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Crunchwrap Supreme Copycat
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Crunchwrap Supreme Copycat
Adapted from copykat.com
The Taco Bell classic rebuilt at home, seasoned beef and nacho cheese from one bowl, crunchy tostada hidden in the middle, hexagon-folded and griddled crisp.
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Essentials
Ingredients
- 1 brown onion, halved
- 2 garlic cloves
- 20 g olive oil
- 500 g beef mince
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 2 tbsp tomato paste
- 150 g beef stock
- 30 g unsalted butter
- 30 g plain flour
- 250 g whole milk
- 150 g sharp cheddar, grated
- 50 g cream cheese
- 1/4 tsp ground cumin
- 4 large flour tortillas (30 cm)
- 4 small flour tortillas (15 cm)
- 4 tostada shells
- 120 g sour cream
- 80 g iceberg lettuce, shredded
- 2 Roma tomatoes, diced
- 20 g neutral oil, for pan frying
Method
Preparation
- 1 Add 1 brown onion, halved, to mixing bowl.Weigh
- 2 Add 2 garlic cloves to mixing bowl.Weigh
- 3 Chop 4 sec/speed 5.4s / sp5
- 4 Scrape down the sides.
- 5 Add 20 g olive oil to mixing bowl.Weigh
- 6 Cook 5 min/120°C/speed 1.5min / 120°C / sp1
- 7 Add 500 g beef mince to mixing bowl.Weigh
- 8 Cook 5 min/100°C/reverse speed 1.
- 9 Break up the mince with a spatula, no separate pan to wash.
- 10 Add 1 tbsp chili powder to mixing bowl.Weigh
- 11 Add 1 tsp ground cumin to mixing bowl.Weigh
- 12 Add 1 tsp smoked paprika to mixing bowl.Weigh
- 13 Add 1/2 tsp dried oregano to mixing bowl.Weigh
- 14 Add 1/2 tsp sea salt to mixing bowl.Weigh
- 15 Add 2 tbsp tomato paste to mixing bowl.Weigh
- 16 Add 150 g beef stock to mixing bowl.Weigh
- 17 Cook 15 min/100°C/reverse speed soft.
- 18 Transfer beef filling to a bowl and cover to keep warm.
- 19 Rinse and dry the mixing bowl.
- 20 Add 30 g unsalted butter to mixing bowl.Weigh
- 21 Add 30 g plain flour to mixing bowl.Weigh
- 22 Cook 2 min/100°C/speed 2.2min / 100°C / sp2
- 23 Add 250 g whole milk to mixing bowl.Weigh
- 24 Cook 5 min/90°C/speed 3.5min / 90°C / sp3
- 25 Add 150 g sharp cheddar, grated, to mixing bowl.Weigh
- 26 Add 50 g cream cheese to mixing bowl.Weigh
- 27 Add 1/4 tsp ground cumin to mixing bowl.Weigh
- 28 Mix 20 sec/speed 4.20s / sp4
- 29 Heat a large non-stick pan over medium-low with 20 g neutral oil.Weigh
- 30 Lay a 30 cm tortilla flat. Spoon a quarter of the beef into the centre, leaving a 3 cm border.
- 31 Drizzle a generous spoonful of nacho cheese over the beef.
- 32 Press a tostada shell on top, then spread 30 g sour cream across it.Weigh
- 33 Scatter 20 g shredded lettuce and a quarter of the diced tomato over the sour cream.Weigh
- 34 Cover the filling with a 15 cm tortilla. Fold the edges of the large tortilla up and over in overlapping pleats to form a hexagon.
- 35 Place seam-side down in the hot pan. Cook 2-3 min per side until golden and sealed.
- 36 Repeat with the remaining three crunchwraps. Serve warm, seam-side down.
Notes
Tips
- One-bowl win, the same bowl browns the seasoned beef and makes the nacho cheese, just a quick rinse between phases.
- Keep the pan on medium-low. Too hot and the tortilla scorches before the cheese inside warms through.
- For a crispier middle, toast the tostada shells under a grill for 30 sec before building.
- Assemble on a square of parchment, it makes flipping the first crunchwrap into the pan far less stressful.