Dorinachos

Smart Score ●○○○○

ⓘ feeds 1 being

Crunchy, cheesy, and unapologetically bold — Dorinachos pile flavor on flavor with loaded toppings over your favorite Doritos. It’s chaos, in the best possible way.

Flavor Profile

Bold and cheesy with a spicy kick. Crunchy Doritos layered with savory meat, melty cheese, and zesty toppings — loud, loaded, and built to satisfy.

Ingredients

Base:

• 1 large bag Doritos (Nacho Cheese, Cool Ranch, or Spicy Sweet Chili — your call)

Toppings:

• 1 lb ground beef or ground turkey

• 1 tbsp taco seasoning (or chili powder + cumin + garlic powder mix)

• 1 cup shredded cheddar or Mexican blend cheese

• ½ cup nacho cheese sauce (optional but elite)

• ½ cup black beans (optional)

• ¼ cup pickled jalapeños

• ½ small red onion, diced

• 1 Roma tomato, diced

• 1 avocado or guac (for topping)

• Sour cream, to drizzle

• Fresh cilantro, chopped (optional)

• Hot sauce or lime wedges for serving

Instructions

1. Cook the Meat

In a skillet over medium heat, brown the ground beef. Add taco seasoning and a splash of water. Simmer until fully cooked and seasoned (about 6–8 minutes). Set aside.

2. Build the Base

On a baking sheet or oven-safe platter, layer Doritos evenly. Spread warm taco meat over the chips, followed by black beans if using.

3. Add Cheese

Sprinkle shredded cheese all over the top. If using nacho cheese sauce, drizzle it on generously.

4. Bake or Broil (Optional for Melt)

Place under the broiler for 2–3 minutes until the cheese is melted and gooey. Watch closely — Doritos crisp fast.

5. Top It Off

Remove from the oven and immediately add jalapeños, diced red onion, tomato, avocado or guac, and sour cream. Finish with cilantro, a squeeze of lime, or hot sauce.

Elote Mexican Street Corn

Smart Score ●○○○○

ⓘ feeds 4 beings

Grilled to smoky perfection, this street-style corn is slathered in a creamy lime-infused spread, rolled in salty cotija cheese, and finished with a dash of chili powder. It’s bold, messy, and bursting with vibrant, savory flavor in every bite.

Flavor Profile

Smoky and slightly sweet from the grilled corn, balanced by a rich, creamy lime spread and a dusting of chili for mild heat.

Ingredients

• 4 ears of corn (on the cob, husked)

• ¼ cup mayonnaise

• ¼ cup Mexican crema (or sour cream)

• ½ cup cotija cheese, crumbled

• 1 tbsp lime juice (plus extra wedges for serving)

• 1 tsp chili powder (Tajín or ancho chili powder)

• 1 tbsp chopped cilantro (optional)

• 1 tbsp melted butter (optional for grilling)

• Salt, to taste

• Wooden sticks or skewers (optional, for holding)

Instructions

1. Cook the Corn

• Grill Method (best): Grill corn on medium-high heat for 8–10 minutes, turning occasionally until charred and tender.

• Boil Method: Boil corn for 5–7 minutes until tender.

• Stovetop or Oven Broil: Roast or char under the broiler for 6–8 minutes, rotating for even color.

2. Prep the Sauce

• In a bowl, mix mayo, crema, lime juice, and a pinch of salt.

3. Assemble the Elote

• Brush or spread the mayo-crema mix over the hot corn.

• Roll or sprinkle generously with cotija cheese.

• Dust with chili powder.

• Add chopped cilantro and a squeeze of lime if desired.

Tacos al Pastor

Smart Cookie Score ●●●○○

ⓘ feeds 4-6 human beings

Juicy, marinated pork shaved thin and crisped on the grill, stacked in warm tortillas and topped with sweet pineapple, fresh onion, and cilantro. Mexico City street food at its finest.

Flavor Profile

Smoky, spicy, and sweet with deep chile flavor, hints of citrus and achiote, and bursts of juicy pineapple. Bright, bold, and balanced.

Ingredients

For the Pork Marinade:

• 2 lbs boneless pork shoulder or pork butt, sliced thin (¼-inch)

• 3 dried guajillo chiles (seeded + stemmed)

• 2 dried ancho chiles (optional for depth)

• 3 cloves garlic

• ½ cup pineapple juice

• ¼ cup orange juice

• 3 tbsp white vinegar

• 2 tbsp achiote paste

• 1 tsp dried oregano

• 1 tsp cumin

• ½ tsp ground clove

• Salt and pepper to taste

For the Tacos:

• Corn tortillas (warmed or lightly charred)

• 1 cup diced pineapple (fresh or grilled)

• ½ cup diced white onion

• ¼ cup chopped fresh cilantro

• Lime wedges for serving

• Salsa verde or roja (optional)

Tips:

• A cast iron pan or outdoor grill gives the best char and flavor.

• For extra street-style authenticity, grill your pineapple slices until caramelized before dicing.

• If you want to skip dried chiles, sub in 2–3 tbsp of chipotle in adobo — not traditional, but solid in a pinch.

Instructions

1. Prepare the Marinade

• Toast chiles in a dry pan over medium heat for 30–60 seconds per side.

• Soak them in hot water for 10 minutes until soft.

• Blend soaked chiles with garlic, juices, vinegar, achiote paste, and spices until smooth.

• Taste and adjust seasoning (should be tangy and bold).

2. Marinate the Pork

• Place thin-sliced pork in a bowl or zip bag.

• Pour marinade over, coating all pieces.

• Cover and marinate in the fridge for at least 4 hours, preferably overnight.

3. Cook the Pork

• Grill: Layer pork on skewers or a vertical spit (trompo-style), grill until edges are charred and crisp.

• Stovetop: Sear in a hot skillet with a little oil until browned and cooked through (batch cook to avoid crowding).

• Slice into bite-size pieces.

4. Assemble the Tacos

• Warm corn tortillas on a dry skillet or over flame.

• Add chopped pork, then top with pineapple, onion, cilantro, and a squeeze of lime.

Quesabirria Tacos

Smart Cookie Score ●●●○○

ⓘ feeds 4-6 human beings

Crispy, cheesy, and drenched in rich birria consommé—quesabirria tacos are the perfect fusion of slow-braised beef and melty cheese, all wrapped in a golden, pan-fried tortilla.

Flavor Profile

Slow-cooked beef packed with smoky dried chiles and warm spices, balanced by melty cheese and crispy tortillas. Every bite delivers deep, meaty umami with a hint of heat.

Ingredients

For the Birria (Stew):

• 2.5 lbs beef chuck roast (or short ribs)

• 4 dried guajillo chiles, stemmed & seeded

• 2 dried ancho chiles, stemmed & seeded

• 1–2 dried chiles de árbol (optional, for heat)

• 1 medium onion, quartered

• 4 garlic cloves

• 2 roma tomatoes

• 1 tsp cumin

• 1 tsp dried oregano

• ½ tsp ground cloves

• 1 tsp smoked paprika

• 2 bay leaves

• 2 tbsp apple cider vinegar

• Salt & pepper to taste

• 4 cups beef broth or water

• 1 tbsp oil (for searing)

For the Quesabirria Tacos:

• Corn tortillas (10–12)

• 2 cups shredded Oaxaca cheese (or mozzarella/Monterey Jack)

• Fresh chopped onions & cilantro (for garnish)

• Lime wedges

• Optional: consommé for dipping

Instructions

1. Make the Birria Base:

• Toast chiles in a dry pan until fragrant (1–2 mins).

• Boil them with tomatoes for 5–10 minutes until softened.

• Blend with garlic, onion, cumin, oregano, cloves, paprika, vinegar, and about 1 cup of broth until smooth.

2. Cook the Meat:

• Season beef with salt & pepper, then sear in a large pot until browned.

• Add the chile sauce, bay leaves, and remaining broth. Simmer covered for 2.5–3 hours (or pressure cook for 45 mins) until the meat is tender and shreddable.

3. Shred the Beef:

• Remove the meat, shred it with forks, and return it to the stew to soak up the juices.

4. Assemble the Quesabirria Tacos:

• Heat a skillet, dip tortillas into the top layer of birria fat, and place on the skillet.

• Add cheese and a portion of shredded beef. Fold and crisp both sides until golden and the cheese melts.

5. Serve Hot:

• Garnish with onion, cilantro, and a squeeze of lime.

• Serve with a side of warm consommé for dipping.