Making The Taco Bell Crunchwrap Supreme At Home | But Better

Add in the pork fat and incorporate using two forks.

Add hot water and mix together until a dough forms.

Knead until smooth. Place back into a covered bowl and rest for 30-60 minutes.

Divide the dough into 5-6 balls and on a well floured surface and roll out as thin as possible.

Heat a cast iron skillet over medium-high heat, place tortilla into the skillet for 30 seconds or slightly charred. Flip and repeat with the remaining batch.

Homemade or store bought tortillas

Fry in 350℉ oil for 2-3 minutes flipping occasionally.

Pull from oil and transfer to a wire rack and immediately season with salt.

In a 10” skillet, add in the parsley, sliced garlic, orange or lemon slices, and drizzle with olive oil.

Generously season the chicken breast with salt and pepper and pat dry. Place in pan.

Place chicken and herbs into 450℉ oven for 30-40 minutes, or until 165℉ internal temperature is reached.

In a medium bowl, add sour cream, mayo, jalapeno sauce, garlic powder, chipotle powder, sweet paprika, juice of a lemon, and salt to taste. Whisk to combine.

Into a large bowl, add finely chopped iceberg lettuce, chopped cilantro, and zest of an orange.

Toss to combine.

Dice heirloom tomatoes. Place into a bowl, season with salt, and let sit until ready to use.

Using a warm tortilla as the base, layer with diced chicken topped with crema sauce and shredded cheese.

Top with a tostada shell and topped with the herb salad and diced tomatoes. Drizzle with crema sauce.

Add a smaller tortilla on top then fold the base tortilla around that.

Place on a pan set over medium heat. Heat until crispy and stays together. Flip and repeat. 2-3 minutes per side.