Homemade cheesy gordita crunch, beef and chipotle chicken
Ethan Chlebowski · ♥ 15.2K likes · 591K views · 25 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 80, 20 ground beef
- 1 parts cumin
- 1 parts garlic powder
- ½ parts smoked paprika
- cayenne pepper
Put the 80/20 ground beef in the pan over medium-high and season with roughly one part cumin, one part garlic powder, half a part smoked paprika and a little cayenne.
- salt
- MSG
Add a sprinkle of salt and optional MSG; let it sear on one side before breaking it up.
- chicken
Pat the chicken dry of excess moisture for better browning and cut it into cubes.
- mayo
- chipotles and adobo
- cumin
- salt
Toss the chicken with mayo, a spoonful of chipotles in adobo, a little cumin and a little salt; ideally marinate an hour in the fridge.
- tomato paste
- water
Scrape up the deep crust, add a squirt of tomato paste and a little water to make it saucy and deglaze the pan.
Wipe out the excess fat, turn the heat back up and sear the chicken without moving it for a good while to brown it.
- lettuce
- onion
- cheese
- hard shell taco
Prepare the lettuce, finely sliced onion and cheese.
- 1 parts mayo
- 1 parts sour cream
- 2 whole pickled jalapenos
- MSG
- salt
- coriander
- hot sauce
- lime juice
For the spicy ranch, mix one part mayo with one part sour cream, a couple pickled jalapenos, a little MSG, salt, coriander, hot sauce and lime juice.
Spicy ranch
Assemble: cheese layered between a thick flour tortilla and a hard taco shell, then the meat, lettuce, onion and spicy ranch.
Assembly and cleaning the pan hot