Friday, April 26, 2013

Make Taco Bell's Crunch Wrap Supreme at Home

I had the pleasure of working with Anne Dolce , Editor at The Daily Meal  to put together a homemade version of Taco Bell's Crunchwrap Supreme.

From the spices in the beef to homemade taco sauce, we put it all together for
a healthier, fresher homemade version.
I've tested the recipes and photographed the steps.
These were flying out of the kitchen as fast as I could make them.
I even made a few "to go"!

Spices for Beef

1 lb. ground beef
1 Tbsp. onion flakes
1 tsp. beef bouillion
1 tsp. garlic powder
1 Tbsp. cornstarch
1 tsp. cumin
1 tsp. paprika
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. sugar
3/4 cup water
6 10-inch flour tortillas, warmed
6 tostadas
1 cup sour cream
2 tomatoes, chopped, tossed with 1/4 cup of the taco sauce
Cooking spray for frying

Brown the meat in a large skillet over medium-high heat until halfway cooked, breaking it up as little as possible with a spoon.  Remove the par-cooked meat from the skillet and add to a food processor.  Pulse once or twice until the meat is a finely ground consistency.  Add back to the skillet over medium heat and add the rest of the spices, including the cornstarch.  Cook for 2 minutes, stirring to evenly distribute the spices; add water.  Simmer 5-10 minutes, until the meat is cooked through and the sauce is thick and flavorful.


Homemade Taco Sauce

2 Tbsp. chili powder
2 Tbsp. cumin
1-1/2 Tbsp. salt
1 Tbsp. black pepper
1 tsp. red pepper flakes
1 tsp. garlic powder
1 tsp. oregano
1 tsp. paprika
1 28-ounce can whole tomatoes

Combine all of the spices together in a resealable container and set aside.  In a food processor fitted with a steel blade, puree tomatoes until smooth.  Add to a small saucepan and add 1 Tbsp. of the spice mixture(or to taste) to the tomatoes.  Simmer until sauce is thickened, about 30 minutes.




Nacho Cheese Sauce

1-1/2 Tbsp. butter
1 Tbsp. cornstarch
1/2 cup milk, plus more if needed
2 Tbsp. cream cheese
1-1/2 cup grated cheddar cheese
1/2 tsp. hot sauce
1 tsp. seasoning from taco sauce

In a medium-sized saucepan, melt the butter over medium-high heat.  Whisk in the cornstarch and cook for 1 minutes, and then slowly whisk in the milk.  If the sauce is too thick, add a little more milk.  Simmer until thickened, about 2 minutes and then add the cream cheese, Cheddar cheese, hot sauce and seasonings.  Keep warm until ready to use.


To assemble the Crunchwrap Supreme.  Warm flour tortillas.  Place 1 tortilla out on your work station.  Add a spoonful of the meat mixture to the center and top with nacho cheese.  Top the meat and cheese mixture with a tostada, and then place 1 Tbsp. of sour cream on top.  Add marinated tomatoes with taco sauce and shredded lettuce on top.  Working counter clockwise, fold the edges of the tortilla up over the meat, cheese, tostada, tomato and lettuce pile.  Continue to fold until it is completely wrapped and in the shape of a hexagon.  

Heat a medium skillet over high heat and spray with cooking spray.  Fry the Crunchwrap Supreme on each side for about 1-2 minutes, until golden brown.  Serve with a side of taco sauce.


Full article from The Daily Meal
Sharing with Weekend Potluck

1 comment:

  1. Fabulous! I LOVE this yummy eat at TB...and am thrilled to know I can make my own. I always gotta have CRUNCH! Thanks so much for sharing, and linking back, to Weekend Potluck. Enjoy a great weekend.

    ReplyDelete

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