Making Cheez-Its At Home | But Better

Add butter (¼ cup) and sea salt (1 tsp) to a bowl of a stand mixer fitted with a flat beater attachment and mix on medium speed until smooth and homogeneous. Once you have a paste, add flour (¾ cup), and mix, loosening any paste sticking to the bottom of the pan with a rubber spatula.

Once you get a crumbly mix, add ice water (2–3 Tbsp) until you form a dough. Wrap it in plastic and place it in the fridge for 1 hour.

Pull it out from the fridge, split it into two even pieces, and one piece at a time, roll the dough into a rough rectangle as thin as you can get it. Then, using a 5-wheel cutter or a knife, cut 1.5 x 1.5.” squares. Place onto a baking sheet lined with parchment paper, repeat with the other piece of dough, and with a chopstick, poke a hole in the middle of each cracker.

Bake one baking sheet at a time for 15 minutes or until lightly toasted around the edges and stiff.

Remove from the oven, season to taste with salt, and cool on a wire rack. Repeat with the other baking sheet.

Cut your dough into a 4.5 x 4.5 “ square with a fluted dough cutting wheel or knife. Place on a baking sheet lined with parchment paper. Optionally score the center of each cracker to prevent puffing.

Bake for 15 minutes or until the edges begin to toast and the cracker is stiff.

Set a medium size pot over medium-high and lightly spray the bottom of the pan to prevent sticking. Add in ground beef (1 lb), press with a burger press for 2-3 minutes, and season to taste with salt (1 Tbsp). Flip and sear for another minute.

With a hand masher, crush your beef (1 lb) until you get fine crumbles, and continue to cook, stirring occasionally for 4 -5 minutes.

Once you get nice crispy bits, add onion (½ small) and garlic (3 cloves). Season to taste with salt and cook until the onion softens, about 2 -3 minutes.

Add tomato paste (2 Tbsp), stir and cook for one minute, then add smoked paprika (1 Tbsp), cinnamon (½ tsp), cumin (1 tsp), and ancho powder (1 tsp). Cook, stirring often, for 30 seconds or until fragrant, then add beef broth (1 cup), bring to a boil, reduce the heat to low, and simmer until all the liquid is gone, about 7-10 minutes.

Char jalapenos (5) completely on an open flame or with a kitchen torch, place in a bowl, and cover with plastic wrap for 3-4 minutes.

Remove from the bowl, wipe off the charred skin with a paper towel, remove the stems, leave seeds, and place in a blender. Add in lime juice (1 lime) and garlic (7 cloves) and blend on high until smooth. Add oil (3 Tbsp) in a slow stream and turn off the blender once emulsified. In a separate bowl, add mayonnaise (¾ cup), sour cream (½ cup), and all of your jalapeno emulsion, season to taste with salt, and whisk to combine.

Place a tostada on a plate, then add a couple of spoons full of your ground beef, a generous drizzle of your crema, lettuce on top, diced tomato, diced avocado, and cilantro leaves. Serve with a side of jalapeno crema.