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.