Name: Homemade Crunchwraps
Prep time: 30 min
Cook time: 46 min
Total time: 1 h 16 min
Yield: 4
Ingredients: 8 large flour tortillas (Homemade recipe in notes); 4 small flour tortillas; 4 corn tortillas; Shredded lettuce; Shredded cheddar cheese; Sour cream; 2 pounds of medium ground beef; 1 tbsp chili powder; 1 tsp garlic powder; 1 tsp paprika; 1 tsp oregano; 1 1/2 tsp salt; Pepper to taste; 1 tbsp tomato paste; 1 cup beef broth; 1/2 cup sour cream; 1/4 cup salsa; 5 tomatoes; 2 tbsp fresh cilantro; 1/2 small red onion; 1 jalapeño; 2 garlic cloves; Juice of 2 limes; Salt & Pepper to taste; 2 tsp olive oil; 3 avocados; 2 tbsp cilantro; 1/4 cup pico de gallo; Salt & Pepper to taste; 2 tbsp butter

Instructions

To make the ground beef mixture:

Heat a large pan on medium-high heat. Add in the ground beef and allow to brown for a few minutes on one side before touching it.
Cook and crumble the ground beef until fully browned. Optional, but you can drain the fat.
Add in the seasonings and tomato paste and stir to combine. Add in the broth and salsa and bring to a simmer. Mix in the sour cream and decrease the heat to low and cover until ready to assemble.

To make the Pico & Guac:

Quarter, deseed, and finely dice the tomatoes. Add to a large bowl, add into the rest of the ingredients. Season with salt and pepper to taste
To make the guacamole, scoop the avocados into a bowl and mash until smooth.
Add in the 1/4 cup of pico and add any additional cilantro, lime, salt & pepper to taste.

To make the queso:

Heat a medium pot on medium heat. Melt in butter and add in diced shallot, jalapeño, and tomato. Sauté until softened, about 5 minutes.
Add grated garlic, cornstarch, and paprika and cook for another minute.
Add milk and cream and bring to a simmer. Whisk in cheese about a cup at a time, adding the cream cheese as well until fully incorporated. Taste for salt and pepper.
The queso can be made ahead of time or can remain on low heat until ready to assemble the crunchwrap.

To assemble:

Slightly heat up your large tortilla in the microwave for 20 seconds. Heat a large pan on medium-low heat while you assemble, this will be used to toast your crunchwrap after.
Add it to a surface and spread on about 1/4 cup queso in the middle. Add about 1/2 cup of your ground beef mixture on top.
Top the beef with your crispy corn tortilla. You can crisp it up in a fryer or in a saucepan on medium-high heat with 1/4 cup vegetable oil. You just want it to be lightly golden brown and crispy!
Spread on a generous dollop of guacamole, sour cream, shredded lettuce, and your pico de gallo.
Top with additional cheddar cheese, because this will help with sealing the crunchwrap.
Add your smaller tortilla, and begin to close up your large tortilla by bringing in an edge as you make your way around it. (See video)
Add a tbsp of oil to your pan and toast the crunchwrap for about 2 minutes per side. If the seams are opening, don't panic, just add a little extra cheese and allow the cheese to create a crust from the heat of the pan.
Serve with additional sour cream, guac and pico and enjoy!

Homemade Crunchwraps