They're the best way to celebrate Cinco de Mayo!!
Last Thursday we decided to have an impromptu gathering of friends over to enjoy the beautiful afternoon and share home-made crunch wrap supremes. Our friends Curry and Pedro showed us how to make these, and they are Amazing. These are warm, tasty and self-contained.
- Burrito sized tortillas (~13.5" in diameter)
- ground meat or meat substitute of choice
- taco seasoning of choice 🙂
Plus whatever fixins you would like. We used:
- black beans
- guacamole (key)
- sour cream
- shredded lettuce
- chopped tomatoes
- shredded cheese
- hot sauce
1. Take a large Burrito sized tortilla (~13.5" in diamter)
You can put the fixins together really however you would like, but my approach is:
2. I put most of the cold fixins down first. In the center of the burrito, I spread guacamole, lettuce, tomatoes, salsa and hot sauce (if desired).
3. Next put on the tostada
4. Then I add in the two main ingredients: ground meat or meat substitute and beans.
5. On top of the beans, I put shredded cheese (so it will melt 🙂 and then a dob of sour cream and jalapenos on top (if desired).
6. Next is the artistic part. You want to fold the tortilla in to the center point by point like a pinwheel. Once all folded, we grill on a cast iron skillet. We use a cast iron to press the crunch wrap. Once lightly toasted on each side, it's ready to eat!
Unfortunately, I was too busy cooking to take pictures, so these are pictures from the last time we made them:
Here are pictures from our fiesta on Thursday:
the beautiful backyard:
We wrapped the bottom of the crunch crap in tin foil to make it easy to hold and eat.
It was a glorious night. 🙂
I hope this becomes an annual event.