Homemade Cheesy Gordita Crunch
Servings: 8
This homemade version of the Taco Bell classic a taste sensation. These are so much fun to serve buffet-style for an unforgettable taco party! The meat sauce, queso, and spicy Ranch can all be made well in advance.
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Equipment
- Tortilla press
- Comal, or griddle for cooking the thick tortillas
- Deep-fryer for crunch tortillas
- Taco press for frying tacos
Ingredients
For the Outer Thick Corn Tortilla
- 2 cups masa harina
- 1 tsp Kosher salt
- 1½ cups water warm
For the Cheese Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- ½ lb American cheese cut into chunks
- ¼ cup cheddar cheese shredded
- ½ tsp Kosher salt
- 1 tbsp jalapenos pickled, chopped, optional
For the Crispy Taco Shell
- 8 corn tortillas
- Vegetable oil for frying
For the Taco Meat
- 2 tbsp olive oil
- 1 medium onion chopped
- 1 jalapeno seeded and finely chopped
- 2 cloves garlic minced
- 1 lb ground beef
- 2 Roma tomatoes chopped
- 1 tbsp chili powder
- 1 tbsp cumin ground
- 1 tsp Kosher salt
- 1 cup dark beer
Spicy Ranch Dressing
- 1 cup Ranch dressing
- 2 tbsp Hot sauce such as Tobasco
- ½ tsp cayenne pepper
For the Taco Sauce
- 3 cups water
- 3 tsp corn starch
- 6 oz tomato paste
- ¼ cup white wine vinegar
- ¼ cup jalapeno pickle juice
- 4 tsp chili powder
- 1 tsp garlic powder
- 2 tsp Kosher salt
- ½ tsp cayenne pepper
For Garnish
- 1 cup iceberg lettuce shredded
- 1 cup cheddar cheese shredded
Instructions
Make the Thick Outer Corn Tortillas
- In a large bowl, combine the masa and salt. Add the warm water, using your hands to work the water into the dough. Continue kneading for about 2 minutes. Form the dough into a ball and cover with a damp kitchen cloth.
- Pinch off 2 oz of dough and form into a ball. Place the ball onto a tortilla press that is lined with strong plastic wrap, such as a cut-open freezer baggie.
- Press to form a tortilla. Gently peel the plastic away from the tortilla.
- Heat your comal, or griddle over medium-high heat. Gently place the tortilla on the hot surface and cook for 30 seconds. Use a spatula to flip the tortilla and cook for another 30 seconds. Flip once again and cook for another 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with remaining dough.
Make the Cheese Sauce
- Melt the butter in a medium-sized saucepan over medium heat. Add the flour and stir to form a roux, about 2 minutes.
- Whisk in the milk and stir until slightly thickened, another couple of minutes.
- Add the American and cheddar cheeses and salt. Stir melted and combined. Stir in jalapeños, if using.
Make the Crunch Taco Shells
- Heat oil in a deep-fryer or sturdy skillet to 350°F.
- Place a corn tortilla in a taco press and lower into the hot oil and cook until golden and crispy, about 1 to 2 minutes. Drain on paper towels. Repeat with remaining tortillas.
Make the Taco Meat Filling
- Heat the oil in a large saucepan over medium-high heat. Add the onion and pepper and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
- Add the ground beef and cook until no longer pink. Drain, if too much grease has rendered.
- Add the chopped tomatoes, chili powder, cumin, and salt. Cook for 5 minutes.
- Add the beer and cook for another 20 minutes. The meat should be wet, but not soupy. Cover and keep warm.
Make the Spicy Ranch Sauce
- Stir in the hot sauce and cayenne pepper into the prepared Ranch. Cover and chill until ready to use.
Make the Taco Sauce
- Add the water to a medium-sized saucepan. Whisk in the corn starch and stir until dissolved.
- Turn the heat on high and stir in the remaining ingredients. Bring to a boil and then lower the heat to low. Simmer for 5 minutes. Transfer to a heat-resistant bowl and let cool to room temperature.
Assemble the Cheesy Gordita Crunch Tacos
- Fill the crunch taco shells with taco meat, add a layer of spicy Ranch, and then top with shredded lettuce and cheddar cheese.
- Smear the cheese sauce over one side of the thick corn tortilla. Fold the cheesy tortilla around the crunchy taco.
- Spoon hot sauce over the taco. Repeat and serve.
Notes
See the video near the top of the post for a fun visual guide. If you enjoyed the video, please subscribe to our YouTube Channel.
All elements of these gorditas can be made in advance. Reheat the soft tortillas in a cloth in the microwave. Gently reheat the cheese sauce and meat filling on the stove over low heat. The crunchy tacos can be reheated in the oven at 350°F for about 10 minutes. Store the Ranch and taco sauce in a jar with a lid in the fridge until ready to use.