Place the tostada or taco shells in the center of one of the large tortillas, and trace around it with a paring knife. Set the small template tortilla aside. In the middle of the 2nd large tortilla, lay down a layer of refried beans, roughly the size of the tostada template you cut out earlier. Next a layer of taco meat, and then sprinkle some cheese on top. Place the tostada or taco shells down, and put a thin layer of sour cream on that. Next some shredded lettuce, and another sprinkle of cheese, and finally some diced tomatoes.
Now place the small tortilla template on top, and carefully fold in the edges of the big tortilla in small triangles all the way around. In a medium to high heat cast iron pan or skillet, place the crunchwrap seam side down for 3-5 minutes, until it develops some color and seals itself into place. Flip for another 3-5 minutes, and enjoy!
There is a video below to see exactly how to assemble this.
Ingredients
Directions
Place the tostada or taco shells in the center of one of the large tortillas, and trace around it with a paring knife. Set the small template tortilla aside. In the middle of the 2nd large tortilla, lay down a layer of refried beans, roughly the size of the tostada template you cut out earlier. Next a layer of taco meat, and then sprinkle some cheese on top. Place the tostada or taco shells down, and put a thin layer of sour cream on that. Next some shredded lettuce, and another sprinkle of cheese, and finally some diced tomatoes.
Now place the small tortilla template on top, and carefully fold in the edges of the big tortilla in small triangles all the way around. In a medium to high heat cast iron pan or skillet, place the crunchwrap seam side down for 3-5 minutes, until it develops some color and seals itself into place. Flip for another 3-5 minutes, and enjoy!
There is a video below to see exactly how to assemble this.
