Crunch Wrap Supreme

By Ben · with credit

Adapted from facebook.com

A homemade version of the popular fast-food favorite featuring crispy tostadas wrapped in warm flour tortillas with seasoned chicken, spicy crema, and fresh herb salad. This elevated take delivers superior flavor and texture with house-made tortillas and bold, smoky ingredients.

Ingredients

• two and a half cups or 360 grams of all-purpose flour
• one teaspoon or eight grams of baking powder
• two teaspoons or seven grams of kosher salt
• half a cup or 100 grams of pork fat
• two-thirds of a cup or 160 milliliters of hot water

• one bunch of parsley
• two bulbs of garlic, sliced in half
• some orange or lemon slices
• olive oil
• two skin-on, bone-in chicken boobies
• salt and pepper

• 5 corn tortillas
• oil
• salt

• half a cup or 125 grams of sour cream
• two tablespoons or 25 grams of mayo, mayonnaise
• two tablespoons or 25 grams of jalapeno salsa
• two teaspoons or four grams of garlic powder
• one and a half teaspoons or two grams of chipotle powder
• two teaspoons or three grams of Spanish sweet paprika
• the juice of one lemon
• salt to taste

• iceberg lettuce
• half a bunch of roughly chopped cilantro
• the zest of one orange

• heirloom tomatoes
• a mix of aged cheddar, smoked cheddar, and some manchego cheese

Instructions

1. First, start with a bowl. To that, you're gonna add two and a half cups or 360 grams of all-purpose flour, one teaspoon or eight grams of baking powder, two teaspoons or seven grams of kosher salt. Give that some whiskey biscuits until thoroughly combined, and then you're gonna add half a cup or 100 grams of pork fat. Now, wait. I used bacon fat because, duh, smoky boy hours. Then, using two forks, you're gonna kind of blend that together until you get nice little crumbles like this, evenly dispersed, of course, and then you're gonna add two-thirds of a cup or 160 milliliters of hot water, not boiling hot. Mix it all together until you get a nice little dough. Knead it until completely smooth and all the dry bits are incorporated. Place it back in your bowl, cover with plastic wrap, and let that rest for 30 minutes to an hour.
2. Okay, so your tortilla dough is done resting. Now, you're gonna divide it into about five to six large balls. Generously flour a work surface, generously flour your balls, and then roll them out as thin as they can go. They should be roughly about 12 inches in diameter, so another trick is to roll them a little larger and then use a bowl to then cut around and make your perfect shape. Heat a 12-inch cast iron pan or a large comal over medium-high heat, take a rolled out tortilla, plop it in there, you'll see it bubble up real, real fast. Once the bottom gets some medium char, flip it over, let it go again for another 30 seconds or until medium char, pull it off, and you have a beautiful burrito-sized tortilla. Rinse and repeat with all your tortillas.

1. Now, while that's resting, we're gonna make our chicken. Now, take a 10-inch oven-safe pan, add one bunch of parsley, spread out evenly, two bulbs of garlic, sliced in half, some orange or lemon slices, drizzle that with a little bit of olive oil, and then you're gonna take two skin-on, bone-in chicken boobies. Season them generously on both sides with salt and pepper, make sure that they're pat dry, and then place them in a 450 degree oven for about 30 to 40 minutes or until they reach an internal temperature of 160 degrees Fahrenheit and they're juicy and crispy.

1. Now, we need two more elements, one of them being your fried tostadas. This is very, very simple. Now, of course, you can make your own corn tortillas, you follow the directions on the back of the corn package or you nixtamalize your own corn if you're an OG. You flatten them out, you cook them. Now, once they've cooled down, or you can use pre-made corn tortillas, you're then going to drop them into 350 degree Fahrenheit oil, a shallow level, just enough to cover, and you're going to fry them for about two to three minutes, flipping occasionally until there's very little bubbles and they look nice and crispy like this. Immediately pull from the oil, transfer to a wire rack, season them with salt while they're still hot, season generously, and there you go, you got a tostada.

1. Now, instead of nacho cheese, we're gonna make a spicy crema. In a medium-sized bowl, combine half a cup or 125 grams of sour cream, two tablespoons or 25 grams of mayo, mayonnaise, two tablespoons or 25 grams of jalapeno salsa, this one is actually from my breakfast taco video, which if you've never seen it, totally fine, you can use hot sauce, two teaspoons or four grams of garlic powder, one and a half teaspoons or two grams of chipotle powder, two teaspoons or three grams of Spanish sweet paprika, the juice of one lemon, and salt to taste. Whisk that together until completely combined, and you got this thick sauce stuff.

1. I'm sick and tired of plain old iceberg lettuce, okay? Instead, we're gonna slice our iceberg lettuce super super thin, place it in a bowl, add half a bunch of roughly chopped cilantro, and the zest of one orange. Toss that together, and you've got sort of a little herb salad.
2. And for your diced tomatoes, well, dice them nicely. I like to use heirloom tomatoes, and then generously season them and let them sit in a bowl for five minutes before doing anything with them, and then after that, well, they're ready to use.

1. So for assembly, you need to start with a nice warm tortilla as the base, cut your chicken into bite-sized pieces, add a layer of about the same size as your tostada, make sure to leave the skin on by the way, drizzle some of your crema on top. Don't be shy, it's a move. From there, you can add some shredded cheese on top, got a mix of aged cheddar, smoked cheddar, and some manchego cheese. It's a good little combo. If you want it super melted and a little bit caramelized, you can totally torch it if you have a kitchen torch. Top with a tostada shell, lightly press to it here, add a generous amount of your herb salad, top that with your salty tomatoes, and then drizzle generously with your spicy crema.
2. Now to fold this, you're gonna add a little patch of extra tortilla in the center of that, then fold one side of your tortilla up over crimp, and then the next piece, and then another segment up over crimp, and then repeat that process all the way around the perimeter of your tortilla until the whole thing is wrapped, and then you need to carefully remove this from your tabletop, and then transfer it to a pan that's set over medium heat. Now be careful, this will come undone pretty easily if you didn't make it big enough especially, and then you're just gonna toast it in a pan over medium heat until it stays together and it's nice and crispy on that side, flip it, and repeat that process. Should take about two to three minutes per side.

Chef's tips

Nutrition (per serving, estimated)

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