Ingredients
2cupsDoritos Nacho Cheese-Flavored Tortilla Chips
1cupall purpose flour
½cupmasa harina
2tbspnacho cheese powderplus more for dusting
½tspkosher salt
1tspbaking powder
½cupvegetable shorteningmelted
2 ¾cupwater
nonstick cooking sprayfor greasing
½yellow onion
3clovesgarlic
olive oil to taste
1lbground beef
2tspground cumin
½tspground coriander
¼tspcayenne
1tspgarlic powder
1tbspgranulated onion
1tsppaprika
1tspchili powder
1tspground beef bouillon
½tspmsg
¼tspsugar
2tbspcornstarch
½cupsour cream
½cupiceberg lettuceshredded
½cupcheddar cheeseshredded
1pctomato diced
Preparation
Add the Doritos, flour, masa harina, nacho cheese powder, salt, and baking powder to a food processor. Process until the Doritos are broken down into fine crumbs.
With the processor running, slowly pour in the melted lard and water. Continue processing until the dough comes together in a ball.
Transfer the dough to a piece of plastic wrap. Shape into a disc, wrap tightly, then refrigerate for 30 minutes.
Preheat the oven to 400 degrees F. Grease 2 to 3 baking sheets with nonstick spray.
Working with one dough ball at a time, place between 2 sheets of parchment paper or plastic wrap. Use a heavy skillet to press down evenly into a thin tortilla.
Transfer the tortilla to the griddle and cook for 1 to 2 minutes per side, until lightly browned.
Transfer the cooked tortilla to a large bowl lined with a kitchen towel and cover to keep warm while you cook the rest of the tortillas. The steam will help keep them moist and soft.
Arrange the tortillas in a single layer on the prepared baking sheets. Bake for 3 minutes, until crisp. While still hot, carefully fold the tortillas into taco holders to set the shell shape. Dust with more nacho cheese powder. Let cool while you make the filling.
Add the onion and garlic to a food processor and drizzle with oil. Pulse until finely minced, scraping down the sides as needed.
Transfer the onion mixture to a large pan and sweat over medium-low heat until soft and translucent, 5 to 7 minutes.
Add the ground beef, cumin, coriander, cayenne, garlic powder, granulated onion, paprika, chili powder, beef bouillon, MSG, sugar, and salt. Stir well to combine.
Increase the heat to high and use a masher or whisk to break the meat into small pieces. Cook until the beef is golden brown and caramelized, about 5 minutes.
Deglaze the pan with ½ cup of water, stirring to scrape up any browned bits. Continue cooking for about 10 minutes, until the liquid reduces.
In a liquid measuring cup or medium bowl, whisk together the cornstarch and remaining 1½ cups water. Add to the beef mixture and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
Use an immersion blender to purée about a quarter of the meat in the pan, then stir everything together.
To assemble, spoon the meat mixture into the taco shells. Top with sour cream, shredded lettuce, cheese, and diced tomatoes.
Serve immediately.
