Sam, your Pambazo looked delicious. Can I give you a tip? Ok, thanks... Next time use " Tomatillo Milpero" you'll find it at Mexican markets. They're smaller and purplish. Much better flavor. Also, don't let your Tomatillo's burst open. They give your salsa a bitter taste. Last, but not least.... It's pronounced BO-LEE-YO.... Your still the man! 💪🏼👍🏽
This dish looks amazing. You may want to try and heat your dried Mexican peppers on your flat top flipping frequently as they start to become fragrant. This elevates the flavour and brings out the freshness of the peppers. Do this before you cut and remove the seeds. Makes for an amazing semi roasted flavour to the peppers. Works with all dried peppers. Just make sure they don’t burn at all or toss them. Thanks for all your amazing recipes.
Personally I think roasting the garlic, peppers, onions, tomatillos under a broiler for a hint of charring makes for the best salsa verde ever. I make it often.
As a Mexican from Mexico City, that pambazo looks great!! Add just a dash of fresh crema and that’s it… You just made a great example! Looking even better than some from here, congrats! 👏🏻
Sam as a Mexican who was just recently in Puebla where this dish is so ubiquitous I can tell you that yours is better than the majority you'll find there. They usualy use ground beef even though longaniza is prevalent. The bread is also often undercooked for some reason. Keep doing a good job!
Chorizo is incredibly easy to make at home. Some ground pork, a handful of herbs and spices, and a bit of cider vinegar and you have chorizo that'll make you never buy it pre-made again.
Gents, I subscribe to many cooking channels and the amount of time I spend on RU-vid watching said channels is bordering on dangerous. I have to say that while many channels have solid production value, I frequently find I'm most impressed by you guys. There is something about the shooting style and music breaks/transitions that bring a smile to my face. Also, I appreciate Sam's narrative style on the videos. Too many channels are transitioning to super fast cuts and voice over, and the videos are getting shorter and shorter. I really like the journey ya'll create on your videos. Keep up the great work.
They actually make professional tier cooking cooking videos you’d see from someone with like a tv network and a cooking show. They show you how to do everything and have a great sense of humor and brightness to them. This channel does pretty well but it should be the biggest food channel on the internet. It’s not because people just wanna watch a stupid TikTok or whatever nowadays lol. Not actually learn anything.
Google AI can create novel flavor profiles based on eating habits of a geographical region in real time, and then create recipes based on probable food consumption, which can garner millions of RU-vid hits because Americans really need food channels to survive these days, and avoid inflationary pressures: GAI Supercharge $$$
OMG!! OMG!! He was sooo funny after he took his first bite. I seriously laffed out loud when he said "you should just end"....AWESOME!! He just wanted to end the video so that he can finish his sandwich. I mean he was just DONE!!
I'm a happily busy jazz bassist. I've done that for fifty years. I sometimes wear white dress shirts. I'll probably retire someday. My thinking is that I'll celebrate that day by making this amazing sandwich, and then eat it with abandon in one of my white gig shirts.
Why wait for the day you retire, my experienced friend? You’ve been working for 50 years. You deserve this sandwich now, not later. You’re a Jazz musician, you know tempo’s more of a guideline than a hard and fast rule, but the sheet music says you should eat this now and not later hahahahaha.
@@SilasGrieves I think I just want to mess up a perfectly good white dress shirt. But you do have a good point. Besides... jazz bassists never really retire 😎
Don't boil tomatillos. Ugh! Cut them in half, and place them with white onion halves, and jalapeños and serranos on a cookie sheet under the broiler until the skins are charred. Then, throw them into the blender. You'll get much better, more flavorful results.
Looks delicious!! I made your version of chicken nuggets the other night and they were awesome. I dipped them in red pepper jelly!!!! It was sooo good!!
My fam originates from the land of maize and tater so ive been making these for years now about every other day since i found turkey chorizo, but i use corn tortilla instead of bread and add an egg sometimes. oh baby : D
Why would you not put the charred red salsa on the inside of the bun? That way, you still get the crunch/flavor, but not all over your hands? Except for presentation (which is important on RU-vid, I guess), there is no practical reason to do this on the outside of the bun.
The Kaiser - cook bacon flat and crispy, cut down to the width of a slice of bread, overlap two layers in small skillet (fried baloney or thin fried spam may be substituted), add beaten mixture of eggs, chives, rosemary, leftover bacon (crumbled), salt & pepper, after flipping put a teaspoon of tzatziki sauce, fresh spinach or mustard greens, slice of Swiss cheese in the center and fold edges over to make a bread-sized square, brush the top with remaining egg mix, flip again to seal, place between toast with mayo or guacamole spread
This looks so good uncle Sam thanks for all of the awesome content! By the way the stare at 10:16 was hilarious you did not want to share the torta with Max lol
Me in Cornwall, England, looking for Mexican ingredients in my local market to make this (insert gif of Travolta at Mia’s house in Pulp Fiction stoned) 😂
Hey Sam! Why don't you make a falafel one day ? it's cool and easy middle eastern street food! all you need is some humus beans, parsely, coriander, cumin and some salt and pepper.
Tomatillos are actually from the chokecherry fam…. And people from South America love them. The eat them like fruit. Nothing to do with tomatoes though. No acid like a tomato. That’s a plus.
How about a video with the almighty Dutch Bitterbal? I’m from the city of ‘s-Hertogenbosch and met quite a few Americans here, also from San Diego, and they loved the Bitterbal. It’s a typical Dutch snack and always get eaten with a cold beer. It’s basically a beef or pork ragout with gelatine cooked down and rolled into balls, then flower, egg and breadcrumbs and then they get fried. It’s delicious. Keep up the good work!
For the future, z's in Latino Spanish have no "buzz". Say it like an "s". Also, the gua in guajillo is like the "wa" in water. Great video. ¡Riquísimo!
Please Make “Colombian hot dogs “ Boiled Beef hotdogs - y’know those big thick ones kosher Canned pineapple+ fresh pico de gallo mixed or canned pineapple sauce ( canned pineapple heated with brown sugar in pan) Chips crushed (either regular ruffles chips or Spanish queso ruffles) Salsa verde (tomatillo, jalapeño, onion, garlic, cilantro) 1:1 ratio mayo & spicy ketchup Bolio buns sliced buttered Thick cut crispy bacon Optional melting cheese (Muenster, Chihuahua, Oaxaca, mozzarella whatever) Last assemble Toasted buttered Bolio Salsa verde one side 1:1 mayo spicy ketchup mix other side Bacon Hoy dog Either pinapple pico mix or pinapple sauce Then cheese Topped with crushed chips. So goooooddddd 😭👌👌😘❤️🔥❤️🔥❤️🔥🔥🔥🔥🔥🔥🔥
You forgot one thing, napkins! lol 😂Looks like an awesome sandwich Sam. Meat and potatoes with no shortage of flavor. From Edmonton, Alberta Canada also, and love the channel guys. 👍
Sandwich looks amazing! Also - I may be the only one, but I enjoy all the background crap. Planes, neighbors mowing, dogs... With those sounds, I feel like you are in my backyard cooking! Great video as always!
