Taco Bell Crunchwrap Supreme (But Better)

We are tackling the heavy clouted taco bell chicken crunchwrap supreme. Can we survive this one? Yes. Yes we can.


ITEMS USED:

Cast Iron Skillet

Stainless Pan

Pyrex Measuring Cup

Cast Iron Skillet w/ Pour Spout

Cuisinart Stainless Steel Open Skillet

Good Grips Stainless Steel Food Scale


INGREDIENTS:

Tortilla:

  • 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


Roast Chicken:

  • 2 Split bone in chicken

  • 1 bunch parsley

  • 2 heads of garlic

  • orange slices

  • 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


Herb Salad:

  • 1/2 head iceberg lettuce, thinly sliced

  • 1/2 bunch cilantro, rough chopped

  • zest of 1 orange


INSTRUCTIONS:

Tortilla Method:

  1. To a bowl, combine and whisk together all the dry ingredients.

  2. Add in the pork fat and blend in using two forks.

  3. Add in the hot water and mix together until a dough forms.

  4. Knead until smooth. Place back into a bowl covered and rest for 30-60 minutes.

  5. Divide the dough into 5-6 balls and on a floured surface roll out as thin as possible.

  6. Heat a cast iron skillet over medium-high heat. Place tortilla into the skillet for 30 seconds or slightly charred. Flip and repeat.


Tostadas Method:

  1. Using homemade or store bought corn tortillas, flatten out into small tortillas.

  2. Fry in 350F oil for 2-3 minutes flipping occasionally.

  3. Immediately pull from oil and transfer to a wire rack seasoning with salt.


Chicken Method:

  1. In a 10” skillet, add in the parsley, sliced garlic, orange or lemon slices, and drizzle with olive oil.

  2. Generously season the chicken breast with salt and pepper and pat dry. Place in pan.

  3. Place chicken and herbs into 450F oven for 30-40 minutes, or until 165F internal temperature is reached.


Spicy Crema Method:

  1. 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:

  1. Into a large bowl, add finely chopped iceberg lettuce, chopped cilantro, and zest of an orange.

  2. Toss to combine.

  3. Dice heirloom tomatoes. Place into a bowl, season with salt, and let sit until ready to use.


Assembly Method:

  1. Using a warm tortilla as the base, layer with diced chicken topped with crema sauce and shredded cheese.

  2. Top with a tostada shell and topped with the herb salad and diced tomatoes. Drizzle with crema sauce.

  3. Add a smaller tortilla on top then fold the base tortilla around that.

  4. Place on a pan set over medium heat. Heat until crispy and stays together. Flip and repeat. 2-3 minutes per side.