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one plain unprinted paper food cup filled with small corn chips, cooked ground-beef crumbles, finely shredded orange cheddar, shredded pale-green iceberg lettuce and tiny red tomato cubes with a small spoonful of sour cream, with no branded bag, lettering, hands, rice, beans or garnish
Rachel Kim

Walking Tacos

Walking tacos work best when the chips stay separate until somebody is ready to eat. Keep the beef moist enough to spoon but not so wet that its juices immediately turn the corn chips soft. Plain food cups hold the same dinner as a snack bag without making everyone balance a slippery package. Put the hot beef over the chips, then add the cold lettuce and tomato just before serving. A small spoonful of sour cream reaches more bites than a large mound in the center, and the cheddar can soften against the meat while the bottom chips keep their crunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs 90% lean ground beef
  • 1 small yellow onion finely diced
  • 2 tsp ground ancho chile
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 3/4 tsp fine salt
  • 2 tbsp tomato paste
  • 1/3 cup water
  • 1 tsp apple cider vinegar
  • 6 oz plain corn chips
  • 3 oz cheddar cheese finely grated
  • 2 cups shredded iceberg lettuce washed and dried
  • 1 large tomato finely diced and drained
  • 6 tbsp sour cream

Method
 

  1. Brown beef and onion in a large skillet over medium-high heat for 8 to 10 minutes, breaking the meat into fine crumbles, until it reaches 160°F. Spoon off excess fat.
  2. Stir in ancho chile, cumin, garlic powder, salt and tomato paste for 1 minute. Add water and simmer for 3 to 4 minutes until the liquid lightly coats the beef, then stir in vinegar.
  3. Divide corn chips among 6 plain food cups or small bowls immediately before serving. Keep the chips dry until the beef and toppings are ready.
  4. Spoon one-sixth of the hot beef over each cup of chips and scatter with one-sixth of the cheddar. Add lettuce and drained tomato over the meat.
  5. Top each serving with 1 tablespoon sour cream and serve immediately with a spoon, leaving any unused toppings chilled and the chips separate.