(bright relaxing music)
- I would never speak ill of my BFF Taco Bell,
but you know what's even better than a Crunchwrap Supreme?
A crunch-hack supreme.
I'm gonna show you how to dupe your way to a better version.
The key to making a truly transcendent Crunchwrap
lies in treating your beef correctly
and being able to choose any cheese you want
to make your queso.
For the meat, you'll need a pound of ground beef,
a packet of taco seasoning, a pinch or two of cinnamon
and a little bit of vegetable oil.
So, first we're gonna start by adding just a drizzle
of oil to kinda lightly coat the pan.
Once the oil starts to shimmer,
we're gonna take our beef,
and then you're just gonna take a spatula
and smash it down.
Then, you just wanna leave it alone for about five minutes
to let it brown.
A lot of people make the mistake of constantly stirring
their ground beef.
This releases moisture, and it ends up steaming the beef,
and you get gross gray beef
instead of nice, warm, flavorful beef.
So, once it starts to brown on the edges,
and you can kinda take a little peak if you need to,
you just wanna cut it into four pieces.
Then you wanna flip those pieces over.
(meat sizzling)
Now we're just gonna add our taco seasoning
and just a couple pinches of cinnamon.
And then let that cook for another minute.
Now, you just remove the browned meat with a spatula.
Now that we've cooked our beef the right way,
let's talk about our cheese.
A lot of cheese may taste really good straight out
of the package but doesn't melt really well,
making it a poor candidate for creamy queso.
Luckily, we have melting salts,
also known as sodium citrate.
What's great about this is that it adjusts the pH
of the cheese, making it melt like a dream
so you get gooey, creamy, perfect queso
from any fancy cheese.
First, we're gonna start by taking half a cup of beer
and half a teaspoon of sodium citrate.
See, it just looks like salt, 'cause it is a salt,
and then we're gonna bring that to a simmer.
Give it a little stir,
help it dissolve.
Once you reach a simmer, you're gonna add eight ounces
of your favorite spicy cheese.
You can see it going into solution,
everybody getting to know each other.
We just wanna keep stirring 'til you don't see
any more discernible strands.
And if it's looking a little bit liquidy,
just let it simmer for a minute
and let some of that beer evaporate.
Boom.
Now, it's time to stack it up and fold it all together.
You're gonna start with a couple spoonfuls of your beef.
And you wanna make sure you have
as flat of a base as possible.
So, just kinda force everybody into a single layer.
Now we're gonna take our luscious, bespoke queso,
and don't be shy here.
Just really drizzle that on.
Then we take our crunchy boy
and layer that on top.
Press down a little bit,
but you don't want to exert too much pressure
'cause then you'll break the shell.
Then you take shredded iceberg lettuce.
And I'm gonna go ahead and add a little sour cream.
I like the squeeze bottle 'cause it kinda mimics
the Taco Bell sour cream gun,
and it's just better distribution.
Then some tomatoes.
Now we're gonna fold it up.
So, you just start from any side,
and you go one,
and then you go two,
and then you go three.
And you just keep working around,
and you can see we're getting a little bit of a hole here.
So, what you can actually do to fix that
if your tortilla's not big enough,
take a little bit of extra tortilla.
Boom.
(cheerful upbeat music)
It's a perfect, little package,
and we are good to go over to the stove to fry it up.
Once you've nailed your fold,
you're gonna fry this thing up in a little bit of butter.
Just take a stick, rub it across a nonstick pan.
And then carefully place your Crunchwrap seam-side down
in the pan, and you can even give it a little press,
not to much pressure 'cause you don't wanna
crush the tostada inside.
And once it's brown on one side,
take a little bit of butter,
just rub the other side,
and then flip.
(cheerful upbeat music)
All right, and once we're browned on the other side,
take it out of the pan, and you are good to go.
Now we're ready to enjoy our crunch-hack supreme.
If you tragically run out
of your supply of hot sauce packets,
don't worry, the La Victoria red sauce
is a dead ringer for the mild.
(cheerful upbeat music)
(crunching)
That is really good.
It's almost gourmand.