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.