Sauce in cheesy gordita crunch9/1/2023 ![]() ![]() You’ll see, these Cheesy Gordita Crunch tacos come together in a flash. We’re partial to salsa, hot sauce, and lime wedges in this family – see below for more suggestions. Give your tacos a sprinkle with what’s leftover of the cheese blend, and serve with your favorite taco toppings. Now it’s time to fill your gordita crunch! Spoon the taco meat into each shell, topped with spicy ranch sauce and shredded lettuce. It should look like your taco shell is double-layered. Carefully fold the taco shells onto the cheese so that the soft tortilla wraps around the shell. After a couple of minutes, remove the tacos from the oven. Take out the tortillas with the slightly melted cheese, and place a hard taco shell over each tortilla, covering one half. Top each tortilla with a bit of the cheese blend, and move the baking sheets to the oven so that the cheese can melt a little before you add the hard taco shells. Next, place the soft tortillas out on the two baking sheets from earlier. Warm the tortillas and melt the cheese.You can leave the heat on very low while you prepare the taco shells. Next, lower the heat and simmer the taco meat to thicken. Once the beef and onions are cooked through, stir in the seasonings along with a bit of water. Add the spices and finish the taco meat.Get started on the taco meat by gently browning the ground beef and onions in a large skillet with some oil. Next, you’ll prep the other ingredients before assembling your gordita crunch tacos: ![]() First, set your oven to preheat to 400✯ while you line two baking sheets with parchment paper, for laying out your tortillas. Let’s get going with this easy homemade version of everyone’s favorite cheesy, crunchy taco takeaway. Spicy ranch sauce – I use my homemade copycat version of spicy ranch sauce that’s perfect for these tacos.The tortillas should be fajita sized, and not the size for street tacos. ![]() Taco shells and tortillas – This Gordita Crunch recipe calls for both hard corn taco shells as well as soft flour tortillas.This usually includes a combination of cheddar, Monterey Jack, queso quesadilla and asadero cheese. Shredded cheese – I recommend a Mexican cheese blend.Seasoning – I use a Mexican-inspired blend of spices including regular or smoked paprika, chili powder, cumin, garlic powder, cayenne pepper, dried oregano, and sea salt.Onion – Yellow onion or brown onion, finely chopped.You can also use ground turkey if you prefer. Ground beef – A nice quality, lean ground beef will yield the best taco meat. ![]() Here’s an overview of what you’ll need, with the full amounts in the recipe card below: For the Taco Meat These homemade tacos keep it simple with savory seasoned taco meat and a handful of ingredients for assembling. It’s the ultimate balance of crunchy, chewy, crispy, cheesy, spicy, and just all around delicious – and even more so when you make it yourself. This doubled-up shell is then stuffed with taco meat and topped with cheese, shredded romaine, and Taco Bell’s spicy ranch sauce. If you’ve never had one, a Gordita Crunch is a hard shell taco (the “crunch”) surrounded by a second layer of soft flatbread, with melted cheese in between. I modeled my recipe after the Cheesy Gordita Crunch of Taco Bell fame. That’s faster the driving to Taco Bell and waiting in line. Start to finish this easy copycat recipe is ready in 30 minutes. But who am I to judge? I’ll leave it to your discretion, but be warned, these crunchy, cheesy tacos are wildly addictive! Like, warning: just because you can make these tacos every night, doesn’t mean you should make tacos every night. Making a Cheesy Gordita Crunch is so easy, sometimes I feel like this recipe should come with a disclaimer. What would be better? We’re even adding a generous dollop of homemade spicy ranch sauce. Soft and crunchy shell layers brimming with tender, savory meat and melty cheese. Δ Why You’ll Love This Gordita Crunch Recipe ![]()
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