Sometimes, I'm in the mood for fancy food with lots of ingredients and preparation. Other times, I'm in the mood for Taco Bell. When one of my friends posted a gif of a homemade crunchwrap supreme being made, I was sold. A little bit of internet sleuthing brought me to this recipe from Delish. This was almost as much fun to make as it was to edit the pictures (first time I've made an animated GIF in Photoshop, be gentle). My kids weren't sold on it, but they don't particularly like tomatoes or shredded lettuce so I wasn't too surprised. I'll definitely make these again, they were fun and good.
Homemade Crunchwrap Supreme
Ingredients:
- 1 pound ground beef
- 1 teaspoon chili powder
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- Kosher salt
- Freshly ground black pepper
- 8 large flour tortillas
- ½ cup Nacho Cheese Sauce
- 4 tostada shells
- 1 cup sour cream
- 2 cups shredded lettuce
- 1 cup chopped tomatoes
- 1 cup shredded Cheddar
- 1 cup shredded Monterey Jack
- Vegetable oil
- Hot sauce, for serving
Directions:
- In a skillet over medium heat, add ground beef, chili powder, paprika and cumin. Cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 5 minutes. Drain fat, then season with salt and pepper.
- Cut small flour tortillas: Stack four large flour tortillas and place a tostada shell in the center. Using a paring knife, trace around the edges of the shell to cut four smaller flour tortilla rounds. Set aside.
- Build crunchwraps: With remaining large flour tortillas, add a scoop of ground beef to the center of each tortilla, leaving a generous amount of space around the edges for folding. Drizzle cheese sauce over each, then place tostada shells on top. Spread sour cream over each shell, then top with lettuce, tomato, and cheeses.
- Place the smaller flour tortilla cutouts in the center of each crunchwrap then tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
- Cook crunchwraps: In a medium nonstick pan over medium heat, heat a very thin layer of vegetable oil. Working one at a time, add crunchwrap seam-side down and cook until tortilla is golden on the bottom, 3 to 5 minutes. Flip crunchwrap and cook until the other side is golden, 3 to 5 minutes more.
- Repeat with remaining crunchwraps and serve warm with hot sauce.
Notes:
If you push down on the crunchwrap for the first 30 seconds or so of cooking, it gets browned much more evenly.
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