I haven’t been to Taco Bell in years, but a couple of days ago I had a sudden and mighty craving for a crunchwrap supreme. So, rather than going to Taco Bell, like a normal person, I decided to try making it at home. And let me tell you, it turned out pretty darn good! Granted, it’s been years since I’ve had one, but it lines up exactly with my memory of what it’s supposed to taste like.
So, in case anyone else is interested, method is below the cut (lots of pictures).
Make some taco meat (ground meat + 1 packet of taco seasoning). Make according to packet directions, but make sure to let all the liquid evaporate. You don’t want your tortillas to get soggy.
Take one burrito sized tortilla. I keep mine in the fridge so they won’t go moldy, so I popped it on the griddle for a few seconds to get it nice and pliable. Didn’t want it breaking when I tried to fold it.
Put a spoonful of your taco meat in the middle of the tortilla.
Spread sour cream on one side of a tostada. Mine broke, but that’s OK, because it’s going to get wrapped up nice and safe inside the tortilla!
Place it cream side down on top of the meat, and spread some queso (cheese sauce) on the top side.
Sprinkle on tomato and lettuce
When I folded mine up, it turned out I had too much filling, and the tortilla wouldn’t reach all the way to the center, so I broke a piece off another tortilla to fill the gap
Start folding. Fold up one bit, hold onto it with one finger while you fold the next bit, and continue until it’s all folded in towards the center
Pop it fold side down on a dry griddle or pan and toast until brown and crispy. Flip it over and brown the other side. Nosh.
