Does’’t have to be perfect, just close enough - they should be between 6 and 7 inches. Once they are balls, roll each piece out into a circle. Left it alone long enough? Good, now we are going to divide the dough into 16 little tortilla balls.
But you have two hours tops, so go play a round of Halo first. Say it with me “Hey Google, set a timer for 15 minutes”. Plop your big ol’ ball of dough on a counter that has a light dusting of flour. Low and slow is the name of the game, we want to make sure it all comes together nice, the dough has to be smooth. Slowly, I know you’re tempted to dump them all in at once. If you’re using a mixer, turn the mixer on first, then slowly add the wet ingredients. Pour in your water and oil, ensuring your stir so all the dry bits mix with the wet bits. If you’re using a mixer maybe use a spoon here. In a bowl of your choosing, but that should be big enough to contain all of the ingredients, combine your flour, salt and baking powder. Keep a hot sauce for serving, if your guests hate themselves ground beef (pork or shredded chicken work too)ġ 1/2 c. What? Is the Gordita Crunch not for you? How about the Crunch Wrap Supreme then? Ingredients Taco Beefġ lbs.
That’s right bebé, 100% authentic replicated Mexican food. Not just any though, we’re going to make these chicos malos completely from scratch, including the shells. Well, here we are, with the classic, the king of the Taco Bell menu, the Cheesy Gordita Crunch. What if we could do it right? What if we could make it home, with some quality ingredients and then not hate ourselves later. The problem is we all know what it does to our guts, we all know the suffering we are about to bring down on ourselves. Regardless of what brings you to a Taco Bell drive through window, we’ve all been there. Or maybe you just need comfort food for your exploration of the giggle bush on a Friday afternoon. Let’s all be real, some days you want the idea of Mexican food without the price of authentic Mexican food.
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