Not Taco Bell Crunchwraps and Fire Sauce
We realized that the only reason we were going to Taco Bell was to get their fire sauce, the food just made us depressed. Now that we have the recipe for their hot sauce we never have to go to Taco Bell again.
Fire sauce:
1 6oz can of tomato paste
3 cups water
3 Tbsp vinegar
3 T canned pickled jalapeno finely minced
1 Tbsp chili powder
1 Tbsp dried minced onion
2 tsp salt
2 tsp corn starch
1 tsp cayenne
1 tsp sugar
¼ tsp onion powder
Dash garlic powder
Crunchwraps:
Shredded lettuce
Fritos jalapeno cheese dip
Veggie crumbles (or ground beef)
Onion finely diced
Taco seasoning
Diced tomatoes
Corn tortilla chips
Large flour tortilla
Refried beans
Shredded cheese
Sour cream
For fire sauce:
Combine all ingredients in large sauce pan. Bring to a boil for 3 minutes. Let cool. Easy peasy.
For crunchwraps:
Saute finely diced onion with vegetable oil and a pinch of salt, cook until carmelized. Brown your veggie crumbles (or ground beef). Sprinkle in taco seasoning and set aside. Make sure your beans are warm and your other fillings are prept. Then you’re ready for assembly. On a large flour tortilla start layering your ingredients, we go: beans, meat, fire sauce, cheese dip, crumbled tortilla chips, lettuce, tomatoes, sour cream, shredded cheese. You then fold the outer layers of the tortilla in to form your crunchwrap and heat in a skillet hole side down (the shredded chese should keep the fillings from falling out) for 2-3 minutes until brown, flip it then brown the other side.
NOTE: Now that you’ve got fire sauce you can also make some delicious spicy enchiladas. To make enchilada sauce we use 2 cups vegetable stock and 1 ½ cup fire sauce, then reduce that by about half until it reaches a sauce consistency. We then dip corn tortillas into the sauce for 30 seconds, fill with cheese and place into a pyrex dish. Once enchiladas are prepped we pour the remaining sauce over the platter and sprinkle with cheese, then bake at 350 degrees for 15-20 minutes or until cheese is mealty.
