For the second layer, on top of the crunchy tortilla add one slice of american cheese and ¼ of the prepared beef.On top of the first layer, place one 6” crunchy corn tortilla.
On top of the sour cream add the diced tomatoes and shredded lettuce. In the middle of each tortilla spread 1 tablespoon of sour cream, spread it into an approximate 6” circle. For the first layer, start by laying out the flour tortillas flat. When cooking with hot oil you should always have a kitchen fire extinguisher close by as an extra precaution if you are uneasy about it. If you are cooking with gas especially, make sure none of the oil drips over the edge when you are flipping and transferring the tortillas. Please remember that cooking with hot oil is dangerous if you don’t know what you are doing. Repeat the frying process until all of the corn tortillas are fried. Transfer the fried tortilla to plate lined with a piece of paper towel to drain. Cook for 1-2 minutes, and carefully using a pair of tongs, flip the tortilla and fry an additional 1-2 minutes until crispy, like a nacho chip. Working with one tortilla at a time, carefully slide the corn tortilla into the oil. Heat the oil over medium-low heat until it is very hot (around 350☏). In a medium sized cast iron skillet or sturdy fry pan, add the cooking oil. So, for this you will need at least four 6” plain corn tortillas and 1 cup of cooking oil (canola oil, vegetable oil, or any oil with a high smoke point). To make crunchy corn tortillas, all you have to do is fry plain corn tortillas in cooking oil. See the note below and follow these instructions to make crunchy corn tortillas at home! Return over medium-low heat and cook for 5 minutes. Return the beef to the pan, stir in the salsa and all of the spices. (Drain only if there is an excessive amount of fat in the beef although you will want to still have a little in the pan). Crumble and cook over medium heat until browned and no pink remains. In a large skillet or fry pan add the ground beef. On top of the sour cream add the diced tomatoes and shredded lettuce. In the middle of each tortilla add 1 tablespoon of sour cream, spread it into an approximate 6” circle. Assembling the Crunchwrap Supremeįor the first layer, start by laying out the 12” flour tortillas flat. If you are cooking with gas especially, make sure none of the oil drips over the edge when you are flipping/transferring the tortillas. Please rememberĬooking with hot oil is dangerous if you don’t know what you are doing. 
Repeat the frying process until all of the corn tortillas are fried. Transfer the fried corn tortilla to a plate lined with a piece of paper towel to drain.
Cook for 1-2 minutes, and carefully using a pair of tongs, flip the tortilla and fry an additional 1-2 minutes until it is crispy, like a nacho chip. Working with one tortilla at a time, carefully slide the corn tortilla into the oil. In a medium sized cast iron skillet or sturdy fry pan, add the cooking oil and heat the oil over medium-low heat until it is very hot (around 350☏). To make the crunchy corn tortillas, all you have to do is fry plain corn tortillas in cooking oil. If you can’t find flat crunchy corn tortillas at your local grocery store, then follow these instructions to make your own crunchy corn tortillas at home! Return the beef to the pan, stir in the salsa and all of the spices. If there is a lot of fat in the pan after cooking the beef then drain some of it off, but you will want to still have a little in the pan. Crumble and cook it over medium heat until it is fully browned and no pink remains. In a large skillet or fry pan add the ground beef. First, we will start off by making the ground beef filling.
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