Making Taco Bell Doritos Locos Tacos At Home | But Better

Garlic Aleppo Crema Method:

1. Add all ingredients into a medium bowl and whisk to combine.

‍Taco Meat Method:

1. Cut meat into pieces that will fit into a meat grinder. Combine in a bowl and run through a meat grinder.
2. Mix meat together and add in chili powder, cinnamon and cumin. Knead into the meat.
3. 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.
4. 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.
5. Turn off the heat, add in garlic and any additional salt and pepper if needed, and stir together.

‍Tomato Method:

1. Cut off the top and bottom of the tomato.
2. Gently remove the core. Squeeze out any excess seeds.
3. Dice into ½-inch cubes. Place on a sheet tray and season with salt.
4. Toss and let sit for 10 minutes.

‍Lettuce Method:

1. Using half a head of iceberg lettuce, thinly slice and place in a bowl.
2. Add in thinly chopped cilantro, zest of a lemon, and toss together.

‍Taco Shell Method:

1. In a small bowl, combine guajillo chiles and ancho chiles. Cover with boiling water and let sit until softened.
2. 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.
3. 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.
4. For the nacho cheese dust, combine chili powder, smoked paprika, msg, fine sea salt, cheddar cheese powder, buttermilk powder, and whisk until thoroughly combined.
5. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat to 365F.
6. Dip corn tortilla into birria fat on both sides. Place on a plate.
7. 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.
8. Place upside down on a baking sheet to cool completely.

‍Assembly:

1. In a taco shell, add in the meat followed by a generous amount of garlic Aleppo crema.
2. Top with sliced lettuce followed by diced tomatoes.
3. Finish with freshly grated sharp cheddar cheese.