Your own (best) Mexican Crinchwrap Recipe

There are the best things to eat. I know it. You know that. God knows that, He is a little disappointed with both of us. There are handmade embarrasses from Abulas with Michelin-starred restaurants, flour-torn hands, organic blueberries and kale. But when I visit the family in the United States, my flight lands and within 10 minutes, I beg my brother -in -law to pull in Taco Bell.

Dear reader, before you judge, understand this: I know that this is not a “real” meal. I know that this is a sodium-plated, cheese-sprayed, questionable meat products and cooking shortcuts. Still, I like it. I like it in a way that a man loves the bed.

Taco Bell does not pretend it is not. It does not call himself “real” or “farm-to-be-one” or “ethical source”. Taco Bell is honest. This is the equivalent food of seeing a large bowl ice cream “Love On the Spectrum”: pure healthy comfort.

Really getting me is creativity. Each month, some unwavering marketing guide at the Taco Bell headquarters, “If we cover a cassadilla inside another Kassadilla, but did you turn the second one into a burritto?” They do it. We eat it. That’s good. There is a comforting postmodernism about this. Chain salubas are the way of violating all structural logic. It is the way it tries to speak Spanish, but somehow concludes finding new words. With names such as Encrido, Casserito and Chrypaluba, Taco Bell’s menu has become a kind of cooking Esperando -Pasi language.

Taco Bell, in its infinite and slightly confused wisdom, has decided that Kranjvirab is not enough. Enter the bite -sized parcels of Kranj Wrap sliders, melted cheese and questionable life choices. Each is a minor hexagraph of hope, which is a steak, kasso and that signature layer that violates one or classification. Is this a toasta? Is it a chip? Which residues of my self -control? It’s difficult to say.

You don’t eat Kranj Wrap sliders. You are inhaling them. Between the third and the fourth you will be black somewhere, and when you come, you are surrounded by crumbling wrappers and vague joy. This is equal to your former SMS: probably a mistake, but at this time it is thrilled.

Here is a recipe for me to create this ultra-portable snack. If you decide to create it, let me know what you think in the comments!

Kranjwrap Steak Sliders

Materials

For steak:

• 1 lb sidewalk or skirt steak, cut into thin
  
• 1 tbsp olive oil
  
• 1 tbsp garlic powder
  
• 1 tablespoon cumin
  
• 1 tbsp
  
• Salt and pepper to taste
  
• Half limestone
  

For Kranjvraf:

• 12 small (6 inches) flour tortillas
  
• 12 mini tostada shells or a large tortilla chips
  
• 1 cup nacho cheese sauce
  
• 1 cup of sour cream
  
• 1 cup shredded spinach
  
• 1 cup sliced ​​tomatoes
  
• 1 cup shredded cedar cheese
  
• Butter or cooking spray for grilling
  

Instructions

1. Cook the steak: Toss the sliced ​​steak with olive oil, spices, salt, pepper and lime juice. Search for about 5-7 minutes until you cook in a hot skillet over medium high heat. Set aside.
2. Prepare your station: Hot tortillas are slightly so flexible. Put all the tops to the easy assembly.
3. Take together the sliders: For each kranjvra, place a spoonful of steak in the center of the tortilla. Drizzle with hot nacho cheese. Add a mini toostada shell or a few sturdy tortilla chips to the crisis. A toy of sour cream, some shredded lettuce, sliced ​​tomatoes and sedor spray. Carefully fold the edges of the tortilla and fill in a hexagonal form, and attach it thoroughly. If your tortilla is too small to close, place a cut tortilla circuit over the filling before folding.
4. Fry the sliders: Heat an angel skillet or grid with butter or cooking spray on medium heat and grease. Place each folded wrap flap down and cook for 2-3 minutes until golden is sealed and sealed. Relieve the side of more than another 2-3 minutes and grill.
   

5. Serve hot: Serve with extra cheese sauce, salsa, quacamol or cold bhaja blast. 12.