Don’t ask me how or why I decided to do this. It had to happen.
Whaaaaaaaaaaaaaaaaaaaat. (Mind you, the period was intentional as always. Not a question mark.)
Magical. Yet appalling.
When I read about the Dortios Locos pending future release I realized this must be conquered. As in, Masters of the Universe conquered. Then I discovered how involved Dorito flavoring is. Seriously, look at the ingredients on the back of a bag.
So, I added it onto my lengthy to-do list.
You should see my dog’s list.
I forced him to remove, “Poop on peepol,” and, “Hump bitchiz.”
After giving my dog a bath and sending him to rehab, the Doritos Locos had to sit on the back burner for some time.
Until moving to Texas, that is. One cannot forget about Taco Bell when all one sees is Taco Bell. (There are fast food joints EVERYWHERE! EVERYWHERE, I TELL YOU!) Either way, every time I passed one (every other exit on the highway) it was a gentle reminder of the Doritos Locos Taco.
First, I had to obviously try it considering I wanted to replicate it.
I’m not one for Eastwood, so I was pleasantly surprised when it didn’t make me ill.
A few things I decided concerning my Doritos Locos copycat recipe:
- I made my tortilla shells from scratch. ( I will provide “quicky” options for anyone with ADHD out there, however I cannot guarantee the taste will be as Dorito-like.)
- I fried them. I could have baked or just cooked with a little butter in a pan, but I felt this was the best way to get the Doritos powder to adhere to the shell. I also wanted this to taste amazing and I think fried food tastes amazing. So there. (I will, suggest other options for you dieters out there so don’t fret.)
- Because we all have different taste buds, some of you will think differently of the powder flavor. I happen to think that Taco Bell’s version doesn’t really taste like a Dorito while others think it’s on the money (it’s like a blander, less deep version). I called in my trusted Dorito expert who probably eats Doritos at least every other week.
-When my Dorito expert tasted the powder he said it was pretty close. Once the taco shells were dipped in and we ate them, he freaked out. The powder tasted somewhat like Doritos, but once eaten on the homemade Taco shells something magical happened. My expert Dorito taster was completely in awe of how REMARKABLY similar the tacos tasted. He sincerely believed that this one tasted much better than the Taco Bell version.
-Feel free to do a trial version of the spices first in a smaller amount (as in, measure out a quarter of the amounts to taste test). Use that to add a little of or decrease the amount of any spice in order to customize it to your taste. Nothing annoys me more than someone saying, “Oh I don’t like bacon so I don’t like that recipe,” or, “That recipe is not salty enough.” Those are objective opinions, SO JUST REMOVE THE DAMN BACON OR ADD MORE SALT. IT’S REALLY THAT SIMPLE. That is the difference between a naturally good cook and a moron.
-Although this recipe is delicious it will not have the same addictive quality, as in, can’t put it down must have more type of feeling. This is because I left out the monosodium glutamat. Better known as MSG. They purposely add this to make their food seem more delicious and addictive. If they left it out you would not think Doritos are as amazing. Literally tricks your brain. You could always order some MSG here if you REALLY want to make this recipe as close to the original as possible. I chose to leave it out.
Without further ado,
Here’s What You Need for Your Doritos Locos
- 1 cup dehydrated cheddar cheese powder (can be purchased here)
- 1/2 cup tomato powder (can be purchased here)
- 3 teaspoons turmeric powder (can be purchased here)
- 1/8 cup of red bell pepper powder (can be purchased here)
- 1 Tablespoon of green pepper granulated or powder (can be purchased here)
- 1/8 cup of garlic powder (can be purchased here)
- 1/8 cup of onion powder (can be purchasedhere)
- 2 teaspoons of ancho chili powder (can be purchased here)
- 2 teaspoons of Kernel Season’s nacho cheddar popcorn seasoning (can be purchased here)
- 1 cup of masa harina de maiz (can be purchased here)
- 2/3 cup of hot water
- 1 lb ground beef
- chopped tomatoes
- shredded cheddar cheese
- shredded lettuce
- sour cream
- Taco Bell taco seasoning (can be purchased here)
Woodland Foods was nice enough to sponsor this post and generously donated the spices used to make the Doritos powder mix. I provided links above to purchase the spices via their sister company, Angelina’s Gourmet on Amazon. Should you prefer to order them through Woodland Foods, the link is here. They offer free shipping and super nice people!
If you would like to know more about Woodland Foods, visit their home website here: http://www.woodlandfoods.com/
I am not just saying this, everything about Woodland Foods is quality and service. This is coming from someone who deals with a lot of food products.
The powder recipe is an adapted version from Bon Appétit. They created a “healthy” dorito chip recipe. I felt that in order to have a proper Dorito recipe it must have cheese. I also adjusted the proportions substantially, as I felt Bon Appétit’s version did not really resemble the Dorito all that closely. I will provide a link for their version at the bottom of the post. Should you choose to use my version, please see 1 Fine Cookie copyright standards at the footer of my post.
- Instead of frying your taco shells, you can bake them in the oven or cook with a little Smartbalance on a skillet
-You can use the Bon Appétit recipe (link at bottom) for a healthier Dorito flavoring (be warned, it is really not that close to a Dorito but does have a nice zing to it).
-Leave out the sour cream and cheese, add some grilled veggies
- Use ground turkey and drain very well
Money Saving Options:
- Spices can become very costly. Try to purchase what you can at your local grocery store or gourmet food store, then order online whatever you cannot find.
-Leave out the popcorn seasoning. Although it helps make the seasoning, it isn’t necessary so long as you don’t mind it not tasting as much like Doritos.
-Split the Dorito powder measurements in half. I made mine so that I could use the Dorito flavoring again in the future, therefore resulting in a lot of leftover powder. You do not need to do this if you want to minimize the amount of spices your use.
-Rather than make tortilla dough from scratch, you can buy corn tortillas in the store and either bake or fry them to shape into taco shells.
- Make the Dorito powder ahead of time and store in airtight container. The cooking process will speed up substantially.
-Buy pre-shredded lettuce, cheese, and pre-diced tomatoes from the grocery store.
Begin by measuring out your spices.
You also need your dehydrated cheddar cheese powder.
…I also used this. I won’t go into detail, but I found adding the Nacho Cheddar seasoning added the saltiness that the cheddar powder did not.
I measured it all out into a bag to prevent mess and to make taste-testing easier.
You may want to add more cheese, more ancho, or more tomato powder depending on your taste buds. I ended up adding a touch more cheese. Again, it won’t taste just right until it is processed and dusted onto your taco shell. This at least gives you an idea.
Use a food processor to grind it all up and mix it thoroughly.
It will appear more orange at this point. Not as red as the Dorito itself.
Boil water and measure out 2/3 cup to mix with 1 cup of masa harina de maiz. (Skip this step if you are going to make it the shortcut version.)
If it is too dry or wet, add a touch of water or masa accordingly.
Roll into a ball and wrap tightly for 30 minutes.
Divide into four sections. Roll one section into a ball and flatten out with your hand roll out into a thin, round pancake in between two pieces of plastic wrap. If you are lucky enough to own a tortilla press then use that instead. Repeat with the three other dough pieces.
Place ground beef into skillet or pan on medium high.
Pour oil into a deep pan and set to medium high. You want your oil VERY hot. I found that if my shells were fried in oil any lower than 375 degrees they end up soggy. So you want it to heat up to between 375 to 400 degrees.
While the oil heats up drain the water from the ground beef and then add the taco seasoning with 3/4 cup of water.
Set to low and stir occasionally.
Once the oil is at the correct temp, CAREFULLY drop the tortilla dough into the pan. I stand back for a second or two in case of any splatter. I suggest using a pan with higher sides than mine in order to guard splatter.
You will let it cook or only a second or two. The tortilla will begin to bubble up. IMMEDIATELY use a fork and spatula to fold one side over before it hardens to shape the taco. I use the spatula to hold up one side, then the fork to separate the other.
Once the shell is hardened in shape, turn over to cook other side well. Drain on a cookie rack with paper towels underneath.
Quicky or Healthy Options:
-If you don’t want to fry, try to spray with a little oil and bake in oven. You will want to use something to keep the sides folded but separated. Try rolling up some wax paper or aluminum foil into a tube, spraying with oil and place in between the taco sides.
-Using a little Smartbalance on a skillet and frying the same as with the oil but directly onto the skillet.
-A quicker option is to buy corn tortillas and fry or cook the same. You simply need to fry or bake for less time.
*I cannot say as to whether any of these other techniques will make the taco taste as good. There was something about combining the fried shells with the Dorito seasoning that gave it just the right taste.
Once cool, sprinkle powder over each side. Drain ground beef. Fill taco shell with beef, sour cream, lettuce, cheese and tomato. Serve to friends after they have offered to sell their soul to you in exchange.
Eat immediately. As if that would be an issue.
Notice how the seasoning turns a little more red.
My Dorito expert was picking at the shells before I could even construct the Taco itself!
The dough makes four tacos. I intentionally calculated measurements for leftover powder so you can make these again. And again.
Don’t forget to make a giant Reese’s Peanut Butter Cup Cake for dessert.
****If you are considering posting up photos or ideas from this or any other posts I am truly happy that you are excited and find my recipes interesting enough to share with others. Please see copyright standards in the footer (bottom).
Don’t forget to visit Woodland Foods website: http://www.woodlandfoods.com/philosophy.html
Here is the link for the other version on Bon Appétit.