying what you cooked so much! Been a while since I’ve seen you enjoy your cooking so much! 😊
This is a MUST make for dinner tomorrow! The insides of an avocado is called avacado guts lol Thanks for posting such deliciousness Sam, Max and Chance
Making this tomorrow
Wow that looks amazing. Great job.
Love Street tacos! Looks fantastic!
I will be making this.
Grilling those tortillas, yes
"pretty much mandatory if you want to do it right" either on a grill, on a hot comal / frying pan or even tossed on and flipped around right on the grate of a gas stove over the
We need an occasional live episode. Give the people what they need.
Annnd now I’m craving tacos!
Tacos look delicious
You can’t go wrong with tacos !!!
Trying this tomorrow!
Heading to the store now! great video!
Love some tacos.
Those little tacos look killer... gonna have to give them a shot.
You guys are the best
The voice sped up sound makes me chuckle it's a bit addicting to hear the effect by Sam. Street tacos are absolutely one of my most favorite foods ever. Avocado spread.
Avocado spread does not sound good. And when bought at a grocery store in the USA it Usually Not good!,🤪
@@RRr-yl8zr Well thats what I do with my guacamole, I spread it over my burrito shell before filling with all the good stuff. Then spread it or dip chips to snack on.
@@JD-zm4eh oh you spread your guacamole over your food., 🙂 You don't actually buy something nasty called avocado spread in a plastic container at the grocery store, 😁
@@RRr-yl8zr I haven't bought that store container stuff for about 30 years now. I prefer to make my own spread.
@@JD-zm4eh if you called a spread it kind of means it's a blend of avocados / guacamole mixed with a bunch of filler crap, material 🤮 store-bought guacamole is just called guacamole. The word spread is not involved,😅🙂
And even if you buy some pre-made garbage just called guacamole in the store. You don't know what kind of fillers are in it and it is most likely it is made with very unripe avocados which will try to cover up with too much lime juice or something. 😠
lets see some peri peri chicken!!!!!!!!
Absolutely perfect !!!
Looks great as always
Like nut meats, it's the meat of the Avo. Also - crispy tortillas! That's what I love!
Yum! I want a knife! 😊
Never heard of the refried beans in the tortilla on the grill technique, but like all your stuff Sam, this looks amazing!
I make a sauce just like that! I literally got the ingredients 30 MINUTES ago before I saw this video, amazing. I go 1/3 Mayo 2/3 Sour Cream. I mortar green onion, jalepeno, garlic, cilantro, avacodo, squeeze the lime, and combine the mayo/sour cream. It is the best sauce I have ever had, I could just eat it by the spoonful. I make a cabbage coleslaw with this sauce to top the tacos. It is seriously so good, I just end up eating tacos off and on for a week using all the sauce, changing between steak, shrimp, and chicken.
Can't beleive I'm watching this @ 4:17 in the morning, now I want some frickin' tacos. Have to make me some later today after I wake up.
This looks fantastic! Glad to be early here on a Friday afternoon
WOW! That looks amazing! ❤
I really love the GUTS of an avocado!!!! Cheers Guys
Mmmm... tacos...🤤
Look great! I know what we are doing for dinner!
That looks good. My goto for the beef is to marinate it in a bag with OJ and a generous amount of taco seasoning. The proportion of OJ to taco seasoning would be a loose paste so that a lot of the seasoning sticks to beef while it gets grilled. yum