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Three cheesy gordita crunch tacos sitting on a taco holder on a wooden surface.

Homemade Cheesy Gordita Crunch

Course: Entree
Cuisine: Tex-Mex, Mexican
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 8
Author: Kris Longwell
This homemade version of the Taco Bell classic a taste sensation. These are so much fun to serve buffet-style for an unforgettable taco party! The meat sauce, queso, and spicy Ranch can all be made well in advance.
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Equipment

  • Tortilla press
  • Comal, or griddle for cooking the thick tortillas
  • Deep-fryer for crunch tortillas
  • Taco press for frying tacos

Ingredients

For the Outer Thick Corn Tortilla

  • 2 cups masa harina
  • 1 teaspoon Kosher salt
  • 1½ cups water warm

For the Cheese Sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1½ cups whole milk
  • ½ lb American cheese cut into chunks
  • ¼ cup cheddar cheese shredded
  • ½ teaspoon Kosher salt
  • 1 tablespoon jalapenos pickled, chopped, optional

For the Crispy Taco Shell

  • 8 corn tortillas
  • Vegetable oil for frying

For the Taco Meat

  • 2 tablespoon olive oil
  • 1 medium onion chopped
  • 1 jalapeno seeded and finely chopped
  • 2 cloves garlic minced
  • 1 lb ground beef
  • 2 Roma tomatoes chopped
  • 1 tablespoon chili powder
  • 1 tablespoon cumin ground
  • 1 teaspoon Kosher salt
  • 1 cup dark beer

Spicy Ranch Dressing

  • 1 cup Ranch dressing
  • 2 tablespoon Hot sauce such as Tobasco
  • ½ teaspoon cayenne pepper

For the Taco Sauce

  • 3 cups water
  • 3 teaspoon corn starch
  • 6 oz tomato paste
  • ¼ cup white wine vinegar
  • ¼ cup jalapeno pickle juice
  • 4 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 2 teaspoon Kosher salt
  • ½ teaspoon cayenne pepper

For Garnish

  • 1 cup iceberg lettuce shredded
  • 1 cup cheddar cheese shredded

Instructions

Make the Thick Outer Corn Tortillas

  • In a large bowl, combine the masa and salt. Add the warm water, using your hands to work the water into the dough. Continue kneading for about 2 minutes. Form the dough into a ball and cover with a damp kitchen cloth.
  • Pinch off 2 oz of dough and form into a ball. Place the ball onto a tortilla press that is lined with strong plastic wrap, such as a cut-open freezer baggie.
  • Press to form a tortilla. Gently peel the plastic away from the tortilla.
  • Heat your comal, or griddle over medium-high heat. Gently place the tortilla on the hot surface and cook for 30 seconds. Use a spatula to flip the tortilla and cook for another 30 seconds. Flip once again and cook for another 30 seconds. Transfer to a plate and cover with a kitchen towel to keep warm. Repeat with remaining dough.

Make the Cheese Sauce

  • Melt the butter in a medium-sized saucepan over medium heat. Add the flour and stir to form a roux, about 2 minutes.
  • Whisk in the milk and stir until slightly thickened, another couple of minutes.
  • Add the American and cheddar cheeses and salt. Stir melted and combined. Stir in jalapeños, if using.

Make the Crunch Taco Shells

  • Heat oil in a deep-fryer or sturdy skillet to 350°F.
  • Place a corn tortilla in a taco press and lower into the hot oil and cook until golden and crispy, about 1 to 2 minutes. Drain on paper towels. Repeat with remaining tortillas.

Make the Taco Meat Filling

  • Heat the oil in a large saucepan over medium-high heat. Add the onion and pepper and cook until soft, about 4 minutes. Add the garlic and cook for another 30 seconds.
  • Add the ground beef and cook until no longer pink. Drain, if too much grease has rendered.
  • Add the chopped tomatoes, chili powder, cumin, and salt. Cook for 5 minutes.
  • Add the beer and cook for another 20 minutes. The meat should be wet, but not soupy. Cover and keep warm.

Make the Spicy Ranch Sauce

  • Stir in the hot sauce and cayenne pepper into the prepared Ranch. Cover and chill until ready to use.

Make the Taco Sauce

  • Add the water to a medium-sized saucepan. Whisk in the corn starch and stir until dissolved.
  • Turn the heat on high and stir in the remaining ingredients. Bring to a boil and then lower the heat to low. Simmer for 5 minutes. Transfer to a heat-resistant bowl and let cool to room temperature.

Assemble the Cheesy Gordita Crunch Tacos

  • Fill the crunch taco shells with taco meat, add a layer of spicy Ranch, and then top with shredded lettuce and cheddar cheese.
  • Smear the cheese sauce over one side of the thick corn tortilla. Fold the cheesy tortilla around the crunchy taco.
  • Spoon hot sauce over the taco. Repeat and serve.

Notes

See the video near the top of the post for a fun visual guide.  If you enjoyed the video, please subscribe to our YouTube Channel.
All elements of these gorditas can be made in advance.  Reheat the soft tortillas in a cloth in the microwave.  Gently reheat the cheese sauce and meat filling on the stove over low heat.  The crunchy tacos can be reheated in the oven at 350°F for about 10 minutes.  Store the Ranch and taco sauce in a jar with a lid in the fridge until ready to use.