Cheesy Gordita Crunch

5 from 2 votes

Cheesy Gordita Crunch tacos are the best copycat recipe! Insted of ground beef, a spicy grilled steak, with the best flavor, gets tucked into a a crispy tortilla stuffed into a soft tortilla with melty cheese.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch

Cuisine: American, Mexican, South American

Servings: people

Author: Derek Wolf

Ingredients

Steak:

1-2 Steaks skirt or hanger
1/4 cup Jalapeno Lime Pilsner Rub
2 tbsp FYR Red Hot Sauce

Chipotle Lime Sauce:

1/4 cup Sour Cream
1/4 cup Greek Yogurt
1/4 cup Buttermilk
2 tbsp Chipotle Puree
2 medium Limes juiced
Kosher Salt to taste

Taco:

5-6 Hard Taco Shells
5-6 Medium Flour Tortillas
2 cups Shredded Cheddar Cheese
Sliced Lettuce garnish
Diced Tomatoes garnish

Instructions

Slather your steaks with FYR RED Hot Sauce and generously season with my Jalapeno Lime Pilsner Rub.
In a bowl, mix all the ingredients for the Chipotle Lime Sauce. Set everything to the side.
Preheat your grill for direct high heat grilling at 400F.
Add your steaks to cook for 4-5 minutes per side or until 120F internal. Pull off once done and rest for 10 minutes.
Add a cast iron skillet to the grill to heat up.
Add a tortilla and cook for 30 seconds. Flip and top with a large handful of shredded cheddar cheese.
Let melt for 15 seconds then add the hard taco shell on top of the cheese and wrap the rest of the tortilla so it's in line with the shell.
Repeat this till all the taco shells are cooked.
Slice up your steak and add to the cheesy shell along with chipotle lime sauce, shredded lettuce, diced tomatoes and more shredded cheese. Serve and enjoy!

Video

Notes

When Size Matters

The best way to replicate this Taco Bell menu item is to ensure the flour tortillas match the size of the corn shells to ensure a perfect fit between the crispy taco shell and the soft taco shell.

Nutrition