If you like this video, I think you'll also want to check out my 25 minute weeknight shrimp tacos ua-cam.com/video/ij4XIP1TUOA/v-deo.htmlsi=Vr7-6CQkRDJIta9v Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0924-brian
@@edwardcullen3251 Well he lives in America so he uses what he can get. Look around, there might be exotic supermarkets everywhere. Or you can order some ingredients online
Hey Bri, there was something so genuine about this video. Maybe it was letting the sounds of cooking come through. I loved it and made the dish seem so possible. Keep up the amazing work. 💪💪💪
I've been sending your videos to friends who can't cook and wanna semi healthy meal prep for ages because you've been moving towards super accessible to the average home cook...loving your new format.
I ordered 2 of your knives, one for me and 1 for my son in law. I absolutely love it. Also love watching your videos, not to mention the recipes are delicious.
Like all your vids but gotta say I like this relaxed style a bit more. I find it easier to digest the info when you’re talking whilst cooking, plus just chill vibes are always good ✌️
@@BrianLagerstrom I used it last night. It rocked! You would have been pleased with those razor thin slices of tomatoes and cucumbers in my salad. Lol.
Woo Hoo!!! I wanted to make tostadas next week, and now I know exactly what kind I want to make! I'll be frying up some corn tortillas this weekend (when I make beef tacos, à la your beef taco video), and then I'll be ready to put together tostadas after work sometime next week for my folks and me! Looking forward to it (and the tacos)!!
Very good! I omitted the wire rack for the chicken (to save cleanup) and the chicken was soft and soggy from the liquid. Made shredding difficult, just more clumpy. Will definitely make again!
Great recipe. I live in Denmark, so a couple of the ingredients aren’t readily available, such as fire roasted tomatoes, stocks, or tostada shells, but we worked it out. Delicious, thanks.
I've tried several of your recipes Brian, and they were all good, but this one was special. I'm typically not a huge fan of chipotles, but the flavor of them is perfectly balanced in this dish. The lime crema offsets the smoke and spice of the chipotles beautifully. Very easy to prepare and super tasty, give this one a try folks.
Just made your recipe tonight, very good, Brian! I knew it would be, so i made a double batch. I was thinking I would freeze some. Its highly unlikely that will happen, it's sooo good!
Haven't watched one of your videos for a few weeks. I come back, and what do I see? The "B-man" is going grey! Welcome to the club! As a member, I endorse Just 4 Men LOL Works better and longer than I expected. Love re-watching my fave videos of you cookin'
I made these for dinner tonight. They are heckin' DELICIOUS and will absolutely be added to my dinner rotation. I really appreciate the tip about being able to freeze the meat mix! ❤❤❤❤❤
This looks delicious! Also...I have to say that the Made In products are incredible. The 3 quart saucier is probably one of my favorite pans due to its versatility.
Broooooo! This is SO happening this weekend!!! We got on a tostadas kick this summer and thanks to your videos I cooked marinated chicken thighs "Brian's way" and I actually liked them! Even my husband said I need to make them more often. HA! Also, because of your videos, I for the first time in my life bought a can of chipotle peppers in adobo. I know. But at least now I have a recipe to utilize them. Thank you!👍
The recipe I have used calls for poaching the thighs in water and resting in water for 30 mins. Keeps the thighs from drying out and makes the stock to add to the sauce. Also I just use two forks to shred the thighs and it takes around 30 seconds per thigh.
I like the tip on chicken thighs. Dark meat is more flavorful and tender. What country are you in? I notice that you use the metric system and I use the Imperial system. Thanks for the conversions in your recipes makes preparing your recipes easier. I am from the states. Loving the the slightly nerdy intellectual humor. And to finish the food must have been really good because is was all over your face. Classic!! Keep up the good work😊
My mom always used the same spoon (or spatula, lol) to taste. If my brother and or I happened to nearby we'd get a taste from that same spoon too, lol. Big difference between home kitchen and restaurant kitchen.
Bro this was fantastic and easy to make. Your recipes always end up working well or fit whatever it is I'm looking for. Are you working on a cookbook????
Made Tinga with thighs awhile back and my Mexican wife was like, “I hate you, this is so much better than mine” Definitely the secret to better tinga… To minimize dishes, I use a Dutch oven to sear the thighs to get some fond, add the veggies, deglaze, then braise the thighs in the sauce for a one pot meal. Pan roasting sounds great though and would definitely be the move for big meals / leftovers though.
In my long life, the best way I’ve found to cook chicken breasts and keep them juicy is by poaching them: I start them in cold water with aromatics of choice, then s l o w l y raise the temperature, without ever boiling, until internal temp of 150°, then cover & remove from heat to finish cooking in the hot liquid. Cool gradually, covered, to room temp. I usually serve this cold, but I see no reason it couldn’t be used in a hot recipe as long as it is reheated GENTLY.
Why both chicken stock and bouillon instead of just boulion? I thought you could fully replace chicken stock with bouillon. Is it because of the salt levels?
Brian, could you do an episode where you take a jar of supermarket pesto, maybe tomato and/or basil, then go on to work your magic so its the best it can be with egg pasta? Eternally grateful.
Instead of cilantro, I find you can get the same effect by substituting a tablespoon or so of dishwashing detergent. Alas, I am one of the unfortunates who tastes mostly soap when eating cilantro. On a serious note, looks great and will have to give it try (possibly substituting basil for the cilantro).
Hey Bri! What would you use instead of fire roasted tomatoes? I can't find it here in Poland, would regular canned tomatoes work? Maybe add some smoked paprika?
If you like this video, I think you'll also want to check out my 25 minute weeknight shrimp tacos ua-cam.com/video/ij4XIP1TUOA/v-deo.htmlsi=Vr7-6CQkRDJIta9v Check out the Stainless Collection and Made In’s other cookware by using my link to save on your order - madein.cc/0924-brian
You always use some ingredients that are not available outside USA and south America.
Already saw that one, brother. Bring on some more
@@edwardcullen3251 Well he lives in America so he uses what he can get. Look around, there might be exotic supermarkets everywhere. Or you can order some ingredients online
Hey Bri, there was something so genuine about this video. Maybe it was letting the sounds of cooking come through. I loved it and made the dish seem so possible.
Keep up the amazing work. 💪💪💪
I've been sending your videos to friends who can't cook and wanna semi healthy meal prep for ages because you've been moving towards super accessible to the average home cook...loving your new format.
Refried bean base spread first on the tostada is THE BEST!!!
I'd go as far as to say it's required. I like black, myself, but pintos are acceptable.
@@seanpalmer8472 Lightly smashed well seasoned black beans.....yum!
Yep, and some cotija cheese on top !!!!
May Weeknighting never die!
Almost every flavor of Better Than Bouillon is top tier delicious.
Different spoon, same spatula lmao
🙋🏻♂️ Me too. I saw that. 🚨😎
That is nothing. You should see what goes on behind the line in many restaurant kitchens 🤣
@@ImRmed2 to be fair, I would be a same spoon same spatula guy
@@TwoDinnerz Me too. But not in front of others. 🤷🏻♂️
@@MikeListon-tk8ir Never worked in a kitchen. Heard many horror stories though. 🤦🏻♂️
I ordered 2 of your knives, one for me and 1 for my son in law. I absolutely love it. Also love watching your videos, not to mention the recipes are delicious.
Like all your vids but gotta say I like this relaxed style a bit more. I find it easier to digest the info when you’re talking whilst cooking, plus just chill vibes are always good ✌️
Thanks!
I love your videos because they never fail to teach me how to cook like a pro or even better than restaurant quality.
You're my man, Bri!! ❤
👊🏻👊🏻👊🏻
Brian, you'll always be a chef to me.
I can't wait to try this. Thanks again for all the blood, sweat and salt you put into your dishes!
"I used to be a chef" made me chuckle
still every ounce a chef dude, but I do enjoy the natural modesty
*heart shape hands*
Loving this newer style of video. I need to be talked through the recipe and loving this pace. Thanks!
Thanks!
Hey Bri! Just received my Lagerstrom knife. Can’t wait to get it in the kitchen. Congrats on your new venture. Excited to see you continue to thrive!
Thanks buddy. I hope you like it.
@@BrianLagerstrom I used it last night. It rocked! You would have been pleased with those razor thin slices of tomatoes and cucumbers in my salad. Lol.
Keep weeknighting, B! These recipes are too easy and quick. Keep up the good recipes.
Woo Hoo!!! I wanted to make tostadas next week, and now I know exactly what kind I want to make! I'll be frying up some corn tortillas this weekend (when I make beef tacos, à la your beef taco video), and then I'll be ready to put together tostadas after work sometime next week for my folks and me! Looking forward to it (and the tacos)!!
Very good! I omitted the wire rack for the chicken (to save cleanup) and the chicken was soft and soggy from the liquid. Made shredding difficult, just more clumpy. Will definitely make again!
Thank you so much for being honest about how long it takes to shred chicken!
Great recipe. I live in Denmark, so a couple of the ingredients aren’t readily available, such as fire roasted tomatoes, stocks, or tostada shells, but we worked it out. Delicious, thanks.
I've tried several of your recipes Brian, and they were all good, but this one was special. I'm typically not a huge fan of chipotles, but the flavor of them is perfectly balanced in this dish. The lime crema offsets the smoke and spice of the chipotles beautifully. Very easy to prepare and super tasty, give this one a try folks.
Just made your recipe tonight, very good, Brian! I knew it would be, so i made a double batch. I was thinking I would freeze some. Its highly unlikely that will happen, it's sooo good!
gunna have to say, my favorite youtube chef Love ya Bri
Haven't watched one of your videos for a few weeks. I come back, and what do I see? The "B-man" is going grey! Welcome to the club! As a member, I endorse Just 4 Men LOL Works better and longer than I expected. Love re-watching my fave videos of you cookin'
He's been going grey but honestly he suits it
I made these for dinner tonight. They are heckin' DELICIOUS and will absolutely be added to my dinner rotation. I really appreciate the tip about being able to freeze the meat mix! ❤❤❤❤❤
made this and it was amazing. had a bunch of leftover salsa so i cooked up some more thighs to shred up and eat for lunches throughout the week!
This looks delicious!
Also...I have to say that the Made In products are incredible. The 3 quart saucier is probably one of my favorite pans due to its versatility.
i just made this, it was sooo good and super affordable! could literally eat the sauce by itself its so tasty
Made it for dinner...it was amazing! Sauce was so thick and savory compared to the thin coating at my normal taco stop. Thanks Brian!
I have never been this early to an upload especially for something I might actually make today.
man, I love Better Than Bullion. Adds some wonderful flavor to the dish. Enhances boxed broth wonderfully.
love the new format love the dish.
"Hey. Same spoon. Yuck." *It's my food!* If I have to deal with my wife sleeping diagonally in our bed, she can deal with my reused spoon. 🤣
Just finished making this for dinner tonight, absolutely fantastic!!
I love watching your content Bri, I don't know why but the talking over immersion blender bit tickled me 😂
Love the intro to this series bro!
Hey Bri! Looks delicious and a dish I'd never heard of. Thanks for sharing! ❤ to you and Lauren!
Made this tonight, yes, it is good. Wifey and child approved also!
B Man! Another ripper. I dig this format where we are “right in the kitchen” with you. I like the slower pace and deeper context as a mix up.
I dig this video format Brian! I love your other vidoes but tjis was freah and seemed like in real time. Will be making these tostadas tonight!
Another great vid, Bri. Thx for filming this and sharing it with us.
Excellent video. Love the weeknighting vids - super helpful
Definitely like the new format. Talking during the activity feels way more intimate than listening to a studio voice.
That didn't come out right. LOL
Kinda digging the new format, like hangin with you in the kitchen
weeknighting episodes are the bomb !!
I was admiring the blade shape in the video! Already ordered!
This is on the list Brian!! Looks delicious!!!
I ordered your 8” chef’s knife yesterday with expedited shipping (worth the $2 extra). Looking forward to using it, Brian!
HUGE fan,
Mark
Broooooo! This is SO happening this weekend!!! We got on a tostadas kick this summer and thanks to your videos I cooked marinated chicken thighs "Brian's way" and I actually liked them! Even my husband said I need to make them more often. HA! Also, because of your videos, I for the first time in my life bought a can of chipotle peppers in adobo. I know. But at least now I have a recipe to utilize them.
Thank you!👍
Dude, what're you talking about? You heard him, this is weeknighting. You can't do it this weekend, that's illegal! :P
@@JetstreamGW Tomorrow it is then... thanks for twisting my arm. 😂
@@melbarn2716 Just trying to make sure you stay out of LagerJail.
You snapped with this one
this video looks amazing and as always food looks amazing tooo
Brian, having the Petsmart kitchen sponsor your Chicken Tinga recipe? Epic. 😂😂😂😂😂
I like this straight up, old school style and presentation. Cheers.
I prefer this more relaxed editing and presentation style. Reminds me of early Food Network.
It's your food Bri, use that same spoon! My tasting spoon goes through myself, my wife and kids too!
Great vid, thx! My sunday meal for sure.
Can't wait to make this! I'd looks fantastic!
Not same spoon, but same spatula ! (although ,who cares ? You're not in a restaurant...)
The recipe I have used calls for poaching the thighs in water and resting in water for 30 mins. Keeps the thighs from drying out and makes the stock to add to the sauce.
Also I just use two forks to shred the thighs and it takes around 30 seconds per thigh.
Trying this soon. Also, I like the voice over better because of sound quality.
Yummy! Thanks Chef!❤
I love tostadas I could eat tostadas everyday
same
I like the tip on chicken thighs. Dark meat is more flavorful and tender. What country are you in? I notice that you use the metric system and I use the Imperial system. Thanks for the conversions in your recipes makes preparing your recipes easier. I am from the states. Loving the the slightly nerdy intellectual humor. And to finish the food must have been really good because is was all over your face. Classic!! Keep up the good work😊
Can’t wait to make this one! Super keen to know what induction cooktop you use please B-man.
My mom always used the same spoon (or spatula, lol) to taste. If my brother and or I happened to nearby we'd get a taste from that same spoon too, lol. Big difference between home kitchen and restaurant kitchen.
I cook for myself and my family so screw the spoon, I'm dipping my finger in the sauce.
Same!
Bro this was fantastic and easy to make. Your recipes always end up working well or fit whatever it is I'm looking for. Are you working on a cookbook????
Made Tinga with thighs awhile back and my Mexican wife was like, “I hate you, this is so much better than mine” Definitely the secret to better tinga… To minimize dishes, I use a Dutch oven to sear the thighs to get some fond, add the veggies, deglaze, then braise the thighs in the sauce for a one pot meal. Pan roasting sounds great though and would definitely be the move for big meals / leftovers though.
Not gonna lie, this video format is much nicer. 😉
love this format -- feels like emeril babeeeeh
I've been watching Brian for a while now and I didn't realize until now that he's like 7 feet tall.
Love how it took Brian longer to cut the onion in the 'not-pro' way 😂😂😂
Got the email for the lagerstrom knife last night, ordered immediately! 🤘 Can't wait to use it, bro!
In my long life, the best way I’ve found to cook chicken breasts and keep them juicy is by poaching them: I start them in cold water with aromatics of choice, then s l o w l y raise the temperature, without ever boiling, until internal temp of 150°, then cover & remove from heat to finish cooking in the hot liquid. Cool gradually, covered, to room temp. I usually serve this cold, but I see no reason it couldn’t be used in a hot recipe as long as it is reheated GENTLY.
Tinga de pollo is one of my all-time favorite foods. So excited for tinga season
Outstanding as always, @brianlagerstrom!
Makin this tonight fo sho
Why both chicken stock and bouillon instead of just boulion? I thought you could fully replace chicken stock with bouillon. Is it because of the salt levels?
Probably. Chicken stock won't be as salty tasting as the bouillon.
Hi Brian, great recipe, similar to my mom’s except she only uses fresh tomatoes and in addition to oregano, she adds marjoram.
Hello
In Mexico, people use the entire chicken
Made these tonight. SO tasty. Very messy! lol.
Hey Bri! Think you could make a jambalaya or pork chile verde? Love to see your take on those two dishes!
Still getting used to you speaking to the camera Bri, always surprises me like when Ray Liotta speaks to the camera at the end of Goodfellas
Can something be just what I prefer and not the entire existential truth of my eternal being? 😂
I am stealing the sauce but I am going to make it vegan and put it over oven fried tofu shreds. This is going to be delicious. Thank you!
Loved the off the cuff vibe of this video. Thanks Bri
Great format! But it's missing a certain "But, HEY BRI..." :D
Add some shredded red cabbage on top of the lettuce and ‘Ned’s Yur Auntie’! 😉
Brian, could you do an episode where you take a jar of supermarket pesto, maybe tomato and/or basil, then go on to work your magic so its the best it can be with egg pasta? Eternally grateful.
Brian chef knife in Europe, now!
What is he using for cooking on the cutting board? Its a cool little stove top
Amazing!
For those who don't know, a "Squiggy" is a unit of measure equal to 2 "Lennys".
Hey Bri, how do you clean your wire rack for your sheet pan?
Anyone know what induction burner he uses is?
Looks delicious and will definitely try this recipe! On another note... am I crazy or does chicken tinga usually have chipotle peppers in the recipe?
Instead of cilantro, I find you can get the same effect by substituting a tablespoon or so of dishwashing detergent. Alas, I am one of the unfortunates who tastes mostly soap when eating cilantro. On a serious note, looks great and will have to give it try (possibly substituting basil for the cilantro).
Hey Bri! What would you use instead of fire roasted tomatoes? I can't find it here in Poland, would regular canned tomatoes work? Maybe add some smoked paprika?
Aloha. You could char them.
Our friend B with the new audio approach AND the small burner facing the camera! Curious what sparked the changes?
My mother and I prefer to boil the chicken just because it’s easier to pull off