This challenge pits homemade versus fast food, specifically the Taco Bell Crunchwrap Supreme. The goal: to make a crunchwrap from scratch faster than it takes to order and pick one up from the nearest Taco Bell. This involves sending someone on a Taco Bell run while simultaneously preparing a homemade version. The ultimate test will be a side-by-side taste comparison.
The clock starts now! The first step is to gather all the ingredients: ground beef, lettuce, tomatoes, sour cream, lime, hot sauce, and spices for the beef, including garlic powder, onion powder, cumin seeds, and a pinch of MSG. Pickled onions are a bonus, but time is of the essence!
Since there were no pre-made pickled onions on hand, a quick pickle is in order. Sliced red onions are submerged in equal parts water and vinegar with a pinch of salt. While the onions pickle, it’s time to start on the beef.
One pound of 85/15 ground beef hits a hot pan with salt and freshly ground cumin seeds. A blend of onion powder, garlic powder, cayenne pepper, and smoked paprika is added for that signature Taco Bell flavor. A sprinkle of MSG enhances the savory notes of the slightly leaner ground beef. A potato masher ensures a fine, pebbly texture reminiscent of Taco Bell’s ground beef.
Prepping ingredients for a homemade Crunchwrap Supreme
Tomato paste and a splash of beef stock are added to the browning beef for a richer, more complex flavor. A quick taste test confirms the seasoning is on point.
Now, it’s time to prep the veggies. Lettuce is finely shredded, and grape tomatoes are efficiently sliced using the two-lid method. The tomatoes are then roughly chopped and seasoned with salt. A simple crema is made by combining sour cream, Cholula hot sauce, and a squeeze of lime juice.
A critical mistake! The tostada, the crucial crispy layer, was almost forgotten. Fresh corn tortillas are spritzed with oil and seasoned with the leftover spice blend before going under the broiler. Meanwhile, the large 12-inch flour tortillas are warmed on the stovetop with a layer of shredded cheddar cheese.
Freshly made Crunchwrap Supreme
With all the components ready, it’s time for assembly. The cheesy tortilla serves as the base, followed by a generous layer of seasoned ground beef, a dollop of the creamy sauce, diced tomatoes, shredded lettuce, and a vibrant sprinkle of pickled red onions. The toasted corn tortilla provides the signature crunch.
The large tortilla is carefully folded around the fillings, creating a tightly sealed package. The edges are seared on the hot pan to create a golden-brown crust. A final touch under the broiler adds a signature Taco Bell crispness.
The homemade crunchwrap is complete, and it looks significantly more appealing than its fast-food counterpart. A cross-section reveals a generous portion of beef, unlike the Taco Bell version which seems to be lacking.
Comparing homemade and Taco Bell Crunchwrap Supremes
Taste-wise, the homemade crunchwrap is fresher, beefier, and more satisfying. The only thing missing is the nacho cheese sauce, which is surprisingly enjoyable in the Taco Bell version. However, the homemade version wins in overall flavor and texture.
The Taco Bell run proved to be more time-consuming than anticipated, with parking and wait times adding up. Even with a few missteps in the homemade process, making a crunchwrap from scratch was demonstrably faster and resulted in a superior product. This experiment proves that sometimes, homemade is not only healthier and tastier but also faster than “fast” food.
