The Best Taco Tuesday! | Chuds BBQ

[@killswitchh]

I truly don't think 99% of people who haven't filmed and edited anything understand just how much work this is. Appreciate it big dog.

[@himynameisp4ul]

There is nothing more satisfying than watching the chop scenes on 1.5 speed. Try it.

[@garryhammond3117]

I put the cheese in FIRST which protects the bottom, then the meat, then salsa, then everything else on top - seems to work for me! - Cheers! Bring on some more!

[@srthomp420]

Cheese at the bottom helps keep the shell together. Like cheese glue.

[@NWGR]

Thanks for the tip! Gonna try this next time I make tacos. 🍻

[@johnpryes4360]

I do lettuce strips first for this same reason

[@danielkampfhenkel7993]

I do the same unless I'm putting on sour cream as well. Then it's sour cream, cheese, meat, and then whatever else you want.

[@lecherojr]

Yes! And it melts the cheese!

[@oddmaddox]

My usual taco night layering process consists of cheese in shell first, then meat, then tomato, then more cheese. Then I do a bunch of them that way, putting them then on a baking sheet lined with foil in such a way that the tacos stand up, and are lined up like a delicious, beefy battalion. I then put these bad boys in the oven under the broiler for a few minutes so they melt, get a little crispy, and never fall apart on me. I dip them in sour cream or some kind of sauce. Fantastic.

[@alwarnerjr5156]

I say ring the bell (pun) with crunch wrap supreme. You already have the chud press. and the corn tortilla is flat so that is easy for you. Hope you do it.

[@way8497]

I always wonder about your magic trivet. Is there an induction burner just under the chopping board, or do you just put a hot pot/pan on it and use the residual heat?

[@realdocBBQ]

I've thought about it a lot, I am sure there is an induction burner under there. No other way to make this work. I assumed I missed the 'build video' somewhere in the past where he (maybe?) showed the setup, but I have to say, it is a very unique and super handy trick. If I ever have the opportunity to build my own outdoor kitchen, something like this absolutely WILL be incorporated! Thanks, Bradley, for everything!

[@GURGTUBE]

I think it's just video editing He takes it off the heat for a few seconds off camera and shows a couple short clips in a row You can notice how it looks like chopped up clips

[@The-Weird-Show]

Ya?

[@DJ-fn3jm]

I would suggest some beef fat flour tortilla spread with some refried bean and applied to the outside of the taco creating a Double Decker Taco. Help to fortify the integrity of the fried corn tortilla shell. 😄😄

[@brianbrown352]

The double decker is my favorite!

[@WKelly42]

Whenever I make tacos at home, that's how I eat mine. My kids think I'm goofy, but I love to double decker.

[@lucascady4992]

👍

[@DerekVoss]

Double decker for the win! 😁

[@MarkWomack11]

The craw corn tortillas from the refrigerated section also work much better.

[@TheJWoods77]

I need you to recreate a taco bueno Muchaco so you can create a good fried bread recipe for the shell and refried beans. So good!

[@dougmcquade897]

St. Patrick’s Day taco with corned beef & cabbage, with a cheesy-mustardy-mashed potato sauce. A Reuben taco A Maryland soft crab taco (my favorite) A fried oyster taco

[@soundbites1152]

Nice job! Those look great. Oregon native here, and I live 1.5 hours from Tillamook. I used to live in Texas in the late 90's. It's nice to see Tillamook cheese getting some internet cred. It was available back then as well. It's a good brand.

[@CraigTompkins1]

Put the cheese on first. It melts very nicely that way. It also helps keep any shell together that's on the verge of splitting and can soak up some of the taco meat liquid. Then more on top of course.

[@tomcat1228]

Of course you'd make a really good crunchy taco vid! And a good tip from Lauren to get the shells just right! We need a shredded beef crunchy taco, whichever way you'd find is good. Maybe a bit oniony. That smokeyness should hit just right in a crunchy shell!

[@btrautman191]

I would definitely do the walking taco with red chili but the carnita taco would be my 2nd.

[@RorysRamblings]

Thank you! Finally a video that doesn't take 3 days to make!

[@superfark5914]

Your videos are great..love your demeanor on screen! I want a taco now

[@RinnovaRaine]

Sour cream, meat, cheese, lettuce then tomato. Always the best way.

[@Jorts1737]

Use those crunchy shells for a double decker taco, and add a little of Arnietex's salsa tatemada and his refrito refried beans. Use your smokey tallow to make the flour tortilla. Heck collab with Arnie to learn his corn tortillas.

[@keithtrosen7954]

Cheese first then the beef then cheese and then stack on the condies. Delicious for sure.

[@FoxPaper-s4h]

Mom always made these with flour tortillas. Really takes me back in time.

[@my2cents930]

Love it! I've been using almost the same recipe for my taco meat for a while now. I don't have that deep fryer, so currently can't do the crispy shells. Definitely drop each corn tortilla in hot oil for 5ish seconds each to make them pliable for taco shells or enchiladas. For a MUCH better version of the Taco Bell Gordita, use a pita flat bread, that is great.

[@JerryMabrey]

Put your sour cream in a squirt bottle it works wonders and it looks neat and tidy.

[@jimgram9267]

Grilled shrimp on the Chud grill in those awesome shells!!

[@tokyomilkman1068]

Love the channel man, really dig your positive vibe. One question: How do you cook outside with no interaction with bugs?!

[@Shidobuz]

"Not gonna burn my pecker today!" Man the flashbacks I just had lol. I recently did this in my 38 years of life. I had chopped Jalapenos for my chili and forgot. And had a rude reminder later!

[@pibble3962]

You haven’t lived until you’ve cut a poison wood tree (Poison Ivy’s mean big brother). A telco lineman that I worked with mentioned that he managed to share it with his wife.

[@TheDetailer2017]

I think the world needs a Chuds Restaurant. I’d drive straight there from Florida. Maybe do like a Bed and BBQ haha. So I can eat myself into a food coma and not have far to go for a bed lmao.

[@randy129]

OMG. DUDE YOU KILLED ME. Im sitting here half ass watching this video and out left field you sing “NOT GONNA BURN MY PECKER TODAY” omg I haven’t deep belly laughed like that in a long time.

[@markbergman7012]

That was funny!

[@realdocBBQ]

I also actually laughed out loud at that spot, something I rarely do. My wife happened to be walking by and gave me the weirdest look - I think she suspected I was laughing at her for something (PJs/stretchypants? No way, NEVER! lol), but I enjoy the little tidbits - like the little turkey gobble when sliding sausage casings on the stuffing horn and such. I know... I'm such an adolescent. That's ok. It works for me. lol

[@francisrizzo1529]

I make cruncwraps with pulled pork, broken crunchy taco shell (so it lays flat) and coleslaw. Homerun every time. PS - love the tip about dip-softening the shell before frying it.

[@crunch9362]

I would eat these over authentic Mexican tacos anyday and i really love authentic Mexican food. But these suburban crunchy tacos are the best.

[@flexmasterson4297]

Sour cream on first, meat next, then cheese, then tomatoes, then lettuce, then salsa.

[@jb2u19]

Great video as always. Keep up the amazing work. I’m always looking forward to the next chudd creation.

[@rodneywinn4837]

Who doesn't love crispy tacos! I like putting cheese, sour cream, and sometimes guacamole 1st, then the meat with lettuce, tomato, and taco sauce last. Seems to be less messy!

[@texasdboxoutdoors746]

I do believe those would even make the Mexico, Latin, Spanish, variety very HAPPY! GR8 Video!

[@solman93]

Brad, one glaring difference. You didn't wrap the taco like Taco Bell does, so that the bottom sticks to the wrapper and destroys the bottom of the taco..😂

[@craigjohnchronicles2504]

Elevating the crunchy taco with El Milagro tortillas. Love it! The smokey beef broth is a great touch. I must make...

[@McWisdomStudio]

Cheese first, then meat. Line the tortilla with cheese, the meat melts the cheese and slows the sog-ifacation of the bottom. Then top as you see fit. Bottom cheese also lifts the meat more into the middle of the taco and distributes it into every bite.

[@dylanmcgregor6496]

That really takes me back. In the 70's that's what the tacos looked like at the Orange County Fair in SoCal.

[@TonyHarlan]

I put the sour cream on the shell first before I add anything else, makes it super easy to spread.

[@darrelfinch6740]

Tacobell adds oats to their meat blend as a filler, it also absorbs the grease as they don't drain the grease from the meat.

[@jarodclayton8223]

Would love to see your spin on a San Antonio style puffy taco at some point. Keep up the good work!

[@caseywilson812]

I spread sour cream on one side of shell and then cheese and then beef. Top with lettuce tomatoes and salsa . Easy to spread sour cream and cheese melts on bottom and the lettuce stay crunchy being on top.

[@kennybaumann2117]

I used to spread the sour cream on the shell first then cheese followed by meat, more cheese than lettuce, that way you get some melted and unmelted cheese. There is a brand of sour cream, Daisey, that now offers sour cream in a squeeze tube for ease of dispensing so you can just squeeze it out like a tube of toothpaste. Makes putting it on tacos a breeze.

[@robertjohnson1221]

Taco stacking order according to Kenji Lopez Alt. Huge fan! Hard shell>cheese>beef>onions>toms>sour cream>shreddice>taco sauce. Try it!

[@JudiChristopher]

OH MY GOSH I am so Glad to have found this EXCELLENT VIDEO I live in New Mexico... Where TACOS are Supreme. My shells are embarrassing.... THANK YOU for Saving my IMAGE... (I cook for a living)... but not too good for TACOs I am SOOOOO HAPPY NOW... SERIOUSLY... SOOOOO HAPPY.

[@dannyolson2242]

Love your channel dude. I worked at a crispy taco place. We used a pie spatula to spread the meat vertically on the high side of the shell. It allows for all the ingredients in every bite. Just a reference from Taco John’s 🤣

[@kevinstewart7636]

A walking fritos pie! I love it. Please, please, please make it!!!

[@jonathondavis9949]

Gotta try this again SOON. dunno if someone mentioned it but when doing nachos or wraps in the truck I use a piping bag for the sour cream..... fast and easy . Especially with like a flat nozzle attachment. Cheers mate

[@RichWeikel-ln5jv]

I vote for smoked Al pastor done on your rotisserie attachment. Homemade tortillas and salsa

[@The_Original_Big_Daddy]

piping bag - aka Ziplock with the corner nipped off will give you perfect sour cream spread. Also, I saw a comment below about a Mexican pizza and I'd like to 2nd that. Nice work man!

[@scottrowland4639]

Try cheese on the bottom then meat. Cheese melts a bit and helps hold ingredients in when the tortilla shell inevitably splits.

[@crucebrooks0292]

Now I want tacos. Great suggestions and I can't wait to give this a try! Great job!

[@robertjmckenna]

I do love an authentic taco (no shortage in LA) but also appreciate the (elevated) nostalgia! P.S. thanks Lauren for the shell tip!

[@beerintheheadlights]

El Milagro tortillas are the best. I can pick up a warm package of them if I hit my local Mexican grocery at right time.

[@crazydave-ib1zo]

Put lettuce on bottom to protect the shell from the meat juice. That's what works for me. Now I'm jonesing for some taco's. Thanks pal! Keep up the great work, always entertaining.

[@jasonpayne3363]

Nice to meet your other half. Great taco video too. Nice and simple!!!!!’ Frito chili pie or a Mexican pizza for sure

[@DanaGrant-o5c]

The crunch that we got to hear from these taco’s!! ❤

[@DJLaFontsee]

Cheese on bottom every time! It acts as a glue to help hold the crunchy shell together when it inevitably cracks

[@dannelson7846]

Definitely making that! For the sour cream I put it in a ziplock bag and cut the corner and squeeze it out. How about Beef cheek tacos next time

[@smokinjoeprestwood5889]

I would like to see you do smoked beef tongue tacos 🌮 😋

[@PWNHUB]

9:02 I'm a melty cheese guy myself but I came to the conclusion that the unmelted cheese does add something to a taco bell style taco that melted cheese just doesn't. So I add a little dusting of cheese on the meat and put the bulk on the sour cream.

[@brad_neal]

I think it's time for a Chuds deep fryer! If you build it, I'll buy the first one for my outdoor kitchen.

[@SouthSide_Bird]

Bradley, For fresh masa - 35g masa ball, nice single press, 375F for 1min 45 seconds in that exact same taco shell mold. Give it a try

[@WastedTalent-]

I usually go meat, cheese, sour cream, tomatoes, and lettuce. I put the tomatoes on before the lettuce so they don't fall off.

[@rogeliomontoya-y1y]

great job, i gotta try this, you rock, I love crurnchy tacos with tons of shredded cheese,

[@getwiredms]

Try store bought taco shells (Old el Paso, etc) heat them in oven for 5 minutes at 350 or so. Works like a champ and super easy.

[@Patrick94GSR]

One important thing to consider of almost every food is… will it taco? So definitely down for more taco content. Some pulled pork or brisket bbq crispy tacos would be da bomb!!

[@dianaerdman4759]

Assembly: lettuce on the bottom, then beef to prevent a soggy shell, then your veg and cheese. Spoon crema on top or sour cream in a squeeze bottle is your best bet. If you use refried beans, add a smear to the inside of the shell, then lettuce, meat…

[@1107Lily]

You could also heat up your tortillas on your Chud Press before putting them in the mold (if you have a helper).

[@wookiebebad]

Looks good, I like to add a small can green chiles about 5 minutes after the onion and a chipotle if I'm feeling smokey flavor.

[@richardturk7162]

Chili tacos are really good I have done that a few times. I have done that with Texas red chili and chili Colorado The Texas red and the ground beef I thought wouldn't work but it was very good.

[@seanscrivens9554]

You could stir up your sour cream and then put into a squeeze bottle for easier use

[@chriscrist911]

Taco Tuesday!! Man, you cannot beat a good crunchy taco. Those looked legit! And for your next Taco Tuesday creation, Beef Tongue.

[@charlesmoore5840]

I will say that was some fancy knife work food looked good also

[@mustachedave7042]

Use soft flour and corn. You spread the sour cream and guacamole on the flour and wrap the corn tortillas. It added the soft and flour, but also contains the corn and ingredients.

[@darkehaven]

Try using a piping bag for the sour cream, that should help keep the cheese intact.

[@TinysTastys]

Taco bell sour cream comes in a tube (think tube of calk) and they have basically a caulking gun. So no spreading needed you just shoot the sour cream into the taco

[@ronfugate5859]

Used to have to scoop the bulk sour cream into reusable plastic tubes that went into the gun.

[@Neudezign]

From bottom to top: rice, meat, sauce, cheese, hot salsa, lettuce and then straight to the face 🌮😋

[@TMac0925]

Figured out a little cheat for corn tortillas. Mostly follow masa bag recipe but instead of all masa use 2 parts masa, 1 part AP flour and add 2 tablespoons bacon grease or lard to dough. Makes for a more flexible, smooth corn tortilla that’s better soft or fried.

[@dlloyd4896]

Satisfying cadence on the chop! 😎

[@rwh147]

I love putting refried beans at the bottom of my tacos and every now and then hit them up with a little guacamole

[@troybrown2845]

I use a taco shell holder. Put the shells in, put in the cheese, throw into preheated oven 350 for couple minutes, then the meat and use a piping bag to apply sour cream. Lettuce, hot sauce, tomatoes. The cheese melts and makes a barrier from the meat so they dont break down the center. Oh yeah, four on a plate and a fork to clean up all that falls out. Enjoy everyone.

[@mikeking5687]

on all taco the assembly should be sour cream, shredded cheese, meat, more cheese, lettuce, raw onion, jalapeno if u want and then chopped tomatoes. then add ur hot sauce anywhere after the meat is applied. u get all the flavors together in each bite.

[@Picit-13]

That Texas chili taco sounds good!! Do it!! 👊

[@digital_crickets]

I'm a "skip the sour cream" kinda guy. The cheese is all the dairy component I'm after. These look delicious. I am against the ideology of "taco purism" - Tacos are just the perfect way to serve d@mn near any delicious meats. Beef cheek barbacoa tacos? YES! Smoky pulled pork tacos? YES! Diced up leftover smoked turkey tacos? ABSOLUTELY! - There are no wrong answers for the glory of tacos!!! ¿Martes de tacos? ¡Sin respuestas incorrectas!

[@jojohoneystone]

You gotta spread the sour cream on the bottom of the shell with a knife, then build everything on top of it.

[@stevenla359]

Brisket taco, real heart stopper

[@braddixon3338]

Those look incredible! I don't have an easy way to make my own shells, so it's be store bought for me. Your speed chopping always cracks me up 😆

[@sweatypnuts]

Cheese on the very bottom. It protects the taco shell from the beef juices and melts and holds the taco beef in.

[@jamberry1369]

Absolutely do the walking taco 🌮 chili pie!

[@RRW_HomeGrown.Keto.Cookin]

El Milagro for the win! Seems fitting. Man, I could seriously eat way too many crispy Tacos.🌮😋

[@hotrodtex2124]

Bubba, you have to do the Frito Pie Taco.....PLEASE!

[@sturaison]

It’s breakfast time here in Oz 🇦🇺 but now I want crunchy 🌮s. 🤤 Great vid Chuddo.

[@mpodom]

Who cares if its authentic, we like what we like

[@CraigKinsley99]

Try putting the sour cream on the inside of the shell, sides and bottoms. It'll keep them from cracking.

[@DuckieDooh]

Just make all of the tacos you mentioned! Barbacoa would be amazing

[@butchinski]

I'd say pulled pork with crispy skin on top, topped with homemade coleslaw.

[@BeakNC]

in reference to the course meat grinder application and the spinning of the lock; it was missing from the traditional meat grinding routine....I get an odd relief from that cycle pattern. although, ol "Bad Larry" did reappear so all is balanced. that is all I have to say about that. best channel in BBQ btw

[@MrPappymn]

We love Brooke and her taste test!

[@andrewdeming5285]

Try adding baking soda to your ground beef before cooking. Holds onto water and browns up so much better. Maybe sprinkle it onto your chunks before grinding so it has a chance to get incorporated without over handling like you talked about.

[@ajmoreno76]

Tacos dorados are an actual thing in Mexico and across the southwestern US. The actual ingredients may vary, but crunchy tacos are definitely a real thing.

[@ShawnTylerF]

There's no possible way that taco is better than the Official Taco of the Teas Rangers Taco Casa!