Name: I Grill up Blue Corn Steak Tacos in Texas | Gordon Ramsay
Uploaded: 2025-07-20T17:55:46.000Z
Duration: 9 min 41 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

This has been an incredible trip, and I've got to rub shoulders with some of the best chefs anywhere in Texas.

Justin Yu has been the focus this week, and my goodness me, can that guy cook.

You've got the heat, 100 degrees, you've got the rattlesnakes, you've got the deers, you've got the hogs, and an alligator.

So I've got to move my arse and be quick today, so I thought I'd do something light and simple and show you the most amazing, beautiful, stunning taco.

I'm going to start off with some of the best tortillas.

Tata Mo, founder, Emmanuel, and he makes these incredible, authentic, corn tortilla.

Traditionally they're blue, but inside we're going to do a little pico de gallo and an amazing hanger steak.

When I say season it, be quite generous with the salt, because you're going to lose 30% of it.

Make the pepper quite big, okay, and then take that off for now, and roll that around there.

Now over to the stove, let's get a good char on that hanger steak.

I've tilted the pan so it's rolling down like that and literally cooking the back of the hanger steak.

Mini plate the steak to the actual shape of the pan because it's searing all around.

Cactus to the naked eye, lightly seasoned, okay?

Gently rub the most amazing olive oil in there.

Now these are quite robust, but once you start cooking them, they taste delicious.

It's almost like a really nice, tough, sort of salty, leathery piece of asparagus.

Give it about two minutes each side, and literally the same for the cactus.

That's going to give a really nice flavor.

I'm going to start with the pico de gallo, okay?

That's going to give a sort of nice, spicy, flavored salsa.

Red onion, less harsh than the white onion, okay?

Down one side, and again, don't get too precious.

When you think of the taco, it's not about the finesse of the cuts.

So build this thing, but don't get too fancy with it.

I'm going to hit that now with some lime.

Straight away, straight off the bat, because that's going to make it so fragrant.

And all I want you to do is put the tip of the knife in, and pull it back.

And then literally, look, go through, and you've got this beautiful, nice dice.

That lime is going to really start kicking in.

We need that beautiful, sweet onion flavor cooling down the pico de gallo, okay?

All the tips in there are really important.

Just take the cilantro, roll the top around, and just chop it once.

Otherwise you'll lose out on that flavor.

Now, hit that with a touch more olive oil.

The secret behind any great taco is not getting precious.

The tomatoes are going to give it the sweetness, but more importantly, it's going to give that really nice, soft, cooling effect to the taco.

I get so frustrated when you miss out on those seeds.

Now, take a spoon and start rolling that around.

If it's too wet, and as you know, it becomes sloppy, spoils the tortilla.

And then finally, just take a little blade of garlic, okay, and just do the same to the garlic as we did with the pepper.

Come along, just like you do with an onion.