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TACO TOWN 15-FLAVOR TACO INSPIRED BY SNL

Picture for Taco Town 15-Flavor Taco inspired by SNL

8,973,129 views  Thank you everyone for helping me reach 1 million subscribers! Take a sordid peek behind the curtains of the BwB stage and see how I make the show each week. Then, join me as I endeavor to stack as many Mexican, French, Italian, and American layers into one beer-battered monstrosity known as the Pizza Crepe Taco Pancake Chili Bag.

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INGREDIENTS

For the Crepe Batter:

For the Crepe Batter:

large eggs

2 large eggs

milk

1 cup milk

all purpose flour

1 cup all purpose flour

vegetable oil

2 tbsp vegetable oil

kosher salt

1 tsp kosher salt

For the Blueberry pancake

For the Blueberry pancake

milk

¾ cup milk

all purpose flour

1 cup all purpose flour

sugar

1 tbsp sugar

baking powder

1 tsp baking powder

baking soda

½ tsp baking soda

egg

1 egg

butter, melted

2 tbsp butter, melted

frozen blueberries, thawed

½ cup frozen blueberries, thawed

For the  Pico de Gallo

For the Pico de Gallo

chopped tomatoes

¼ cup chopped tomatoes

chopped onion

¼ cup chopped onion

salt

½ tsp salt

lime juice

1 tsp lime juice

chopped cilantro

1 tbsp chopped cilantro

For the Beer Batter

For the Beer Batter

all purpose flour

3 cups all purpose flour

corn starch

3 cups corn starch

light beer

3 cans light beer

salt

3 tbsp salt

eggs

4 eggs

For the Southwestern Sauce

For the Southwestern Sauce

sour cream

1 tbsp sour cream

mayo

1 tbsp mayo

paprika

1 tsp paprika

cayenne pepper

1 tsp cayenne pepper

chili powder

1 tsp chili powder

For the Guacamolito

For the Guacamolito

smooth guacamole

¼ cup smooth guacamole

sour cream

¼ cup sour cream

For the Other Ingredients

For the Other Ingredients

ground beef

2 ounces ground beef

taco seasoning

2 tsp taco seasoning

hard shell taco

1 hard shell taco

shredded lettuce

1 ounce shredded lettuce

chopped tomatoes

1 ounce chopped tomatoes

nacho cheese

1 tbsp nacho cheese

refried beans

2 tbsp refried beans

small flour tortilla

1 small flour tortilla

shredded monterey jack cheese

2 ounces shredded monterey jack cheese

medium corn tortilla

1 medium corn tortilla

chalupa shell

1 chalupa shell

large corn husk

1 large corn husk

egg, scrambled

1 egg, scrambled

gruyere, shredded

3 ounces gruyere, shredded

merguez sausage, cooked and sliced

1 merguez sausage, cooked and sliced

baby bella mushrooms, sautéed in butter

4 ounces baby bella mushrooms, sautéed in butter

frozen meat lover’s pizza, baked according to package directions

12 inch frozen meat lover’s pizza, baked according to package directions

vegetable oil

1 ½ - 2 gallons vegetable oil

vegetarian chili, heated

8 cans vegetarian chili, heated

DIRECTIONS

1.

To make crepe batter, combine eggs, milk, flour, vegetable oil, and salt in the jar of a blender.  Blend on high speed for 1-2 minutes, until completely smooth.  Pour onto a preheated crepe griddle, and use a wooden dowel to spread into a thin layer.  Cook according to manufacturer’s directions, and stack crepes on a plate covered with aluminum foil to keep warm.

large eggs

2 large eggs

milk

1 cup milk

all purpose flour

1 cup all purpose flour

vegetable oil

2 tbsp vegetable oil

kosher salt

1 tsp kosher salt

2.

To make pancake batter, whisk together flour, sugar, baking powder, and baking soda in a large bowl.  Add egg and cooled melted butter, and whisk until batter forms, allowing batter to remain slightly lumpy.  Pour about 3/4 cup onto a 13-inch crepe griddle and spread as necessary until batter reaches the edges of the griddle.  Top with blueberries and allow to cook until bubbles begin forming all over the pancake and edges turn glossy, and bottom has browned.  Flip, and continue to cook until fluffy and thick.  Place on a plate and cover with aluminum foil to make the pancake as flexible as possible.

all purpose flour

1 cup all purpose flour

sugar

1 tbsp sugar

baking powder

1 tsp baking powder

frozen blueberries, thawed

½ cup frozen blueberries, thawed

egg

1 egg

butter, melted

2 tbsp butter, melted

baking soda

½ tsp baking soda

3.

To make the pico de gallo, combine tomatoes, onion, salt, lime juice, and cilantro.

chopped tomatoes

¼ cup chopped tomatoes

chopped onion

¼ cup chopped onion

salt

½ tsp salt

lime juice

1 tsp lime juice

chopped cilantro

1 tbsp chopped cilantro

4.

To make the beer batter, combine flour, corn starch, beer, salt, and eggs.  Whisk until smooth.

all purpose flour

3 cups all purpose flour

corn starch

3 cups corn starch

light beer

3 cans light beer

salt

3 tbsp salt

eggs

4 eggs

5.

To make the Southwestern sauce, whisk together sour cream, mayo, paprika, cayenne, and chili powder.

sour cream

1 tbsp sour cream

mayo

1 tbsp mayo

paprika

1 tsp paprika

cayenne pepper

1 tsp cayenne pepper

chili powder

1 tsp chili powder

6.

To make the guacamolito sauce, combine guacamole and sour cream.

smooth guacamole

¼ cup smooth guacamole

sour cream

¼ cup sour cream

7.

Brown the ground beef and add the taco seasoning, along with water, as per package instructions.

ground beef

2 ounces ground beef

taco seasoning

2 tsp taco seasoning

8.

Heat very large pot of oil (at least 15 inches in diameter) to 350°F.  Begin assembling the taco: start by filling a crunchy taco shell with ground beef, and topping with lettuce, tomatoes, southwestern sauce, and nacho cheese.  Spread refried beans on a flour tortilla, and wrap around taco shell.  Place monterey jack cheese on a toasted corn tortilla, and wrap that around the flour tortilla.  Fill a chalupa shell with guacamolito sauce and place the multi-layered taco inside.  Place the chalupa taco into a corn husk, and top with pico de gallo - bake in a 350°F oven for 5 minutes.  Meanwhile, cover a single crepe with scrambled eggs, merguez sausage, and gruyere cheese.  Take the taco out of the oven, remove the corn husk, and wrap inside the crepe.  Place the crepe-taco onto the meat lovers pizza, wrap it around the taco, and finish by wrapping the blueberry pancake around the pizza.  Press together as tightly as possible without breaking any of the layers. Secure with long wooden skewers, and using a wide casserole filled with some beer batter, cover the entire taco in batter.  Using extreme caution, place the battered taco in the hot oil, basting with a metal ladle if not completely covered by the oil.  Fry for 10 minutes on each side, until golden brown and crispy all over.  Remove from the oil and allow to cool for 5-10 minutes on a wire rack in a rimmed baking sheet.  Fill a canvas bag with vegetarian chili, and place the taco inside.  Enjoy?

vegetable oil

1 ¾ gallons vegetable oil

hard shell taco

1 hard shell taco

shredded lettuce

1 ounce shredded lettuce

chopped tomatoes

1 ounce chopped tomatoes

nacho cheese

1 tbsp nacho cheese

refried beans

2 tbsp refried beans

small flour tortilla

1 small flour tortilla

shredded monterey jack cheese

2 ounces shredded monterey jack cheese

chalupa shell

1 chalupa shell

large corn husk

1 large corn husk

merguez sausage, cooked and sliced

1 merguez sausage, cooked and sliced

gruyere, shredded

3 ounces gruyere, shredded

egg, scrambled

1 egg, scrambled

frozen meat lover’s pizza, baked according to package directions

12 inch frozen meat lover’s pizza, baked according to package directions

baby bella mushrooms, sautéed in butter

4 ounces baby bella mushrooms, sautéed in butter

vegetable oil

1 ½ - 2 gallons vegetable oil

vegetarian chili, heated

8 cans vegetarian chili, heated

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