Walking Taco Recipe

Prep short ribs

Pat short ribs dry and season all over with 1 tsp kosher salt and 1 tsp black pepper.

Brown ribs

Heat 2 tbs vegetable oil in a heavy Dutch oven or large pot over medium-high heat. Add short ribs and sear until well browned on all sides, about 3–4 minutes per side. Work in batches if necessary. Remove ribs and set aside.

Sauté aromatics

Reduce heat to medium, add the chopped onion (1 cup) to the pot and cook until softened and beginning to brown, 6–8 minutes. Add minced garlic (4 cloves) and cook 30–60 seconds until fragrant.

Build chili base

Stir in 2 tbs tomato paste and cook 1–2 minutes. Add 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika and 1 tbs minced chipotle in adobo; cook another minute to bloom the spices.

Simmer

Return short ribs to the pot. Add 2 cups beef stock, one 14-oz can diced tomatoes, 1 tsp brown sugar, 1 tbs apple cider vinegar and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low. Simmer gently until short ribs are fork-tender, 2 to 2.5 hours (or cook in a 300°F/150°C oven).

Shred and finish

Remove short ribs from the braising liquid. Use two forks to shred meat, discarding bones and excess fat. Skim fat from the surface of the braising liquid, then return shredded meat to the pot. Simmer uncovered 10–15 minutes to thicken. Taste and adjust seasoning with salt if needed, remove bay leaf.

Make roux

In a medium saucepan over medium heat, melt 2 tbs unsalted butter. Whisk in 2 tbs flour and cook, whisking, for 1–2 minutes until the mixture is nutty and bubbling but not browned.

Add dairy

Gradually whisk in 1 cup whole milk and 1 cup half-and-half, smoothing lumps until combined. Bring the mixture to a gentle simmer, whisking constantly, until slightly thickened, about 3–4 minutes.

Melt cheese

Reduce heat to low. Remove any large lumps and add 6 oz shredded yellow American cheese and 4 oz shredded monterey jack a handful at a time, stirring until fully melted and smooth. If using, whisk in 2 tbs softened cream cheese for extra creaminess.

Season queso

Stir in 2 tbs diced green chiles, 1/4 tsp cayenne and 1/2 tsp kosher salt. Keep queso warm over very low heat, stirring occasionally. If queso becomes too thick, thin with a splash of milk.

Prepare garnishes

Arrange pickled jalapeños, diced red onion, chopped cilantro, lime wedges and sour cream in bowls for quick assembly.

Serve individual walking tacos by placing a generous handful (about 1 cup) of Fritos into small paper cups or into individual Fritos bags opened wide. Spoon 1/3 to 1/2 cup of hot short rib chili over the chips, then ladle 2–3 tbs (or more to taste) of warm queso on top.

Top each with pickled jalapeños, diced red onion, a drizzle or dollop of sour cream, and sprinkle with chopped cilantro. Squeeze a lime wedge over the top just before eating.

If desired, serve additional chili and queso on the side for refills. Eat directly from the bag or cup with a fork or sturdy spoon.