Taco Bell Cheesy Gordita Crunch Tacos Dupe

As a chef, I'm constantly asked if I eat fast food, or what is my favourite fast food place. Well, it's McDonalds. I bet you thought I was going to say Taco Bell! And while I do like Taco Bell, it's not usually my go-to. But, something I am really into, is making fast food dupes, elevating the recipe a bit, and making a classic dish from scratch. That's why I decided to make my own version of a Taco Bell Cheesy Gordita Crunch.

Using a mortar and pestle, or small food processor, grind the cumin seeds into a powder. Add the cilantro and drizzle with oil, then muddle until it creates a bit of a paste.

Add a cast iron pan to the elevated grill rack and add a bit of oil. Finely chop the onion and add to the hot pan, mix and cook a couple of minutes.

Add the chili sauce and stir. Allow the onions to cook another couple of minutes until slightly softened.

Add the ground beef and break it up in the pan with a wooden spoon or spatula, allow to start to brown.

Add the passata and mix, then the tabasco, adjusting the amount based on desired spice level.

Mix and then place in the smoker and cook, about 15-20 minutes or until cooked through.

Finely dice the tomatoes, chop the cilantro and place together in a bowl. Squeeze in the juice from one lime and season with tajin, mix and set aside. Shred the lettuce and grate the cheese, set both aside.

In a bowl, add 2 tbsp sour cream, 2 tbsp mayo, juice from half a lime, salt and stir. Set aside. Once the chilli is ready, remove from the smoker and set aside.

Place the flour tortillas on the plancha and grill 1-2 minutes, flip. Add a handful of grated cheese to each one.

Once melted, place a corn tortilla onto the top half of the flour tortilla, and then fold the soft tortilla over the corn tortilla and press lightly until the cheese keeps them together.

Remove the tortillas from the grill and place on a platter. Stand them up, using a lime wedge to keep them standing and leaning on each other. Fill the tacos with the chili beef.

Top the tacos with crema, salsa fresca, and shredded lettuce.

And now for the full recipe...

Taco Bell Cheesy Gordita Crunch Tacos Dupe

Makes 6 tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

1 lb ground beef

1 tbsp ancho chili powder

2 tbsp cilantro

2 tbsp canola oil

3 limes

1 tsp cumin seeds

1/2 white onion

1 cup passata

1-2 tsp Tabasco

2 roma tomatoes

1/4 cup chopped cilantro

Tajin to taste

1/3 head iceberg lettuce

6 hard shell corn tortillas

6 soft flour tortillas

1 cup grated cheddar cheese

2 tbsp sour cram

2 tbsp mayo

Salt

How to Make Copycat Taco Bell Cheesy Gordita Crunch Tacos

Set smoker to 275F-300F.

Using a mortar and pestle, or small food processor, grind the cumin seeds into a powder. Add the cilantro and drizzle with oil, then muddle until it creates a bit of a paste. Add the ancho chili powder and mix. Squeeze in juice from one lime while mixing together.

Add a cast iron pan to the elevated grill rack and add a bit of oil. Finely chop the onion and add to the hot pan, mix and cook a couple of minutes. Add the chili sauce and stir. Allow the onions to cook another couple of minutes until slightly softened.

Add the ground beef and break it up in the pan with a wooden spoon or spatula, allow to start to brown. Add the passata and mix, then the tabasco, adjusting the amount based on desired spice level. Mix and then place in the smoker and cook, about 15-20 minutes or until cooked through.

Finely dice the tomatoes, chop the cilantro and place together in a bowl. Squeeze in the juice from one lime and season with tajin, mix and set aside. Shred the lettuce and grate the cheese, set both aside.

In a bowl, add 2 tbsp sour cream, 2 tbsp mayo, juice from half a lime, salt and stir. Set aside.

Once the chilli is ready, remove from the smoker and set aside.

Place the flour tortillas on the plancha and grill 1-2 minutes, flip. Add a handful of grated cheese to each one. Once melted, place a corn tortilla onto the top half of the flour tortilla, and then fold the soft tortilla over the corn tortilla and press lightly until the cheese keeps them together.

Remove the tortillas from the grill and place on a platter. Stand them up, using a lime wedge to keep them standing and leaning on each other.

Fill the tacos with the chili beef, top with crema, salsa fresca, and shredded lettuce.

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