The moment I saw these homemade Crunchwrap Supremes on Pinterest, I knew right away I wanted to make them for the Super Bowl. Last year's Super Bowl cake was great, and while it would have been nice to make a better one, seeing as how I've gained a bit more experience in cake decorating, I knew that it would just end up sitting around the house for days, and then eventually, soaked in water and thrown outside to the birds. Don't get me wrong, my family loves cake, but they had way too much of it in the past month, so I needed to make something different. And seeing as how Mexican food is very popular during the Super Bowl (for some reason?), these Crunchwraps were perfect; they fit right in.
My parents didn't raise us on fast food at all; never drove us through a single drive-thru, never even sat down with us at a single restaurant. It wasn't until we started driving that we took matters into our own hands--hitting up fast food joints like it was nobody's business. Especially during our college years. It wasn't long before Taco Bell became a favorite amongst us, more specifically, their Crunchwrap Supreme. We never ordered anything else. We still don't order anything else. It's the best thing on the menu, why would we? We already know that nothing will ever compare to its awesomeness. Nothing at all....except maybe one thing. The only thing that I'll actually admit would be better than a Taco Bell Crunchwrap Supreme is a .....Halal Taco Bell Crunchwrap Supreme!
Which is why these homemade Crunchwrap Supremes are awesome. They're made out of 100% halal beef and we can finally rave about how awesome Crunchwrap Supremes are to my parents without feeling guilty about the non-zabiha beef. Woooo. Okay, so let's get down to the nitty gritty.
Aside from the flour tortillas, corn tortillas, taco seasoning, sour cream, and nacho cheese, you'll probably have most of the ingredients at home. Wait no, that only leaves lettuce and tomatoes. Okay, so you're probably going to have to go to your local supermarket to get most of your ingredients. Unless you're Mexican. (That's not racist, right?). Try to get the biggest flour tortillas you can find, or be like me, and buy the ones that are on sale. The reason for buying really big tortillas is because when you're wrapping your Crunchwrap, the bigger the tortilla, the more completely covered your filling will be. I bought Large Burrito Style Tortillas, and they weren't big enough to cover the filling. To compensate for this, I just cut out a small circle from another flour tortilla and placed it on top of the exposed area, and then re-wrapped the Crunchwrap.
Aside from the flour tortillas, corn tortillas, taco seasoning, sour cream, and nacho cheese, you'll probably have most of the ingredients at home. Wait no, that only leaves lettuce and tomatoes. Okay, so you're probably going to have to go to your local supermarket to get most of your ingredients. Unless you're Mexican. (That's not racist, right?). Try to get the biggest flour tortillas you can find, or be like me, and buy the ones that are on sale. The reason for buying really big tortillas is because when you're wrapping your Crunchwrap, the bigger the tortilla, the more completely covered your filling will be. I bought Large Burrito Style Tortillas, and they weren't big enough to cover the filling. To compensate for this, I just cut out a small circle from another flour tortilla and placed it on top of the exposed area, and then re-wrapped the Crunchwrap.
Once you get your hands on some big flour tortillas, look for corn tortillas. Corn tortillas are used to make tostadas, which is what Taco Bell uses for their Crunchwraps. A tostada is basically what a corn tortilla becomes when you bake it until it is super crunchy (where crunchwrap get it's name). If you can't find corn tortillas, you can simply buy tortilla chips, which by the way are made from corn tortillas. So yeah, taco seasoning and sour cream are pretty straightforward. Okay, Nacho cheese--this part is very important, so listen up.
When I popped open the can, it smelled funky. Point blank. I did a taste test, and it was pretty decent; had a nice spicy kick to it, so I gave it the benefit of the doubt and went ahead and spread some on top of the beef. Topped it with my crunchy tostada, spread some sour cream, threw on some lettuce and tomatoes, folded, cooked, took a whole bunch of pictures, and finally sat down to dig in to my mouthwatering creation. So there I was, basking in Crunchwrap utopia, when suddenly I got this weird, difficult to explain, sour taste in my mouth. Of course, it would end up being the Nacho cheese. This is why I have trust issues.
It could just be me though. Like I said, I'm not familiar with Nacho cheese. Maybe that's just how Nacho cheese tastes and I never really noticed. Either way, for the ultimate homemade Crunchwrap Supreme experience, make sure you buy quality Nacho cheese.
And make sure you brag to all of your friends who just wasted gas to go wait forever behind some really hungry guy at the drive thru, that in 10 minutes, you just whipped up your own Crunchwrap Supreme in the comfort of your own home, made out of more than 88 percent beef, and no secret, cancerous "signature recipe".
And make sure you brag to all of your friends who just wasted gas to go wait forever behind some really hungry guy at the drive thru, that in 10 minutes, you just whipped up your own Crunchwrap Supreme in the comfort of your own home, made out of more than 88 percent beef, and no secret, cancerous "signature recipe".
Homemade Crunchwrap Supreme
Yield: 6 Crunchwrap Supremes
Ingredients:
6 large flour tortillas6 small corn tortillas (or tortilla chips)1 pound ground beef1 package taco seasoningsour creamnacho cheese (or shredded Mexican blend cheese)shredded lettucediced tomatoes
Directions:
Brown ground beef in a skillet, then add taco seasoning (according to package directions). Set aside.Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn't entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy :D
Adapted from Full Bellies Make Happy Kids
