
How To Make Homemade Doritos Locos Tacos
Skip the line in your local store. This easy Doritos locos tacos recipe will keep you wanting for more. It is a perfect replicate of the original recipe.
Serves:
Ingredients
- 2cupsDoritos Nacho Cheese-Flavored Tortilla Chips
- 1cupall purpose flour
- ½cupmasa harina
- 2tbspnacho cheese powderplus more for dusting
- ½tspkosher salt
- 1tspbaking powder
- ½cupvegetable shorteningmelted
- 2 ¾cupwater
- nonstick cooking sprayfor greasing
- ½yellow onion
- 3clovesgarlic
- olive oil to taste
- 1lbground beef
- 2tspground cumin
- ½tspground coriander
- ¼tspcayenne
- 1tspgarlic powder
- 1tbspgranulated onion
- 1tsppaprika
- 1tspchili powder
- 1tspground beef bouillon
- ½tspmsg
- ¼tspsugar
- 2tbspcornstarch
- ½cupsour cream
- ½cupiceberg lettuceshredded
- ½cupcheddar cheeseshredded
- 1pctomato diced
Instructions
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Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs.
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With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
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Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
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Preheat the oven to 400 degrees F. Grease 2 to 3 baking sheets with nonstick spray.
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Working with one dough ball at a time, place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
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Transfer the tortilla to the griddle and cook for 1 to 2 minutes per side, until lightly browned.
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Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
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Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
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Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
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Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5 to 7 minutes.
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Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine.
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Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
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Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. Continue cooking for about 10 minutes, until the liquid reduces.
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In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
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Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
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To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
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Serve immediately.
Nutrition
- Calories:Â 3697.73kcal
- Fat:Â 337.15g
- Saturated Fat:Â 110.39g
- Trans Fat:Â 29.03g
- Monounsaturated Fat:Â 131.22g
- Polyunsaturated Fat:Â 69.69g
- Carbohydrates:Â 124.78g
- Fiber:Â 10.60g
- Sugar:Â 13.31g
- Protein:Â 56.47g
- Cholesterol:Â 283.69mg
- Sodium:Â 2576.09mg
- Calcium:Â 1413.11mg
- Potassium:Â 1071.38mg
- Iron:Â 13.05mg
- Vitamin A: 841.58µg
- Vitamin C:Â 7.65mg
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