The Cheesy Gordita Crunch is a Taco Bell classic. This layered delight, combining a soft pita-like shell, a crunchy taco, and melted cheese, is a fast food favorite. But is fast food really that fast? I challenged myself to make a homemade Cheesy Gordita Crunch before my brother could get back from ordering one at the drive-thru. This involved preparing two versions: one with seasoned beef and one with chipotle chicken.
First, I started with the seasoned beef. I browned 80/20 ground beef in a stainless steel sauté pan over medium-high heat. I seasoned it simply with cumin, garlic powder, smoked paprika, a touch of cayenne pepper, salt, and a pinch of MSG.
While the beef was browning, I prepped the chipotle chicken. I cubed chicken breast and tossed it with a quick marinade of mayonnaise, chipotle peppers in adobo sauce, cumin, and salt. The mayonnaise acts as an oil source, helping the chicken brown nicely.
Next, I deglazed the pan with a bit of tomato paste and water to capture the flavorful fond created by the browning beef. This adds a richness and depth of flavor reminiscent of the Taco Bell version. Then, I wiped out the excess fat and added the marinated chicken to the pan.
For the toppings, I kept things simple, just like Taco Bell. I shredded lettuce, sliced some onions thinly, and grabbed some shredded cheese. The key to the Cheesy Gordita Crunch is layering the cheese between the soft pita bread and the crunchy taco shell. This creates the perfect melt and textural contrast.
The “spicy ranch” sauce is another essential element. I combined mayonnaise, sour cream, a few pickled jalapeños, a dash of MSG, salt, coriander, hot sauce, and a squeeze of lime juice. This creates a creamy, tangy, and subtly spicy sauce.
Preparing ingredients for homemade Cheesy Gordita Crunch, including seasoned beef, chipotle chicken, shredded lettuce, sliced onions, and a creamy spicy sauce.
Assembling the Cheesy Gordita Crunch is straightforward. I spread the spicy ranch on the soft pita bread, layered the cheese, added the crunchy taco shell filled with either seasoned beef or chipotle chicken, topped with lettuce and onions, and folded the pita bread around the taco. The biggest challenge with the homemade version is finding the right size pita bread. Standard store-bought pitas are often too large compared to the taco shells.
Assembled homemade Cheesy Gordita Crunch, featuring a soft flatbread wrapped around a crunchy taco shell filled with seasoned beef or chipotle chicken, lettuce, onions, and a creamy spicy sauce.
Finally, the taste test. My homemade Cheesy Gordita Crunches, while not as visually appealing as Taco Bell’s marketing photos, were delicious. The homemade version captured the essence of the Taco Bell flavor profile while elevating it with fresh ingredients and bolder spices. The beef version was a spot-on recreation, and surprisingly, I preferred the chicken version in the homemade version, even though I usually don’t order it at Taco Bell.
Side-by-side comparison of homemade and Taco Bell Cheesy Gordita Crunches, showcasing differences in size and presentation.
Overall, making Cheesy Gordita Crunches at home is surprisingly quick and easy. It’s a fun and satisfying way to enjoy a fast food favorite with a homemade twist.
