Crispy chicken tenders, flaming hot Cheetos®, shredded lettuce, cheddar & jack cheese blend, fresh jalapeños & creamy chipotle ranch in a flour tortilla.

Flaming Hot Cheetos Chicken Taco

Tortilla chips smothered in melted cheese with slow-roasted pulled pork, refried beans, pickled jalapeños, sour cream, guacamole, pico de gallo and cilantro.

Carnitas Nacho

Enchiladas

Three corn tortillas dipped in Birria broth & grilled, filled with beef Birria, cheese, onions & cilantro. Served with a side of Birria broth for dipping.

Birria Tacos

House-made cheese sauce, queso blanco, cheddar & jack cheese, jalapeños, tomatoes, sour cream, scallions, Flaming Hot Cheetos, served over fresh tortilla chips.

Flaming Hot Cheeto Nachos

Three street-style tacos with your choice of carne asada, grilled chicken or carnitas. Topped with onions and cilantro. Served with signature salsa and tortilla chips.

Mexican Street Tacos

Tortilla chips topped with grilled chicken, queso, jalapeños, pico de gallo, sour cream, and guacamole.

Chicken Nachos

House-made BBQ pulled pork, cheddar cheese, queso, lettuce, pico de gallo, sour cream, pickled jalapeños, and house-made corn chips.

BBQ Pork Nachos

Tater tots, house-made queso, cheddar & jack cheese, seasoned ground beef, refried beans, pico de gallo, pickled jalapeños, sour cream, guacamole.

Supreme Tater Tot Nachos

Sautéed peppers and onions, queso, shredded cheese, refried beans, sour cream, guacamole, pico de gallo, and your choice of grilled chicken or steak.

Fajita Nacho

Vegan chick’n, black beans, vegan cheese, vegan sour cream, pico de gallo, pickled jalapeños, and cilantro on corn tortilla chips.

Vegan Chick’n Nachos

Crush the Flaming Hot Cheetos in a food processor or place them in a zip-top bag and crush with a rolling pin until they form fine crumbs. Place in a shallow dish. In another dish, combine the flour, salt, black pepper, and garlic powder. In a third dish, beat the eggs with milk.

Prepare Breading Station

Pat the chicken tenderloins dry. Dredge each piece in the flour mixture, then dip into the egg wash, and finally coat with the crushed Cheetos. Press the Cheetos onto the chicken to fully adhere.

Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium heat to 350°F (175°C). Fry the chicken tenders in batches for 4–5 minutes per side, or until golden red, crispy, and cooked through (internal temp 165°F). Remove and drain on paper towels.

In a blender or food processor, combine mayonnaise, sour cream, chipotle peppers, lime juice, garlic powder, onion powder, and salt. Blend until smooth. If too thick, add milk 1 tsp at a time to desired consistency.

Transfer to a small bowl, cover, and refrigerate until ready to use.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in a 300°F oven for 5 minutes.

Place a few slices of Flaming Hot Cheetos chicken tenders on each tortilla. Top with shredded lettuce, cheese blend, and sliced jalapeños.

Drizzle with chipotle ranch sauce. Serve immediately.

Chicken tenderloins

Flaming Hot Cheetos

All-purpose flour

Eggs

Milk

Salt

Black pepper

Garlic powder

Vegetable oil (for frying)

Mayonnaise

Sour cream

Chipotle peppers in adobo sauce

Lime juice

Onion powder

Milk (to thin, optional)

Flour tortillas (medium size)

Shredded lettuce

Cheddar and Monterey Jack cheese blend

Fresh jalapeños, sliced

Prepared chipotle ranch sauce

Cooked Flaming Hot Cheetos chicken tenders, sliced

Cut the pork shoulder into large chunks and place in a slow cooker.

Prepare the Pork

Add orange juice, lime juice, minced garlic, cumin, oregano, salt, pepper, bay leaves, and water to the slow cooker.

Stir to combine. Cover and cook on low for 8 hours or high for 4-5 hours, until pork is tender and shreds easily.

Remove pork from the slow cooker and shred with two forks. Optionally, crisp up the pork in a skillet over medium-high heat until edges are golden and crispy.

Heat vegetable oil in a skillet over medium heat. Add chopped onions and cook until soft and translucent, about 4 minutes.

Add minced garlic and cook for 1 minute more, stirring frequently.

Add drained pinto beans and water or broth. Simmer for 5–7 minutes, mashing the beans with a potato masher or fork until mostly smooth.

Season with salt and continue cooking until thickened. Remove from heat and set aside.

Spread the tortilla chips evenly on a large baking sheet or ovenproof platter.

Sprinkle shredded cheddar and Monterey Jack cheese evenly over the chips.

Dollop spoonfuls of prepared refried beans and carnitas over the cheese.

Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly.

Remove nachos from the oven and immediately top with dollops of sour cream and guacamole.

Spoon pico de gallo over the top and finish with a sprinkle of chopped fresh cilantro.

Pork shoulder (boneless)

Orange juice

Garlic cloves (minced)

Cumin

Oregano

Bay leaves

Water

Canned pinto beans (drained)

Onion (finely chopped)

Vegetable oil

Water or broth

Tortilla chips

Cheddar cheese (shredded)

Monterey Jack cheese (shredded)

Pickled jalapeños

Guacamole

Pico de gallo

Fresh cilantro (chopped)

In a large mixing bowl, combine the shredded chicken, cheddar cheese, Monterey Jack cheese, chopped onion, chopped cilantro, cumin, salt, and black pepper. Mix thoroughly until all ingredients are evenly incorporated.

Heat the vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly to form a roux.

Add chili powder, cumin, garlic powder, oregano, and salt. Stir well to combine and cook for another 30 seconds.

Whisk in the tomato paste until smooth, then gradually add the chicken broth while continuing to whisk to avoid lumps.

Bring the sauce to a simmer and let it cook for 8-10 minutes, stirring occasionally, until slightly thickened. Set aside.

Heat a small amount of vegetable oil in a skillet over medium heat. Lightly fry each tortilla for about 10 seconds per side to soften. Drain on paper towels.

Spread 1/2 cup of enchilada sauce in the bottom of a 9x13-inch baking dish.

Take one tortilla at a time, place about 3 tablespoons of filling in the center, roll it tightly, and place seam side down in the prepared baking dish. Repeat with remaining tortillas and filling.

Pour remaining enchilada sauce evenly over the rolled tortillas.

Sprinkle the reserved cheddar and Monterey Jack cheese over the top.

Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and bubbly.

Garnish with freshly chopped cilantro before serving, if desired.

cooked shredded chicken breast

shredded cheddar cheese

shredded Monterey Jack cheese

chopped yellow onion

chopped fresh cilantro

ground cumin

salt

black pepper

vegetable oil

all-purpose flour

chili powder

garlic powder

dried oregano

tomato paste

chicken broth

corn tortillas

vegetable oil (for softening the tortillas)

shredded cheddar cheese (for topping)

shredded Monterey Jack cheese (for topping)

chopped fresh cilantro (optional garnish)

Remove stems and seeds from dried guajillo, ancho, and pasilla chilies. Toast them lightly in a dry pan over medium heat for 1-2 minutes until fragrant, being careful not to burn them.

Prepare the chilies

Place toasted chilies in a bowl and cover with hot water. Let them soak for 15 minutes to soften.

While chilies are soaking, bring 2 cups of water to a boil. Add tomatoes and boil for 5 minutes until skins begin to peel. Remove and set aside.

In a blender, add softened chilies (drained), boiled tomatoes, garlic cloves, 1/2 onion, cinnamon stick, oregano, cumin, cloves, peppercorns, apple cider vinegar, and 1 cup of water. Blend until smooth.

Heat 1 tablespoon of vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear beef chuck roast on all sides until browned. Remove and set aside.

In the same pot, pour in the blended chili sauce. Simmer for 5 minutes, stirring occasionally.

Return seared beef to the pot. Add remaining 1/2 onion (quartered), bay leaves, salt, and remaining 3 cups of water. Bring to a boil, then reduce heat to low and cover. Simmer for 2.5 to 3 hours until beef is tender and shreds easily.

Once cooked, remove beef and shred with two forks. Strain the broth to remove solids, reserving it as the dipping consomé.

Heat a skillet or griddle over medium heat and add a bit of vegetable oil.

Dip each corn tortilla into the reserved Birria broth to coat lightly, then place on the hot skillet.

Add a small amount of shredded beef, cheese, diced onion, and cilantro to one half of each tortilla. Fold over to form a taco.

Cook tacos on both sides for 2-3 minutes per side, or until crispy and cheese is melted.

Remove tacos from the skillet and repeat with remaining tortillas and filling.

Serve 3 tacos per plate with a small bowl of reserved Birria broth on the side for dipping.

beef chuck roast

dried guajillo chilies

dried ancho chilies

dried pasilla chilies

roma tomatoes

white onion

garlic cloves

cinnamon stick

bay leaves

whole cloves

black peppercorns

apple cider vinegar

water

shredded mozzarella cheese (or Oaxaca cheese)

white onion, finely diced

fresh cilantro, chopped

reserved Birria broth (for dipping)

In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly, until the mixture bubbles and turns slightly golden.

Prepare the roux

Gradually whisk in the milk to the roux, continuing to stir until the mixture thickens, about 3-5 minutes.

Add milk and thicken

Once thickened, lower the heat and stir in the shredded cheddar and queso blanco until fully melted and smooth. Season with salt and pepper to taste. Keep warm on low heat until ready to use.

Incorporate cheeses and season

Preheat oven

Spread the tortilla chips evenly on a large baking sheet or oven-safe platter. Sprinkle the shredded cheddar and jack cheese evenly over the chips.

Layer the chips and cheeses

Place the chips in the preheated oven and bake for 5-7 minutes, or until the cheese is melted and bubbly.

Bake the chips

Remove the nachos from the oven. Drizzle the warm cheese sauce generously over the chips. Top with sliced jalapeños, diced tomatoes, dollops of sour cream, and sliced scallions.

Add toppings

Finish by sprinkling the crushed Flaming Hot Cheetos over the entire dish for a spicy, crunchy kick.

Garnish with Flaming Hot Cheetos

Serve

Butter

Whole milk

Cheddar cheese, shredded

Queso blanco, shredded

Ground black pepper

Jack cheese, shredded

Jalapeños, sliced (fresh or pickled)

Tomatoes, diced

Scallions, thinly sliced

Flaming Hot Cheetos, crushed lightly

In a bowl, mix olive oil, lime juice, orange juice, garlic, cumin, chili powder, salt, and pepper. Add sliced flank steak and marinate for at least 30 minutes. Grill or sear on high heat for 3–4 minutes per side until cooked through. Let rest, then slice into bite-sized pieces.

Carne Asada

Season chicken breast with salt, pepper, cumin, and chili powder. Grill or pan-cook for 5–6 minutes per side or until internal temperature reaches 165°F. Let rest, then slice thinly.

Grilled Chicken

Use pre-cooked carnitas or slow-cook pork shoulder with garlic, cumin, orange juice, and bay leaves for 3–4 hours until tender. Shred and crisp in a pan before serving.

Carnitas

Roast tomatoes, jalapeño, garlic, and onion in a dry skillet over medium-high heat until charred (about 10 minutes). Transfer to a blender, add cilantro, lime juice, and salt. Blend until smooth. Adjust seasoning to taste.

Finely dice white onion and chop fresh cilantro. Cut lime into wedges. Set aside for taco assembly.

Heat a dry skillet over medium heat. Warm each corn tortilla for about 30 seconds per side until pliable and slightly browned. Keep warm in a towel.

Place a small amount of your chosen protein onto each tortilla. Top with diced onions and chopped cilantro. Serve with lime wedges on the side.

Plate three street tacos per serving, accompanied by a side of tortilla chips and a small bowl of the signature salsa.