I just love everything Sam does here. Sometimes I have to pull away because my metabolism is not the same no more. 😂 Now I'm back to small catering and I need recipes.
You’re channel has changed my cooking game and has inspired me to experiment. And your burger sauce recipe I’ve stolen has created the best smash burgers my family has ever eaten. Thank you.
MY FRIEND... I'll tell you in spanish because my english is 70% good, please read my comment (use Google translate); ERES EL MEJOR CHEF DE ESTADOS UNIDOS QUE SÍ SABE HACER/PREPARAR COMIDA MEXICANA 🇲🇽 Y QUE SOBRE TODO LA RESPETA Y LA APRECIA, SOY 100% MEXICANO Y HE MIRADO MUCHOS VIDEOS DE CHEFS DE OTROS PAÍSES QUE NO SABEN COMO HACER LA COMIDA MEXICANA Y MUCHO MENOS LA RESPETAN, SÓLO LA HACEN POR TENER VIEWS O SUSCRIPTORES, PERO TÚ NO, TÚ SABES COCINARLA Y TAMBIÉN HACERLE VARIACIONES A LA RECETA ORIGINAL SIN QUE PIERDA SU RAIS.. NO DEJES DE HACER COMIDA MEXICANA Y DE HACERLE LAS VARIACIONES QUE TÚ LE HACES, PORQUE TE QUEDAN ESPECTACULAR!.. Te mando un fuerte abrazo y apretón de manos y también a tu staff.. Mexico 🇲🇽 and United States 🇺🇸 ever brothers.
@@luisoutumuro424 Rick Bayless is great, but his on-air persona and delivery seem very contrived. NOT SO with Sam. He's said it himself...he has no filters. Every episode you are going to see him burn himself and swear like a sailor. And that what makes him the best.
@@g54b95 Agreed. I'm a fan of Bayless, but he does have a drier personality. Sam on the other hand has a personality that is pans & spatulas above all other cooking hosts... a "one of us" type of charm, humor, sarcasm and wit. His interactions with the guys, Louis and even Astro is beyond hilarious!
@@luisoutumuro424 I love when he yells at Astro, the neighbor's dog! And when the jets or helicopters are buzzing the house and he goes into 'pilot' voice and says some nonsense. Classic.
Love this channel and all the kids! Re: your BFF, recommend making a whole line of those. Add cumin and some chili powder to BFF = Mexican BFF; add cumin and chipotle powder to BFF = spicy Mexican; add oregano and tiny bit of cinnamon = Greek BFF; white pepper, salt, garlic powder, Szechuan (sp?) peppercorn, 5-spic powder = Chinese BFF... and so on.
Made a version these tonight Sam, and it was an absolute hit! Super delish! I usually shred my chicken in a stand mixer, so I went that route and instead of the additional spices that you added after shredding, I added 3 cups of my homemade enchilada sauce and mixed that into the chicken. For some reason mine stayed closed, so I didn’t need an additional sheet pan on top.. Thanks for the great ideas! These will become a part of the rotation, for sure.
I make these all the time on my flat top. Easier way is to oil the flat top (or pan), oil the tortillas. Lay them on the flat top (or pan) and top with cheese. As the cheese melts, add your choice of meat topping, sauce/salsa, and a pinch more cheese. Use tongs to fold the tortilla over and gently press flat. The tortilla will stay closed. Let cook for about 2 min, and then flip. Another 2 min and remove with spatula. Perfect amount of gooey on the inside, and a slight crisp to the outside. The tortillas will stay closed, and I've never had one split on me.
I make the larger taco shells cheese pepper and onions and chicken* cheese fold press down and bake 400 10 mins *Chicken sauted 3 mins a side sliced thin put on quesadilla
HUGE FAN SAM I make something like this weekly all kinds of fillings for the kids. 😅 Corn tortillas need to be perfectly warmed up like you said - then - I FLIP THEM IN HEAVY SIDE UP - ya feel me? The weight of the bottom heavy filed up taco keeps THEM FROM OPENING I do all this on my plancha - no weights or oven BUENO ❤
Just ordered your BFF. Did a search for Sam on Amazon and found 5 cookbooks but one is not available. We are going to San Diego for a STCG vacation. I hear you have 4 restaurants? Where besides little Italy are they? We want to hit all four!
I made these right away and figured out a trick to keep them closed. Lay down the shredded cheese on one half and the chicken on top of it, then fold the empty side over, then flip it. The melted cheese makes that side heavier and keeps it closed
Nice taco. You often ask for suggestions, so here’s one: I want to see what else you can come up with using your grandma’s frozen lemonade concentrate from the freezer aisle idea. That lemon chicken dish was awesome and it inspired me to make sweet and sour pork with it, and orange chicken with the frozen OJ concentrate.
Here's a great tip for shredding chicken, put it in a bowl after it's cooked and use a hand mixer and it will just shred it into perfectly shredded chicken fast and easy!
Just got back from my first trip to San Diego for DistribuTech and had both Not Not Tacos and Samburger. I have to say the mac n pork and burger were heaven on a taco/bun. Keep doing it big boss. Fantastic!
Sam I used to watch you ALL the time back around maybe 2011ish… before you remodeled your kitchen/pantry wall and then for a little while after… on channel 11 in Virginia Beach, I think they kept showing the same ones over and over but I used to watch them over and over lol… I’m so glad you’re still making cookin videos!! Just wanted to say I love you and hope you’re doing well
I have a fun question... When I am leveling the chicken playing field, what do I do with that little tender guy on the back? Leave it in for the pounding, or slice him off and do....? I've always wondered. Love you guys!
I've been cutting up my chicken and steak and tossing it in a bag with some taco seasoning and tossing it in the Air Fryer toaster oven. Then I can make taco's or burritos or quesadilla's. Quick and simple.
trying your recipe now ,yum. as a fellow Canadian i was wondering if you have tried the famous Halifax donar..seems like something you could try and embellish for a good show .thanks
To pull apart chicken, pork, beef, etc - while it's still hot just pop it into a mixing bowl and run it through the mixer for a few seconds. Don't use one that's too weak, and don't leave it on for too long.
Sam you should make some Cheese Buttons (Kase Knepfla). We make ours with dry curd cottage cheese and flavor it with onion, gallic, salt, cream, and sugar. When it is done correctly it is great!!
I just love everything Sam does here. Sometimes I have to pull away because my metabolism is not the same no more. 😂 Now I'm back to small catering and I need recipes.
Thank you Sam, Max and Chance for all the wonderful content.
You’re channel has changed my cooking game and has inspired me to experiment. And your burger sauce recipe I’ve stolen has created the best smash burgers my family has ever eaten.
Thank you.
I love the banter between you and your son! Memories and respect forever!!!!
A better jack in the box taco!!! 🍻 boys
MY FRIEND... I'll tell you in spanish because my english is 70% good, please read my comment (use Google translate); ERES EL MEJOR CHEF DE ESTADOS UNIDOS QUE SÍ SABE HACER/PREPARAR COMIDA MEXICANA 🇲🇽 Y QUE SOBRE TODO LA RESPETA Y LA APRECIA, SOY 100% MEXICANO Y HE MIRADO MUCHOS VIDEOS DE CHEFS DE OTROS PAÍSES QUE NO SABEN COMO HACER LA COMIDA MEXICANA Y MUCHO MENOS LA RESPETAN, SÓLO LA HACEN POR TENER VIEWS O SUSCRIPTORES, PERO TÚ NO, TÚ SABES COCINARLA Y TAMBIÉN HACERLE VARIACIONES A LA RECETA ORIGINAL SIN QUE PIERDA SU RAIS.. NO DEJES DE HACER COMIDA MEXICANA Y DE HACERLE LAS VARIACIONES QUE TÚ LE HACES, PORQUE TE QUEDAN ESPECTACULAR!.. Te mando un fuerte abrazo y apretón de manos y también a tu staff.. Mexico 🇲🇽 and United States 🇺🇸 ever brothers.
Chef Rick Bayless is no slouch when it comes to Mexican and Latin dishes. CZcams him.
I translated this comment. Alex is a good man.
@@luisoutumuro424 Rick Bayless is great, but his on-air persona and delivery seem very contrived. NOT SO with Sam. He's said it himself...he has no filters. Every episode you are going to see him burn himself and swear like a sailor. And that what makes him the best.
@@g54b95 Agreed. I'm a fan of Bayless, but he does have a drier personality. Sam on the other hand has a personality that is pans & spatulas above all other cooking hosts... a "one of us" type of charm, humor, sarcasm and wit. His interactions with the guys, Louis and even Astro is beyond hilarious!
@@luisoutumuro424 I love when he yells at Astro, the neighbor's dog! And when the jets or helicopters are buzzing the house and he goes into 'pilot' voice and says some nonsense. Classic.
Ooh hell yeah, I'm cooking for a friends get together next week and this will be the perfect thing for it! I love your channel guys!
best cooking channel n the web.
I made these last night but I added some booze to deglaze the chicken pan to make sauce, WOW, Thank you!💓💓💓
Wow, this is another one of those great things that I just can't wait to make. I'm looking forward to Tasting this
Thank you for this recipe. Easy to make and tastes great. Yum. Now time for a nap. 😀😀😀
Super Bowl is today! This is what I am making!!! THANK YOU!
That Mexican cheese skirt taco....perfect!
I talk to my tacos as well. I find that it helps me feel less guilty when I devour them mercilessly.
Made them for staff dinner tonight. A hit! Thank you!
@Samthecookingguy1... Hey, Sam! I love surprises!
Funny Outro Stuff! 😆
Looks like the perfect recipe for game day! Thanks, Sam & Max!
I am a lifelong vegetarian and don't make anything Sam makes. But, I don't miss a single video. Just for the Banter.. Keep it up folks!!!
This is an awesome idea, definitely going to try it out!
I’m going to have to try that this week.
Love this channel and all the kids! Re: your BFF, recommend making a whole line of those. Add cumin and some chili powder to BFF = Mexican BFF; add cumin and chipotle powder to BFF = spicy Mexican; add oregano and tiny bit of cinnamon = Greek BFF; white pepper, salt, garlic powder, Szechuan (sp?) peppercorn, 5-spic powder = Chinese BFF... and so on.
Made a version these tonight Sam, and it was an absolute hit! Super delish! I usually shred my chicken in a stand mixer, so I went that route and instead of the additional spices that you added after shredding, I added 3 cups of my homemade enchilada sauce and mixed that into the chicken. For some reason mine stayed closed, so I didn’t need an additional sheet pan on top.. Thanks for the great ideas! These will become a part of the rotation, for sure.
Your enchi sauce worked as a glue. I use beans to do the same thing. Tacos love defying us.
Best recipe you have come up with in a while.
I have not had an appetite lately but these are making me hungry 😋
I got my 2 yes 2 BFFs today. Can't wait to use it tomorrow on a RibEye.
🥰 the double glove technique,
definitely utilizing that.
Usually I'd use meat claws or forks to seperate cool then shred
I make these all the time on my flat top. Easier way is to oil the flat top (or pan), oil the tortillas. Lay them on the flat top (or pan) and top with cheese. As the cheese melts, add your choice of meat topping, sauce/salsa, and a pinch more cheese. Use tongs to fold the tortilla over and gently press flat. The tortilla will stay closed. Let cook for about 2 min, and then flip. Another 2 min and remove with spatula. Perfect amount of gooey on the inside, and a slight crisp to the outside. The tortillas will stay closed, and I've never had one split on me.
I’m definitely doing this!
Made them!!! Tried to post a picture but … how? Take our word this works and dinner was done quicker then normal.
I make the larger taco shells cheese pepper and onions and chicken* cheese fold press down and bake 400 10 mins
*Chicken sauted 3 mins a side sliced thin put on quesadilla
Imagine a little roasted and chopped poblano mixed in with the chicken and cheese filling. Or a steak version… 🤤
i AM A BIG FAN OF YOUR COOKING AND WE TRIED SOME OF YOUR TAKOS AND THEY WERE DELICIOUS.
Great technique Sam. Thanks for the demo.
I like the idea for the salsa but it's more of a chicken quesadilla 😂 but it's a great way to make them though so well done 👍
Don't do Derek like that! 🤣 🤣 🤣 🤣 🤣I'm in TEARS over that part!!!
BFF cant wait to see it back in stock.
Oh hell… I’m talking to you while you are prepping and then having a bite!! We will be making these beauts this weekend!
HUGE FAN SAM
I make something like this weekly all kinds of fillings for the kids. 😅
Corn tortillas need to be perfectly warmed up like you said - then - I FLIP THEM IN HEAVY SIDE UP - ya feel me? The weight of the bottom heavy filed up taco keeps THEM FROM OPENING
I do all this on my plancha - no weights or oven
BUENO ❤
Made chicken with BFF yesterday. Turned out great. Thanks Sam
Just ordered your BFF. Did a search for Sam on Amazon and found 5 cookbooks but one is not available.
We are going to San Diego for a STCG vacation. I hear you have 4 restaurants? Where besides little Italy are they? We want to hit all four!
Good for this coming Sunday 🏈. Thank. You for sharing 😊
Those look AMAZING. Thank you for another great video and recipe
You and Kent Rollins doing the tacos videos at the same time. I really enjoy both your channels. Learn a lot and inspired by your videos and Kent's.
Those look amazing and simple
Again I can't say it enough this is the best cooking channel on all of the intertubes
Damn Sam, those look awesome! Def on my list of things to try soon. Nice work everyone!
Simple and divine
Just got my STCG 12” Cast iron it’s amazing now I just need a garlic press
Another good Super Bowl recipe! Thanks again fellas good video
Holy Guacamole! I writing this down. Thanks Sam!
Can you do a series for us college students I have no idea what to cook with a budget and limited time
Check out Sam's munchies series. Lots of simple and quick recipes in those videos
Seriously, you love the cheese skirt/crisp cheese, you should do a video making the Squeeze Burger!! It's a northern California favorite!
My wife does the same thing with the throttle, as I'm thinking there's something wrong with my truck. Big fan. I'll be making these thank you
I made these right away and figured out a trick to keep them closed. Lay down the shredded cheese on one half and the chicken on top of it, then fold the empty side over, then flip it. The melted cheese makes that side heavier and keeps it closed
Good sheet
Nice taco. You often ask for suggestions, so here’s one: I want to see what else you can come up with using your grandma’s frozen lemonade concentrate from the freezer aisle idea. That lemon chicken dish was awesome and it inspired me to make sweet and sour pork with it, and orange chicken with the frozen OJ concentrate.
Don't fall for this troll ^^^
Happy Wednesday
Damit, Sam! It's past midnight and now I'm HUNGRY! Thanks, BUDDY!
But seriously, GREAT stuff, Dude!
Thinking of doing this, but make a thick buffalo chicken dip for the filling!
Here's a great tip for shredding chicken, put it in a bowl after it's cooked and use a hand mixer and it will just shred it into perfectly shredded chicken fast and easy!
Those look simply to make and delicious, will give then a try.
Sam hittin me wit the bam bam thanks man
Dude we get it. You have a seasoning.
Wow this guy is funny great chef food looks amazing
I've been on buses that were driven like that. Oh, feeling like you wanna barf on the bus!
Well, that was easy!
Need to see your take on a Pasty....
Just got back from my first trip to San Diego for DistribuTech and had both Not Not Tacos and Samburger. I have to say the mac n pork and burger were heaven on a taco/bun. Keep doing it big boss. Fantastic!
Perfect before the big game, gracias 🎉
Helpful hint.
Steem the corn tortillas first and they will fold and won't break.
12:53 thanks for all the great videos .. if I’m not tik toking I’m watching you guys . So funny and great food ❤️
Looks great. Even my picky grandson will eat. Cheers.
Sam I used to watch you ALL the time back around maybe 2011ish… before you remodeled your kitchen/pantry wall and then for a little while after… on channel 11 in Virginia Beach, I think they kept showing the same ones over and over but I used to watch them over and over lol… I’m so glad you’re still making cookin videos!! Just wanted to say I love you and hope you’re doing well
Love the quick and easy bacon guacamole! 😎
I have a fun question... When I am leveling the chicken playing field, what do I do with that little tender guy on the back? Leave it in for the pounding, or slice him off and do....? I've always wondered. Love you guys!
Looks so good and so easy!!!
So delicious looking, ty. I went and ordered an ongoing prescription for the BFF!! Hope Max feels better soon!!
How’d you add that thumbnail?
@@brainwashingdetergent4322 Joined the channel
@@LeppLass61 how does one do that?
@@brainwashingdetergent4322 It's up there with the like and subscribe
@@LeppLass61 huh, I don’t see it? Looked video through description too. Maybe some A-B testing going on? 🤷🏻♂️ thanks anyhow!
Sam, could you please do an episode on fried oysters?
Made these tonight and they came out fantastic. I had the same issue with the opening and used my insta read to hold them down 😉
Looks good. Great use for Costco bulk rotisserie chicken.
These look awesome! But I wish I knew why these aren't considered quesadillas. Tortilla size?
Yes... Aren't these just quesadillas?
I'm thinking of doing your white enchilada flour tortilla recipe but with this chicken..
I've been cutting up my chicken and steak and tossing it in a bag with some taco seasoning and tossing it in the Air Fryer toaster oven. Then I can make taco's or burritos or quesadilla's. Quick and simple.
Aren't those just tiny quesadillas?
I was about to say the same thing
Quesadillas, tacos…tomato, tomahto
Isn't all Mexican food just the same ingredients in different sized tortillas? All delicious tho
Please unsubscribe
Have you ever seen a quesadilla?
What a great way to make tacos!
trying your recipe now ,yum. as a fellow Canadian i was wondering if you have tried the famous Halifax donar..seems like something you could try and embellish for a good show .thanks
Sam they look freaking fabulous. ❤❤😮
To pull apart chicken, pork, beef, etc - while it's still hot just pop it into a mixing bowl and run it through the mixer for a few seconds.
Don't use one that's too weak, and don't leave it on for too long.
Your watch was the star of the show 😂 nice luminor panerai
Dinner tonight
Those would be good in the air fryer too.
Super Bowl appetizers for Friday?
looks great and will try it. Cheers
I like jalapeno guac so good
Hey Sam, I’m gonna make FUN tacos tomorrow night just for FUN🤣 They look so yummy.
Sam, Your the man!
Max & Chance 👏🏻👏🏻😂
You should show us how you clean and take care of your cast iron pans. They look new every time you cook on them.
Soap, water, rinse, dry, oil, done.
add a little blue cheese to that guac with the rest of your ingredients! mmmm
MMMmmm... Can't wait to try these.
Nice job dude
Sam you should make some Cheese Buttons (Kase Knepfla). We make ours with dry curd cottage cheese and flavor it with onion, gallic, salt, cream, and sugar. When it is done correctly it is great!!