Every year Cinco de Mayo rolls around and I feel a tinge of inner conflict about what to post. Much like St. Patrick’s Day and it’s green-everything celebration, Cinco de Mayo is more widely (and wild-ly) celebrated here in the United States than in Mexico. And I haven’t been in Mexico on May 5th, but I’m guessing we do things a little differently up here.

So suffice it to say, today’s post isn’t necessarily going to be the most authentic Mexican dish you’ve ever seen… not by a long shot. But boy, is it tasty, and that’s a big priority for any dish that we make.

Someone on our team has been begging us to make a Walking Taco for months now, and with Cinco de Mayo coming up in a week, we finally gave in. Neither of us have ever had a Walking Taco, so we had to do a little bit of research on the matter. Also commonly called a Frito Pie, the Walking Taco has its origin at football games and tailgate parties, where people would fill a bag of Fritos with chili or taco meat, and then pile in some toppings. Sounds deliciously indulgent, so we came up with some modifications that make it a little healthier and super fresh.

To start, we’re working with Siete Tortilla Chips, which were just released within the last year. They are amazing, light and crispy, and totally grain-free, so they are the perfect tortilla chip for anyone that cannot tolerate corn chips. In lieu of chili, we cooked up a pound of grass fed ground meat, and seasoned it with our very own Primal Palate Taco Seasoning, which is smoky, spicy, and complex.

Finally, we top with all sorts of fresh toppings: iceberg lettuce, Roma tomato, sour cream and cheese (omit if dairy-free), cilantro, lime juice, a splash of olive oil, and some Frank’s Redhot (a favorite of ours). It all comes together for a delicious, fun, and portable meal you can take with you, if you need to.

We hope you all have a safe, fun, and happy Cinco de Mayo.

Cheers,
Bill & Hayley

Walking Taco

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Despite the Taco namesake, this isn't even close to being what would be considered a Taco. This recipe more or less exists in the crossroads between typical American tacos and a Frito Pie (often seen at Football games, where chili is loaded into a bag of Fritos). Regardless of the questionable pedigree, this unusual dish is delicious and fun to have at parties!

Serves: 4

Serves: 4

Ingredients

• 1 lb 1 lb 1 lb Ground Beef
• 2 tsp 2 tsp 2 tsp Primal Palate Taco Seasoning
• 5 oz 5 oz 5 oz Tortilla Chips (Siete Grain-free), Nacho flavor, if available (full bag)
• 2 cups 2 cups 2 cups Lettuce, Iceburg, shredded
• 1 cup 1 cup 1 cup Roma Tomato, seeded and diced
• 1 cup 1 cup 1 cup Black Olives, sliced
• 1.5 cups 1.5 cups 1.5 cups Mexican Cheese Blend
• 1 cup 1 cup 1 cup Sour Cream , (omit for dairy-free)
• 1/4 cup 1/4 cup 1/4 cup Olive Oil, Extra Virgin
• 1/4 cup 1/4 cup 1/4 cup Hot Sauce (Frank's Redhot), or other hot sauce
• 1/4 cup 1/4 cup 1/4 cup Lime Juice
• 1/4 cup 1/4 cup 1/4 cup Cilantro

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Prepare all of your toppings ahead of time (lettuce, tomato, olives, lime wedges, etc)
2. Brown the ground beef (or your choice of meat) over medium heat. Once cooked through, season with our organic Taco Seasoning.
3. For assembly, you can pile the toppings into the bag of Siete chips (though large!) - for ours, we used a brown paper lunch bag, lined with a brown wax bag so that the paper bag didn't get soggy. Worked perfectly!
4. Add in the chips first - broken up a bit so you can eat it with a spoon. (If not broken up, you're basically creating nachos). Top with seasoned ground beef, lettuce, tomato, olives, cheese, sour cream, olive oil, hot sauce, a squeeze of lime and sprinkling of cilantro.
5. Mix it all up with a spoon, and enjoy!