Footlong taco dog with taco chili sauce and cheese chunk dipping sauce

Cube the brisket, chuck and beef fat to about half an inch, spread on a parchment lined baking sheet and freeze 15 to 20 minutes until firm at the edges.

Pass through a chilled meat grinder on the largest plate, then pass again on the smallest plate to a paste.

Whisk the salt, paprika, garlic powder, white pepper, onion powder and pink curing salt until homogenous and work into the ground beef.

In two batches, process the beef in a food processor while streaming in the ice water until it becomes a thick paste.

Cure overnight in the fridge in an airtight container with plastic wrap pressed against the surface.

Stuff into hot dog casings and prick all over.

Smoke 45 minutes at 175F until the dogs register 150F at the thickest point, then refrigerate until ready to steam, grill or griddle.

Cut 12 inch tortillas down to a mouth-sized height and drape over crumpled foil to form shells.

Dry in a 225F oven for 30 to 45 minutes until rigid.

Deep fry in corn oil at 350F, 30 seconds per side, one to two minutes total until golden brown and crisp.

Saute one pound of ground beef in 2 tbsp oil until lightly browned, drain on paper towels and pour off all but about 2 tbsp of fat.

Sweat the chopped onion in that fat about two minutes, add the crushed garlic, taco seasoning and ancho chili powder and cook about 30 seconds until aromatic.

Add the tomato sauce, chili sauce, the drained beef and one cup of water and simmer about 45 minutes over medium-low until the flavors have melded, then season with kosher salt and black pepper.

Make queso from Velveeta and Rotel and stir in unmelted blocks of cheddar for the cheese chunk sauce.

Griddle or steam the dog rather than eating it straight off the smoker, and build into the taco shell with the toppings.