Chorizo Crunch Wrap – Double the Pleasure!

Confession time – the photo for this posting is not mine. It came from Delish, my source of inspiration. Typically, I like to at least snap a photo of the finished dish – but with the big move happening, I’m lucky I can find the stove to cook on let alone room to photograph anything. Hopefully, by the time this recipe share is posted, we will have the packing behind us and the move in full swing. For Lauren Miyashiro’s original recipe and the wonderful “how to” video, be sure to check out: http://www.delish.com/cooking/recipe-ideas/recipes/a52078/crunchwrap-supreme-recipe/

While my recipe is similar, there are a few changes. Recently Hubby celebrated his birthday with a big Mexican Fiesta dinner – complete with street tacos filled with homemade Chorizo. While my guys love Chorizo all on its own, since the party included my less spicy extended family, I mixed the Chorizo with ground beef (3 lbs chorizo to 1 1/2 lbs ground beef). As it turns out, we had way more meat than we needed, and a ton of leftover. I decided to use the leftover taco filling for the crunch wraps. It was awesome! The key to chorizo is that you use good quality chorizo sausage. You can either make your own (Home-Made Chorizo Tacos – Oh My!) or buy the good stuff at your local Mexican market. The beauty of using Chorizo is that the meat doesn’t need a lot of spices added, it is flavorful all on its own.

This crunchy Tostada-Burrito combination is a lot like my Double Decker Tostadas, with a new dimension added for a little extra “wow”!

Double Chorizo Crunch Wrap
1 lb Chorizo
1/2 lb Ground Beef
1 Cup Tomatoes, diced
1 1/2 Cup Lettuce, shredded
1 Can Refried Beans, warmed
1/2 Cup Nacho Cheese Sauce
1/2 Cup Sour Cream
4 Large Flour Tortillas
4 Small Flour Tortillas
8 Tostada Shells
vegetable oil for frying
Hot sauce, for serving

In a cast iron skillet over medium heat, cook up the chorizo and ground beef together. As the meat cooks, break it apart with a metal spatula until it is nicely crumbled and cooked through. Drain off fat and keep warm until ready to use.

While the meat is browning, dice tomatoes and shred the lettuce. Set aside until ready to use.

Empty can of refried beans into a microwave safe bowl and warm beans. The beans will spread easier once warmed. Set aside until ready to use.

Lay small flour tortilla on a cutting board. Place a Tostada shell in the center of the flour tortilla. Using a sharp knife, cut around the Tostada shell to create a flour tortilla about the same size as the Tostada. Set the round circle aside and repeat until you have four small rounds.

Once all the layering ingredients are ready, heat about 1/4 inch or so of vegetable oil in a large skillet over medium heat. While the oil heats, build the crunch wraps.

Lay one large flour tortilla on your work surface. Spread Nacho Cheese sauce on one side of a Tostada shell and place it in the middle of the flour tortilla. Spoon meat over the cheese sauce. Sprinkle some chopped tomatoes over the meat. Dollop a little sour cream on top of tomatoes.

With a second Tostada shell, spread refried beans. Place Tostada shell on top of meat covered shell. Sprinkle with some shredded lettuce. Place small flour tortilla cutout on top of lettuce/bean Tostada. Tightly fold the edges of the large flour tortilla toward the center, creating pleats. The Tostadas should now be completely encased in a flour tortilla wrap.

Flip wrap over, seam-side down, and gently place wrap into skillet to fry. Cook wrap for about 4 minutes, until nicely golden and crisp. While the first wrap is frying, build a second wrap.

Turn frying wrap over and continue to cook another 3 minutes or so until it is golden and crisp. Remove from oil, blot with a paper towel. Place on a wire rack in a baking sheet and hold in a warm oven until ready to serve.

Repeat until all four wraps have been built, fried and ready to eat.

Serve with hot sauce and your favorite sides such as Mexican Rice with Chunky Salsa.