Dorilocos

Jacky Cheng and Kelly Cui

Dorilocos

Materials (100 portions):

Doritos                               250 oz

Cueritos                   150 oz (4kg)

“Japanese Peanuts”  150 oz (4kg)

Cucumbers                    25 count

Carrots                            25 count

Jicama                            25 count

Limes                              25 count

Chamoy sauce      169 floz (5 L)

Mexican hot sauce   169 floz (5 L)

Tamarind candy        200 pieces

Maldon sea salt*               to taste       

*I strongly suggest buying a 3lb bucket of this stuff. It’s a workhorse finishing salt that can be used down the road. – Jacky

Procedure:

Prep

1. Julienne cucumbers

2. Julienne jicama

3. Julienne carrots

4. Juice lime

Assembly (30 minutes before event)

5. Mix cueritos, japanese peanuts, cucumbers, jicama, carrots, lime juice, chamoy sauce

6. Add Maldon salt to taste

Serving

7. Place 2.5oz doritos on a plate

8. Add assembled mixture

9. Top with two pieces of tamarind candy

10. Add Mexican hot sauce to order (mild/medium/hot)