A delicious twist on the infamous Crunchwrap Supreme from Taco Bell Al Pastor Style! These are loaded with al pastor seasoned ground beef, cilantro, onions, sour cream, fresh made guacamole, cojita cheese and a corn tortilla inside for that added crunch we all love. Get your fix now!

That’s right we put a Mexican twist on the classic Crunchwrap supreme… it’s so good and makes you wonder which version is better, the original or this one? We’ll leave that up to you guys to decide. 

To say these are delicious would be a big understatement. They were amazing, packed full of flavor and actually better than the original, in my opinion. We served these on Football Sunday and everyone totally loved them. So you no if these pass the game day test that they are amazing! 

if you’ve ever made Al pastor before, you no it takes quite a bit of planning of ahead and cook time. In our mind it’s totally worth it, the flavors of al pastor are to die for.. so good. Check out these recipes : 

We wanted to make something with the flavors of Al pastor, the chilies, spices and achiote paste but didn’t want to spend all day cooking and miss all the action on game day. So naturally came the idea of making crunch wraps for game day.. we make crunch wraps a lot during the week when we don’t feel like cooking, they are so easy to make, fun to eat so you no everyone will love these. When you don’t no what to make this should definitely be one of your go to recipes. 

Instead of using pork shoulder which is traditionally used when making al pastor, where you have to marinade overnight, then spend 2-3 hours grilling on a spit and basting, we decided to use ground beef. You still make the same marinade as you would for your pork shoulder but instead add it to the ground beef during the cooking process to flavor your meat and voila the al pastor beef is cooked in just 10 mins! 

For the filling we’re sticking with simple ingredients like a hard shell tortilla, sour cream, guacamole, onions, cilantro and cojita cheese. Add some hot sauce to compliment the flavors like habanero and pineapple and wrap it all up. 

We hope you guys enjoyed our quick and easy game day crunch wraps! Don’t forget to share on Instagram and tag us! @thecommunalfeast 

cheers!

Print Recipe

Al pastor style crunch wraps

A delicious twist on the infamous Crunchwrap Supreme from Taco Bell Al Pastor Style! These are loaded with al pastor seasoned ground beef, cilantro, onions, sour cream, fresh made guacamole, cojita cheese and a corn tortilla inside for that added crunch we all love. Get your fix now!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Course: Football Sunday

Cuisine: Mexican

Servings: 4 -6

Author: the communal feast

Ingredients

• 1 lb lean ground beef
• Marinade:
• 3 dried Guajillo chilies
• 2 chili’s de arbol
• 1 ancho chili if you don’t have authentic dried Mexican chili’s use 1/3 cup chili seasoning
• 2 tbsp achiote paste
• 1 white onion skin removed and halved
• 3/4 cup pineapple juice
• 1/4 cup white vinegar
• 5 cloves garlic
• 3 tsp salt
• 1 tsp Mexican oregano or regular oregano
• 1/2 tsp ground cumin
• 1/2 tsp cinnamon
• 1/8 tsp ground clove
• Assembly
• flour tortillas large + small
• 1 box Taco shells hard shell
• 1 white onion sliced or diced
• 1 bunch cilantro chopped
• 1/3 cup sour cream
• Guacamole
• Hot sauce we use both a red habanero and pineapple habanero to go inside the wrap store bought
• 1/3 cup cojita cheese crumbled (can use shredded Monterey Jack)

Instructions

• 1. If Making Chile Blend: bring a pot of water to a boil and add the chili’s (ancho, guajillo and de arbol). Bring to a boil and boil for 15 mins.
  
• 2. Marinade: To a blender add the boiled chili’s, achiote paste, onion, pineapple juice, vinegar, garlic, salt, Mexican oregano, cinnamon, clove. Blend until pureed.
• 3. Heat a large skillet on medium high heat. Once hot add the ground beef and start to break it down with your spatula. Add in the marinade (about 1/2 cup) you want to add enough to cover the meat. Break up the meat and keep stirring in the sauce until the meat is fully cooked so about 10 mins. Turn off heat and set aside.
  
• 4. While the meat is cooking, heat the hard shells in the oven for about 5 mins.
  
• 5. To assemble the Crunchwrap: pre heat a flat top grill or pan. Then start with your large flour tortilla, next break the hard shell in half and place it directly in the middle of your flour tortilla. Spoon some sour cream and spread it over the hard shell. Next add the ground beef, ensuring not to add in the liquid. We add about 3-4 spoon fulls of meat. Add a scoop of guacamole, then sprinkle the onions, cilantro and cojita cheese over top. Drizzle with choice of hot sauce and cover with your small flour torilla. Fold the edges of the large flour tortilla over gently pressing down. To the grill or pan, flip the Crunchwrap over simile to a quesadilla, you want to seal off the edges of your tortilla. Gently press down on the Crunchwrap with a spatula until the bottom is lightly golden brown, flip and grill the top until golden brown.
  
• 6. To serve cut in half and enjoy immediately after done.