Upgraded Walking Taco

You won't find a better option at the concession stand of a high-school football game than a Walking Taco (or Frito Pie, as some know it). I love this "dish" (really it's a bag), sure it's a bit gimmicky but when you take a closer look it works in every way. It's affordable, convenient, it's warming and let's get real corn chips were made to be "taco-itized," flavor wise. Nobody is really sure where the Taco in a Bag was started; some say somewhere in the American southwest, others claim it to be uniquely Mexican, but really it doesn't matter. What matters is that we continue this delicious tradition at pee-wee sporting events, or otherwise.

We aren't changing too much here because the "dish" is already quite balanced. All we're doing is upgrading some basic ingredients, swapping out ground beef for a shredded braised chipotle beef joint, and presenting things in a way that's easier to share with friends and family. The O.G. versions are served in single serving Frito bags, however, I wanted to make things “crowd friendly” so we’re going bigger. Enter: the UPGRADED Walking Taco. 🤘🏻Adam

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Upgraded Walking Taco

Ingredients

Braised Beef

• 3-4 pound Chuck Roast
• 7.5 ounce can of Chipotles in Adobo
• 2 cans of Dark Beer
• 2 Tbsp Apple Cider Vinegar
• 1 head of Garlic, halved
• Juice of a Lime
• 2 Bay Leaves
• 1 sprig of Thyme
• 2 Cloves
• 1 Cinnamon Stick
• 2 tsp Cumin
• 1 Tbsp dried Oregano
• Kosher Salt, to taste

Poblano Crema

• 2 Poblano Peppers
• 2 cups Mexican Crema or Creme Fraiche
• Juice of a Lime
• 1/2 tsp MSG
• Kosher Salt, to taste

Pico de Gallo

• 4-5 medium Tomatoes, seeded and diced
• 1/2 White Onion, diced
• Juice of a Lime
• 1/2 Bunch of Cilantro, chopped
• Kosher Salt, to taste

Instructions

Braised Beef

1. Add the entire can of chipotles in adobo to the blender, then fill the can halfway with water to rinse the can and pour it in, too. Add the apple cider vinegar, lime juice, cumin and oregano. Blend until smooth and set aside.
2. In a large dutch oven, add a dash of neutral oil and bring it up to heat on high allowing it to charge with heat for a couple minutes. Season the chuck roast liberally with kosher salt. Once the oil is lightly smoking, carefully lower the roast into the dutch oven. Sear the roast on all sides until deeply browned, then pour over the chipotle puree. Pour in the dark beer just until it reaches the “shoulders” of the roast. Add in the garlic, bay leaves, thyme, cinnamon stick, clove and a pinch of kosher salt. Cover with a lid.
3. Place the roast in a cold oven, then turn the heat to 300F (149c) and braise the beef for 2-3 hours, or until the beef is fork tender and easily shreddable.
4. Remove the beef from the oven and let cool in the braising liquid until you’re able to handle it. Remove the bay leaves, any garlic solids that didn’t dissolve, cinnamon stick and the thyme. Shred the beef by hand and set it aside until needed.

Poblano Crema

1. Roast the poblano peppers over an open flame on the range of your stove until blackened and deeply charred. Transfer the peppers to a large bowl, cover with plastic wrap and allow to steam for 5 minutes until the skin softens.
2. Using a paper towel or placed under running water, remove the charred skin from the peppers. If there is a few small hints of charred skin left on the peppers, leave it. Split the peppers open by hand and discard all of the seeds.
3. To a blender, add the poblanos, mexican crema, lime juice, MSG and a pinch of kosher salt. Blend on high until a light green, smooth puree forms. Transfer to a resealable container or squeeze bottle and refrigerate until needed.

Pico de Gallo

1. Add the tomatoes, onion, lime juice, cilantro and a big pinch of salt to a large bowl and stir until the vegetables are mixed and the salt is worked in. Allow the pico de gallo to sit for at least 10 minutes before serving. Water from the vegetables will begin to build up.

Adam's Notes

• For the beef: Do this up to 2 days in advance; the beef will develop more flavor if allowed to rest in the braising liquid overnight.
• For the pico de gallo: Optionally, strain out half of the liquid and store in a resealable container in the fridge until needed. Pico de Gallo is best made fresh just before serving.
• Topping ideas: Cilantro & Onion, Purple Cabbage, Jalapenos (fresh or pickled), Pico de Gallo, Sour Cream or Crema, Avocado, Various Cheeses (Oaxaca, Fresco, Cheddar, Cotija, etc.), Black or Pinto Beans
• Chips: Doritos, Fritos, Cheetos (anything in the “tos” family is going to work great here)

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