THE BEST OMELETTE I'VE EVER MADE... (OMG!) | SAM THE COOKING GUY

In our quest for delicious breakfast around the world, our stop for today is here. Because I make it myself and it doesn't come from anywhere else than here. I don't know if it's a San Diego thing, it's not. We're going to call it a Mexican taco omelette. It doesn't matter, it'll just be damn good. It'll be damn good. And I want you to prepare it. And I'm going to do it on the eggs. And if you don't have eggs, you can use a baking tray. And if you don't have a baking tray, you just do it in a pan. But do it the way we do it. And by we, I mean me. Because these two, they do nothing but trouble. That's what they do. It's a new year and they're trouble. Let's go. We start by doing what some might call a little taco seasoning. And it starts with a little chili powder. They have to understand that. It's not a big spoon of coffee. Whatever it is, a tablespoon of that. Cumin. Recipe below. No need to write anything. One, two. A good dose of kashar salt. Black pepper coarsely ground. And a little onion powder. Garlic powder. Smoked paprika. One of my favorites. And for a little bit of spice. A little cayenne pepper. And we mix. And you can do that or you can just buy taco seasoning at the store. I like to do it. Then, a little quick guacamole. It's a bowl. It's an avocado. Remove the core. And you do that. Start at the top. The knife goes down to the core. Then, just roll the knife around the core and open it and hope for a beautiful avocado and a... ...textbook, baby. The manuals know how to choose them. So, let's go. I know how to choose them. I made this ad years ago. We're going to take that. Mark it a little and it will just make it come out of our bowl. Oh, what is this mess? Let's do all this. To remove the core, take your knife and do it like this. Turn once. It comes out. Throw it and repeat. But be careful when you do that. Because I've already done it and I've done it like that and you don't want to do that. We're only going to add two or three things. The first will be a nice pinch of kashar salt and pepper. A little garlic powder and to moisten it a little. This guacamole sauce that I've already used and that I love. I know it seems a little insidious to use guacamole sauce while you make guacamole, but it will be good. Keep it a little thick. Now, we're heading to the top dish. We start with a little oil. Then we're going to tenderize our vegetables. And it's a third of a cup of red jalapeno in dice, white onions and poblano peppers. Fabulous. It's the Mexican flag. It's the Mexican flag, Max. Thank you. And the Italian flag. Apparently, there is not much originality in the world of flags. These guys just have, you know, a few minutes to soften. I'm hotter in the middle than on the side. So when they're ready, I push them over there. Then we'll add the beef. Push it. The eggs add blah, blah, blah, blah, blah. Where's the beef? The beef is coming. Don't worry. And I have a brand new $50 bill in my pocket for one of you two who can name the actress who pronounced this line. Where's the beef in the beef? Advertisements from the 70s. And why do I remember that? I have nothing. Chancy. You know the line. Where's the beef? Yeah, I heard the line. Her name was Clarelle. Oh, and she was old at the time. Now, she's been gone for a long time. But Max, put a picture. Clara Pellar. I'll find you one. And like for everything we do, it goes without saying that if you don't like one of the ingredients, don't use it. If you wanted to put mushrooms here, you could do it. If you had roasted vegetables from dinner last night, they were already cooked. Same thing. They'll just take less time. Use what you have and what you like. These guys are almost there. Let me push them. And it's beef time. A little oil. And it's a ball of axe. It's about four ounces and a half of minced beef. This is going to make a very good-sized omelette. Probably for two people or whatever. As you want to break it down. Cut the beef. Let it start to take a little color. Let's take a little of our seasoning and do that. And now, do this. It's good. No? The smell. I'd be crazy if I had a broken odorant. Now, the vegetables can come back. I'm going to add something. And it's going to be about a teaspoon of the adobo sauce that comes in a box of chipotle peppers. We're going to look for a great flavor. If it wasn't obvious. Well, give me a bowl of Mexican rice. Let me throw it on it. I won't need anything else. Very good. Let me take that away for a second. A little. More oil and it's egg time. And here we go. These are three eggs that I seasoned with nothing. I'll do it with our taco seasoning. There's salt and pepper in it that I would have put anyway. So, go ahead. Now, we're going to go here and try to contain it. Thank you, my friend. Magnificent, isn't it? Nice hold. Thank you. OK. While it looks like that. Let's add something. And the first will be first a few pieces of American cheese. The next will be our garnish. I'll come back to you guys. You do it for the public. In fact, not for us. The public agrees. No matter how I do it. They told me. OK. That could be useless. But I don't think so. Fried beans. My God. I love fried beans. In cans. No need to make them. I mean. You can. There is a recipe on cooking.com. But don't worry if you just want to do that. And then we're ready to fold. So. Do it like that. Come on. Sorry. Help me. Work with me. Thank you. People. What am I doing? That no one moves. Very good. Let it cook a little. I'm going to turn it over. And then we'll be ready to go. These little bits. We can clean them. Just like that. Oops. And take a bite. Sir so good. OK. Another turn. A few seconds on this side to let the cheese melt underneath and we'll take it off. Very good. Another turn. You'll see how I can fix that. She's coming. Now. We can make it prettier. Let's do that. That's what's going on. Oh. Look. Two things go on it. The first. Remember that. Oh my God. Yes. I remember. You also need fresh cream because I think that without it. You really make a mistake. And then tomatoes and a little coriander. And finally. Not to forget a little of this seasoning. It never hurts. Wow. I want to eat that right now. So hurry up and take your picture. Well. I certainly couldn't be happier with all these components. Look at that. Oh my God. This beef. This beef here looks so crazy. And you know what? I bet it's going to be really, really good. So happy. You know. The beef wasn't like pulverized. So there are like little pieces. And because we gave it a good grip. It has a good texture. The spice that I get comes from the chipotle. But also from the seasoning that we put on top. In the water. Oh my God. It's a little dream lunch. And if it doesn't look like this. Who cares? Would it have been prettier? Yes. Am I angry? No. Do I care? No. Because it's so delicious. One more reason to watch this channel. I think we offer you delicious dishes that everyone can prepare. Anyone. Thank you for watching. I hope your years will start well. We thank you for being here. Press the subscribe button. Leave us a comment below on what you want to see us do. Because we want to do what you want. Because before. We did what I wanted and no one watched. So. See you soon.