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Crunchwrap Supreme-Style Fold
Rachel Kim

Crunchwrap Supreme-Style Fold

The fold matters more than the filling. A tostada keeps the center crisp while a small tortilla patch seals the top before the whole package hits the skillet. Keep wet toppings inside the tostada's footprint or the flour tortilla tears.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 burrito-size flour tortillas
  • 4 small flour tortillas
  • 4 flat tostada shells
  • 2 cups prepared seasoned beef base
  • 1 cup warm nacho cheese sauce
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato diced
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 tbsp neutral oil

Method
 

  1. Warm all eight flour tortillas for 20 seconds so they bend without cracking.
  2. Spread 1/4 cup nacho cheese in the center of each large tortilla and add 1/2 cup hot beef at 165°F.
  3. Set one tostada over the beef and top it with sour cream, lettuce, tomato and cheddar.
  4. Place one small tortilla over each stack and pleat the large tortilla edges tightly toward the center.
  5. Heat the oil in a skillet over medium heat and cook each crunchwrap seam-side down for 2 to 3 minutes.
  6. Flip and cook for 2 minutes until both sides are golden and the fold holds.