![]() ![]() Tortillas – Three separate tortillas are used in this recipe.It starts with a roux base – butter with flour whisked in then milk is simmered until it’s thickened and shredded Cheddar cheese and pepper Jack cheese is mixed in. The nacho cheese sauce used in this recipe is actually a Mornay. Mornay – Mornay sauce is a Béchamel sauce with cheese added.Roma tomatoes are available year-round though tomatoes are at their peak in the summer months. ![]() Tomatoes – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this recipe since, as they cook, they won’t release as much water and make the crunch wrap soggy.I season the beef with a blend of chili powder, paprika, salt, cumin, coriander and cayenne. This way I can control the amount of salt and/or sugar that go into it. Spices – While pre-blended taco seasoning can be used, I prefer to make my own.In a simple recipe like this – the quality of the meat is important. The blend of fat also helps to keep the meat moist. The fat adds flavor to the tacos which I season with my own spice blend. Beef – I use a blend of 85% lean/ 15% fat ground beef.I prefer to serve it on the side along with a little guacamole – as you would a quesadilla. This combination is everything you want a Taco Bell’s crunch wrap to be with fresh ingredients piled together. While the OG fast food version includes sour cream in the crunch wrap, in my recipe it’s optional. It is all topped off with a crispy corn tortilla then pressed in a pan until the outside is toasted to golden brown perfection. This homemade crunchwraps recipe layers spicy ground beef, nacho cheese, Monterey Jack, cheddar, tomato, lettuce and sour cream. ![]()
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