Homemade Crunchwrap Supreme
Ethan Chlebowski · ♥ 130.8K likes · 5.7M views · 33 min video
Read about ground beef in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- vinegar
- water
- salt
Quick pickled onions: vinegar with about equal parts water and a big pinch of salt, heated on high in a pan.
- 1 lb ground beef
Heat the pan on medium-high until smoking. Add a pound of 85/15 ground beef and a big pinch of salt.
- salt
- 2 parts cumin seeds
- 1 parts onion powder
- garlic powder
- 1 parts cayenne
- 1 parts smoked paprika
Grind cumin seeds; blend two parts cumin with one part onion and garlic powder, one part cayenne and one part smoked paprika. Add about a tablespoon to the beef, keeping some back, plus a sprinkle of MSG.
- MSG
Break up the beef with a potato masher into fine pebbles; let it steam, then crisp on the bottom.
- tomato paste
- beef broth
Add a squirt of tomato paste and a splash of beef broth to the browned beef; taste.
- lettuce
- grape tomatoes
- salt
Finely shred the lettuce. Halve the grape tomatoes between two lids, chop roughly and salt a little.
- sour cream
- Cholula
- lime juice
- 2 whole corn tortillas
Mix a dollop of sour cream with green Cholula and a spritz of lime for a crema.
Lime sour cream with Cholula
Spritz the corn tortillas, sprinkle with the reserved seasoning and crisp under the broiler on an aluminum tray into tostadas.
Crisping corn tortillas under the broiler
Warm a 12 inch flour tortilla in a big pan over low with about half the cheese, covered to steam rather than crisp.
Add a generous layer of beef and a dollop of the crema.
Top with the crisp tostada, a sour cream layer, tomatoes, shredded lettuce and pickled onions.
Fold the tortilla all the way around to envelop the filling; sear the bottom to seal, then brown the top.