Tautog Birria Tacos

[@AZJH8374]

Christmas eve, & it's 80° here in Scottsdale! Stay safe & keep on cooking! ❤❤❤

[@CookingWithClams]

We have snow in nyc today!

[@paulkemp1962]

Looks like you need one of them mini black top griddles for this type of recipe. Still looks good! Great idea. I wouldn’t have thought to do that. I have to do fish specials every week and this might make it on one day soon. Thanks for the inspiration dude!

[@CookingWithClams]

Look up fish in a potato jacket or the Bouchan recipe with potato “scales”

[@CookingWithClams]

Look up fish in a potato jacket or the Bouchan recipe with potato “scales”

[@paulkemp1962]

@@CookingWithClams oh man I’ve seen that. Too fancy for where I’m at, though but great technique!

[@PropNut]

Looks delicious. I wish we could have a taste.

[@CookingWithClams]

I wish I had more!

[@bellamyreynolds9911]

This recipe looked good enough the wife and I are making it today (Christmas day) for dinner, just using some black grouper collars we saved while we were spearing down in the Keys this fall. Can't wait!

[@CookingWithClams]

Excellent!!

[@paulw4310]

Can't fault you for "shoveling", Will. I should've been the one wearing the bib, though...I was droolin'!

[@CookingWithClams]

Hahaha thanks for the pass

[@mrmister385]

Hey Will, nice Taug! That's a big one for sure. One of my favorites to munch on. Those "oregano flowers" looked quite similar to what I picked up at Natures Remedy in Tyngsboro MA today. LOL.............

[@CookingWithClams]

Hahaha I think I’m picking up what you’re putting down

[@jginn83]

Happy Thanksgiving Brotha! Get Mike a spotlock!

[@CookingWithClams]

Haha planning on it!

[@debranewcombe8153]

Looked delicious! Minus the raw onion for me! Great video, Will!

[@CookingWithClams]

You can soak raw onion in water first and it makes them way lest harsh

[@TheDrummergirl33]

Oh man , that looked amazing Will

[@CookingWithClams]

Thank you!

[@therune2you]

I eat sleep and breath Mexican food, those tacos looked absolutely insane brother. I don't blame you scarfing them, haha, Cheers!

[@CookingWithClams]

I inhaled them haha

[@Daveincc]

That looks amazing ! My favorite taco truck used to make that with goat meat. I really can’t imagine it with fish but you convinced me.

[@CookingWithClams]

Tog takes on like a shredded pork texture

[@dannydanielsnyc]

All of my 17 plus blackfish had that deceptive bite! Nice video . Good length video as well

[@CookingWithClams]

It’s such a deceptive bite

[@Alotta-u4h]

They really are some of the best tasting fish. These and black sea bass.... I'll take one of these over striper any day.

[@CookingWithClams]

Agreed!!!

[@bradjones9634]

Great catch and awesome cook! Looks delicious.

[@CookingWithClams]

Thank you!

[@Julianne955]

Thank you Michael! Will, I'm hungry after watching this video! This looks delicious, a little above my cooking skills, but dang skippity I'm pretty sure we would all enjoy it! That sunrise could rival Florida, the colors were so beautiful. Have a beautiful week out there Will! Hello and hugs to the Clams family!

[@CookingWithClams]

That sunrise inspired the tacos! I’m not kidding

[@Julianne955]

@@CookingWithClams oooh! I can see that! Maybe Mama Clams would like Florida for a little while? I kinda feel like she would, lol.

[@SD-kp1yk]

fun fact the movie Manchurian Candidate was filmed in Northport. The stacks in the background of the opening in your video reminds me of the movie scene.

[@CookingWithClams]

Now I gotta go back and watch it!

[@goodun2974]

Which version, the original black & white movie, or the remake from a few years ago?

[@miketorre16]

wow, thats some serious ingredients !!!! thats looks delicious... super good job, Will

[@CookingWithClams]

Thank you Mike!!

[@gdebrango]

You should do this with mahi for Arron. I used to add Mexican chorizo to the mahi for tacos on the boat. I need to try and make the sauce looks amazing

[@CookingWithClams]

Mahi would work!

[@gdebrango]

@CookingWithClams I bet chorizo would be really good with that sauce

[@MexicoPescadoro]

In Sonora Mexico these are called Tacos Dorados. Birria, refried in the caldo de rez with Oaxaca cheese. Absolutely insane. I have to do this now.

[@CookingWithClams]

Definitely do!! I could have eaten 15

[@garyulmer259]

It looks good Will but I still say you are one way you cook all that good stuff and you still did not give me any 😂 lol

[@CookingWithClams]

I’ll just have to make more!

[@Stan_L]

Great video! Thanks for sharing.

[@CookingWithClams]

Thank you!

[@nadinescantlebery2693]

Hey will, that looks so delicious enjoy 😃❤❤

[@CookingWithClams]

Thank you!

[@jamescarpenter1999]

Absolutely another amazing video! ❤ You are an awesome chef! Keep them coming please 🙏 Always look for to a CWC video!

[@CookingWithClams]

Appreciate it James!

[@ronk3332]

That looks great. Thanks for the inspiration. We use Cotija cheese for beef birria.

[@CookingWithClams]

That’s it! Thank you

[@WanderingBobAK]

Slimiest fish in the sea. Had a Buddy who did really well with an electric knife like used for carving turkey.

[@CookingWithClams]

They fight you even on the cutting board!

[@PSSKDerby]

Great video Will! Any day out fishing is better than any day at work, even if you don’t get the fish. Lol. Those tacos looked absolutely delicious. 1 question, what was the stringy cheese? Thanks for sharing!!!

[@CookingWithClams]

Oaxaca cheese. Very similar to mozzarella

[@PSSKDerby]

@ was that the one you shredded too?

[@troyrockstardad]

That looks amazing.

[@CookingWithClams]

Thank you Troy!

[@troyrockstardad]

@CookingWithClams I want to try all the stuff you cook . I live just north of gulf shores AL. I've caught a few red snapper that I wish I'd have made a stock from. You make it look easy

[@ElainaSearles-s2h]

Ok Aaron, we know action brings action!!😂

[@CookingWithClams]

Glad you caught the joke! I knew somebody would get it

[@David35445]

I've actually played around with making fish leather from Atlantic Salmon. The tannage is actually a lot easier than doing animal leather.

[@CookingWithClams]

Tog skin would be perfect!!

[@HughJazz69696]

that looks SOOOOOOOOOOOOOOOO good. I'll take you fishing next year in exchange for a couple of those tacos!

[@CookingWithClams]

DEAL!

[@tommytsadventures]

How the heck do you come up with all these unique dishes? That looked amazing.

[@CookingWithClams]

I just go by what I eat or want to eat!

[@adamyoung480]

Aloha. A lot of them are variations of existing dishes, he just kicks it up a notch.

[@edryan5249]

Nice work Will looks amazing

[@CookingWithClams]

Thank you!!

[@NewDawnTackleCo]

This looks delicious, Will! For some reason, the older generations in my family never enjoyed eating tautogs, so I've never tried one. What did you do with the porgies? They are one of my favorite fish to eat in the Northeast.

[@CookingWithClams]

They went into ramen actually but I have some porgy recipes coming up!

[@DFMotorSports]

The darker prune looking chile is also known as Pasilla (or New Mexico pod chiles - depending on where you live). I make birria roasts and taco's all the time, can't go wrong!

[@CookingWithClams]

They are incredible!

[@jenmcpena5857]

Looks amazing ❤

[@CookingWithClams]

Thank you Jen

[@jaydsdiecastgarage]

those look great thanks for sharing. Happy Thanksgiving,it's been in the 40's in central fl.

[@CookingWithClams]

Almost the same temp here!

[@sneakz8153]

Will 100% be using this recipe this coming season!! (s)

[@CookingWithClams]

Hope you love it!

[@goodun2974]

I had never heard of Mexican cinnamon (also known as Canela) and so I had to look it up. It's a true cinnamon, originally from Ceylon (Sri Lanka), but now grown in Mexico, and sweeter/milder tasting than Cassia, the thick cinnamon-like bark from South China that most people use as "cinnamon". Mexican cinnamon contains a higher percentage of eugenol, for a mix of vanilla and clove-like flavors.

[@CookingWithClams]

It’s definitely a more subtle flavor. If it was missing you’d know

[@goodun2974]

@CookingWithClams , like forgetting to put nutmeg and cinnamon in a moussaka (I make a pretty good one) or leaving the anchovies out of a Ceasar salad dressing....

[@robertrickabaugh3304]

Another amazing recipe. So much work but worth it. You think it would be good with Mahi or Striper?

[@CookingWithClams]

Either would work!

[@David35445]

Okay, that sauce reminds me a lot of Meat Church's Texas Red chili sauce. Which is the only style of chili I make now.

[@CookingWithClams]

I gotta look it up

[@dgalasso9466]

Love your videos, going back to Florida anytime soon?

[@dgalasso9466]

My husband and I love watching in Ontario Canada. We wish we had your patience and skill in the kitchen. Everything always looks so yummy.

[@CookingWithClams]

Eventually! I never have a schedule

[@dgalasso9466]

@@CookingWithClams thanks for replying and keep up the awesome videos. Did Momma Clams enjoy some of those tasty tacos?

[@MyJason444]

Heck Yeah ! Crack open a cold one ! Catch a buzz if ya dont catch fish ! LOL

[@CookingWithClams]

Exactly!

[@RajaAdou]

I’m allergic to cilantro, but that looks delicious. 👊🏽

[@CookingWithClams]

Easy to leave out!

[@jtuck682]

I really get a kick out of watching you and Elias fish with crabs because I've never had any fish bite a crab on the West Coast. Forgive me, I digress. What an excellent video! I recently caught a fish in Socal in the Rasp family that I'll have to try your recipe on.

[@CookingWithClams]

Blackfish are really the only species I target with crab, although I got a striped bass on one and the porgy’s and sea bass love em. What about your sheepshead?

[@jtuck682]

@CookingWithClams Our Sheepshead are a combination of black red and white, and they sometimes weigh over twenty pounds. Very good eating!

[@fishingguuru6888]

but why did you jump cut the exact moment the fish took the crab?

[@CookingWithClams]

I had stopped filming cause I didn’t think any action was going to happen. When I felt the weight I hit record

[@Beardlovesdog]

Nice Clams I am building my channel 10.7 k subscribers now most since September 2024 I gained 10 k, and its growing. I really enjoy your technique. I have learned so much from watching your channel. Thank you. MIke is a good friend for you and fisherman too.

[@CookingWithClams]

Congrats on the channel! That’s incredible growth

[@carollevatino9164]

Only the second sunrise I’ve seen in my lifetime so another thing to thank you for!!

[@CookingWithClams]

That can’t be possible

[@pqtpat7734]

lol wtf

[@adamyoung480]

Aloha. How is that possible?

[@jamesaragon1825]

Will do you ever go back to Florida or have you moved out of Florida???????😮😢

[@CookingWithClams]

Haven’t moved, same as every year, just filming more in ny than I did in the past

[@AlphaGatorDCS]

Are bow riders commonly used for fishing boats up in NY? So odd, in FL that would be a center console all day long.

[@CookingWithClams]

It’s really a big miss match of boats up here but no, not typically used as a fishing boat

[@robertrickabaugh3304]

Flour or Corn tortia's?

[@CookingWithClams]

Corn for me always

[@MexicoPescadoro]

How you like that BARESKIN system? I've always enjoyed raw dog.... Just don't know if it's a fly by night company. Seems iffy.

[@CookingWithClams]

I’ve been wearing it a lot. It’s good. Warm. Waterproof. With that said… would I buy it? Probably not. I’d spend the money on a north face or Patagonia

[@MichaelKilby]

OMG

[@CookingWithClams]

Haha!

[@luismanes3762]

Will I love your NY videos but are you now in NY permanently or will you be going back to Key West in the future?

[@CookingWithClams]

Same as every year. Just filming more in ny

[@erichjung4192]

Nice bleed job pure white

[@CookingWithClams]

Always!

[@334outdoors8]

Aight hear me out do the same thing with a bright verde sauce instead of a red sauce

[@CookingWithClams]

Not Birria then but sounds delicious

[@CookingWithClams]

Check my grouper carnitas vid for exactly that

[@jamesaragon1825]

Will this video is a bit too long 😮😢❤😅😂😊

[@CookingWithClams]

Some people complain about the shorter ones not being longer…🤷 can’t make everybody happy. I try to do a mix

[@RichardJackRobertson]

blackfish large toothy wrasse gratitude three years weird

[@CookingWithClams]

Very weird

[@RichardJackRobertson]

@@CookingWithClams You mentioned the 3 yr anniversary for your channel plus the "weird" recipes. Hence.....

[@willsnills2998]

He was agreeing haha

[@georgeniebergall7074]

Hey, Will did that fish commit suicide nice going pal

[@CookingWithClams]

He was a willing participant

[@georgeniebergall7074]

@ very nice show. I enjoyed watching you.