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This is a taco donut. I repeat: A taco donut

3D printing works its latest miracle.


Greg Seals


Posted on Mar 11, 2015   Updated on May 29, 2021, 8:07 am CDT

Remember when you were little and your parents told you that anything was possible if you put your mind to it? It turns out they weren’t just lying to your face. That sentiment is totally true and the fact that this glorious taco donut hybrid exists is proof.

It all began some 13 years ago, when a mad food scientist by the name of Dylan dreamt of a world where different types of cuisines could live together in perfect harmony. In this utopia, the flakey sweet could meld with south-of-the-border savory to create the ultimate in taco snacking. He dreamt of a snack so delicious and efficient that no man, woman, or child would ever have to see taco filling fall out of the other end of the tortilla.

Some 15 years later, the world was ready to see this food Frankenstein come to life. Redditor barryabrams posted an album to Imgur chronicling the creation of the glorious “taconut” from start to finish. The main impediment in the creation of the snack was the cutter needed to slice rings of dough. 

While traditional donut cutters do a good job of slicing, there was nothing on the market that allowed for a trough to hold the meaty filling. To solve that problem, the intrepid culinary craftsmen turned to 3D printing.

Thanks to the software 123Design, they were able to create a cutter that made perfect rings while also allowing for a canal that would hold all that taco goodness inside. 

According to the posting, the material which was used to render the cutter prototype is highly porous, which means bacteria can thrive in the crevices. With only a day to use the cutter safely on food, the group got to work deep-frying this astounding confection that makes the cronut look like a cowardly French piece of crap. 

Pillsbury’s Grands biscuit dough, rolled very thin, was used as the pastry, while ground beef provided the perfect Tex-Mex filling. After the two halves were pinched together and fried at 380 degrees for 30 seconds per side, they were puffed to perfection and ready to be garnished. 

“After they cooled a bit, they were partially dunked in queso cheese, then some sour creme was piped on like frosting,” Abrams wrote. “A little guac, some cilantro and some sriracha to top it off!”

Some 15 years later, Dylan finally got to taste his dream. Let’s just hope he’s smart enough to patent his recipe before Taco Bell catches wind of this and rips it off to make America fatter.

H/T Bustle | Photo via jeffreyww/Flickr (CC BY 2.0)

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*First Published: Mar 11, 2015, 10:58 pm CDT