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one golden pan-toasted folded flour-tortilla crunchwrap cut into two halves on an ordinary plate, showing one thin cooked beef patty, melted pale Pepper Jack, a crisp flat corn-tortilla layer, green avocado mash and finely shredded cabbage inside, with no loose beef crumbles, nacho-cheese sauce, lettuce, tomato, sour cream or garnish
Rachel Kim

Beef Crunchwraps

A thin seasoned beef patty gives this crunchwrap a solid center beneath the crisp corn tortilla. Fry the corn rounds ahead of assembly and let them drain, then keep the cabbage and avocado on the other side of that crunchy layer. The flour tortilla needs enough empty border to fold in overlapping pleats. A small tortilla patch closes the center without asking the edges to stretch until they tear. Toast the seam first and press gently, giving the fold time to seal before you turn the packet and brown its other face.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 corn tortillas about 6 inches each
  • 1/2 cup neutral oil for frying corn tortillas
  • 1 lb 85% lean ground beef
  • 1 tsp ground cumin
  • 1 tsp ground ancho chile
  • 3/4 tsp fine salt divided
  • 1/4 tsp garlic powder
  • 1 large ripe avocado peeled and pitted
  • 1 tbsp fresh lime juice
  • 1 1/2 cups finely shredded green cabbage
  • 4 large flour tortillas about 12 inches each
  • 4 small flour tortillas about 6 inches each
  • 4 oz Pepper Jack cheese grated
  • 2 tsp neutral oil for toasting wraps

Method
 

  1. Heat the corn-tortilla frying oil in an 8-inch skillet over medium heat to 350°F. Fry corn tortillas one at a time for 30 to 60 seconds per side until crisp and golden, keeping them flat with tongs, then drain on a rack. Set the frying pan safely aside.
  2. Mix beef gently with cumin, ancho chile, 1/2 teaspoon salt and garlic powder. Shape into 4 round patties about 5 inches wide and 1/3 inch thick. Cook in a large skillet over medium-high heat in 2 batches for 3 to 4 minutes per side until each reaches 160°F, then transfer to a clean plate.
  3. Mash avocado with lime juice and remaining salt. Warm flour tortillas in the microwave under a barely damp paper towel for 20 to 30 seconds until flexible.
  4. Scatter one-quarter of the Pepper Jack in the center of each large flour tortilla and add one cooked beef patty. Place one crisp corn tortilla over the patty, spread with one-quarter of the avocado and add one-quarter of the cabbage.
  5. Cover each filling stack with a small flour tortilla. Fold the large tortilla border inward in overlapping pleats, covering the patch edges and holding the packet seam-side down.
  6. Wipe the large skillet and brush with 1 teaspoon wrap-toasting oil. Cook 2 packets seam-side down over medium heat for 2 to 3 minutes, then turn and cook for 2 minutes more until golden and sealed. Repeat with remaining oil and packets.
  7. Rest for 2 minutes, cut each packet in half and serve one crunchwrap per person.