How to Make Tacos

Transcript Hi. My name is Jesse Kramer. I’m the Co-Founder and Executive Chef of Brooklyn Taco Company, one of Brooklyn’s and New York’s top taquerias. We serve modern takes on authentic Mexican food, particularly street food, so we have tacos, tamales, chips and guac, salsas, everything that’s really fun and visually attractive about Mexican food. …

Transcript I am going to show you how to properly use dried chiles, which are very common in Mexican cuisine. Here I have probably the most common used chiles in Mexican food. First we have the chipotle, which actually turns, it’s a dried, smoked, jalapeno. Next we have the chile ancho, which is actually a …

Transcript So I’m here to show you how to make a fresh slaw. I use it on fish tacos. I can use it on lobster tacos. You can use it on pretty much anything. It adds a nice, crisp, crunchy, sweet flavor. It’s very versatile. You can use cabbage, carrots, peppers. You can use jicama, …

Transcript I am going to show you how to make a really interesting peanut salsa. Now, most people don’t even think about peanuts being in a salsa but throughout Mexico there’s a common pairing between peanuts and chile arbols and it adds a really nice deep flavor, a nice chunky texture and it goes well …

Transcript Today I’m going to show you how to make awesome guacamole. Key ingredient: nice, ripe avocados. That means there’s a little firmness when you push in, but you can still push in. Also, the key to awesome guacamole, keep it chunky. Don’t puree it and turn it into some liquified soup. It’s nasty. You’ve …

Transcript I’m going to show you how to make pineapple salsa, and the reason why I chose pineapples is because they’re such a versatile fruit and it goes with beef, pork, chicken. You name it, it goes with it. So here I have nice diced pineapple, a nice citrus flavor, a little acidity. I have …

Transcript Today I’m going to show you how to make one of my favorite green salsas. It’s tomatillo salsa. Now if you don’t know what a tomatillo is, if you were to describe the flavor, it’s probably a cross between an apple and a tomato. It’s got a nice acidity. It’s got a little bit …

Transcript Today I’m going to show you how to make red table sauce. You can find hundreds if not thousands of combinations of salsa, but I’m going to break it down to flavors that I like. We have roasted tomato, jalapeño for spice and crunch, some onions, garlic, lime for the acidity, and then I …

Transcript I know you’re really intimidated about making tamales, because you think they’re this daunting task, but all you really need is time. Just make a lot at once. Freeze them. They’re great to have. Very popular in Mexico during Christmas. So all you have to do is get a bag Maseca Tamal flour. We …

Transcript So you’re all probably wondering how to make that amazing corn you see on the side of the street in Mexican neighborhoods. Sometimes we call it elote, sometimes we call it Mexican street corn. So, here we have corn. You can see it’s still in the husk. If you can get it entirely in …

Transcript So here we have steak tacos. I’m going to show you how to make them. You know, if you’re going to go all out, you might as well get a nice, high-quality cut of steak. This is a hanger steak. You can use a butcher steak, flank steak, but I would stay away from …

Transcript So for all those vegetarians that run out of ideas for ways to make flavorful tacos, I like tofu. It adds a little bit of protein, a little bit of body and add a nice fresh feature which is roasted broccoli. 400 degrees, crisp the outside, get a nice nutty flavor. Peanut salsa, little …

Transcript So today we have a specialty here. It’s lobster tacos. Now not everybody cooks lobster tacos, but if you’re jonesing for a lobster taco, I’m going to show you how to do it. First thing, most importantly, we’re going to talk about what are the best parts. We going to use claw meat and …

Transcript I am going to show you how to make the best breakfast taco you’ve ever had. It will beat Arizona, Texas, you name it. You’ll be fine. So, key ingredients. Eggs. Little bit of whole milk to make it fluffy and creamy. Poblano peppers. We have one that’s raw, one that’s roasted. We just …

Transcript You’re probably wondering why I have a blank plate here. And that’s because we have a killer chorizo taco here on the burner and I’m going to show yo how to make it. First, Mexican style chorizo. Peel the skin off and you’re going to break it up. It’s almost like a ground beef …

Transcript Today I’m going to show you how to make al pastor tacos at home. Al pastor actually translates to style of the shepherd, and in Mexico you traditionally see it on the spits, and it slowly roasts all day with a little pineapple on top, and the juices run down. And it is so …

Transcript I am here to tell you how to make my guilty pleasure, ground beef tacos. This is very dependent on your spice blend because the beef itself is going ton be a little mild. We have onions, garlic, we’re going to sweat that. Tomatoes, sweat it. And then we have a nice little custom …

Transcript Today I’m going to show you how to make chicken tacos, but not just any chicken tacos. I’m going to tell you how to make chipotle chicken tacos. And the reason why I put chipotles in it is because I don’t like boring, unseasoned, unflavored chicken. This is going to be the best chicken …

Transcript Today I’m going to show you how to make one of my favorite tacos, tacos de lengua, which actually translates to beef tongue. So I have all my mise en place here. I’m going to sautee them first, because they take a few minutes. I have onions, garlic, a little bit of oil. I’m …

Transcript I am going to show you how to make one of my favorite tacos today, and that’s the beef brisket. So brisket is actually this area of the cow, and it’s very fatty. And the reason why it’s so delicious is because it has really good fat marbling. Now I like to leave a …