HOMEMADE CRUNCHWRAP SUPREME! (BETTER THAN TACO BELL)

SERVING

8

PREP TIME

00:20

COOK TIME

00:25

INGREDIENTS

21-22

TOTAL TIME

00:45

EQUIPMENT

• Large Skillet
• Deep Small Pot
• Wooden Spoon
• Spatula
• Strainer
• Measuring cups and spoons
• Paring knife
• Frying pan

INGREDIENTS

For the beef:

• 2 tablespoons avocado oil
• 1 small yellow onion diced
• 2 pounds|907 grams ground beef
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons ground paprika
• 2 teaspoons cayenne pepper
• Kosher salt and freshly ground black pepper to taste
• ½ cup|118 ml of water

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For the cheese sauce:

• 5 ounces|142 grams shredded cheddar cheese
• 5 ounces|142 grams shredded Monterey Jack cheese
• 12 ounce can of evaporated milk
• 1 tablespoon corn starch
• Kosher salt and freshly ground black pepper to taste

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For the wrap (per wrap):

• 2 tablespoon shredded lettuce
• 2 tablespoon cored and diced tomatoes
• 3 tablespoons shredded cheese Cheddar + Monterey Jack
• 1 large 10-inch flour tortillas
• 1 crunchy tostada shells or tortilla chips
• 1 small-sized tortilla cutout
• 2 tablespoon sour cream

INSTRUCTIONS

1. Let’s start with browning the beef: Heat up the avocado oil in a large skillet and sauté the diced yellow onion. Make sure that you are cooking on medium-high heat.
2. After the onion browns for about a minute, add in the ground beef, break it up and stir using a wooden spoon, and let it brown for about 5 minutes… till it looks all nice and tasty.
3. Time to season this up! Add the chili powder, onion powder, garlic powder, cayenne pepper, and grounded paprika. Then, add some salt and pepper to taste. Let it cook for a while, say 5 minutes, before you drain out the excess fat from the meat.
4. After draining, transfer the grounded beef back into the skillet. Add water and let it boil for 5 minutes… should be getting thick by now. Let it down and set aside.
5. Time to make the cheese sauce: Using a deep pot, melt both the cheddar and Monterey Jack cheese together with the evaporated milk, add the corn starch and stir until it melts to your desired consistency. You can season with salt and pepper to taste.
6. It’s time to put this all together and create some wrapped delicious goodness. But first, place a tostada shell at the center of a flour tortilla, use a paring knife to cut around the tostada to produce a small-sized tortilla, same shape as the tostada. Set this aside for later. Do this or buy small taco-sized (4-5 inch) tortillas.
7. Place a tortilla flat in a pan under low heat (the heat is to warm the tortilla and make it easy to fold). Scoop some of your meat filling unto the center of the tortilla, drizzle the cheese sauce and shredded cheese, then place a tostada atop the beef/cheese. Spread the sour cream on the tostada shell; sprinkle some diced tomatoes, chopped lettuce, and cover it up with the small-sized tortilla cutout earlier.
8. Now fold the edges of the flour tortilla up and over all the ingredients. Pay close attention to the edges and carefully fold them over the center. Make it as tight as you can to avoid spills. Work your way around the filling in a clock-wise movement to create pleatings.
9. Carefully turn the folded side to face the heat and allow it to toast for up to 3 minutes… until it’s golden brown. The folds will stick and wrap will hold its shape. Flip it to the other side using a spatula, and let it toast for 1-2 minutes. And we are done!

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Notes

Note: I always fry with avocado oil because it doesn’t burn, but you can use the healthiest option available to you.