DORITOS® WALKING TACO Street Corn Nachos
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Yield: Full size 1 portion
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- DORITOS® NACHO CHEESE WALKING TACO 1 bag
- SALSA VERDE PULLED PORK ½ cup
- CORN MIXTURE ½ cup
- CHIPOTLE HOT SAUCE 2 tbsp.
- Cotija Cheese, grated ¼ cup
- Cilantro, sliced 1 tbsp.
- Crema Mexicano or Crema Poblano 2 tbsp.
- POBLANOS, HOT OIL BLANCHED, DICED 3/8" 2 tbsp.
- TOASTED MEXICAN SPICES pinch
- SALSA VERDE PULLED PORK PREP 32 oz. vol. = 8 full servings
- Vegetable Oil 1 tbsp.
- Garlic, fresh minced 2 tsp.
- Cumin Seeds, cracked ½ tsp.
- Cilantro, fresh chopped 1 tbsp.
- Salsa Verde 2 cups
- White Pepper ¼ tsp.
- Pork Carnitas, fully cooked, shredded 1 lb. wt.
- CORN MIXTURE PREP 16 oz. vol. = 4 full servings
- Corn, canned 1 - 15.25 oz. can
- LBA (liquid Butter alternative) or real butter 1 oz. vol.
- Parmesan Cheese, grated 2 tbsp.
- ROASTED GARLIC LIME MAYO 3 tbsp.
- Black Pepper Pinch
- POBLANOS, ROASTED, DICED 3/8" 3 tbsp.
- TOASTED MEXICAN SPICES 3 tbsp.
- Cumin Seeds, whole 2 tbsp.
- Mexican Oregano 1 tbsp.
- CHIPOTLE HOT SAUCE 12 oz. vol.
- Buffalo Sauce, Hot 1 cup
- Sugar 1 tbsp.
- Garlic, granulated ¼ tsp.
- Onion, dried, granulated ¼ tsp.
- Chipotle, dried, ground 2 tsp.
- LBA (liquid Butter alternative) or real butter ¼ cup
- POBLANOS, HOT OIL BLANCHED 12 oz. vol. diced
- Poblano peppers, fresh 1lb.
- ROASTED GARLIC
- Garlic cloves, whole, fresh 1 cup
- Vegetable oil 1 ½ tbsp
- Salt, kosher 1 pinch
- ROASTED GARLIC LIME MAYO
- Garlic, raw 2 cloves
- Cumin seed, toasted, ground 1 tsp.
- Mayo 1 cup
- GARLIC CLOVES, ROASTED ¾ cup
- Lime Juice, fresh 3 tbsp.
- Kosher Salt ¾ tsp.
- Onion, sweet type, diced ¼ cup
- Open DORITOS® WALKING TACO bag and place all ingredients in order listed. Serve with a fork for ease of eating.
- SALSA VERDE PULLED PORK PREP
- Heat vegetable oil in pot. Add garlic, cumin seeds, fresh cilantro and sauté briefly to cook garlic, don't brown.
- Add salsa verde and white pepper and bring to a simmer. Fold in shredded pork carnitas. Store warm for service.
- CORN MIXTURE PREP
- Heat corn with its own liquid until boiling hot. When needed, drain and mix with remaining ingredients. Use ASAP!
- TOASTED MEXICAN SPICES
- Toast whole cumin seeds in a skillet. Cool. Grind. Measure out Mexican oregano and add to spice grinder. Grind together with ground cumin to break down and to mix. Place in a shaker jar with fine holes.
- CHIPOTLE HOT SAUCE
- Mix all ingredients together with a hand held burr mixer. Place into a squeeze bottle. Hold at room temp.
- POBLANOS, HOT OIL BLANCHED
- Poblano peppers, fresh.
- ROASTED GARLIC
- Mix garlic cloves with oil and salt. Place onto a sheet pan. Cover with foil. Roast in a preheated 350°F oven for 15 -20 minutes or until garlic is tender. Cool. Include all oil and juices produced.
- ROASTED GARLIC LIME MAYO
- Place all ingredients into a blender or processer and mix well.
Serve and enjoy!