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Walking Tacos with Campfire Chili Recipe

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Walking Tacos with Campfire Chili Recipe

Features:
  • Spicy
Cuisine:

Directions

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Ingredients :

  • 3 tablespoons vegetable oil
  • 2 ½ pounds beef chuck, cut into 2-inch cubes
  • 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes
  • salt to taste
  • 2 onions, coarsely chopped
  • 1 jalapeno chile pepper, finely chopped, or more to taste
  • 4 cloves garlic, coarsely chopped
  • 1 (28 ounce) can crushed tomatoes
  • 1 cup orange juice
  • ½ cup lime juice
  • 2 tablespoons chili powder
  • 2 limes, zested
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 2 (10 ounce) packages corn chips (such as Fritos®)
  • 1 cup crumbled cotija cheese
  • ½ cup pickled jalapeno peppers
  • 2 limes, cut into wedges
  • 1 bunch cilantro, roughly chopped
  • Methods :

  • Step 1

    Heat oil in a large Dutch oven over high heat. Season beef chuck and pork shoulder generously with salt. Cook in the hot oil in batches until browned on all sides, about 5 minutes per batch.

  • Step 2

    Stir onions, jalapeno chile pepper, and garlic into the Dutch oven; cook until soft, 3 to 5 minutes. Add tomatoes, orange juice, lime juice, chili powder, lime zest, cumin, and oregano. Bring to a boil; reduce heat, cover partially with the lid, and simmer until beef and pork fall apart when pressed, about 3 hours.

  • Step 3

    Divide corn chips among serving bowls. Spoon chili on top. Garnish each serving with cotija cheese, pickled jalapeno peppers, limes, and cilantro.

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