My version of Taco Bell Crunch Wrap Supreme. I’ve made this a little fancier but they’re still as trashy as delicious as you’d expect!
You can add additional garlic or lime to the crema to your taste. But just remember to use very ripe avocados for a super creamy texture.
You can also up the chilli powder for a spicier taco seasoning.
Be careful when frying your tostada. They can burn easily. I also like to batch cook these and keep in a warm oven whilst I fry the rest.
I like serving these with additional hot sauce. Cholua works great.
These can be a little tricky to assemble so I’d suggest being careful not to overfill.
You can watch me make these on my instagram highlights.
If you need any further help, or have any questions, you can message me on my Instagram @bonniedoesfood.
1 ripe avocado
100g of sour cream
2 cloves of garlic
1 lime, juiced
Salt and pepper to taste
A small bunch of fresh coriander
1 tbsp chilli powder
1 tsp garlic powder
1 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp salt
1/2 tsp oregano
1/4 tsp black pepper
1 tsp cornflour
500g minced beef, 20% fat
Olive oil for browning the beef
6 large flour tortillas
12 small flour tortillas
Vegetable oil for frying the tortillas (tostadas)
Low moisture mozzarella, shredded
Iceberg lettuce, shredded
Whole on the vine tomatoes, diced
½ portion of my Queso
FOR THE AVOCADO CREMA:
Using a blender of your choice, blitz all the ingredients for the cream until smooth and creamy. Taste and add additional salt if needed. Set aside.
FOR THE TACO SEASONING:
In a small bowl, combine all the ingredients for the taco seasoning and set aside.
FOR THE BEEF FILLING:
In a large frying pan, over a medium heat, brown the beef in a little olive oil until cooked through.
Add the taco seasoning and cook for another two minutes, until coated and fragrant.
FOR THE TOSTADAS:
In a large frying pan, on a medium heat, heat around 1 inch of vegetable oil. You can test to see if it’s ready by dipping the end of a wooden spoon in the oil. If little bubbles form around the spoon it should be hot enough.
One by one, fry six of the small tortillas. Flipping half way. You want them golden and crunchy on both sides.
You can keep the tostadas fresh and crunchy in a warm oven whilst you work through the other batches.
Take a large tortilla on a surface. Top with a spoon of the beef.
Top with a large spoon of queso, if this has thickened too much as its cooled, you can heat in the microwave or a pan for easier spreading.
Take a tostada and place over the cheese, top with some shredded lettuce, mozzarella and chopped tomato.
Drizzle over a generous serving of the avocado crema and top with a un-fried small tortilla.
Carefully use your hands, working around the small wrap on top and fold the large tortilla over to seal the crunch wrap.
Again, very carefully flip seam side down into a large frying pan.
On a medium heat, toast both sides of the crunch wrap until crisp and golden.
Keep warm in a low oven whilst you work through the others.
Cut into halves or quarters and serve with sour cream or hot sauce.