BARBACOA CRUNCH WRAP SUPREME

So, what do you get when you combine the workings of a Taco Bell Crunch Wrap Supreme and Barbacoa Beef? You get a Barbacoa Crunch Wrap Supreme!

Barbacoa Beef is chuck r brisket slow cooked in a savory, a little spicy, chile, and stock, and lime juice liquid until fall apart tender. This one is made with chuck in my Instantpot. A Taco Bell Crumch Wrap is usually made with spicy ground beef. The Barbacoa elevates to a new flavor level.

Basically, it’s a flour tortilla wrapped around a bunch of good taco stuff along with a crunchy corn tortilla inside…all folded up and grilled until crunchy on the outside too.

After all is said and done…just hit the drive-thru! But, it was good.

Ingredients:

For the barbacoa beef:

• 2 pounds beef chuck roast

• Kosher salt and black pepper

• 2 tbsp canola oil

• 2 tbsp chipotle peppers in adobo, minced

• 1 cup diced onions

• 3 garlic cloves, minced

• 1 1/4 cups beef stock

• 1 small can diced green chiles

• 1 tbsp cumin

• 2 tsp ground oregano

• 1/4 tsp ground cloves

• 2 tbsp fresh lime juice

For the crunch wrap:

• 4 large flour tortillas

• 4 small corn tortillas

• 1 cup Spanish rice or cooked white rice

• 2 cups cooked barbacoa beef (recipe above)

• 1 1/2 cups Mexican blend cheese (half Monterey Jack, half Cheddar)

• 2 cups shredded lettuce

• 1 cup Pico de gallo

• 1/4 cup Sriracha taco dressing or sour cream

• Sour cream for garnish

• Chopped cilantro

• Canola oil for frying

Directions:

• Trim excess fat from the chuck roast then cut into 2 inch chunks. Season with salt and pepper.

• Heat the Instantpot on saute and add 2 tbsp canola oil. When the oil is hot, add the beef chunks and brown thoroughly on all sides.

• Add the chipotle, onions, garlic, beef stock, green chiles, cumin, oregano, ground cloves, and lime juice. Turn off Saute. Seal the lid and pressure cook for 50 minutes. Let the pressure release naturally. Remove the beef from the cooker and shred then chopped it. Return to the pot to keep warm.

• Heat about 1/2 inch of canola oil in a skillet and lightly fry the corn tortillas until crispy. Drain on papers towels and set aside.

• Heat a large flat griddle over medium high heat. Place the flour tortillas on the griddle for about 15 seconds per side to warm and make pliable.

• Place the flour tortilla on a work surface.

• To assemble, place 2-3 tbsp of the cheese on the tortilla. Top the cheese with 1/4 cup of the beef, then the crispy corn tortillas, then 1/4 cup of rice, then the lettuce, then the Sriracha taco dressing or sour cream, then 1/4 cup Pico de gallo, then a sprinkling of chopped cilantro. Fold up the sides of the flour tortillas, then fold up the ends 3 times each, pressing it all down to hold together. Place seam side down on the hot griddle and cook until golden brown, then flip and repeat with the other side.

• To serve, add sour cream, Pico de gallo, and cilantro.