-
1. Heat the vegetable oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, for 5 minutes until browned. Add the yellow onion and garlic and cook 3 minutes until softened.
1 lb Ground beef,
0.5 piece Yellow onion, finely diced,
2 clove Garlic, minced,
2 tbsp Vegetable oil
-
2. Stir in the chili powder, ground cumin, Mexican oregano, smoked paprika, salt and tomato paste and cook 1 minute until fragrant. Add the water and simmer 3 minutes until the mixture is moist but not soupy. Transfer to a bowl and wipe the skillet clean.
1 tbsp Chili powder,
1 tsp Ground cumin,
0.5 tsp Mexican oregano,
0.5 tsp Smoked paprika,
1 tsp Salt,
1 tbsp Tomato paste,
0.2 cup Water
-
3. Melt the butter in a small saucepan over medium heat. Whisk in the all-purpose flour and cook 1 minute. Slowly whisk in the whole milk and cook 2 minutes until thickened, then remove from the heat and stir in the cheddar cheese until smooth. Stir in the pickled jalapeño slices.
2 tbsp Butter,
1 tbsp All-purpose flour,
0.5 cup Whole milk,
1 cup Sharp cheddar cheese, shredded,
2 tbsp Pickled jalapeño slices
-
4. Lay a large flour tortilla flat and spread a quarter of the cheese sauce over the center. Top with a quarter of the beef, then a tostada shell, pressing gently. Spread the tostada with a tablespoon of the Mexican crema, then add a quarter of the lettuce and Roma tomatoes.
1 piece Large flour tortillas (10-inch),
1 piece Tostada shells,
0.2 cup Iceberg lettuce, shredded,
0.5 piece Roma tomatoes, diced,
0.1 cup Mexican crema
-
5. Place a small flour tortilla on top as a lid. Fold the edges of the large tortilla up and over the center in overlapping pleats to fully enclose the filling. Repeat to make 4 crunchwraps.
1 piece Small flour tortillas (6-inch)
-
6. Heat the clean skillet over medium heat. Place the crunchwraps seam-side down and toast 2 to 3 minutes until deep golden and crisp, pressing lightly with a spatula. Flip and toast 2 minutes more, working in batches if needed.
-
7. Rest the crunchwraps for 2 minutes, then slice in half and garnish with fresh cilantro. Serve hot with any remaining Mexican crema for drizzling.
0.1 cup Mexican crema,
2 tbsp Fresh cilantro (garnish)
