For today's cook I'm gonna show you how I got challenged to make the most
amazing and expensive taco I've ever made in my life. Yes it's gonna be juicy,
extremely flavorful, expensive, but most important absolutely delicious. This is
my attempt of making the most expensive taco there is. This whole thing started
because of one guy, one food truck that is absolutely fantastic.
it's called Tiago's Tacos and let me tell you they make amazing tacos. And like
always with a good restaurant I am a regular at this place. I mean they make
so many different things that are absolutely delicious and if you are ever
in Miami I definitely recommend you checking it out. And if you do you'll
thank me later. But with all that being said the owner of this truck actually
challenged me and this is what he said. Guga thank you very much for coming by
and being a regular. We appreciate you at Tiago's Tacos but I want to see you
make the most expensive taco in the world. I mean if there's one thing I
enjoy is a good challenge for fun. So let's do it brother!
And we start off with the meat. This is a Wagyu skirt steak, to be more specific
it's the outside skirt. But the outside skirt is much more prestigious because
it's used for flavor, unlike the inside skirt which you normally use
marinades for it because it's much tougher. The outside is the best of the
best. Another thing to keep in mind wagyu
skirt steak does not get any marbling score so if you ever hear wagyu
marbling score of a skirt steak you know they're just talking nonsense. But with
all that being said this is the meat we're gonna be using today. To really
taste the wonderful flavor of beef I only seasoned it with salt freshly
ground black pepper and garlic powder nothing else. As I mentioned previously
with a beautiful steak like this you don't need much. Keep it simple! Now one
of the great things about making tacos is always the sauce and I'm gonna show
you two different ones so that you can choose which one is best for you.
They are easy to make and pack full of flavor. And the first one is salsa verde. These
are all the ingredients I'm gonna be using for it today. Remember exact
amount and ingredients always on the description down below for you. The first
thing I like to do is to put some nice char on some vegetables and also a nice
beautiful color on my onions and garlic. And the easiest way to do that is to use
a gas stove. Then using the same pan I threw in some water to deglaze it. And to
make it even more flavorful I threw in a stock cube, it will make that liquid
absolutely fantastic. But now that I have a wonderful char on my vegetables it's
time to get the sauce done. And the first thing I need to do is to remove the
seeds. I do the same thing with the jalapenos as well and if you like it
extra spicy just leave the seeds on. Now there's left to do is just throw
everything into my blender. And I started off with the tomatillos, followed by my
chiles, then the sauteed onion and garlic, the herbs went, in followed by lime juice,
salt, freshly ground black pepper and the liquid gold we just made. Now all there's
left to do is to turn in your blender and your salsa verde done. This my
friends tastes like heaven. It is a wonderful sauce not only to go with
tacos but with anything. The next thing to make is some wonderful
cheese, but just not any cheese we're gonna make this one special. And for that
I'm gonna be using Japanese wagyu A5 fat. We all know that fat is flavor
and the taste that comes out of this is unexplainable. So I started off by
chopping it all up, then I threw it in my pan and cook it
under medium-high heat to extract all the beef tallow. And at the same time I
was doing this I was making chicharrones as well to go inside of my tacos. But
once I was done I was left with beef tallow on the bottom and little Japanese
Wagyu A5 chicharrones on top. The next step was to fry up my cheese. So I
threw in the beef tallow back in the pan and cook the cheese until they were all
golden brown. I mean this tastes so good that is impossible to explain.
It's basically cheese with tastes of amazing steak. For my tortilla I've already
shown you guys how to make one and if you have not seen that video make sure
you check out on the description down below. They are the best of the best just
make sure you use corn tortilla because they have a lot more flavor. My second
sauce is completely different than the first one in it's absolutely delicious.
Remember exact amount and ingredients always in the description down below for
you. I started off with a little bit of oil in the pan and I threw in my onions.
Cook them until they were translucent and added my garlic. Once they had a nice
caramelization they were ready. Then using the same pan I threw in some water
to deglaze it, that means to remove the good stuff that was left behind by the
onions and garlic. Throw in a whole chicken stock cube and let it melt. Make
sure you keep it under low heat. To give additional flavor just like the previous
sauce I like to char my vegetables, that will give your sauce a nice smoky flavor.
Do not skip this step! But now all there's left to do is to throw
everything into the blender and I started off with the stock, followed by
the garlic and onions, then I threw in the red bell pepper, a little bit of
vinegar, Mexican crema went in, followed by sour cream, lime juice, salt, freshly
ground black pepper and a tiny splash of apple cider vinegar.
Now there's left to do is to blend it well and my red sauce is done. This one
is not spicy but it's full pack of flavor.
The next two ingredients is to take everything off the charts. One of them is
black truffles, it gives a nice nutty flavor and there's nothing to do with it
just shave it on top. The second ingredient however is very controversial
it's called foie gras. Since it's a very controversial ingredient I'm gonna put a
link on the description down below so that you can understand a little bit
more about it. That will explain how the process is done nowadays and if you ever
consider using foie gras I definitely recommend you watching it. But with all
that being said foie gras is almost 99% fat. And the way to use it is to put a quick
sear on it. Make sure you keep your pian hot and once you have a nice beautiful
golden brown color it's done. But now that we have everything ready all
there's left to do is to cook these beautiful steaks. Talking about that I'll
be cooking them in direct heat until I have a nice beautiful sear. By that time
once it's done I'll be reaching internal temperature of 135 degrees Fahrenheit.
But with all that being said I say it is enough talking and it is time to make
the most expensive taco I've ever made in my life. So let's do it!
Alright everybody we have our tacos over here. What do you think Angel? They
look a little bit fancy. These are some. These are tacos in tuxedos. Yes exactly
exactly right that's a good, good point. So we have two different kinds they are
slightly different than each other, all right. Oh you're picking taking a peek on
it already. I looked at it. I want to know which one is better for you. They're very similar but
a little bit different yeah. So let's dig in on the first one and we're gonna find
out how it tastes. Cheers everybody! First one.
Oh.
Wow!
That sauce. What do you think about the sauce? Has like a bell pepper taste to it.
Mm-hmm a little bell pepper. Yeah mm-hmm I do like that. A little
sweetness of that sauce. Oh you can taste the truffles you can taste the little cheese
bites, the sauce uh this thing is good. You know what's up with that cheese bites? Yes. You
know it was deep fried on beef fat and wagyu A5 fat. Oh oh so this is even
fancy cheese cheese over here. What's not fancy on this. There's nothing that is not fancy in there. You made the
tortilla you made that. I think maybe just the onions are not that fancy. Try it by itself try this
by itself so I tried this by itself everybody this, these little cheese bites, they taste
like beef. This was a little bit of a challenge from Tiago's Tacos you know
where we went over there it's amazing. Uh-huh so he kind of challenged me to
make a mini version and that's my fancy version of it.
Well its fancy all right. Tiago I hope that I did it's justice and is fancy enough.
Tiago is it fancy enough?
Is this enough? I don't know. The second one is a little
bit different. Second one everybody. Cheers!
Mmm...
Completely different flavor. Oh. Powerful.
Powerful, yeah! You feel that chili in there?
I got deep enough to get foie gras. Mm-hmm.
It tastes good. You like the foie gras? I told you foie gras is good.
It goes well with it. Yeah because it makes it more juicy, when you bite the foie gras...
There's a lot of different things in there so it if you're not that big of a fan of foie
gras, it goes well. Here's the deal with the skirt steak it is perfect to eat it
with a taco. Japanese wagyu A5 would be way too rich. Yeah. You know what I mean?
I get what your saying. So if anybody on the comments I know you guys gonna go all but if you
do with a5 it's more expensive. Yes it is, but I don't think that it's a nice steak
to go with a taco. Anyway guys I hope you enjoyed this video as you can see
it's completely gone. It was fantastic. I wish we had more right Angel.
I was gonna say I know we did. If you do enjoyed this video make sure you give it
a thumbs up. If you're not a subscriber be sure to subscribe for future videos.
Remember if you're interested in anything I use everything is always in
the description down below. Thank you so much for watching and we'll see you guys
on the next one. Take care everybody bye bye.
So I can't have not even one more taco.
Unfortunately you know what, let's go make one more one for me one for you
quick before the kids come. See you guys on the next one.