INSANELY CRUNCHY Ground Beef Tacos

Make these insanely crunchy and delicious ground beef tacos next time you want to blow someone’s mind. Use my link to get a lifetime Rosetta Stone subscription for $149 https://partners.rosettastone.com/brian-lagerstrom

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*BEEF*
▪3T (45ml) olive oil
▪2lb (1kg) 90/10 ground beef
▪Salt
▪2 small white onions, small diced
▪25g (5 cloves) minced garlic
▪40g (1/3c) chili powder
▪10g (3 1/2t) paprika
▪10g (5t) ground cumin
▪2g (1 1/4t) Chile flakes
▪2g (1t) dried oregano
▪500g (2c) chicken stock
▪200g (3/4c) tomato sauce
▪20g (5t) brown sugar
▪30g (2T) apple cider vinegar

*BRITEGA TACO SAUCE*
▪400g (1 1/2c) tomato sauce
▪25g (4) dried guajillo chiles
▪300g (1 1/4c) water
▪20g (5t) sugar
▪10g (3 1/2t) paprika
▪10g (2t) garlic powder
▪3g (1t) cumin
▪2g (1t) oregano
▪10g (2 3/4t) onion powder
▪10g (2t) salt
▪100g (1/3c) apple cider vinegar

*ASSEMBLY*
▪2 heads romaine lettuce
▪8oz (225g) pepper jack cheese
▪8ox (225g) sharp cheddar cheese
▪12-16 corn tortillas
▪Neutral oil, for frying
▪Fresh tomatoes, for garnish
▪Sour cream

*Instructions:*
1. In a heavy-bottomed pot, heat olive oil over medium heat. Add ground beef and a pinch of salt. Thoroughly crumble the beef as it browns.
2. Once the beef is browned and crumbled, add onions, garlic, and a pinch of salt. Cook until the onions become translucent.
3. Stir in chili powder, paprika, ground cumin, chili flakes, and dried oregano. Cook for 20-30 seconds until fragrant.
4. Add chicken stock, tomato sauce, brown sugar, apple cider vinegar, and a pinch of salt. Bring to a simmer and cook for 15 minutes until thickened. Taste and adjust salt if necessary.
5. Meanwhile, prepare the taco sauce (BRI-TEGA): soften dried guajillo chiles removing stems and seeds, boil water, turn off heat, and place chilis in the water to soften for about 15 min
6. In a blender, combine tomato sauce, softened guajillo chiles, water, sugar, paprika, garlic powder, cumin, oregano, onion powder, salt, and apple cider vinegar. Blend until very smooth.
7. Preheat the oven to 185°F (85°C). Keep a sheet tray inside to keep taco shells warm.
8. Shred the romaine lettuce finely and grate the pepper jack and sharp cheddar cheese.
9. To fry the taco shells, fill a 4-quart saucepan about ⅔-¾ full with neutral oil and heat to 325°F (163°C). Use taco frying tongs to fry each corn tortilla for about 90 seconds until lightly golden brown. Transfer to the oven to keep warm.
9a. Alternatively, in a 10” saute pan, pour enough oil to reach about 1 inch depth and preheat to 325°F (163°C). Fry one half of the corn tortilla for about 25-30 seconds until starting to firm up. Then flip and submerge the other half, holding one side at an angle with tongs, and pressing the submerged side into the oil until golden brown. Flip and refry the first side for an additional 30-60 seconds until crispy.
10. Once the taco shells are ready, assemble the tacos by filling each shell with a quarter cup of the taco meat mixture, a pinch of the cheese blend, a generous drizzle of BRI-TEGA sauce, shredded lettuce, and diced fresh tomatoes. Add sour cream and raw onions if you’d like.

CHAPTERS:
0:00 making the BEEF
2:06 making the taco sauce
4:12 staying up on my spanish
5:19 frying taco shells (2 methods)
7:46 building the perfect crunchy taco

#groundbeeftacos #crunchytacos #tacos #rosettastone #rosettastonepartner

hey what’s up crunchy ground beef tacos are America’s greatest gift to this world and luckily for you guys they’re actually one of the few restaurant Foods that’s much better when you make it at home today I’m going to show you guys how to make an epic crunchy taco night at home for you and your buddies to get started we’ll need to make some upgraded taco meat to make it into a heavy bottom pot I’ll add in a generous squiggle of olive oil maybe 3 tablespoons then 2 lbs of 910 ground beef next I’ll add in a strong pinch of salt then grab my ground beef mushing device and and thoroughly crumble down this beef as I brown it off most people call it quits on the meat smooshing after only like a minute or two and in my opinion that is a big mistake chunky ground beef is super tough and has less surface area to distribute the seasonings onto and once I’ve got this beef browned crumbled down and cooked until any moisture has evaporated I’ll add in two small white onions I gave these a small dice so that they melt into the background of the sauce I want the flavor but not the texture then in goes 25 G or about five large cloves of garlic and then a strong pinch of salt next I’ll grab a spoon and stir these aromatics into the meat and sweat them down for about 3 to 4 minutes I want to cook these down until the garlic is smelling fragrant and the onion is about halfway cooked next in goes my spices for that I’ll add in 40 G of chili powder 10 G of paprika 10 G ground cumin 2 G of chili flakes and 2 G of dried oregano if you’re not an avid homecook that has all these spices in your cabinet yes store-bought taco seasoning can work for this just use two packets because we’ve got 2 lbs of meat here and generally speaking those packets are designed to be used with just one if you guys want a primer on what spices I think you should keep on hand I’ve got a video that outlines the 10 that I keep in my pantry at all times I’ll link to it down below and after about 20 to 30 seconds these spices are smelling nice and fragrant so next I’ll add in 500 G of chicken stock 200 g of tomato sauce 20 G of brown sugar 30 G of apple cider vinegar and then one more small pinch of salt now I’ll bring this liquid up to a simmer and then reduce it over low heat for about 15 to 20 minutes until everything is thickened up while that cooks I’m going to make an essential part of taco night taco sauce I call it briga as in my version of America’s favorite taco sauce Orga when you make it yourself it has a less corn syrupy Vibe it’s more balanced and has a more complex chili flavor to make it I’ll grab my blender and into the jar I’ll add 400 G of tomato sauce four softened guo chilies or about 25 G worth dried and to prep these I just brought a small pot of water up to a simmer then dropped in some seed and stemmed guo chilies and killed the heat these need about 10 to 15 minutes to soften up so that we can turn them into a smooth puree behind the chilies I’ll add in 300 G of water 20 g of sugar 10 G of paprika 10 G of garlic powder 3 G of cumin 2 G of oregano 10 G of onion powder 10 G of salt and 100 G of apple cider vinegar next the lid goes on and I’ll spin this sauce for about 2 to 3 minutes on high speed to make it as smooth as possible and if you’re thinking hey BR that’s a lot of taco sauce yes it is but I like to make a double b batch and freeze about half of it for future Taco nights for a single taco night I’ll serve about a Cup’s worth for 68 people usually in a little squeezer like this weener what do you think back in the stove it’s been about 15 minutes and my cooking liquid is fully reduced as you can see when I push my spatula through it it leaves a stiff Trail I want taco meat that’s Saucy but not wet now of course before I call this done I need to taste it for seasoning and since I added salt in small amounts three times as I went it’s actually perfectly seasoned again in total I think I’m at about 5 to 7 G here now before I get into the crunchy shell for this Taco I need to do a little bit of prep first up is lettuce for the 12 to 16 tacos worth of meat that I’ve just cooked I need to finally shred about two heads of Romain as thinly as I can thicker lettuce doesn’t fit inside the shell too good next let’s talk about cheese I’ve got 8 oz of pepper jack and 8 oz of generic sharp cheddar to prep these I’ll just hit them on the largest holes of my box grater I like chunky shredded cheese personally but if feather shred is your truth I would say go for that next we need to make the star of this Taco KN the crunchy corn tortilla but first I’ll give a quick muchas gracias to Rosetta Stone for sponsoring this video I initially signed up for Rosetta Stone to learn some new Italian words and phrases for a trip that I’ve got coming up to Europe later this year but in the meantime I’ve actually been using it to brush up on Spanish because I live in the US and that is actually a way more relevant language to be learning brushing up on Spanish has actually been super super easy with the help of Rosetta Stone’s lessons and more specifically their voice recognition tool it matches the words that I say with native speakers and gives me instant feedback to help me with my pronunciation rosett stone is the best tool that I’ve come across to either learn a new language quickly or to brush up on one that you already know I think that’s because they utilize the way the brain naturally learns language and you get it all in there in an intuitive and immersive way right now for viewers this video Rosetta Stone is offering their lifetime subscription which is all of their languages for just 149 bucks that’s down from $3.99 which is a pretty good deal that way you can learn any language you want as fast or as slow as you want literally forever be sure to sign up using my discount code down in the description if you don’t want to miss out on this insane offer while it lasts now the first step towards taco shells is filling a 3our saucepan about 75% of the way up with neutral oil in total that’ll be about 3 quarts if you don’t want to deep fry hang tight I’ve got another method coming in just a second that is harder and less effective but it requires only about one/ tenth of the oil once my oil is up to 325f I’ll grab Taco frying tongs this is a ridiculous single-use device I know but I do Taco nights all the time and for me DIY taco shells are the whole point they are at least five times better in my opinion than going to buy them at the store so for me buying a little $10 one use suppliance is totally worth it I’ll throw the link in the description to this one exactly on Amazon if you also want to have an epic taco night now once I’ve got a corn tortilla snugged up inside of these tongs I’ll drop it into my preheated oil and fry it for about 90 seconds thanks to the Nifty Bend at the top of these tongs I can leave the shell unattended to fry while I walk away and make a frozen margarita or eat some chips and guacamole with my Amigos and after 90 seconds you can see these bubbles have gotten much smaller that’s how I know that the moisture has been cooked out so I’ll take it out and assess for Browning and crispness as you can see it’s lightly golden brown all over and there’s no light soft spots to contend with so I’ll call it good and flip it onto a sheet tray in a 185 F oven to stay warm while I fry the rest while that fries let’s talk about an alternative method that doesn’t use a deep fryer and a single use Taco Tong into a 10-in pan I’ll glug about an inch worth of oil and preheat it to 325 F next I’ll grab two pairs of tongs and one corn tortilla I’ll start by dropping in one side of the tortilla and frying it until it’s just starting to firm up that’ll take about 25 to 30 seconds from there I’ll flip this tortilla over and submerge the other side this time I’ll use my second set of tongs to keep the shell flat and under the oil while holding the other side at about a 50 to 60° angle that’s the ideal Taco angle in my opinion and after 60 seconds we’ve got some nice Browning so I’ll flip it over and refry the original side for another 30 to 60 in the end this method does work and I’ve hosted literally dozens of Epic Taco kns frying the shells this way there a hit they’re just a total pain to make yes of course you could just buy shells at the store and reheat them in the oven but those aren’t that good please consider frying your own like I said before they are so so freaking good and people lose their minds when they eat them oh my God to build these things I’m going to load up each shell with about 1/4 cups worth of meat then I’ll give a strong pinch of shredded cheese blend on top of each bit of meat then I’ll grab my squeezer of briga and squiggle on a generous dose for each Taco behind that I’ll add on some shredded Romain for some Icy cool Crunch and then finally a little fresh tomato to bring a bit of acidity and some extra moisture I know compared to the perfectly rounded Taco Bell shells that we’re used to these look rustic but trust me when I say that these tacos are undoubtedly one of the best tasting things you will ever eat in your life holy that is filthy the fried shell is Puffy light and devast stating crispy the meat is Beefy Savory and perfectly SAU God Bless America for taking the taco and turning it into whatever this is life on Earth is better for it and I really hope you guys treat yourself to them sometime soon now let’s eat this thing