Making Taco Bell Doritos Locos Tacos At Home

Ingredients

• 120 g Mayonnaise (full‑fat, regular)
• 82 g Sour Cream (full‑fat)
• 5 g Aleppo Pepper (ground, mild heat)
• 3 cloves Garlic (fresh, grated)
• to taste Salt
• 680 g Boneless Chuck Roast (cut into 1‑inch cubes for grinding)
• 680 g Pork Shoulder (cut into cubes for grinding)
• 225 g Bacon (any smoked bacon, diced)
• 5 g Chili Powder (mild, 2 tsp)
• 3 g Ground Cinnamon (¼ tsp)
• 3 g Ground Cumin (¼ tsp)
• 1 Onion (medium, diced)
• 1 Large Tomato (seeded, diced ½‑inch cubes)
• 0.5 head Iceberg Lettuce (thinly sliced)
• 1 handful Cilantro (finely chopped)
• 1 Lemon Zest (zest of one lemon)
• 1 Guajillo Chili (seeded, rehydrated)
• 1 Ancho Chili (seeded, rehydrated)
• 450 g Beef Fat (or Tallow) (finely chopped, rendered)
• 2 Cinnamon Sticks
• 3 g Ground Cumin (½ tsp for dip)
• 5 cloves Garlic (crushed whole, added after rendering)
• 3 Bay Leaves
• 4 g Dried Mexican Oregano (1 tsp)
• 80 g Cheddar Cheese Powder (fine powder, for dusting)
• 30 g Buttermilk Powder (3 tbsp)
• 5 g Smoked Paprika (2 tsp)
• 2 g MSG (½ tsp)
• 7 g Fine Sea Salt (2 tsp)
• 12 Corn Tortillas (6‑inch, preferably masa harina)
• enough to fill pot 2 inches Vegetable Oil (for deep‑frying, high smoke point)
• 80 g Sharp Cheddar Cheese (freshly grated)

Instructions

1. Make Aleppo Garlic Crema

   In a medium mixing bowl combine 120 g mayonnaise, 82 g sour cream, 5 g Aleppo pepper, 3 grated garlic cloves and a pinch of salt. Whisk until smooth and set aside.

   Time: PT5M

2. Prepare Meat Mixture

   Cut 680 g chuck roast, 680 g pork shoulder and 225 g bacon into 1‑inch cubes. Run all pieces through a meat grinder. Transfer to a bowl and knead like dough until fully emulsified. Sprinkle in 5 g chili powder, 3 g ground cinnamon and 3 g ground cumin; knead again to distribute evenly.

   Time: PT15M

3. Cook the Meat

   Heat a large cast‑iron skillet over medium heat and add just enough oil to coat the bottom. Add the diced onion with a pinch of salt and sauté 5 minutes until softened. Increase heat to medium‑high, add the seasoned meat mixture, press firmly to make full contact and sear 2 minutes per side until browned. Return the onions, stir, and continue cooking until meat is fully cooked. Use a potato masher to break the meat into fine crumbles, then stir in 5 finely chopped garlic cloves, season with additional salt and pepper, and remove from heat.

   Time: PT12M

   Temperature: medium‑high

4. Prep Tomatoes

   Trim the top and bottom off a large tomato, core it, and dice into ½‑inch cubes. Place on a sheet tray, season lightly with salt, toss, and let sit 10 minutes to release excess moisture.

   Time: PT5M

5. Make Fresh Lettuce Mix

   Thinly slice half a head of iceberg lettuce. In a bowl combine lettuce, a small handful of finely chopped cilantro, and the zest of one lemon. Toss gently.

   Time: PT5M

6. Prepare Beef‑Fat Chili Dip (Birria‑Style)

   Place 1 seeded guajillo and 1 seeded ancho chili in a cup, cover with boiling water and let soften 5 minutes. Meanwhile, in a medium cast‑iron skillet over medium‑low heat, add 450 g finely chopped beef fat, 2 cinnamon sticks and 3 g ground cumin. Cook, stirring often, until most fat renders and brown crispy bits appear (≈10 minutes). Turn off heat, add 5 crushed garlic cloves, 3 bay leaves, 4 g dried Mexican oregano and let sit 7 minutes. Drain the rendered fat through a fine mesh sieve into a blender, add the rehydrated chilies (discard water), blend on high until ultra‑smooth, then pass through another fine mesh sieve. Set aside.

   Time: PT20M

7. Make Nacho Cheese Dust

   In a medium bowl whisk together 5 g chili powder, 5 g smoked paprika, 2 g MSG, 7 g fine sea salt, 80 g cheddar cheese powder and 30 g buttermilk powder until uniformly combined.

   Time: PT2M

8. Fry and Dust Taco Shells

   Fill a large heavy‑bottom pot halfway with vegetable oil and heat to 365°F (185°C). Lightly dip a corn tortilla in the rendered beef‑fat dip, then place it in the hot oil. Fry until the tortilla becomes pliable but still slightly soft (≈15 seconds), shape into a taco using tongs, and continue frying until golden and crisp (≈30 seconds total). Remove with a slotted spoon onto a wire rack. Immediately dust all sides with the nacho cheese powder. Repeat with remaining tortillas (12‑14 total). Once dusted, place shells upside‑down on a baking sheet to finish cooling.

   Time: PT15M

   Temperature: 365°F

9. Assemble the Tacos

   Layer each cheese‑dusted shell with a generous mound of the seasoned meat, press down to fit. Drizzle a thick line of Aleppo garlic crema, add a handful of the lemon‑cilantro lettuce, top with the rested tomato cubes, and finish with a generous sprinkling of freshly grated sharp cheddar.

   Time: PT5M

Nutrition Facts

Calories

1150

Protein

30 g

Carbohydrates

45 g

Fat

70 g

Fiber

5 g