HARD SHELL GROUND BEEF TACOS | Gringo Tacos with Crispy Fried Shells

[@charleegribbon6890]

Hey Bri, I made this for our local soup kitchen/ homeless shelter. It was easy to upscale to feed 60 people. And everyone came back for seconds! They all raved about it. And my team was impressed also with the recipe, so lots of families were treated to a good taco Tuesday. I never cooked that much ground beef before- 30 pounds! Thanks again for a great recipe.

[@richardrhodes9664]

This is awesome! I love seeing stuff like this. Keep making the world a better place

[@danwest268]

I grew up eating Pace Picante Medium. That's what was always in the fridge, and I still love it because it reminds me of eating breakfast burritos with my dad, who is no longer with us

[@SandiHooper]

I LOVE that you worked this hard to recreate this taco and even improve it. I’m quickly becoming addicted to your videos. Please do not burn out.

[@Challseus]

Yeah, so… just made this… Clearly I’ve been doing tacos wrong all my life. Never again with the package. This was so amazing 💪🏾

[@halcyonickaiju]

I have a modification for your tortilla frying process: When the oil is hot, lay a corn tortilla gently into the oil (flat) and allow it to cook for about 15 seconds, then turn the tortilla over and then make the bend by using the tongs you make an angle so one side is flat. Cook until crisp. Turn the tortilla on its back next for 10-15 seconds, then complete the bend by flipping the other side down to finish it (cook until crisp. This eliminates the bubble that you have to “pop”, which is the steam building up and exiting the weakest part of the tortilla (and the most moist!) but when you do it the way I described, it eliminates the bubble by getting rid of some of the moisture on the “inside” before it’s flipped and then slowly folded/formed by frying all outer surfaces. I’d love to see you try it out! :)

[@rick55fla]

I have been doing this method for close to 40 years,,,we prefer our shells Crunchy/Chewy. Flash fry for about 10 seconds, flip for another 10 seconds,, have a kitchen towel folded in your hand,,form the taco,,load the meat, cheese etc and eat.

[@twizack22]

@@rick55fla I'm going to give your method a try. I actually have a taco holder so I should be able to mass produce these tacos quickly.

[@joshuaschoonover4033]

One of the best aspects of gringo tacos is that they are cheap and fast. What is so amazing about this video is that you stayed true to that concept here. With just a little bit more money and time you can have a way better experience that’s definitely worth the exchange for me. 🤙🏼

[@trentbdog]

I agree … Ortega was a staple when our family had ground beef tacos.

[@ljc3484]

Mexican here! We put the meat into the folded tortilla, hold it w tongs & put the whole thing into the oil. This helps get that nice orange oil drip onto your plate. And we used Pico Pica taco sauce.

[@BrianLagerstrom]

Daaaaamn I like your style.

[@bryanfujimoto]

Looks soooo good. Try this for salsa though. 1 can Herdez salsa casera, 1 can diced tomatoes and green Chiles, 1/2 to 1 full jalapeño depending on your love of the heat factor. Blend in food processor or blender for a few seconds until it’s not chunky. Refrigerate and eat with your tacos or chips when snacky. Hopefully you’ll agree that’s a good semi-homemade salsa 👍

[@msr1116]

You have excellent taste bec my only salsa products are by the Herdez brand. I spoon a couple of tablespoons over light sour cream or Greek yogurt and dip toasted, cheesy Donkey chips into it. Quick nachos for a late dinner, with a cool and crunchy veggie salad on the side.

[@34jared]

I had instant masa left over from Brian's Taco Pizza recipe, and I used it to make homemade tortillas. It's a really quick learning curve if you've never made them before. (It was my first time.)

[@snopen]

I just made these shells with just the cheap preservative filled corn tortillas I found at Wally World. They were still delicious. Don’t be afraid if you can’t find the good ones. Solid content Bri!

[@BrianLagerstrom]

Thanks for the feedback. Home fried are the best no matter what tortilla

[@Patrick94GSR]

@@BrianLagerstrom noticed a lot of Aldi products in the video. I am also a weekly Aldi shopper, and buy the shelf-stored 30-pack of corn tortillas to make tortilla chips. Cut the stack into 6ths, which makes 180 chips for like 2 bucks. I fry a bunch at a time in 350° peanut oil, remove and toss with salt. So dang good. I need to try one of those taco tongs devices soon if I have enough oil for deep frying.

[@HockeyBoy1972]

I am always impressed by how easy you make it look to cook great food, but I gotta give you extra props for eating a taco on camera without getting it on your shirt.

[@BrianLagerstrom]

Haha, you didnt see the stunt shirt.... JK I got lucky. Thanks for watching. Glad you dig the content.

[@DonMachado]

I live in San Diego, so finding fresh tortillas isn't any kind of a problem. I grew up on my dad's tacos. The taco meat was similar to yours, but the hamburger wasn't broken up so much. And La Victoria was (and is) the best choice for taco sauce.

[@pandatvomegameow]

I actually watched this to see what corn tortilla you were about to use. Great pick 👏 it's a chicago brand and it's only like 60 cents a pack. Way better then anything else you will get.

[@fr0st23]

Made these over the weekend, and I am blown away at how good they are. Can't wait to try more of your recipes !

[@BrianLagerstrom]

Thanks. Glad they turned out well. This is one of the weekend (and sometimes weeknight) favorites in my house.

[@kurtjohnson4816]

I occasionally make this type of taco. Almost exactly that way. I've found I like them better when I season the beef a little less. Also, I think Pico Pica makes the best bottled taco sauce. This may sound odd, but I actually prefer feta for the cheese.

[@colettemcwilliams1325]

Are you from California?

[@markromero930]

I grew up in the 60’s and 70’s. My mom was the only mom in town making tacos and we didn’t have pre-made shells. She fried her tortillas. I had a classmate over one weekend and he ate 6. 😂 I use Pace Medium for my salsa nowadays. Love the stuff.

[@HORSEDICKoMPEG]

I can appreciate someone who accepts that sometimes there no point in making it yourself! As much as I enjoy making everything! sometime you have to know when to call it and just buy the stuff! And I used the same sauce as a kid. lol

[@DanteYewToob]

A few tips for basic bros like me. Do actually shred your own cheese, it’s cheaper and so much better. I make a ton of quesadillas and stuff and when I switched to shredding my own, the quality skyrocketed. Next, use a biscuit dough cutter thing to dice up your ground meat in the pan. It’s easy, fast and gets a very consistent nice result pretty quickly without sitting there and mashing and poking with a wooden spoon or spatula for ten minutes… pick up a biscuit dough cutter thingy… you can use it for chunky mashed potatoes, ground meats and mixing salads like tuna or chicken salads. It’s super useful in the kitchen for basic meals. Last one is for the first tip, buy a rotary shredder. Period. You push the cheese in and crank and it shreds SO FAST! If you have a dishwasher it’s no big deal, but even without it’s not hard to clean. It makes having fresh shredded cheese so easy and fast and takes away any of the reasons to not use fresh blocks of cheese. They typically come with multiple shred wheels so you can make shredded veggies, zucchini noodles and more with the one tool. If you plan to make any amount of pizzas, grilled cheese, hot sandwiches, Mac and cheese or anything else like that on a regular basis… you absolutely need a rotary shredder. Crank dat cheeeeszzzee boooiiii! So fun.

[@smokeyfrog210]

Great tip but I'd like to add wash it right away so you don't get hard cheese in it and a pain to clean. You should always clean as you go a clean kitchen equals clean and tasty food.

[@Patrick94GSR]

Food processors can also shred blocks of cheese REALLY FAST. I like to do a couple blocks at a time and throw it into a ziplock bag for refrigerator storage. Yeah it sticks together more than the pre-shredded stuff, but who cares. It's just better!

[@ai-man212]

We've always done it the soft-fried way. Delicious as well. Just 15 seconds both sides, no bending required. lol. The taste of the lime in the tortillas (mineral not the fruit) really comes through. Like the steamed tortillas but better.

[@Cubeforc3]

I was feeling lazy and didn't make the shell myself, it still came out great. The beef is so much better than what I'm used to in tacos.

[@justinlay4593]

Ortega taco sauce is, I think, best used in hard shell operations. Usually for soft tortilla I prefer a salsa type but Ortega does, for Tex-Mex purposes, work well with hard shell.

[@kevinkelly3880]

Here's the tacos I grew up with, made by my Mom from Illinois, but she learned her method in Southern Cali: Tortilla in the oil just to soften, then fill with meat, then back in the oil (well, Lard, actually - she didn't play!), until crispy. Red grease running down my arm. It's been over 40 years since I had those! But I like your method, and will try out on the fam!!

[@slocad11]

As I watch your video, I am split in my focus between the technical aspects of creating the video to the ingredients, tools and methods involved. It is clear that you put a lot of thought into your planning of the video and handle the editing remarkably well. Thank you for sharing this. I would like to say that my Mexican-American mom used to slice the iceberg lettuce, and then she would add mayonnaise and salt to it to balance the iceberg`s bitterness. To this day, it is what I prefer - chalk it up to childhood memories. My stomach remembers. Now, I live in Ukraine, where you are lucky to find a dozen Mexican ingredients, definitely no corn tortillas, and heavily processed flour tortillas. I do with what I`ve got. At least there`s lard at the farmers market so I can use it in frijoles and flour tortillas.

[@keithzibrat5721]

My bad, you did add the cheese second. I'm going to try the home spice mix,I've always been the packet guy, but I always smear the tortilla with retrieve before building, shell,beans,meat then stuff. The beans glue the shell all together. Plus it rocks! Love you bud!

[@BrianLagerstrom]

I’m a big fan of the beans move. Consider it mine now. Cheers

[@bmansdad9891]

Tacos look amazing!!! Definitely going to try this recipe out. Great job Chef!

[@BrianLagerstrom]

Thanks, Pa

[@archaicruinx]

Grew up in Iowa in the 90s, I remember Ortega! It did hit the little nostalgia part in my brain, because I don't think I've had it in 20+ years.

[@govnorpayne8648]

We had a place in the kitchen where we kept all the sauces from the fast food places we went. That’s my nostalgia!! That’s a bit of home right there. Love all the videos keep them coming!

[@kleptosepto1848]

I'm 46 and grew up on everything ortega on friday night taco night. But now I just finely dice a white onion, garlic and a pablano pepper with the ground beef. my seasoning is cumin, ancho chili powder, chili powder, coriander powder, smoked paprika, ground thyme, and some cyan pepper.

[@johnwinner8511]

I grill or flat grill no stick pan, cooked my tortilla shells to medium dine no oil 6" torillas . Found this the best way so far no fuss quick and easy multiples at once . Homemade salsa is the secret to good tacos, picante, fresh cilantro onions and chunky and fine diced tomatoes makes a thick sauce. You might not even season your meat with good salsa .

[@sixfiveoutfitters1201]

"The nostalgia factor needs to be taken into account." Ha! Nuggets like this is what makes the Lagerstrom Method shine!

[@MarkWomack11]

Just made this and my family loved it. Thanks for the recipe and the instructions. This one is going into my normal line up.

[@marioj6878]

Ortega is where it's at. nostalgia factor for sure

[@DanteYewToob]

I’ve never even heard of Ortega sauce until now… lol For me, Taco Bell Mild Sauce is basically my taco seasoning. After I have my seasoned ground beef or chicken I always drizzle some Taco Bell sauce on my taco, in my quesadilla or mix it into my sour cream/crema mixture to make my own special sauce! My sauce is 1pt sour cream, .75 pt crema, and .25pt Taco Bell mild sauce and I mix it up. Dip your quesadilla into it or drizzle on a taco… so good! Add a bit of lime juice if you have it on hand for a nice fresh kick. Hell yeah. I’ll have to try Ortega, I wonder if it’s similar to my Taco Bell sauce. I buy the Taco Bell sauce in a bottle and keep the packets I get for my motorcycle/onewheel picnics when I need a hit of yummy on the go! Haha It’s funny, I sound like an advertisement for Taco Bell all the time to my friends and family.. I rant about the awesome sauce, my favorite burrito to order and Crunchwrap supremes! Haha

[@amytheune286]

This is awesome! We grew up with La Victoria Green taco sauce and Red taco sauce..... Trying this Friday

[@BrianLagerstrom]

Hope you enjoy thanks for watching!

[@amytheune286]

So still trying to figure out the two tongs method of frying the shells but my husbands says this is the only way to do shells ever again 😃

[@rileytermondt5940]

Ortega sauce all the way. Also want to add if you don't have two tongs use aluminum foil to make a mold to mold the tortilla around (thanks alton brown)

[@msr1116]

You and I are in sync. This vid popped up as I sat down to eat nachos topped with....pepper jack and cheddar cheeses. Taco seasoning mix is mainly salt so I appreciate your recipe, and true corn tortillas last a short while on the store shelf only if there's enough turnover. My only sauce choices are made by Herdez in Mexico. Their salsa casera singularly does not use vinegar as an acid. Instead, it's citric acid which provides tartness but has no distinct flavor to compete with the other components. Your meat filling is also excellent for making enchiladas topped with mild red chile sauce and the cheese blend. So good !

[@BrianLagerstrom]

Yeah I really can’t wait to make an enchilada video.

[@msr1116]

@@BrianLagerstrom ... I've been wanting a dupe of Major Grey's chutney. Good stuff but 4-6 dollars for a small jar. Please consider a recipe video.

[@Taricus]

I love the salsa casera from Herdez ^~^ It's addictive... I'll eat tortilla chips JUST to have an excuse to buy the salsa LOL!

[@jerrycooper4620]

These gringo tacos are the bomb. I'm making them tonight for the secondtime. My husband constantly requests these for dinner. I make the recipe exactly as Bri dictates it, no changes. I never shop at commercial grocers (Safeway yuck) where Monsanto is king, but hey, I gotta hit Safeway for my Ortega taco sauce ! Nothing compares....

[@lilliputlittle]

Chalula for American style soft/hard tacos. Soft tacos also get a bit of fresh salsa. For authentic street tacos - I make a run to the Carniceria a couple of blocks away and purchase a tub of the salsa Verde they make/sell/use at their taco trucks. Whenever I try to make homemade salsa Verde, I end up with a big bowl of tomatillo jelly.

[@anabethperales6350]

I’m a Mexican.. who’s family owns a Mexican restaurant… where we make crispy tacos. I’m sure these taste good but the seasoning for the ground beef went a little too hard I feel. Sometimes less is more. And there’s an easier way to fry the shells. You allow both sides to fry for a few seconds and then just fold it in the oil. It will stay in the taco shell shape. Only 1 pair of tongs needed. We actually just use a fork.

[@bgaviator]

My son's favorite local Mexican restaurant the ground beef in their tacos is very subtlety seasoned. It doesn't have all these spices in it. Almost as if it's just maybe simmered in some stock, and you can see some bits of tomato skin in the meat...but the meat is still grayish so they're definitely not putting all these bold spices in it like this video or like what you'd get from a taco seasoning packet. I'd love to know what they're doing. I'm sure it's simple.

[@davidsawmandave8731]

How in the heck do u guys make make just the ground beef , when I eat it seems like it was cooked in water , and what seasoning do use , all the restaurants here in Virginia they all seem to have the same kinda watery taste , the meat tastes very mild , no videos anywhere on YT even get close , piccadio seems close to how make the meat but without potatoes, thanks for your help

[@davidsawmandave8731]

​@bgaviator with you on this one , for some reason there is a huge secret how to make the ground beef , hit me back if u have figured it out Hardest thing I have ever did is replicate this beef from Mexican restaurants, what I think is they cook quahilo chillis (blend smooth) fry garlic and onion in pan first then add meat , brown , then transfer to a vat of some type and add water salt and cook slowly for a good while , the meat gets fine , very fine , and they serve it out of vat or steam table water and all , just use a slotted spoon

[@davidsawmandave8731]

​@@bgaviatorand I think they use beef bullion powder and the tomatoes and onion

[@Bryan-jd7os]

My mom taught me to use 2 forks.

[@JulieAronson]

My mouth is literally watering lol. Homemade taco shells is clearly a game changer. Did you know they actually sell Taco Bell’s sauce in the grocery store? It’s pretty solid 👌🏻

[@BrianLagerstrom]

I’ve seen the Taco Bell kits but not the sauce.

[@ahriik]

I honestly buy TB Fire sauce at the grocery all the time... I have other hot sauce that is "better," but something about TB sauce is just so satisfying.

[@TheSkitd]

TB medium sauce for the win. I absolutely hate Ortega sauce. You can double fry the shells and the second round put the meat mixture in the shell before you fry them. Now you have Jack in the Box tacos.

[@SimplyHEARTLESS]

Dude your recipes are so reliable and amazing! Best taco shell ever 🤩👍

[@pritikinaa]

Thanks for showing us how to make taco shells. I've made homemade tostadas many times b/c it's easier but now I know. IMO if you've got homemade taco shells, good quality meat sauce and cheese the "taco" sauce is optional or at the very least up to your own preference.

[@rachelhuffman4501]

I grew up learning to season with spices and not seasoning packets. I honestly thought that was how everyone did it. Have never tried to make my own crunchy shells though, will be giving that a try!

[@violetviolet888]

Rachel Huffman, before companies and factories, everything was made from scratch by hand. You can do it too and be healthier for it.

[@seanbrownxp2899]

The “snack” bit made me laugh so hard I had to pause the video. Great stuff as always Brian

[@texas70.32]

My first time watching your channel. You have a good way of communicating.

[@gbparn]

Sun gold tomato’s are the best cherry tomato. I grow at least 60 to 70 plants of 8 to 9 varieties of tomato’s every year. I found the Sun golds last year. No tomato from my garden has been as good as those little fellas. Tacos looked good too.

[@jamiehartzell5286]

Made your tacos, excellent, very favour full , not drippy, very crunchy, will always make these when wanting tacos 👍👍

[@BrianLagerstrom]

Awesome thanks for trying Jamie

[@brbob4934]

I laughed so hard Chef Brian went "Ortega" on us.... No judging just not what I expected AT ALL... Love the technique, this is mostly what I've been doing for years and it makes all the difference.

[@MRR_Shadowolf]

Catching up on your videos now. So glad I found this channel. You are killing it!

[@BrianLagerstrom]

Thanks so much glad your here wolf

[@DanteYewToob]

YOU BROKE THE MAIN RULE!!! CHEESE FIRST, my guy! It keeps the shell from getting soggy and breaking on you! Light cheese, maybe a sprinkle of lettuce, meat, cheese, lettuce and then everything else. The cheese has to touch the hot meat to melt, and the shell is protected.

[@IAMGiftbearer]

Those look delicious! I use Tostitos chunky medium hot salsa on my tacos. I just recently got some masa flour and I'm going to make my own shells. You can get alot more out of a full sized bag of that than you get from the pre-made ones at the store.

[@steventodd6186]

Made these this past weekend. Very good; very easy to make. I just make a huge mess when I cook! Good reviews from the fam. Thanks, Brian.

[@astro2191]

OMG Ortega!!! I literally just use Ortega instead of tomato sauce when I make taco meat. I learned that from my dad who always does it that way!

[@aquaescape411]

I buy El Milagro tortillas all the time! Best corn tortilla ever!!

[@brianfarcon104]

I grew up with La Victoria taco sauce. So good my mom had her ship it from Florida to Massachusetts cuz they didn’t have it up here!

[@BrianLagerstrom]

that's some real nostalgia right there!

[@robwilkerson4413]

After just making a big mess, "kept my shirt clean dude!" LOL

[@jennifertennant4837]

I missed the little Lorn voice in the background the first time I made these. More Lorn! At home taco date night tonight!

[@BrianLagerstrom]

Thanks Jen (from Lorn)

[@Wargunsfan]

A good taco has the cheese melted over the taco meat. Then a little finely chopped white onion; then more cheese. That's the glue that keeps the taco meat in the shell. I top that with one of several favorite salsa concoctions. Then finely chopped, seeded tomato and shredded lettuce. Top it off with Mexican crema (thinner than sour cream and easier to squirt from a squeeze bottle). That is one fine taco! A little minced jalapeno is also a nice touch. An alternate way to build your taco is to start with a layer of homemade guacamole then add all of the above. Yummy!

[@sympathiea]

pico pica all the way! that's what I grew up with and still eat We grew up on turkey tacos, because ground beef is kinda iffy and my stepdad had heart issues, but my mom fried the tortillas on both sides and let them firm up folded on a paper towel. nice trip down the ole lane here, great vid c:

[@112Famine]

Chi-Chi's is my go to mexican dip & sauce brand, it does beat out all others & if you do not believe me & think I am wrong you'll need to taste it for yourself. If you only see Herr's mexican dips & sauces, it is the same thing, Herr's is selling Chi-Chi's under their label since Herr's is a family owned chip brand & growing up in PA I do have a bias towards it. btw Chi-Chi's went out of business in 2003 closing down their restaurants in North America, they were a Chili's style restaurant in size & decor that was always my go to fast food restaurant a few steps higher than a McDonald's or a Wendy's... but today if I want Cheeseburger & Fries type meal I would go to a pub, local & hopefully family owned and with the insane prices at fast food restaurants today (the days of the dollar menus are long gone) a pub is a much better deal & the quality of food is many times higher ...and you can sit down & have a beer. btw like a casino, the price of the food is usually at cost or even at a loss for the owners where they make their money is in the sale of alcohol, as in how a casino makes money with gambling. when I lived & worked in Philly my favorite was the Irish Pub at 20th & Walnut, on Tuesdays they had a Poor-Richard which was an unchangeable discounted menu item and on Tuesdays the unchangeable item was a hot roast beef sandwich & a bowl of soup for around $3. In the cold & dreary philadelphia winter this was a ray of sunshine every week. They also have the best steak fries, crispy outside & creamy potato inside. They have really nice seating in the back, if you try & order food in the front in their bar area they can get pissy, this includes the tables in the front.

[@ecoyt1]

We grew up eating Ortega also. But, those shells remind me of the ones from the Mexican restaurant that our cousin would take us to as kids while she was in college.

[@youdandee1]

We Used Ortega Green Chili Salsa on Tacos Nothing Was Better and They Stopped Making it Years Ago.Thank You for These Videos

[@01anguyen]

Lol you guys are so funny. Gawd, all these recipes and technique are so good!! Nice piping bag action with the sour cream. I'll have to try this for taco night!

[@BrianLagerstrom]

The shells are really something else. Hope you enjoy!

[@tmd1861]

Pio Pica sauce use to be my go to, but taco bell fire is my current favorite

[@jimmartin763]

Add a soft tortilla with some refried beans to cover the hard shell, yeah like taco bell, could help keep it less messy and I think it would taste great. I will have to try it.

[@einsnico]

Beautiful execution!!

[@nathanfloyd2695]

Love the taco folding/fry technique will try that. Do you salt the shell? Also have you tried putting the lettuce layer down first? It prevents any grease or other moisture from soaking into the shell and it ripping. Great video as always.

[@carolynwhitcraft8197]

Dude, I buy ortega in doubles. Mom taught me well. So happy to see you using it!!!!!

[@BrianLagerstrom]

So much nostalgia. If you had it as a kid, it’s a must! Glad you’re on board.

[@DirtyHairy84]

I will definitely admit that I hoard fast food sauces when I get fast food. I ask for extra just for that reason!!! Great looking tacos Chef.

[@BrianLagerstrom]

Nothin wrong with that!

[@kevinkelly3880]

I have a weakness for Taco Bell's Fire Sauce, even though I am a "make everything myself" kinda guy. I buy it in the bottle now that they sell it that way. Hey Bri - how about giving YOUR version of Fire Sauce? Please?

[@lbh002]

This is what I am making Tuesday. Thx!

[@gee5861]

In my house we use siracha and cholula. The sour cream goes first on the shell, so does the rooster sauce. If its underneath everything else it wont burn your lips! Im gonna try your beef seasoning! Thanks!

[@sctenz]

Doing these tonight! Got a tortilla press, so making them myself. Sure it will be awesome like everything else of yours I've made.

[@cwspartan]

Ever since the one pot spaghetti I've been using better than bullion beef base whenever I cook ground beef. Can't wait to try it with fried corn shells

[@johnhanes5021]

You could do a whole episode on making taco sauces. Ortega has a very nice flavor, I buy it for my wife. My favorite is Pico Pica but it's too expensive for the amounts I use, so I make my own. You can make a nice emergency one with chili powder, tomato sauce and spices. Pico Pica Taco Sauce Ingredients 2 cups dried red chili peppers, sliced in half with seeds 1/4 cup dried onion flakes 1 teaspoon salt 1 teaspoon cumin powder 1 teaspoon Mexican oregano 1 tablespoon chili powder 1 teaspoon paprika 4 tablespoons white vinegar 2 cups water 2 (8 ounce) cans tomato sauce puree in blender and then simmer for 20 min.

[@proth4753]

Every time I watch one of your videos, I'm like....dang, I have to make tacos now, or shrimp cocktail or bread, or hey...let's make pasta! Keep 'em coming!

[@BrianLagerstrom]

Yes! and thank you!

[@maryalove5534]

(: lol ... That's True ... ☺

[@PabloBridge]

brian is just adorable

[@StevenDragoo]

That's an awesome-looking recipe. I have to make the shells from scratch as there are none in the Philippines...

[@joshuaspence3926]

You’re killin it! Looks delicious, love the extra effort!

[@kellyhaller1229]

I love using ground bison for my tacos. Little to no grease and the taste is essentially the same.

[@decemberkat]

As a native person I approve this meat method and now I’m really hungry 🦬 🪶Lol! I might have to go make some fry-bread🫓😋💛

[@26N80W]

I usually loosen up the ground beef with half a cup or so of salsa or picante sauces which also works well.

[@JessicaBlack2406]

Thanks for the Ortega sauce suggestion. I'm going to add it to my shopping list this week! I can't wait to try it.

[@passiveagressive4983]

So glad that you show your Dutch Oven as used- scratches, wear and tear etc and all. So sick and tired that other food channels feel obliged to use a brand new pot for every recipe - which is so unrealistic! (Yes petty, IK 😂😂😂😂)

[@michaelstevens8007]

I question the brown sugar, but I understand (just not in mine). Totally agree, though, with the fat ratio of the meat. That is very important. And, of course, frying the shells yourself makes a world of difference. Good video, and now I want tacos.

[@sephestra.]

I'm ridiculously late to this vid, but I'm fairly certain my sauce for tacos is way the hell out at Pearl. I put a drizzle of thousand island dressing on mine. It's weird, I know, but I grew up seeing my dad put it on his tacos instead of sour cream and, well, I wanted to be like my dad so I did it once...and it was phenomenal. That was 40 years ago so it's ingrained at this point. My sister does it, too, and I scarred one of my kids enough that he loves it on his.

[@MS-Sweet-T]

So easy. So yum. Thank you!

[@voodoowilly1288]

Your channel and cooking videos are killing it! I can’t believe you do not have more views and subscribers. I’m throwing it down now that this channel is going to take off. Keep up the content. Your recipes are spot on. Subscribe people!!

[@BrianLagerstrom]

Thanks man! Seriously. We are hoping to hit 1k subscribers tomorrow. That will be a big day for us. Thanks for watching.

[@janknoblich4129]

@@BrianLagerstrom Well you totally deserved to blow up like this

[@nn47301]

I agree!

[@pricey4566]

Currently sitting at 413k subscribers people listen love his channel as well

[@rapidjsjc1]

You were right!

[@nikkibyrd343]

When the taco fell over I died 😂 so glad your channel blew up! I subscribed about a month ago and I’m going back and watching older videos now.

[@rebeccajenkins1553]

It may not be the flavor you are looking for but I had a neighbor from Mexico and she seasoned her ground beef with salt and pepper and oregano. That's authentic tacos

[@MattMuirhead]

I'm lucky to have a mexican grandmother so we've always fried our own shells - somewhere along the line someone gringo'd it up so now there are always black olives on the table, but whatevs. I'm usually lazy and add a good pico de gallo instead of cut maters, but i like to have diced white onions on there too - even some avocado if i'm feelin' fancy. Interesting choice to add ACV and brown shugga into the meat - will have to give that a try next time I give it a go - which will probably be this week because a week without tacos is, well.... let's just say I don't want to live in a world where there's more than a 1 week wait between tacos.

[@sfwilliams91]

Love that you shop at Aldi! So many people are afraid of the “off brand” items there, but it’s all really good quality and priced a decent amount lower than other stores.

[@heatherriggle3202]

Bri, had me at tacos. Can't wait to try. Thanks

[@ronnierockit4468]

When you said "guess what? That's a snack" I truly felt understood

[@kissinconcrete]

I love the cooking snack!

[@gyarms1]

My husband and dad both said these were the best homemade tacos they've ever had.

[@BrianLagerstrom]

Katie Swanson I’m happy you gave it a try and it worked out for you. We eat these once a month at least. A long time favorite. Thanks for watching.

[@nn47301]

Another great topping: Fresh jalapeno slices soaked in lime juice. The lime juice kills some of that jalapeno heat so it's bearable and makes the whole taco taste bright and fresh.

[@violetqueen450]

For me it's store-bought Pace picante sauce or my own homemade salsa. When my son was deployed overseas Taco Bell hot sauce was what he missed the most in his food. I got him a case and mailed it out to him!

[@samuelmahoney6878]

Looks great! I always use lean meat for ground beef tacos. Sometimes, if I'm feeling like a bad boy, I'll just mince it myself. I actually never use chili powder, since thats essentially just chilis, cumin, and garlic, and I can get a lot better flavor with a little more work using whole spices and either grind them before or make a sauce and blend it. I've never made my own hard shells, so I will definitely have to do that next time!

[@DepletedWisdom]

I love Mexican food recipes that are not covered in cilantro. Well done. When you love Mexican food but have the cilantro hating gene, going to a Mexican restaurant is like being in a minefield.

[@jlett489696jl]

Bri like your recipes and cooking style…made four of them so far. Loved the carbonara and swedish meatballs. This one and the sloppy joe were just odd to us. Needed alot more seasoning.