EPIC Taco Night That’s 100x Better than Taco Bell!

[@banethero]

Another gem. I love that you are bringing back the dynamic duo of “Hey what’s up” + “Let’s eat this thing”!

[@virtualet]

just need the dancing to come back

[@theritchie2173]

@@virtualet I used to be hovered over the video ready to hit pause before the dancing started, so each to their own.

[@petermcguire4769]

Every time he doesn't say ""Hey what's up!" it really messes with my brain.

[@LindseyLouWho]

Yup, and we need the little adorable jaunty "sweet f*** this tastes good!!!" dance to make a comeback! I'll start a petition lol!

[@milesedgeworth132]

​@@theritchie2173 That's kinda weird lol

[@Roundbrow]

This one goes out to all the Midwest moms hosting tacos nights for the boys growing up. Love it.

[@BrianLagerstrom]

you know it!

[@AltimaNEO]

Missing the olives and sour cream!

[@John-mu2js]

He should put the lettuce down first and let the cheese and veg hold it in. Adding pico de gallo is the bomb diggity and sour cream.

[@baddatesandstupidworkstori4653]

The "Weiner - whadaya think" look is one I know all too well. Bravo, sir.

[@n0etic_f0x]

Yeah as a guy who stained Oujia symbols into their butcherblock to annoy my religious friends at a dinner party, I know it too well but my husband is past caring.

[@LoveStallion]

I love seeing spouse humor, which is usually the husband dropping unnecessary phallic references on the wife.

[@jonmsimpson]

Docking the tortillas with a fork (just make a bunch of little holes in the surface with a fork), helps a lot to keep them from developing any large air pockets while frying, little tip I've learned from making taco shells like this thousands of times in the restaurant days.

[@casanova0191]

thank you for the tip.

[@whysitthat3515]

Brian drinking ingredients that are not designed to be drank continues to be one of my favorite bits on the channel

[@thestellarelite]

Saaaaame especially when it spills everywhere so silly

[@mralloc23]

Ngl I winced watching it lol.

[@apathycalvin5200]

I drank taco sauce after losing a bet once - It does not go down easy

[@landline00]

I have no doubt that these tacos are amazing

[@waywardmind]

Pro tip: Add cheese to the shells first, then the meat. One, the meat melts the cheese, and two, if the shell breaks while you're eating, the cheese helps hold everything together.

[@SirS4ucy]

Bri guy just wanted to say thanks for all your hard work and dedication. Two years ago before I got married I couldn’t cook anything. I’ve watched every video and made the majority of your recipes. They’ve all been bangers. My wife and I get hyped with every video you release. Keep up the great work homie!

[@BrianLagerstrom]

So great to hear that! Thanks for sharing, Sir.

[@LindseyLouWho]

@@BrianLagerstrom See that, Broseph? You over here building strong foundations for a happy marriage 'n' sh*t!

[@genjii931]

How to Keep a Woman 101

[@SirS4ucy]

@@genjii931 haha for real, the wifey definitely appreciates it

[@serawasnever13]

I dropped to my knees in pure emotion when I saw the BriTega Sauce Recipe. My cup runneth over!

[@BrianLagerstrom]

my people

[@als1023]

Same ,, needed that ,,

[@chosen1one930]

​@@BrianLagerstromsoft ahells are the only way to go. Soft shells deserve a video if you haven't already done one

[@_allegra]

I made this... then I made a double batch straight away. It's soooo tasty!!

[@Rethaxian]

As a midwesterner, this gives me great joy. Thank you! Love you, fam!

[@lwbrown3710]

Tried the taco meat and sauce recipe this evening. Best ever!

[@casanova0191]

When I lived in east LA, my girlfriends Mexican grandmother would put the meat (after cooking it) in the tortilla and then pan fry it in oil. Just like you did with the shell. Except we only used one set of tongs to hold the top of the tortillas together. Done one at a time. Put on a paper towel on a plate afterwards. Salt both sides immediately after taking it out. Just a little salt. And doing one taco at a time. Love these tacos! @Brian Lagerstrom, You should try it this way sometime.

[@markweaver2188]

I can't thank you enough for your recipes, but importantly, your careful explanations and your STYLE. My wife and I were one of 4 couples in a monthly supper club where someone in the other couples were either former or current chefs and I learned so much from them but that supper club is no more. Your videos have brought me back to a point where learning to cook new and better is again a great focus in my life. Just so you know, I work 40+ works a week and so quick, easy, and tasteful is perfect for me and my wife. THANK YOU!

[@Peyton1218]

I grew up on the border and honestly American tacos will always hold a place in my heart just as authentic street tacos do.

[@Novictus]

Genuinely curious as to what an authentic taco is. I've never had or seen one being up in New England

[@lysolcoke2HD]

@@Novictus soft corn tortilla, meat, onion, cilantro. squeeze of lime on top right before eating.

[@justhereforthecookies8129]

​@Novictus depends. Northern new mexico tacos are ground beef mixed with diced potatoes that have been boiled first. (This was done back in the day to extend the beef for a family dinner) seasoning is just salt and pepper but can use seasoned salt. Corn tortilla that is lightly fried so it is crispy but soft

[@oskar6661]

Having spent plenty of time around "real" Mexican food...there's absolutely a place for both. They're practically different cuisines.

[@isaiahayers1550]

​@@lysolcoke2HDlet us not forget the salsa. Crucial.

[@matthewmullins6690]

This is peak Brian. Classic food with tons of staple sub recipes, some of the best content on youtube

[@lornemcauley7271]

Your channel is one of the best things to come from the pandemic. Thank you for sharing your love of food.

[@mrsiz218]

Those taco shell tongs! Hell yes! I’ve used that two tong method and though the results were good it wasn’t worth the effort for me. Those tongs are gonna be game changers! Thanks Bri!!❤

[@kimberlycooper6321]

I grew up with my mom shallow frying corn tortillas for tacos 😊 she put the cheese down first, works to hold the taco meat in place. Fried curb tortillas really are the best vehicle for a taco, IMO! Gotta say, the uni-tasker taco fryer is intriguing. Great video!

[@lovebugpuppy1506]

That meat smasher is such a game changer! Thank you for using often, I broke down & bought it, love it!

[@c4cu892]

I use a potato smasher that works well too with the meat .

[@SmilebombFGC]

"Holy s**t, this is filthy" - I FELT that. 😂 Can't wait to make these. Thanks for the video, Bri!

[@garrityheier5027]

That line made me actually chuckle.

[@ghettophish7]

Bri i just want to say you’re indispensable to the way i cook, i haven’t found anyone else in the recipe space whose target audience is in that spot where they’re a home cook but not an amateur. also i appreciate how broad your palette is, and how you explain the reasons behind things. keep up the great work

[@dougwhitmoyer9863]

Made these tonight. I knew it would be good because all his recipes are, but I was shocked at just how good these were. Used the two tongs method on the tortillas and they were perfect. Thanks, Bri!

[@ronnyskaar3737]

I've never seen a taco shell tong before. Never even heard of such a thing. Now I have ordered one. Gotta taste that thing.

[@tangojuliet1]

I've tried to mimic Taco Bells small/loose/granular beef w/o success....now with your little gadget and the addition of onions, and your recipe, my meat mixture looks and taste wonderful.............I bought the taco holders and the other gadget for folding/frying the tortillas..........what a difference on Taco Night Thanks so much for your good info

[@JediAlliance]

Holy hell. I made these today for my mom for Mother’s Day. Incredible and perfect. This will be my go to taco meat recipe now for sure. The shells came out tremendous but I can’t see myself doing them a lot but for special days or nights yes. Just a lot of oil. But wow what a great meal.

[@Sean-mf3ll]

Love this! I must give it a try! I usually squash raw meat on half a fresh taco shell, put unmeat side down in about a quarter inch of hot oil, cook until crisp then flip it over to the meat side and cook until done! You need to pry it open a little to slide a thickish piece of cheese into it and and a slice of tomatoe! Put some lettuce in and hot sauce and voila! It sounds harder than it is! Learned from a Mexican who learned from his mom! Salt and pepper meat before frying!💪🏻

[@brianemunroe]

I was hoping for a dry scoop taste test with the store bought taco seasoning but I'm glad I waited for the Ortega sauce chugging. Did not disappoint!

[@itsZiz]

I've watched dozens of your videos and saved as many recopies, but this is the first one I've made. My wife loves Tacos an said these were the best she's ever had, and I agree. Thanks Bri, now lets eat this thiiing.

[@annielegrange9416]

Awesome thank you. Do you perhaps have a recipe to make the taco shell? Thanks so much.

[@nicoleboozer722]

Made the taco meat today and it was awesome! Super easy, and reminded me of your one pot spaghetti and chili recipes with the techniques used. This will be our go to recipe for taco meat from now on!

[@PizzaDuke716]

I would suggest if using store bought seasoning use the old el paso mild packet. Much more flavor.

[@faithsrvtrip8768]

I love store taco mix but I get the low sodium version and add cayenne to the mix. I put the seasoning pack in a short mason jar and add 1 TBSP to about 1/4 lb. of 80/20 ground beef. Add a little water after browned and good ta go! I always buy organic taco shells. I prefer organic peanut oil for frying. It's the best. Yes, it's worth it to buy taco holders. $20 for four. Totally worth it. OMG Bri I had no idea they had a lil taco holder for frying! Spend the money, be happy! Oh no I always put down grated cheese, first and then the meat and then salted thin-sliced cabbage and then the sour cream and then the avocado and salsa verde on to with half-sliced cherry tomatoes tucked in on the side of the shell. Heaven!

[@johnferron3709]

Could you do a video on what to do post cooking with oil? like a how to re-use video for oil and other stuff?

[@laurelkosky9488]

Your, “What’s up?” Is so friendly. I missed it and had to check the date of this video to see if it is current! Thanks!

[@cindyms.1237]

Just bought the taco tongs. Didnt know they made anything like that. Uts gonba make taco night so kych easier. Those tacos look especially delicious. Thsnks Bri.

[@charlesolson9019]

"Make your own tacos" has been one of my go-to family dinner dishes for ages; I used to make it with straight-up ground beef and lately I've been making a kickass carne asada. Tonight I made the ground beef filling from this recipe and it was a *huge* hit. Served it with hard and soft taco shells, rice, diced tomato, lettuce, grated carrot, shred cheese, guacamole and salsa; usually I julienne some cucumber as well but I didn't have any.

[@charlesolson9019]

@brianlagerstromm Um, what?

[@skreinard3976]

Once I started frying my taco shells there was no going back!😆. PLS PLS post a printable recipe link, all of your recipes are fantastic!!! TY!

[@manzelli1981]

Making these tonight, and used Ancho chili powder and regular chili powder… these are the best taco night tacos I’ve ever had

[@justinalvarez6973]

Those taco tongs are GLORIOUS!!!!

[@lizhood6132]

I have just cooked this. Thank you Brian. I live somewhere where there are zero Mexican restaurants and wanted tacos - so had to make them .Absolutely scrummy and a huge mess to eat. Delish!!!

[@ghanley]

I leaned to like tacos in the '80s at a Mexican place my friend's relatives owned. The tacos were made with hard shell corn tortillas and had the cheese on top over the standard fillings and then either baked or more likely quickly broiled to melt and char the cheese slightly. I'm going to try Brian's recipe here with the corn tortillas and the cheese melted on top.

[@kitcobain444]

In Chicago IL, I crave the fat beef tacos, where the beef *inside* the shell prior to deep frying, but it is difficult to pull off at home! I love that tortilla holder! Thanks for sharing your great talents!! Will be trying this!

[@mindgame112]

Just made this recipe and it did NOT disappoint!! It tasted amazing and the tacos were great. We also bought the special Taco Clamp thing and it worked great! The only thing I would change is make the beef slightly less spicey but thats just our preference!

[@zachforth8649]

Been making your older recipe for this for a while and everyone loves it. I can't tell yet what's much different here. I tried those tongs before but prefer a more u shaped rather than v shaped shell. Amazon has some other 2 piece metal molds sort of things you should check out. You could deep fry with them just the same but i shallow fry and flip them. Pretty hands off.

[@someoneelse659]

I have to say that I deeply appreciate that you write the weights of the ingredients in your recipes. I don't live in America and I find that for veggies and such, whatever we have almost always weighs half or less per unit than what you write. But I do wish you have a website with printable recipes cause it takes forever to write them down.

[@drewlawson1858]

Brian, there is (at least) a third shell method between the two. As a kid in the proto-70s, I lived in California's central valley. My mother had someone make up a bunch of taco shell forms. These were, like your tongs, taco shell shapes inside and outside of the food. Made of pierced sheet metal (like vent coverings), they held the shape while (with several pairs) several shells cooked. And, key difference, they could be shaped as you wanted. I like shells with a wide bottom -- no problem. I've been soft tortilla lately, but feel a set of these in my future.

[@faucherville]

I made these last night. The taco meat has so much more flavor than the popular recipe sites which call for adding spices to hamburger meat. The tacos along with the sauce were the best I've ever had. The only thing that could make them any better would be to hire a mariachi band.

[@bradbertram7596]

Color me curious. What is it you think you added your spices to?

[@matthewfultz]

We used to brush the tortilla with oil and hang them off of the oven rack to get crunchy shells. It's not perfect but it works.

[@Walmartweirdo]

Edition 1 of this I've made like 50 times. Pumped to try this with homemade sauce!!!

[@karenfox1671]

These look fantastic! And, you could eat them fresh over a few days, if you don't mind frying the tortillas. Great recipe. Thanks you guys

[@shch1673]

Every time I watch one of these videos where you use that blue Le Crueset pan, I have to give a little chuckle. I also live in St. Louis, and I have the same pan - same color and everything. I believe it’s actually a risotto pan. I bought mine on special from Williams Sonoma, and it’s been a minute. I do love that pan. It’s probably use one I use the most. That’s all.

[@chrishitchings5128]

That’s hysterical, and the recipes looks delicious! Thank you for sharing your recipes, I love watching your funny side, but mostly the delicious foods!

[@jim73challenger]

This is absolutely the video I have been waiting for! We're making these tonight! Thank you for making this one.

[@hjohnson966]

I put a teaspoon or 2 of cocoa powder in my taco meat. It brings out a beefy flavor that is really good.

[@scgreen580]

I love that you include metric measurements in grams. Since I got into baking during the pandemic, it's the only way to go!

[@zacharystokes]

I made the taco sauce today and it’s fantastic. I added a bit more vinegar, but it’s super tasty.

[@garrityheier5027]

God bless YOU Bri! Great content! Could we get another Q&A vid? What does Lorn do during your vids?

[@louvilleblues]

Tried the recipe this week, frying the corn tortillas with the shallow pan and two tongs method was really tough but they were delicious! May have to get the taco tongs

[@edwardzdankiewicz9068]

Where you toss the onion in I also put in a diced jalapeno and some diced red pepper. And about half a can of refried beans.

[@SaleenS351R]

Great video. I fry my tortillas the harder way that I learned in another of your videos but no longer after seeing that tool. Idk about you, but I sprinkle fine sea salt on them as soon as they come out. Seems to be a good touch

[@SaleenS351R]

Where do we take it!? Btw, bought that tool and can’t wait to use it

[@georgemooreyt]

In a push, brushing the tortillas with oil and hanging them over a few wires of an oven shelf works. Loading and unloading the rack outside the oven makes things easier but needs two people. Not fried but you get lots cooked at a time.

[@albatross0175]

Always excellent tips with your cooking so thank you very much. I only came across your videos about a month ago and I’ve watched many. You crack me up. Bless your taco heart. 🤗

[@mackallred6043]

Another great tip I use, would be in the layering. Put down a little bit of lettuce first, to act as a barrier between the shell and the meat. That way the shell keeps crunchy longer, instead of being in contact with the moisture from the meat!

[@socscholar14]

Bri, please continue to eat/drink items that are not meant to be consumed solo or in such large quantities. I find it so entertaining, lol!

[@drzlecuti]

There's a nice Mexican grocery in Hillside, IL near us that sells dried chile pods of all sorts--guajillo, mulatto, chipotle, etc. I use them dry and rehydrated--I have a Krups coffee grinder which is used exclusively for spices, so that's once of my chili powder constituents. Mexene is pretty good too. Thanks for this vid--my wife is a big fan of the crunchy tacos.

[@Joe_for_real]

I'm happy to see you incorporating the dried chilies into your taco sauce. I do the same for the meat, subbing out some of the chili powder.

[@EXRDaBeasta]

I'll be honest with ya, I tried the Ortega because of one of your past taco videos and I was not a fan at all. It lacked flavor in my opinion. But then I tried a hot sauce called Los Calientas and it was the best hot sauce I've ever used on tacos. I had the Rojo and Verde variants and they absolutely slapped with huge amounts of flavor! I highly recommend.

[@HJonesT]

We do tacos every week so love seeing your take. Will definitely be trying some of this!

[@javiervigil2511]

If you put cheese on the bottom, then meat, it tends to hold the shell together better and it doesn't fall apart in your hands.😊

[@MikeListon-tk8ir]

My favorite hardshell tacos at Mexican restaurants are stuffed first with the meat, folded so the two ends meet then deep fried. Then they remove from the oil, gently pry it open stuff the heck out of them with tons of shredded lettuce and cheese (like, 1/4 cup of cheese). Since the taco shell is semi-closed after frying it, it keeps things really tight. They usually offer shredded chicken, beef or ground beef.

[@ShawnMichaels232]

Anytime I make tacos at home now, I've taken to frying corn tortillas for the shells instead of using store bought shells. It's a complete game changer. Not to mention ridiculously easy.

[@jordonbay7778]

I watched your original taco video and loved it. That one purpose taco device is life changing! I'll be buying it! Also, I've been waiting for your take on taco sauce...Solid vid man

[@ryanp6999]

This is by far the best recipe I've found for taco meat. The apple cider vinegar/brown sugar/chicken stock combo really sets it apart.

[@jazzfreak6944]

to much Shit in it; NOT Authentic

[@destes2384]

Fantastic!! Would love to see a fried taco recipe one of these days, like jack in the box but better (similar to Hotshots here in MO). Love what you do and will be buying my very own taco tongs, thank you!

[@frankzito8653]

Gringo tacos are underrated. These are delicious!

[@isaiahayers1550]

Yes! I grew up eating tacos just like this and always absolutely loved them. While I grew to eventually prefer street tacos in the style of LA and Tijuana, there's absolutely still a place for a good Gringo Taco, whether it be from Taco Bell (fine), Del Taco (much better), or the very best; HOME MADE

[@70foolio]

You need to add the meat to soften microwaved corn tortillas then fry in oil with the meat inside. Please try and let us know if it’s a yeah or ney. 😮😊❤

[@yump]

sauce is really good. struggle to find dried chiles here so i just used a single serrano but it turned out great.

[@definitelynotarobot835]

Brian, absolute banger of a video! I rushed out to grab the ingredients the moment your video dropped. Dinner in clutch thanks to you!

[@pjsurfer25]

I really love your recipes and have made the tacos which I’m making again tonight. I appreciate how you take a common easy recipe and with just a little extra you can bring the dish up a couple of levels. I’ll be making the pancakes this coming weekend when my nieces are coming over. I am going to attempt the Japanese style Fried chicken also. You got a new sub and keep up the good work.

[@conniepharr7426]

Going to share a little tip my friend told me about years ago. If you are using corn tortillas take them out of the pkg in the morning and lay them out on cooling racks, the kind you would use for cookies or cakes. Don’t overlap the tortillas. Elevate the racks so that air can get underneath, this allows a lot of the moisture to evaporate and they fry much faster and are crunchier and somewhat flaky. This method works especially well if you are making tostadas or chalupas as they are called in some areas. Don’t make the mistake I did in thinking if a little drying is good a lot of drying is better. There’s such a thing as too dry and they don’t fry well. I allow the tortillas to sit out on the racks from morning until I’m ready to make dinner that evening. They come out crisp and tender without over browning because they aren’t in the oil for very long. I hope if you try this method you like it.🌮🌮🌮

[@padders1068]

Hey Bri, they look amazingly delicious. Always god to see Lorn, even if for brief cameo appearance in your video. More involvement with featuring Lorn, I think would make the channel even better. Much ❤ to you both! 🙂

[@markcalhoun8219]

my favorite tacos ever are basically doing this with locally made chorizo from the mexican market instead of ground beef

[@rcampbell4967]

I make tacos as part of my meal rotation. I sometimes use 1/2 chorizo which adds a great flavor and a bit if heat. Instead of a fancy meat masher, I use a potatoe masher. Just wait until the beef is browned a bit. To get a Toco Bell consistency, add a bit of water.

[@ericcutler5463]

Man, Brian… I have been searching for the perfect taco meat for so long! I have failed over and over again. You have made my day! Thank you! By the way your chicken curry was so Adam===

[@nmlenn]

I believe you, Bri. Tacos are one of life's greatest joys and these look fantastic

[@johnn26]

Looks good Bri. Your recipes never fail so I look forward to trying this soon.

[@timby495]

I’ve been making your old taco recipe for a while now it’s a banger. This looks great! Gotta try your bri sauce!

[@manzelli1981]

That sweep swig of taco sauce is how I check for sauce quality, too. Good man. 👍

[@stronghere]

Sup Taco-sensei. Yes, ground beef tacos are a gift from the gods, and I have learned much from your ways. Living in the center of the USA Tacoverse (Tucson), I can also confirm it is very unlikely to find something better at a restaurant. Making these tomorrow while doing Ortega sauce shots.

[@laurie9708]

YES please!! Can't wait to make these. You rock, Bri!!

[@switchipedegames]

Just go to taco bell and ask for tacos. Less cooking and spend and eat.

[@laurie9708]

@@switchipedegames Why are you even on a home-cooking channel? Also, I got the worst food poisoning of my life from T.B. 20+ years ago and never going back.

[@joseph-ow1hf]

I add a bit of Minors beef base to my GB taco meat for a bit extra beefiness. Gonna roll my own tortillas this weekend. Will have to try frying some for hard shell. Love ya bro.

[@WFTexas21]

Hey Bri, what do YOU do with all that oil after your 12 - 16 tortilleries are fried up nice and purty???

[@KyleW1719]

I like to add a half cup or so of water to the beef while mashing it. Makes it way easier to mash down and steams off pretty quick.

[@kyleclerc8099]

Thanks for the recipe! I normally use taco night as a quick dinner, but I'll give this a shot and see if it's worth it. How do the home fried shells store? Do you lose too much if you make them the day before or earlier in the day?

[@scottthompson8946]

Not sure if this was a coincidence or a response to me dogging you out last week on your Tex Mex.... but you pretty much nailed this one. Your extra hydrated then cooked down taco meat was good, I've already ordered the tongs to up my game but my fav was putting the cheese on the hot meat INSTEAD of on top of the lettuce. Yes, it looks better on top but it taste better melted on the hot meat and acts as a binder to keep the taco together while eating. TEXAS APPROVED! 😎

[@BrianLagerstrom]

Tip on the tongs, bend them in a little

[@BrianLagerstrom]

Agree on cheeese above meat

[@philmann3476]

Another great one. But as you're clearly a highly skilled "do-it-yourselfer," will you try (and show us) making the tortillas from scratch? Or if you already have, please let me know. Many thanks.

[@nancychaffin7826]

Can’t wait to try this fried taco shells, already ordered the tongs. But what the heck do I do with all that oil when I’m done? Can it be re used after straining? Love all your videos, I do kind of miss your dancing at the end tho…..thanks Brian!

[@jeffreyschmidt3997]

Definitely reusable

[@ly9563]

Ok Bri, these are my go-to home taco 🌮 style. I’m going to make your taco shells with the tool. I’m normally a die hard Old El Paso crunchy taco shell girl. I’ll let you know. 😁🌮💪🏻👍🏻

[@lovinitinAZ]

Britega sauce is awesome, thank you for sharing this great recipe!

[@larsio72]

Fun recipe, thank you! Couldn’t you maybe use that metal taco stand ,that you are serving them on, and bake the taco shells greased in the oven on it..?

[@philfrank5601]

Brian, do you have a video for your homemade tortilla shells?