Adapted from Homemade Crunchwrap Supreme Recipe by Farideh Sadeghin via Munchies.
A nod to the Mexican fast food favorite! We’ve subbed the tostada shell insert with 4505 Chicharrones for the crunch factor. Prepping your ingredients is the bulk of the work, as the recipe comes together quickly. We recommend preparing the fresh ingredients for assembly prior to making your beef and queso sauce. Wait until assembly to open your chicharrones!

Crunchwrap Supreme
Makes 4 Crunchwraps

Ingredients

Ground Beef Filling:

1 lb ground beef

Spice Mix (or 2 tbsp of your favorite taco seasoning)

1 ½ teaspoons garlic salt

1 ½ teaspoons ground cumin

1 ½ teaspoons onion powder

1 ½ teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon ground coriander

2 tablespoons vegetable oil

1 tablespoon cornstarch

kosher salt and freshly ground black pepper, to taste

Queso:

8 oz shredded Oaxacan cheese (you can use mozzarella if need be!)

8 oz American Cheese shredded or Velveeta cheese, cubed

⅓ cup- ½ cup whole milk

1 pickled jalapeño, finely chopped

kosher salt and freshly ground black pepper, to taste

Assembling:

3 oz shredded cheddar cheese

3 oz grams shredded Monterey Jack cheese

1 cup shredded iceberg lettuce (about ¼ head)

2 medium tomatoes, cored and diced

½ cup grams sour cream

8 (10-inch) flour tortillas (burrito size)

1 2.5 oz bag of your favorite 4505 Chicharrones 

8 tablespoons vegetable oil

Directions

Make the beef: In a medium bowl, combine the beef, garlic salt, cumin, onion powder, paprika, cayenne, and coriander. Cover and refrigerate for 30 minutes.

Heat the oil in a large skillet over medium-high. Add the ground beef and cook, breaking up the pieces with the back of a wooden spoon, until browned, 5 to 7 minutes. Mix the cornstarch with ½ cup water and add to the beef; bring to a boil. Cook, uncovered and stirring occasionally, until thick, about 4 minutes. Season with salt and pepper and keep warm.

Make the queso: Heat 1 cup|250 ml water in a small saucepan over medium heat. Set a heatproof bowl over the saucepan to form a double boiler. Put the cheeses and milk in the heatproof bowl and allow to melt, stirring often. If the mixture seems too thick, add a bit more milk. Once the cheese has melted, stir in the jalapeños and season with salt and pepper. Keep warm.

To assemble, stack 4 large flour tortillas on a cutting board or plate. Using a paring knife,cut out a 4-5-inch circle from the stack so you end up with 4 smaller tortilla rounds. We traced a bowl for this step. You will need one round for each crunch wrap.

Add a scoop (½ cup) of ground beef to the center of remaining 4 large flour tortillas, leaving a generous border for folding. Drizzle ¼ cup cheese sauce over each, then place a layer of chicharrones on top (we crushed them a little for a flatter layer). Spread 2 tablespoons sour cream over each shell, then top with ¼ of the lettuce, tomato, and cheeses. Place smaller flour tortilla cutouts on top and tightly fold edges of large tortilla toward the center, creating pleats. Quickly invert Crunchwraps so pleats are on the bottom and they stay together.

Heat 2 tablespoons oil in a medium skillet over medium-high. Add Crunchwrap, seam-side down, and cook, flipping once, until tortilla is golden, about 2 minutes per side. Repeat with remaining Crunchwraps and oil.