Walking Tacos Are the Best Snack Ever!

Ingredients

• 1 cup Tomatoes (diced, seed removed)
• 1 cup Red Onion (diced)
• 2 tablespoons Pickled Jalapeños (chopped)
• 2 tablespoons Cilantro (chopped)
• 0.5 Avocado (half, diced)
• 1 tablespoon Lime Juice (freshly squeezed)
• 1 pinch Habanero‑Infused Sea Salt (adds heat and seasoning)
• 2 cups Corn Kernels (fresh kernels removed from 2 ears of corn)
• 1 tablespoon Duck Fat (for sautéing corn)
• 2 tablespoons Mexicano Taco Seasoning (store‑bought or homemade blend)
• 0.25 cup Marty’s Roasted Green Chili Salsa (adds smoky heat to the beef)
• 1 pound Creekstone Farms Brisket Blend Ground Beef (80/20 lean‑to‑fat ratio)
• 193 grams Water (approximately 193 ml)
• 9 grams Sodium Citrate (emulsifier for smooth queso)
• 200 grams Shredded Cheese Blend (mix of cheddar and Monterey Jack, shredded)
• 2 teaspoons Jalapeño VICE Hot Sauce (adds extra heat to queso)
• 2 tablespoons Mayonnaise (for the corn salad)
• 2 tablespoons Cotija Cheese (crumbled, for corn salad and topping)
• 4 bags Doritos Nacho Cheese Flavored Tortilla Chips (one bag per serving, opened and lightly crushed)
• 1 cup Romaine Lettuce (shredded, for freshness)
• 2 tablespoons Mexican Crema (drizzled on top)
• 1 tablespoon Katiha Cheese (sprinkled as garnish (optional))

Instructions

1. Prepare Pico‑Inspired Salsa

   In a mixing bowl combine diced tomatoes, diced red onion, chopped pickled jalapeños, chopped cilantro, diced avocado, lime juice, and a pinch of habanero‑infused sea salt. Toss gently and set aside.

   Time: PT15M

2. Shuck and Kernel the Corn

   Using a sharp knife, cut the kernels off two fresh corn cobs into a bowl. Set aside.

   Time: PT5M

3. Preheat the Griddle

   Turn on the Halo 4B griddle, setting the front burners to high heat. Allow to preheat for about 10 minutes.

   Time: PT10M

4. Sear the Ground Brisket

   Place the steel skillet on the hot front of the griddle. Add the 1 lb ground brisket, spreading it into an even layer. Sprinkle with 2 Tbsp Mexicano taco seasoning and drizzle the ¼ cup roasted green chili salsa over the top, but do NOT stir. Let it cook undisturbed until a deep brown crust forms (about 4‑5 minutes), then flip and cook another 3‑4 minutes.

   Time: PT8M

5. Sauté the Corn

   While the beef finishes, add 1 Tbsp duck fat to a clean spot on the griddle. Add the corn kernels, season with a pinch of Mexicano taco seasoning, and sauté until lightly charred, about 5 minutes. Transfer to a bowl.

   Time: PT5M

6. Make the Queso Base

   In a small saucepan, combine 193 g water and 9 g sodium citrate. Bring to a gentle simmer (≈2‑3 minutes).

   Time: PT5M

   Temperature: 190°C

7. Emulsify the Cheese

   Remove the saucepan from heat. Whisk in half of the shredded cheese blend until fully melted and smooth. Then add the remaining cheese, whisking until the mixture reaches a thick, nacho‑cheese consistency. Stir in 2 tsp jalapeño VICE hot sauce and keep warm.

   Time: PT5M

8. Finish the Corn Salad (Esquites)

   To the bowl of sautéed corn, add 2 Tbsp mayonnaise and 2 Tbsp crumbled Cotija cheese. Toss until evenly coated.

   Time: PT2M

9. Prepare the Chip Bags

   Open each Doritos bag, lightly crush the chips inside, and set the bags upright for filling.

   Time: PT2M

10. Assemble the Walking Tacos

    Divide the cooked ground brisket into four equal portions, placing each portion into a chip bag. Drizzle about ¼ cup queso over the meat, add a spoonful of the corn salad, a scoop of pico‑inspired salsa, a handful of shredded Romaine, a drizzle of Mexican crema, and finish with a sprinkle of Cotija (or Katiha) cheese.

    Time: PT5M

11. Serve and Enjoy

    Serve the filled bags immediately while the queso is still warm. Eat with a fork or spoon on the go.

    Time: PT0M

Nutrition Facts

Calories

520

Protein

26 g

Carbohydrates

45 g

Fat

26 g

Fiber

5 g