Hey Bri, I made this for our local soup kitchen/ homeless shelter. It was easy to upscale to feed 60 people. And everyone came back for seconds! They all raved about it. And my team was impressed also with the recipe, so lots of families were treated to a good taco Tuesday. I never cooked that much ground beef before- 30 pounds! Thanks again for a great recipe.

Yeah, so… just made this… Clearly I’ve been doing tacos wrong all my life. Never again with the package. This was so amazing 💪🏾

I grew up eating Pace Picante Medium. That's what was always in the fridge, and I still love it because it reminds me of eating breakfast burritos with my dad, who is no longer with us

I LOVE that you worked this hard to recreate this taco and even improve it. I’m quickly becoming addicted to your videos. Please do not burn out.

Made these over the weekend, and I am blown away at how good they are. Can't wait to try more of your recipes !

I have a modification for your tortilla frying process: When the oil is hot, lay a corn tortilla gently into the oil (flat) and allow it to cook for about 15 seconds, then turn the tortilla over and then make the bend by using the tongs you make an angle so one side is flat. Cook until crisp. Turn the tortilla on its back next for 10-15 seconds, then complete the bend by flipping the other side down to finish it (cook until crisp. This eliminates the bubble that you have to “pop”, which is the steam building up and exiting the weakest part of the tortilla (and the most moist!) but when you do it the way I described, it eliminates the bubble by getting rid of some of the moisture on the “inside” before it’s flipped and then slowly folded/formed by frying all outer surfaces. I’d love to see you try it out! :)

One of the best aspects of gringo tacos is that they are cheap and fast. What is so amazing about this video is that you stayed true to that concept here. With just a little bit more money and time you can have a way better experience that’s definitely worth the exchange for me. 🤙🏼

I had instant masa left over from Brian's Taco Pizza recipe, and I used it to make homemade tortillas. It's a really quick learning curve if you've never made them before. (It was my first time.)

Tacos look amazing!!! Definitely going to try this recipe out. Great job Chef!

Just made this and my family loved it. Thanks for the recipe and the instructions. This one is going into my normal line up.

My wife LOVES when I crisp up shells, but the Bri recommendations are ALWAYS going to improve what I can create for her. My fingies will thank you for the two tong recommendation for sure!

Dude your recipes are so reliable and amazing! Best taco shell ever 🤩👍

Made these this past weekend. Very good; very easy to make. I just make a huge mess when I cook! Good reviews from the fam. Thanks, Brian.

I grew up in the 60’s and 70’s. My mom was the only mom in town making tacos and we didn’t have pre-made shells. She fried her tortillas. I had a classmate over one weekend and he ate 6. 😂 I use Pace Medium for my salsa nowadays. Love the stuff.

We had a place in the kitchen where we kept all the sauces from the fast food places we went. That’s my nostalgia!! That’s a bit of home right there. Love all the videos keep them coming!

I can appreciate someone who accepts that sometimes there no point in making it yourself! As much as I enjoy making everything! sometime you have to know when to call it and just buy the stuff! And I used the same sauce as a kid. lol

Grew up in Iowa in the 90s, I remember Ortega! It did hit the little nostalgia part in my brain, because I don't think I've had it in 20+ years.

I just made these shells with just the cheap preservative filled corn tortillas I found at Wally World. They were still delicious. Don’t be afraid if you can’t find the good ones. Solid content Bri!

Lol you guys are so funny. Gawd, all these recipes and technique are so good!! Nice piping bag action with the sour cream. I'll have to try this for taco night!

Catching up on your videos now. So glad I found this channel. You are killing it!

You’re killin it! Looks delicious, love the extra effort!

I occasionally make this type of taco. Almost exactly that way. I've found I like them better when I season the beef a little less. Also, I think Pico Pica makes the best bottled taco sauce. This may sound odd, but I actually prefer feta for the cheese.

This is what I am making Tuesday. Thx!

We've always done it the soft-fried way. Delicious as well. Just 15 seconds both sides, no bending required. lol. The taste of the lime in the tortillas (mineral not the fruit) really comes through. Like the steamed tortillas but better.

I was feeling lazy and didn't make the shell myself, it still came out great. The beef is so much better than what I'm used to in tacos.

Beautiful execution!!

Those look delicious! I use Tostitos chunky medium hot salsa on my tacos. I just recently got some masa flour and I'm going to make my own shells. You can get alot more out of a full sized bag of that than you get from the pre-made ones at the store.

As I watch your video, I am split in my focus between the technical aspects of creating the video to the ingredients, tools and methods involved. It is clear that you put a lot of thought into your planning of the video and handle the editing remarkably well. Thank you for sharing this. I would like to say that my Mexican-American mom used to slice the iceberg lettuce, and then she would add mayonnaise and salt to it to balance the iceberg`s bitterness. To this day, it is what I prefer - chalk it up to childhood memories. My stomach remembers. Now, I live in Ukraine, where you are lucky to find a dozen Mexican ingredients, definitely no corn tortillas, and heavily processed flour tortillas. I do with what I`ve got. At least there`s lard at the farmers market so I can use it in frijoles and flour tortillas.

Looks soooo good. Try this for salsa though. 1 can Herdez salsa casera, 1 can diced tomatoes and green Chiles, 1/2 to 1 full jalapeño depending on your love of the heat factor. Blend in food processor or blender for a few seconds until it’s not chunky. Refrigerate and eat with your tacos or chips when snacky. Hopefully you’ll agree that’s a good semi-homemade salsa 👍

Absolutely love your vids!

I actually watched this to see what corn tortilla you were about to use. Great pick 👏 it's a chicago brand and it's only like 60 cents a pack. Way better then anything else you will get.

Mexican here! We put the meat into the folded tortilla, hold it w tongs & put the whole thing into the oil. This helps get that nice orange oil drip onto your plate. And we used Pico Pica taco sauce.

Made your tacos, excellent, very favour full , not drippy, very crunchy, will always make these when wanting tacos 👍👍

Ortega taco sauce is, I think, best used in hard shell operations. Usually for soft tortilla I prefer a salsa type but Ortega does, for Tex-Mex purposes, work well with hard shell.

Doing these tonight! Got a tortilla press, so making them myself. Sure it will be awesome like everything else of yours I've made.

I live in San Diego, so finding fresh tortillas isn't any kind of a problem. I grew up on my dad's tacos. The taco meat was similar to yours, but the hamburger wasn't broken up so much. And La Victoria was (and is) the best choice for taco sauce.

So easy. So yum. Thank you!

Here's the tacos I grew up with, made by my Mom from Illinois, but she learned her method in Southern Cali: Tortilla in the oil just to soften, then fill with meat, then back in the oil (well, Lard, actually - she didn't play!), until crispy. Red grease running down my arm. It's been over 40 years since I had those! But I like your method, and will try out on the fam!!

The “snack” bit made me laugh so hard I had to pause the video. Great stuff as always Brian

¡Perfecto!🎉. Gracias

These gringo tacos are the bomb. I'm making them tonight for the secondtime. My husband constantly requests these for dinner. I make the recipe exactly as Bri dictates it, no changes. I never shop at commercial grocers (Safeway yuck) where Monsanto is king, but hey, I gotta hit Safeway for my Ortega taco sauce ! Nothing compares....

These turned out AMAZING!!! Thanks for the recipe!

Bri, had me at tacos. Can't wait to try. Thanks

I agree … Ortega was a staple when our family had ground beef tacos.

A few tips for basic bros like me. Do actually shred your own cheese, it’s cheaper and so much better. I make a ton of quesadillas and stuff and when I switched to shredding my own, the quality skyrocketed. Next, use a biscuit dough cutter thing to dice up your ground meat in the pan. It’s easy, fast and gets a very consistent nice result pretty quickly without sitting there and mashing and poking with a wooden spoon or spatula for ten minutes… pick up a biscuit dough cutter thingy… you can use it for chunky mashed potatoes, ground meats and mixing salads like tuna or chicken salads. It’s super useful in the kitchen for basic meals. Last one is for the first tip, buy a rotary shredder. Period. You push the cheese in and crank and it shreds SO FAST! If you have a dishwasher it’s no big deal, but even without it’s not hard to clean. It makes having fresh shredded cheese so easy and fast and takes away any of the reasons to not use fresh blocks of cheese. They typically come with multiple shred wheels so you can make shredded veggies, zucchini noodles and more with the one tool. If you plan to make any amount of pizzas, grilled cheese, hot sandwiches, Mac and cheese or anything else like that on a regular basis… you absolutely need a rotary shredder. Crank dat cheeeeszzzee boooiiii! So fun.

This is awesome! We grew up with La Victoria Green taco sauce and Red taco sauce..... Trying this Friday

I am always impressed by how easy you make it look to cook great food, but I gotta give you extra props for eating a taco on camera without getting it on your shirt.

I love the cooking snack!

I grew up learning to season with spices and not seasoning packets. I honestly thought that was how everyone did it. Have never tried to make my own crunchy shells though, will be giving that a try!

I'm 46 and grew up on everything ortega on friday night taco night. But now I just finely dice a white onion, garlic and a pablano pepper with the ground beef. my seasoning is cumin, ancho chili powder, chili powder, coriander powder, smoked paprika, ground thyme, and some cyan pepper.

When the taco fell over I died 😂 so glad your channel blew up! I subscribed about a month ago and I’m going back and watching older videos now.

After just making a big mess, "kept my shirt clean dude!" LOL

ism making these on Friday and they look sooo tasty, and i think they're going to be great!

Great videos and recipes.

Thanks for showing us how to make taco shells. I've made homemade tostadas many times b/c it's easier but now I know. IMO if you've got homemade taco shells, good quality meat sauce and cheese the "taco" sauce is optional or at the very least up to your own preference.

Just made these awesome tacos! Super crunchy 🌮🌮🌮

Looks good I'm going to try it tonight but with ground turkey... Due to gout issues. Keep up up the good work!

Love it!

We grew up eating Ortega also. But, those shells remind me of the ones from the Mexican restaurant that our cousin would take us to as kids while she was in college.

That's an awesome-looking recipe. I have to make the shells from scratch as there are none in the Philippines...

Ever since the one pot spaghetti I've been using better than bullion beef base whenever I cook ground beef. Can't wait to try it with fried corn shells

OMG Ortega!!! I literally just use Ortega instead of tomato sauce when I make taco meat. I learned that from my dad who always does it that way!

Love your videos.

Dude, I buy ortega in doubles. Mom taught me well. So happy to see you using it!!!!!

Well this looks insane. I will definitely make this.

I grew up with La Victoria taco sauce. So good my mom had her ship it from Florida to Massachusetts cuz they didn’t have it up here!

My bad, you did add the cheese second. I'm going to try the home spice mix,I've always been the packet guy, but I always smear the tortilla with retrieve before building, shell,beans,meat then stuff. The beans glue the shell all together. Plus it rocks! Love you bud!

You and I are in sync. This vid popped up as I sat down to eat nachos topped with....pepper jack and cheddar cheeses. Taco seasoning mix is mainly salt so I appreciate your recipe, and true corn tortillas last a short while on the store shelf only if there's enough turnover. My only sauce choices are made by Herdez in Mexico. Their salsa casera singularly does not use vinegar as an acid. Instead, it's citric acid which provides tartness but has no distinct flavor to compete with the other components. Your meat filling is also excellent for making enchiladas topped with mild red chile sauce and the cheese blend. So good !

Looks great! I always use lean meat for ground beef tacos. Sometimes, if I'm feeling like a bad boy, I'll just mince it myself. I actually never use chili powder, since thats essentially just chilis, cumin, and garlic, and I can get a lot better flavor with a little more work using whole spices and either grind them before or make a sauce and blend it. I've never made my own hard shells, so I will definitely have to do that next time!

I’ve never even heard of Ortega sauce until now… lol For me, Taco Bell Mild Sauce is basically my taco seasoning. After I have my seasoned ground beef or chicken I always drizzle some Taco Bell sauce on my taco, in my quesadilla or mix it into my sour cream/crema mixture to make my own special sauce! My sauce is 1pt sour cream, .75 pt crema, and .25pt Taco Bell mild sauce and I mix it up. Dip your quesadilla into it or drizzle on a taco… so good! Add a bit of lime juice if you have it on hand for a nice fresh kick. Hell yeah. I’ll have to try Ortega, I wonder if it’s similar to my Taco Bell sauce. I buy the Taco Bell sauce in a bottle and keep the packets I get for my motorcycle/onewheel picnics when I need a hit of yummy on the go! Haha It’s funny, I sound like an advertisement for Taco Bell all the time to my friends and family.. I rant about the awesome sauce, my favorite burrito to order and Crunchwrap supremes! Haha

We Used Ortega Green Chili Salsa on Tacos Nothing Was Better and They Stopped Making it Years Ago.Thank You for These Videos

Every time I watch one of your videos, I'm like....dang, I have to make tacos now, or shrimp cocktail or bread, or hey...let's make pasta! Keep 'em coming!

"The nostalgia factor needs to be taken into account." Ha! Nuggets like this is what makes the Lagerstrom Method shine!

pico pica all the way! that's what I grew up with and still eat We grew up on turkey tacos, because ground beef is kinda iffy and my stepdad had heart issues, but my mom fried the tortillas on both sides and let them firm up folded on a paper towel. nice trip down the ole lane here, great vid c:

I love to see some Aldi love.

My mouth is literally watering lol. Homemade taco shells is clearly a game changer. Did you know they actually sell Taco Bell’s sauce in the grocery store? It’s pretty solid 👌🏻

Bri like your recipes and cooking style…made four of them so far. Loved the carbonara and swedish meatballs. This one and the sloppy joe were just odd to us. Needed alot more seasoning.

Ortega sauce all the way. Also want to add if you don't have two tongs use aluminum foil to make a mold to mold the tortilla around (thanks alton brown)

Chi-Chi's is my go to mexican dip & sauce brand, it does beat out all others & if you do not believe me & think I am wrong you'll need to taste it for yourself. If you only see Herr's mexican dips & sauces, it is the same thing, Herr's is selling Chi-Chi's under their label since Herr's is a family owned chip brand & growing up in PA I do have a bias towards it. btw Chi-Chi's went out of business in 2003 closing down their restaurants in North America, they were a Chili's style restaurant in size & decor that was always my go to fast food restaurant a few steps higher than a McDonald's or a Wendy's... but today if I want Cheeseburger & Fries type meal I would go to a pub, local & hopefully family owned and with the insane prices at fast food restaurants today (the days of the dollar menus are long gone) a pub is a much better deal & the quality of food is many times higher ...and you can sit down & have a beer. btw like a casino, the price of the food is usually at cost or even at a loss for the owners where they make their money is in the sale of alcohol, as in how a casino makes money with gambling. when I lived & worked in Philly my favorite was the Irish Pub at 20th & Walnut, on Tuesdays they had a Poor-Richard which was an unchangeable discounted menu item and on Tuesdays the unchangeable item was a hot roast beef sandwich & a bowl of soup for around $3. In the cold & dreary philadelphia winter this was a ray of sunshine every week. They also have the best steak fries, crispy outside & creamy potato inside. They have really nice seating in the back, if you try & order food in the front in their bar area they can get pissy, this includes the tables in the front.

Looks yummy

Ortega is where it's at. nostalgia factor for sure

Chalula for American style soft/hard tacos. Soft tacos also get a bit of fresh salsa. For authentic street tacos - I make a run to the Carniceria a couple of blocks away and purchase a tub of the salsa Verde they make/sell/use at their taco trucks. Whenever I try to make homemade salsa Verde, I end up with a big bowl of tomatillo jelly.

Taco Tuesdays come and go but this recipe will keep um coming back for more. You took the scare out of making your own shells.

Thanks for the Ortega sauce suggestion. I'm going to add it to my shopping list this week! I can't wait to try it.

I’m a Mexican.. who’s family owns a Mexican restaurant… where we make crispy tacos. I’m sure these taste good but the seasoning for the ground beef went a little too hard I feel. Sometimes less is more. And there’s an easier way to fry the shells. You allow both sides to fry for a few seconds and then just fold it in the oil. It will stay in the taco shell shape. Only 1 pair of tongs needed. We actually just use a fork.

Pio Pica sauce use to be my go to, but taco bell fire is my current favorite

In my house we use siracha and cholula. The sour cream goes first on the shell, so does the rooster sauce. If its underneath everything else it wont burn your lips! Im gonna try your beef seasoning! Thanks!

I question the brown sugar, but I understand (just not in mine). Totally agree, though, with the fat ratio of the meat. That is very important. And, of course, frying the shells yourself makes a world of difference. Good video, and now I want tacos.

You’re the guy, Bri 🤙🤙👌

Add a soft tortilla with some refried beans to cover the hard shell, yeah like taco bell, could help keep it less messy and I think it would taste great. I will have to try it.

I buy El Milagro tortillas all the time! Best corn tortilla ever!!

I like to add a caribe pepper or two to a habenero salsa. Absolutely delicious, and I find the caribe pepper adds a subtle fruity ness.

A good taco has the cheese melted over the taco meat. Then a little finely chopped white onion; then more cheese. That's the glue that keeps the taco meat in the shell. I top that with one of several favorite salsa concoctions. Then finely chopped, seeded tomato and shredded lettuce. Top it off with Mexican crema (thinner than sour cream and easier to squirt from a squeeze bottle). That is one fine taco! A little minced jalapeno is also a nice touch. An alternate way to build your taco is to start with a layer of homemade guacamole then add all of the above. Yummy!

fire sauce brother. Its been around for me way too ling to give up. Its not even hot. just nostalgic.

Looks amazing. I would add some hot heat peppers. Or pepper sauce 😊

I will definitely admit that I hoard fast food sauces when I get fast food. I ask for extra just for that reason!!! Great looking tacos Chef.

Sun gold tomato’s are the best cherry tomato. I grow at least 60 to 70 plants of 8 to 9 varieties of tomato’s every year. I found the Sun golds last year. No tomato from my garden has been as good as those little fellas. Tacos looked good too.

Very nice 👍

I grill or flat grill no stick pan, cooked my tortilla shells to medium dine no oil 6" torillas . Found this the best way so far no fuss quick and easy multiples at once . Homemade salsa is the secret to good tacos, picante, fresh cilantro onions and chunky and fine diced tomatoes makes a thick sauce. You might not even season your meat with good salsa .

Good shit!