Homemade Cheesy Gordita Crunch

Name: Homemade Cheesy Gordita Crunch
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 8 serving
Ingredients: 2 cups masa harina; 1 teaspoon kosher salt; 1½ cups water; 2 tablespoon unsalted butter; 2 tablespoon all-purpose flour; 1½ cups whole milk; ½ lb American cheese; ¼ cup cheddar cheese; ½ teaspoon kosher salt; 1 tablespoon jalapeños; 8 corn tortillas; vegetable oil; 2 tablespoon olive oil; 1 medium onion; 1 Jalapeño; 2 cloves garlic; 1 lb ground beef; 2 roma tomatoes; 1 tablespoon chili powder; 1 tablespoon cumin; 1 teaspoon kosher salt; 1 cup dark beer; 1 cup ranch dressing; 2 tablespoon hot sauce; ½ teaspoon cayenne pepper; 3 cups water; 3 teaspoon corn starch; 6 oz tomato paste; ¼ cup white wine vinegar; ¼ cup jalapeno pickle juice

User Reviews

4.0

3 reviews

Good

Prep Time
45 mins
Cook Time
1 hr
Total Time
1 hr 45 mins
Servings
8
Course
Main Course
Cuisine
Mexican, Tex-Mex

Homemade Cheesy Gordita Crunch

Kaitlin Leblanc

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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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Ingredients

Servings

For the Outer Thick Corn Tortilla

2 cups masa harina
1 teaspoon kosher salt
1½ cups water warm

For the Cheese Sauce

2 tablespoon unsalted butter
2 tablespoon all-purpose flour
1½ cups whole milk
½ lb American cheese cut into chunks
¼ cup cheddar cheese shredded
½ teaspoon kosher salt
1 tablespoon jalapeños pickled, chopped, optional

For the Crispy Taco Shell

8 corn tortillas
vegetable oil for frying

For the Taco Meat

2 tablespoon olive oil
1 medium onion chopped
1 Jalapeño seeded and finely chopped
2 cloves garlic minced
1 lb ground beef
2 roma tomatoes chopped
1 tablespoon chili powder
1 tablespoon cumin ground
1 teaspoon kosher salt
1 cup dark beer

Spicy Ranch Dressing

1 cup ranch dressing
2 tablespoon hot sauce such as Tobasco
½ teaspoon cayenne pepper

For the Taco Sauce

3 cups water
3 teaspoon corn starch
6 oz tomato paste
¼ cup white wine vinegar
¼ cup jalapeno pickle juice
4 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoon kosher salt
½ teaspoon cayenne pepper

For Garnish

1 cup iceberg lettuce shredded
1 cup cheddar cheese shredded

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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.
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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.