Скачать или смотреть Crunchwrap Supreme from Taco Bell - I have now found out we do get them here… ops

Crunchwrap Supreme from Taco Bell *Note! I have now found out we do have Taco Bell in Australia and you can get them here… oops

Ingredients:
1 white onion, diced
4 cloves garlic, finely diced
2 tbsp olive oil
500g beef mince
1 tsp smoked paprika
1 tsp coriander powder
1 tsp dried oregano
150ml sour cream
30ml hot sauce
zest of 1 lime
1/2 tsp ground cumin
salt, to taste
2 tomatoes, diced
1/2 white onion, finely diced
handful of coriander, finely chopped
juice of 1 lime
1/4 head iceberg lettuce, finely sliced
200g mozzarella cheese, grated
8 small flour tortillas
oil for frying
4 extra-large flour burrito wrappers

Method:
1. To cook the taco beef, in a large cast-iron pan over high heat, add olive oil. Add ground beef with a pinch of salt and let it brown. Add one diced white onion, garlic, smoked paprika, coriander powder, dried oregano, and cumin. Mix well and cook for 5-7 minutes. Check seasoning and set aside once cooked.
2. Mix together the sour cream, hot sauce, lime zest, and a pinch of salt to make the creamer and set aside.
3. Make the Pico de Gallo by combining diced tomatoes, finely diced white onion, chopped coriander, lime juice, and a big pinch of salt.
4. Now, heat the oil to 180°C and fry 4 of the small tortillas until crispy on all sides. Set aside to cool slightly.
5. Start with a large flour tortilla. Spread some of the creamer on the bottom, followed by cooked beef, pico de gallo, then add one of the fried small tortillas, a handful of grated mozzarella, and finely sliced iceberg lettuce. Top with an unfried small tortilla. Fold the edges of the large tortilla over towards the centre, keeping it as tight as possible.
6. Carefully place it in a cast-iron or stainless steel pan with a couple of tablespoons of oil, folded side down. Weigh it down slightly and cook for about 4-5 minutes or until golden brown and crispy. Flip and continue to cook for 3-4 minutes on the other side.

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