We are tackling the heavy clouted taco bell chicken crunchwrap supreme. Can we survive this one? Yes. Yes we can.
Cast Iron Skillet w/ Pour Spout
Cuisinart Stainless Steel Open Skillet
Good Grips Stainless Steel Food Scale
2.5 cups (360g) all purpose
1 tsp (8g) baking powder
2 tsp (7g) kosher
1/2 cup (100g) pork fat
2/3 cup (160ml) hot water
2 Split bone in chicken
1 bunch parsley
2 heads of garlic
olive oil for drizzling
salt and pepper to taste
Spice Crema Sauce:
1/2 cup (125g) sour cream
2 Tbsp (25g) mayo
2 Tbsp (25g) jalapeño salsa
2 tsp (4g) garlic powder
1.5 tsp (2g) chipotle
2 tsp (3g) sweet paprika
Juice of 1 lemon
Salt to taste
1/2 head iceberg lettuce, thinly sliced
1/2 bunch cilantro, rough chopped
zest of 1 orange
To a bowl, combine and whisk together all the dry ingredients.
Add in the pork fat and blend in using two forks.
Add in the hot water and mix together until a dough forms.
Knead until smooth. Place back into a bowl covered and rest for 30-60 minutes.
Divide the dough into 5-6 balls and on a floured surface roll out as thin as possible.
Heat a cast iron skillet over medium-high heat. Place tortilla into the skillet for 30 seconds or slightly charred. Flip and repeat.
Using homemade or store bought corn tortillas, flatten out into small tortillas.
Fry in 350F oil for 2-3 minutes flipping occasionally.
Immediately pull from oil and transfer to a wire rack seasoning with salt.
In a 10” skillet, add in the parsley, sliced garlic, orange or lemon slices, and drizzle with olive oil.
Generously season the chicken breast with salt and pepper and pat dry. Place in pan.
Place chicken and herbs into 450F oven for 30-40 minutes, or until 165F internal temperature is reached.
Spicy Crema Method:
In a medium bowl, add sour cream, mayo, jalapeno sauce, garlic powder, chipotle powder, sweet paprika, juice of a lemon, and salt to taste. Whisk to combine.
Herb Salad & Diced Tomatoes Method:
Into a large bowl, add finely chopped iceberg lettuce, chopped cilantro, and zest of an orange.
Toss to combine.
Dice heirloom tomatoes. Place into a bowl, season with salt, and let sit until ready to use.
Using a warm tortilla as the base, layer with diced chicken topped with crema sauce and shredded cheese.
Top with a tostada shell and topped with the herb salad and diced tomatoes. Drizzle with crema sauce.
Add a smaller tortilla on top then fold the base tortilla around that.
Place on a pan set over medium heat. Heat until crispy and stays together. Flip and repeat. 2-3 minutes per side.