Homemade Taco Bell Crunchwrap Supreme

    This is definitely my favorite meal to make as it is delicious, extremely filling, and actually fun to make. It is a little time consuming but it is super fulfilling to make especially when preparing for other people as well because you need to be on top of everything and constantly paying attention and moving. For this dish you will need LARGE flour burrito tortillas (these can actually be difficult to come across as the 30oz tortillas are not typically sold at most retail stores. They can be found at a local Mexican grocery store such as El Paso on Wisconsin Ave.) corn tortillas, sour cream, the same spices used in my ground turkey taco recipe, green sauce, Mexican blend cheese, ground beef, lettuce, and tomatoes. 

    First, we can start by making a sour cream mix using various spices such as chili powder, paprika, onion/garlic powder, a hint of crushed red pepper, some oregano, a bit of seasoned salt, and then a good few splashes of green sauce. Mix well and set aside. At this time it would also be helpful to slice tomatoes into very small cubes for later. 

    However a crucial step that may take multiple tries to perfect, especially when making this meal for multiple people, is the timing of your tostada. Spread or spray cooking oil on a corn tortilla, sprinkle a small pinch of salt, paprika, chili powder, etc (this step is optional) then place the tortilla in the oven on low broil. Another method I have used is heating the oven to 350 degrees then placing. You want to check the tortilla often and continuously flip it until it is a perfect golden brown and at this point it will harden once cooled down. This is the CRUNCH of the crunchwrap so it is very important to include.

    If you are making beef fresh then follow the same recipe I used for the ground turkey taco as those spices pair well with turkey, beef, and even chicken when making Mexican food. I however had beef left over from last week's breakfast burrito meal. Since I am trying to make foods that are inexpensive I like to reuse assets you can say. I always have corn tortilla shells on hand for tacos, I have the burrito tortillas and meat already made/saved in fridge from the burritos, as well as the spices, sour cream, and hand picked tomatoes from my mother's garden. 

    The first step in actually preparing the crunchwrap starts with placing a large tortilla on a skillet on low heat, placing a good amount of cheese in the middle, and placing the cover on top. This is so the cheese will melt but the tortilla will not cook as you do not want it to be crispy and hard to wrap later on.

    With the cheese melted, you can now add your meat in the middle as well. Be careful not to overfill as there is still much to be added. Next, place a good amount of your sour cream mixture onto the meat, this is probably the best tasting part of the whole thing so don't skimp out. 

    Once you have placed your meat and sour cream on the melted cheese, you can add your crispy tostada on top and press down carefully as you do not want it breaking apart. Spread more sour cream on this tortilla as it will be used essentially as glue for your toppings. I love sour cream so I definitely make sure to add a lot until I'm satisfied. After you have spread the sour cream, you can add lettuce and tomatoes to your liking, again being mindful not to overfill.

    This part may seem tricky if you have never done it before but it is surprisingly easy as I have never had trouble with it before. This is where a small issue can occur if the tortilla was cooked too much and kind of cracks and crunches when trying to fold, however it is only a minor issue that won't cause too much disruption. You need to fold the tortillas neatly and securely, do not be alarmed if there is a slight opening at the bottom as long as nothing is falling out it should be fine. Place the bottom back on the skillet on about medium heat to make the folds firm and crisp to ensure they stay in place while eating and all of your contents do not spill out. 

    And if you want your crunchwrap to look just like Taco Bell's you can flip it and place it on the skillet for a few seconds as well to get that beautiful golden brown, crunchy top.