Making The Taco Bell Cheesy Gordita Crunch At Home | But Better

The cheesy gordita crunch isn’t a gordita, but we’ll play your game Taco Bell.

Optional Note: to use Doritos Locos Taco Shell, use this link.

Taco Shell Molder


INGREDIENTS:

Flatbread (thick tortilla):

Make 8 inch discs @ 70g

  • 2 cups (300g) all-purpose flour

  • 1 teaspoon (4g) fine sea salt

  • 1/2 teaspoon (2g) baking powder

  • 1/4 cup (56g) vegetable oil

  • 3/4 cup (177g) water

  • 1/4 teaspoon (1g) instant yeast

Ancho Ranch:

  • 1 cup (208g) mayo

  • 1/4 cup (55g) crème Fraiche

  • 1/4 teaspoon (1g) onion powder

  • 2 teaspoons (4g) ancho powder

  • 1 red Fresno chilies, finely diced

  • 1/4 cup (14g) finely chopped cilantro

  • 3 springs dill, finely chopped

  • 3 cloves garlic, grated

  • Salt & Pepper to taste

  • 2 tablespoons (30g) hot sauce

  • 1/3 cup (79ml) buttermilk

  • 1 tablespoon (14g) Sriracha

Taco Shell:

  • Veg oil for frying

  • 1 pack corn tortillas

  • Salt to taste

Assembly:

  • 1lb (454g) ground beef

  • 1/2 teaspoon (1g) onion powder

  • 1 tablespoon (9g) garlic powder

  • 2 teaspoons (4g) ancho powder

  • 1/2 teaspoon (1g) ground cinnamon

  • 3.5 tablespoons (66g) tomato paste

  • 1.5 cups (355ml) beef broth

  • 2 bay leaves

  • 1 clove garlic

  • 4 corn tortilla

  • Vegetable oil for frying

  • Optional Doritos Spice from Doritos Locos Video

  • 1.5 cup (84g) cheddar, freshly grated

  • 1.5 cup (84g) Monterey Jack, fresh grated

  • 1/2 head iceberg lettuce, thinly sliced

  • 1/2 sweet onion, thinly sliced on a mandoline

  • Salt & Pepper to taste


INSTRUCTIONS:

Flatbread (thick tortilla):

  1. In a medium-size bowl, add flour, salt, baking powder, and whisk together until combined. Separately mix the yeast into the water (100F); once dissolved, mix in vegetable oil.

  2. Add the water mix to your flour mix and stir with a fork until you get a shaggy dough, then knead by hand for 3 to 5 minutes or until you get a smooth dough; wrap with plastic wrap and let it rest for 30 min.

  3. Begin heating a dry large cast-iron skillet over medium-high. Place your dough onto a floured work surface, separate it into 70 gram pieces, roll each piece into a light ball. Working with one ball at a time, dust with flour, gently press to form a rough disc. Roll it out using a rolling pin until you get about an 8” disc that’s ⅓ inch thick. Repeat with the rest of your balls.

  4. Once your skillet is very hot, gently lay on a formed piece of dough; let it cook for 20 seconds or until you start getting bubbles and some char. Flip,and repeat for 20 to 30 more seconds. Immediately wrap in a clean towel to keep them warm; repeat with all of your dough.

Ancho Ranch:

  1. In a small bowl, mix all ingredients until thoroughly combined. Season to taste with salt as needed.

Taco Shell:

  1. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat to 365F.

  2. Dip corn tortilla into birria fat on both sides. Place on a plate.

  3. Add tortilla to taco form and fry until golden brown. Remove and add to a wire rack and immediately dust on all sides with the nacho cheese powder.

  4. Place upside down on a baking sheet to cool completely.

Assembly:

  1. In a medium saucepot, add beef, press it down, so it's flat, sear for 3 minutes, flip and sear for 3 more minutes. Then, with a handheld masher— mash it up until it gets as fine as possible and let it cook and fry for 3 to 5 minutes, stirring occasionally until cooked through with crispy bits throughout.

  2. To your beef, add onion powder, garlic powder, ancho powder, ground cinnamon, and allow to toast for 2 seconds or till fragrant.

  3. Stir in tomato paste, then add beef broth and bay leaves. Bring it to a boil, reduce the heat to low, simmer and reduce for 30 to 40 minutes, stirring occasionally or until all the liquid is gone. Remove the saucepot from the heat, and stir in garlic.

  4. Fill a large heavy-bottomed pot halfway with vegetable oil. Heat to 365F. Fry your corn tortillas using a taco shaper, or using your tongs to keep them formed in a taco shell shape, until light golden brown and crisp, about 2 to 3 minutes. Remove and drain on wire rack. Season with salt while hot.

  5. Assembly.- In a small bowl, mix cheddar cheese and Monterey cheese. Lay down a tortilla, cover the entire surface with your cheese mix, melt cheese with a kitchen torch or underneath a broiler until completely melted and bubbling.

  6. Immediately place your taco shell in the center of a “tortilla,” bring the sides together, and gently hold them in place until it adheres to the cheese; then add your meat in the center, a generous drizzle of your ancho ranch, onions as desired, a stack of lettuce, and a sprinkle of your cheese mix on top.