Just south of the border from San Diego you’ll find my all-time favorite Lobster Tacos in Puerto Nuevo. They are SO epic and will likely be the last Lobster Tacos you’ll ever eat… PLUS we get some special insight on the tacos from Chance 👍🏻 #chancenation
🔪🔪 CHECK OUT OUR KNIVES + OTHER PRODUCTS LIKE THE ‘THIRST TRAP’❗️https://tinyurl.com/466xv8bz | https://shopstcg.com
🔴 SHOP THE REST OF OUR PRODUCTS❗️
🔪 THE ESSENTIAL – 7” NAKIRI KNIFE: https://bit.ly/3IFERYu
🔪 THE STATEMENT – 10.5” EXECUTIVE CHEF KNIFE: https://bit.ly/3k9g712
🔪 THE SIDEKICK – 5” SANTOKU KNIFE: https://bit.ly/3Kw0kUW
🍳 THE OG – 12” CAST IRON PAN: https://bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): https://bit.ly/3xDu7Uf
👕 F#^% MAX TEE: https://bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: https://bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: https://bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ https://bit.ly/stcg-kitchen-musthaves
💁🏻♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️https://shopstcg.com
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ http://bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ https://discord.gg/stcg
🔴 CONNECT:
⭕️ INSTAGRAM ➔ http://bit.ly/stcg-insta
⭕️ TIKTOK ➔ https://bit.ly/stcg-tiktok
⭕️ TWITTER ➔ http://bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ http://bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ http://thecookingguy.com
⭕️ MY COOKBOOKS ➔ https://www.thecookingguy.com/books-for-now
⭕️ MY RECIPES ➔ http://thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
—
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
—
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
—
We really just have one goal – to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin – then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
—
THANK YOU ❗️
revisiting something we made almost 10 years ago oh I dropped it oh no what am I going to do Lobster down why do I have to be so anal like this we bring to you the rather outstanding Porto noo style lobster [Music] tacos about an hour south of San Diego in Mexico is the little town of Puerto noo known for one thing Lobster and boy do they do it well comes to the table there’s Fresh Tortillas there’s rice there’s beans there’s butter it’s amazing and you take a tortilla and you put some Lobster in and the butter and you eat the beans the r the whole thing’s fantastic we’re doing a little version of that today by making tacos oh it’s great look nice big lobster tails here at the ready but we’ll start by making some reff fried beans because refried beans in a warm tortilla with this buttery Lobster is heaven heaven my friends do you hear what I said oh I said heaven and by the way if you’re just joining us for the first time and you haven’t subscribed hit the Subscribe button and if you’re joining us for the 8,000th time and you haven’t subscribed hit the Subscribe button because a that says you love us cuz we love you we pour our hearts out three times a week to make these videos for you and if you are a subscriber one of those knives could be yours we’re giving away one every video this year that’s insane I don’t know why we decided to well Max decided to do that so hit subscribe like let us know what you want to see us make all right let’s forge on the beans are a simple beginning and if this is not how you do it or your a boila does it then I’m sorry but this is me little oil and I like onion so a little diced white or yellow onion starts to soften in our pot we’ll give that about 2 minutes not trying to Brown them just trying to soften them and next in will be one can of drained pinto beans like this we start them off like this the Bean Juice will come back in a little bit to help soften them little stir and then we can season only two things little kosher salt and a little cumin and we mix give them about 2 minutes and then we’ll continue with the Bean Juice let’s soften these guys up here’s the Bean Juice from the can 3/4 of it goes in now we want to mash this a bit and I say a bit because I like a little bit of bean chunk Bean chunk that sounds awful potato masher or whatever you’ve got you can start it now look the more it sits in this liquid that bubbles away the softer they’re going to get and it will be easier but I’ll start them here give them a couple minutes I’m going to turn the down let them simmer away a little bit in the meantime to dress our lobsters here we are three very nice beautiful lobster tails these are about 7 oz each so here’s our goal beautiful meat we want to cut the shell down to the tail not through the tail then down to like this breastplate I don’t know what to call this The underc Carriage what is that the undercarriage but not through the undercarriage and there’s two different ways you can do it one you can take a pair of scissors and I can’t find my good shears I don’t know where they are so here’s the scissors chance uses to make my little mic tape thing every video you can cut like this go under the shell try to stay away from the meat though it’s not that really matters cuz you’re going to get there but you now just cut like this down to the tail not through the tail and then you take a big knife come in and just down knife out open like a book gorgeous right do that two more times Max makes a good point we’re doing this because we want to expose more of this meat to the grill when we get there nail repeat this is some pretty Lobster me you know sometimes you’ll see oh here here’s a good example white mostly white pink it’s based on the diet of the lobster I don’t know what causes that they’re eating pink sea urchin or something but who knows okay these guys are ready let’s go to the grill and I’ll show you what we’ve got happening there all right these kids are going on on their backs I suppose that would be their back wouldn’t it one two and three we’re going to let them start to cook a little bit bottom up or back up whatever you want to call it but we’re going to want to base the tops and here’s what I’ve got let me move my little pot over this is a stick of melting butter that’s it I’m going to add garlic we’ll add two more things a pinch of salt and then some minced chipotle peppers you know you can buy them whole you can also buy them already minced in a jar I find it a little handier sometimes and this we will mix goodness gracious Lads do you know what’s going to happen here right give these guys just a couple of minutes on that back side before we turn them but in the interim how about a little base how about a little basty baste like this [Music] I don’t know how you would say UA [ __ ] South of the Border but I’m sure there’s some iara iara yes that very well may be true now of course the melting butter falls through the lobster tails hits the heat below and brings smoke up and if you don’t think that’s a good thing you’d be wrong there shaky it’s a great thing let’s have a look underneath all righty then we’re not there but I like to look oh those oh look at that little piece we’re pretty close to flipping these guys we’ll base give them a minute then we’ll [Music] flip and we’re flipping hey you and I might as well add a little Bastin to these pieces that are up on top well I think we might be there how pretty white firm flesh we’re looking for these guys to be about 135° they’re gorgeous this why I like to grill lobsters I think it’s such a fun way to do it such a delicious way and now of course I’m an advocate of another base before you take stuff off and listen it’s going back in the butter when I pull them out of the shell because it must but I always want to give it another base and now these guys will come off we’ll see you on the other side of the counter to take it out I could eat them just like this they really don’t need anything except we’re going to make them better so let’s take them out of the shells one at a time and they should just like that look at this holy s 7 oz Tails these were and I’m going to say that a 7 oz tail with tortillas like this for sure three so you know count on that maybe four I don’t know you know when they’re cooked nicely they just really cooperate that’s a pile of lobster meat when everybody’s out first we get ourselves a knife and now we’re going to cut these into smallish bite-sized pieces boys we’re good today huh again giant pieces of anything chicken steak Lobster you know pieces like this in a tortilla that doesn’t really make sense I always encourage you consider how somebody is going to actually eat what it is you’re making you know like pieces of Stew the size of my fist in a bowl in front of somebody at the dinner table is ridiculous pieces of beef the size of my fist in a bowl for somebody’s stew at the table in front of them is ridiculous and a in my position can’t be made to look ridiculous okay watch wipe the butter off take the lobster put it back in here the butter is warm it’s not hot it’s not going to continue to cook this and then we do this God damn it sorry hear that what that is it’s the sound of lobster butter not what you were going to say Max okay I’m cleaning this up and we build that is a flow tortilla that I’ve heated up on the grill hence the grill marks these are some of our reff fried beans This is So Glorious I just honestly one my favorite things ever these are some beautiful pieces of our Lobster and if there was ever a time not to be cheap it’s now you want your guests feeling special and then of course a little CH that look you could add cilantro you could add green onion you could add parsley no don’t add parsley you could add almost anything but you know what I’m thinking screw it don’t add a damn thing because this is all you need and if your Lobster Taco if your Lobster Taco drips you’ve done everything right this might be better than port and wo that little Chipotle a little bit I didn’t want to make it spicy that wasn’t the goal just to add a little extra flavor holy [ __ ] come on it’s worth getting a couple tails and doing this it really is okay well Thea I want one our new restaurant in San Diego’s Little Italy Italian inspired eats we don’t make this [ __ ] we should this is so good see you [ __ ] me what the what the heck hi chance of Sam the cooking guy and crew and chance Nation here we are in Puerto Neo that’s right PTO noo Mexico South of San Diego the actual little lobster Village and I’ve already tried Sam’s Lobster Taco which was delicious by the way and now we’re going to go get an authentic one my fiance and I who’s holding the camera right now so let’s go inside and try it okay so here’s how it comes to the table you get a half Lobster with Fresh Tortilla beans and butter I’m going to build a taco and then eat it all right so I’m going to try to do it just like Sam did as far as I can remember beans straight down on the tortilla it’s a light layer nice handful of lobster going do some melted butter over the top don’t be cheap hey let’s go outside and take a bite cuz it’s really loud in here they have like Live Mariachi okay I’m really hungry I’m so excited for this let’s just go for it that is unbelievable definitely some of the best lobster I’ve ever had the beans on the tortilla just does something that you wouldn’t think goes together with the lobster but it really works and the Fresh Tortillas just amazing Sam you nailed it your taco was spot on this is delicious