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Writer's pictureChef Matt Basile

Taco Bell Cheesy Gordita Crunch Tacos Dupe


a platter of cheesy Gordita crunch tacos

As a chef, I'm constantly asked if I eat fast food, or what is my favourite fast food place. Well, it's McDonalds. I bet you thought I was going to say Taco Bell! And while I do like Taco Bell, it's not usually my go-to. But, something I am really into, is making fast food dupes, elevating the recipe a bit, and making a classic dish from scratch. That's why I decided to make my own version of a Taco Bell Cheesy Gordita Crunch.


spices and fresh cilantro being mashed together with a mortar and pestle

Using a mortar and pestle, or small food processor, grind the cumin seeds into a powder. Add the cilantro and drizzle with oil, then muddle until it creates a bit of a paste.


lime juice being added to the crushed spices in the mortar

Add a cast iron pan to the elevated grill rack and add a bit of oil. Finely chop the onion and add to the hot pan, mix and cook a couple of minutes.


chopped onions going into a cash iron pan on the Alchemy elevated grill rack

Add the chili sauce and stir. Allow the onions to cook another couple of minutes until slightly softened.


the spice mix going into the cast iron pan with the onions

Add the ground beef and break it up in the pan with a wooden spoon or spatula, allow to start to brown.


the ground beef going into the cast iron pan with the spices and onions

Add the passata and mix, then the tabasco, adjusting the amount based on desired spice level.


tabasco sauce being added to the ground beef

Mix and then place in the smoker and cook, about 15-20 minutes or until cooked through.


the cast iron of spiced taco beef going into the Alchemy smoker

Finely dice the tomatoes, chop the cilantro and place together in a bowl. Squeeze in the juice from one lime and season with tajin, mix and set aside. Shred the lettuce and grate the cheese, set both aside.


a bowl with chopped tomatoes, cilantro, lime juice and tajin

In a bowl, add 2 tbsp sour cream, 2 tbsp mayo, juice from half a lime, salt and stir. Set aside. Once the chilli is ready, remove from the smoker and set aside.


lime juice being squeezed into a small bowl with mayo and sour cream

Place the flour tortillas on the plancha and grill 1-2 minutes, flip. Add a handful of grated cheese to each one.


sprinkling shredded cheese onto tortillas on the Alchemy flattop

Once melted, place a corn tortilla onto the top half of the flour tortilla, and then fold the soft tortilla over the corn tortilla and press lightly until the cheese keeps them together.


folding a hard shell corn tortilla into the cheesy flour tortilla on the grill

Remove the tortillas from the grill and place on a platter. Stand them up, using a lime wedge to keep them standing and leaning on each other. Fill the tacos with the chili beef.


filling the gordita taco shells with the taco beef

Top the tacos with crema, salsa fresca, and shredded lettuce.


topping the gordita tacos with shredded lettuce, pico and crema

And now for the full recipe...


Taco Bell Cheesy Gordita Crunch Tacos Dupe

Makes 6 tacos

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


Ingredients

1 lb ground beef

1 tbsp ancho chili powder

2 tbsp cilantro

2 tbsp canola oil

3 limes

1 tsp cumin seeds

1/2 white onion

1 cup passata

1-2 tsp Tabasco

2 roma tomatoes

1/4 cup chopped cilantro

Tajin to taste

1/3 head iceberg lettuce

6 hard shell corn tortillas

6 soft flour tortillas

1 cup grated cheddar cheese

2 tbsp sour cram

2 tbsp mayo

Salt


How to Make Copycat Taco Bell Cheesy Gordita Crunch Tacos


Set smoker to 275F-300F.


Using a mortar and pestle, or small food processor, grind the cumin seeds into a powder. Add the cilantro and drizzle with oil, then muddle until it creates a bit of a paste. Add the ancho chili powder and mix. Squeeze in juice from one lime while mixing together.


Add a cast iron pan to the elevated grill rack and add a bit of oil. Finely chop the onion and add to the hot pan, mix and cook a couple of minutes. Add the chili sauce and stir. Allow the onions to cook another couple of minutes until slightly softened.


Add the ground beef and break it up in the pan with a wooden spoon or spatula, allow to start to brown. Add the passata and mix, then the tabasco, adjusting the amount based on desired spice level. Mix and then place in the smoker and cook, about 15-20 minutes or until cooked through.


Finely dice the tomatoes, chop the cilantro and place together in a bowl. Squeeze in the juice from one lime and season with tajin, mix and set aside. Shred the lettuce and grate the cheese, set both aside.


In a bowl, add 2 tbsp sour cream, 2 tbsp mayo, juice from half a lime, salt and stir. Set aside.


Once the chilli is ready, remove from the smoker and set aside.


Place the flour tortillas on the plancha and grill 1-2 minutes, flip. Add a handful of grated cheese to each one. Once melted, place a corn tortilla onto the top half of the flour tortilla, and then fold the soft tortilla over the corn tortilla and press lightly until the cheese keeps them together.


Remove the tortillas from the grill and place on a platter. Stand them up, using a lime wedge to keep them standing and leaning on each other.


Fill the tacos with the chili beef, top with crema, salsa fresca, and shredded lettuce.


Make sure to subscribe to my newsletter so you never miss out on a new recipe, follow me on all my social channels @chefmattbasile and check out my new project @alchemygrills for updates, recipes and videos.

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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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