Battle Chef Brigade: Tombstone Tacos

This week, Battle Chef Brigade is releasing a Deluxe edition of the game. Battle Chef Brigade is a puzzle cooking game with combat to find your ingredients. It is an extremely unique game and the story is delightful. I was able to connect on a personal level to the game very easily like it was just a normal day in the kitchen. I am most excited for the addition of Ziggy being playable. He is such an excellent chef and it will be great to check him out in the daily cook-offs. His unique ability lets him send out minions to do his work for him so it will be a very interesting change of pace from playing as Mina or Thrash. Additional features like survival mode, local multiplayer, and additional challenges makes for a great reason to jump back into the game or picking it up if you haven’t tried it yet.

I had the pleasure of working with the Trinket Studio Team to get the community’s thoughts on the first Ziggy recipe I would be making. It was a close vote but the community wanted to see my take on Tombstone Tacos. This recipe is a few recipes in one, but the end result is worth it. In order to get a matching tortilla, you will have to make them by hand. These can be done in advance and heated when ready to assemble. The guacamole is another element that can be created in advance. Finally the beef is where we see the use of Ziggy’s favorite ingredient: spicy ketchup. That is where the combination of gochujang (Korean chili sauce) and ketchup fits perfectly. Gochujang has a nice spice and interesting flavor profile and I do recommend trying it at least once. I’ve been able to find a bottle of it at my local grocery store but it can also be found online at places like Amazon. Enough prep talk, it is time to gear up for battle and get cooking!

Ingredients:
Tortilla
2 cups all-purpose flour
½ cup blue cornmeal
1 tsp baking powder
1 tsp salt
¼ tsp cayenne pepper
1 tsp garlic powder
¼ cup unsalted butter, cubed
¾ cup warm water
1 tbsp canola oil
3 drops of blue food dye

Tortilla Instructions

Combine the flour, blue cornmeal, baking powder, salt, cayenne pepper, and garlic powder in a bowl. Add the cubed pieces of butter. Using your hands, combine the butter with the dry ingredients until it resembles coarse meal. Add the water, canola oil, and blue food dye and mix until combined. If the dough is feeling a bit too sticky, add additional flour.

Transfer the dough to a floured countertop and knead until completely smooth. Divide into 12 equally portioned balls (mine were about 50 grams each). Cover with a damp paper towel and allow to rest for at least 30 minutes.

When you are ready to make the tortillas, begin preheating a pan over high heat. Take a ball and place it on a floured counter. Flatten the dough slightly with your hand. With a rolling pin, flatten the dough until it is nearly paper thin.

Place the tortilla on the pan and cook on one side for about 1 minute, or until it begins to brown. Flip and cook again until it browns.

This process is a quick one. I recommend rolling the dough out as you have a tortilla currently cooking. This will keep the dough from drying up while it waits to cook. If you are worried about timing, go ahead and roll two out before you start cooking so you give yourself a little buffer.

Once all the tortillas are done you can enjoy them as you finish making them or store them in the refrigerator. Make sure they are complete sealed off with plastic wrap or an airtight container. Heat the tortillas up before eating them.

Guacamole
1 small shallot, cut in half
1 poblano, cut in half and deseeded
1 tomatillo, cut in half
2 garlic cloves
3 avocados, skin and seed discarded
handful of cilantro, chopped
2 limes
salt
pepper

Guacamole Instructions

Place the shallot, poblano, tomatillo, and garlic on a baking sheet lined with aluminum foil and nonstick spray. Turn the broiler of an oven onto high. Place the baking sheet and cook the vegetables until they have browned/blackened slightly.

Transfer the cooked shallot, poblano, tomatillo, and garlic into a food processor (or blender) and blend until smooth. Set aside.

Place the avocado in a bowl. Smash the avocado into small chunks. Do not over smash, you still want some avocado chunks. Add the tomatillo sauce and mix.

Add the cilantro and mix. Slowly add 1 lime’s juice at a time. One thing you don’t want to do is over lime your guacamole, so taste as you add! Finally, salt and pepper to taste.

Seasoned Ground Beef
1 ½ lb extra lean ground beef
1 medium onion, chopped
3 garlic cloves, chopped
1 jalapeno, seeds removed and chopped
1 tsp black pepper
1 tsp salt
1 tbsp ground cumin
2 tbsp chili powder
2 tsp coriander
½ tsp cayenne pepper
1 tbsp gochujang (Korean chili sauce)
2 tbsp ketchup
15-ounce can of chopped tomatoes

Meat Instructions

In a frying pan, cook the onion over medium high heat. Cook until the onion has softened, about 5 minutes. Add the garlic and jalapeno and cook for about 1 minute.

Add all of the spices and mix well. Add the beef and cook until the meat is no longer pink. Stir in the gochujang, ketchup, and diced tomatoes. Reduce to a simmer. Cook until the liquid has mostly evaporated.

Additional Ingredients
sour cream
shredded lettuce
tomato, diced
shredded cheese

Assembly Instructions
Take a warmed tortilla. Add a layer of cooked meat. Add a large portion of guacamole. Top with a handful of lettuce. Finally top with the sour cream, tomato, and shredded cheese.

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