The Doritos locos taco can be much better, and we are gonna do it.
Serving Size: 8-12
Taco Shell plus Dust:
Veg oil for frying
1 pack corn tortillas
Salt to taste
1/4 finely grated parmigiano
2 teaspoons chili powder
2 teaspoons smoked paprika,
2 teaspoons fine sea salt
1/2 teaspoon MSG
1/2 cup cheddar powder
1/4 cup buttermilk powder
Garlic Aleppo Crema:
1/2 cup mayo
1/3 cup sour cream
3 cloves garlic, pastified
2 teaspoons Aleppo pepper
salt to taste
1 cup water
2 guajillo chilies
2 ancho chilies
2 cinnamon sticks, charred
1/2 teaspoon cumin, ground
1 teaspoon dried Mexican oregano
1lb cup beef fat, finely chopped
1lb pork fat, finely chopped
5 cloves garlic rough chopped
3 bay leaves
1/2 head iceberg lettuce
zest of 1 lemon
1/2 cup cilantro, finely chopped
3 nice plump heirloom tomatoes
garlic aleppo crema
1.5 lbs boneless pork shoulder
1.5 lbs boneless prime beef chuck roast
1/2 lb bacon
1/2 white onion finely diced
3 cloves garlic, finely chopped
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon cumin
salt and pepper to taste
Garlic Aleppo Crema Method:
Add all ingredients into a medium bowl and whisk to combine.
Taco Meat Method:
Cut meat into pieces that will fit into a meat grinder. Combine in a bowl and run through a meat grinder.
Mix meat together and add in chili powder, ground cinnamon, and ground cumin. Knead into the meat.
Fill a large cast-iron skillet with oil to coat the bottom. Heat over medium heat. Once hot, add in the diced onion and saute for 5 minutes stirring occasionally. Remove from the pan.
Increase heat to medium-high and when hot add in all the meat making sure to press down. Sear for 2 minutes. Flip and repeat with a pinch of salt. Add onions back in and stir together. Cook until just fully cooked and mash using a potato masher.
Turn off the heat, add in garlic and any additional salt and pepper if needed, and stir together.
Cut off the top and bottom of the tomato.
Gently remove the core. Squeeze out any excess seeds.
Dice into ½-inch cubes. Place on a sheet tray and season with salt.
Toss and let sit for 10 minutes.
Using half a head of iceberg lettuce, thinly slice and place in a bowl.
Add in thinly chopped cilantro, zest of a lemon, and toss together.
Taco Shell Method:
In a small bowl, combine guajillo chiles and ancho chiles. Cover with boiling water and let sit until softened.
In a medium cast-iron skillet, add in finely chopped beef fat over medium-low heat. Add cinnamon sticks and ground cumin. Cook and stir until most of the fat has rendered out. Turn off the heat and add garlic cloves, bay leaves, and dried Mexican oregano. Stir and extract for 7 minutes.
In a blender, add in the rehydrated chiles along with strained beef fat and blend on high until smooth. Pour into a separate bowl through a fine-mesh sieve.
For the nacho cheese dust, combine chili powder, smoked paprika, msg, fine sea salt, cheddar cheese powder, buttermilk powder, and whisk until thoroughly combined.
Fill a large heavy-bottomed pot halfway with vegetable oil. Heat to 365F.
Dip corn tortilla into birria fat on both sides. Place on a plate.
Add tortilla to taco form and fry until golden brown. Remove and add to a wire rack and immediately dust on all sides with the nacho cheese powder.
Place upside down on a baking sheet to cool completely.
In a taco shell, add in the meat followed by a generous amount of garlic Aleppo crema.
Top with sliced lettuce followed by diced tomatoes.
Finish with freshly grated sharp cheddar cheese.