The Cheesy Gordita Crunch is one of the legendary items on the menu at Taco Bell. Now the time has come for us to make our own version at home! 🤤
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At the request of an important member of the Sam the cooking guy YouTube channel family today we tackle Taco Bell’s iconic Cheesy Gordita Crunch and that important member of the S the cooking guy YouTube family is Max Max said how about this I said I don’t want to make that and he goes but what if we did this and we did this we did this is it okay we’ll do this we’ll do
This we’ll do this I hate me without glasses by the way I’m just opening up to you because that’s the relationship that we have hold on still bad that’s better that’s the relationship that we have not like other people that you might watch on uh YouTube cooking no no
I’m really here this is really me this is really my house this is all for you when I f up we leave it in right boys right intentionally Max leaves them in to show that I’m a real person and a and an idiot but today the cheesy Gorda
Crunch we are huge fans of Taco Bell’s Double Decker what we like about it is the the softer tortilla outside then the beans the crispy hard shell inside it’s that textural comparison the textural yingyang that makes it so good so no less texturally ying-yang is in this Cheesy Gordita thing the outside though
Not a soft flow tortilla but a non flatbread like thing we’ll make our own and then there’s cheese and there will be cheese we might add a lay of beans because that’s just a little tip of the hat to the the OG you know thing that we
Like so we’ll start with the little the non like flatbread and then oh we’re grinding our own we’re grinding brisket for this tell me that’s not going to be a huge effing upgrade anything else no let’s go cuz if we don’t start we can’t eat and our flatbread begins with a half
Cup of warm water We’ll add one pack of dry active yeast thank you and a teaspoon of sugar come on and we mix this we’ll now wait 10 minutes to get the foaminess to start happening on top that tells you that the yeast is working
If it doesn’t get foamy you got to get new yeast but first let’s look at what we’re dealing with Taco Bell bag Max ordered oh two cheesy Gord crunches hungry Max you might be anticlimactic napkins but here’s one and that’s another one all right it’s exciting
Uh huh I’m underwhelmed I mean I’m off underwhelmed aren’t you guys yeah I don’t know what I thought I’ve never had this before I mean it smells like Taco Bell so here’s the the flatbread is thing and here’s cheese it’s attached with a minor amount of cheese huh and
Then inside is our ground beef business little taste yeah it’s classic Taco Bell and it’s just isn’t there supposed to be spicy ranch in there oh that’s spicy ranch no you got effed on your spicy ranch there bro oh there is that it yeah you got a teaspoon of spicy ranch maybe
You need to ask for more so so okay one bite it’s not fair to pick it apart like this you got to have a bite and see how it is I like this part though all right well let’s try I do like the flat bread you know if somebody woke me up in
The middle of the night slapped my face and said here quick take a bite of this what is it i’ know instantly it was Taco Bell it’s got the familiar Taco Bell taste the beef the che the whole thing it’s okay and there’s a minor amount of
Spice like I think if you order something spicy you should be like hey that’s spicy this is like an afterthought of spice like a tiny little bit of the back of my throat we want more than that so we’ll put more than in ours all right we got to get going we’re
Going to start by making our uh outside flatbread part but you know what won’t stop me from having a second bite or three or four or three or four in the bowl of a stand mixer we put two cups of flour your basic everyday allpurpose flour a half a cup of yogurt
And by the way I will get credit for it but I’m doing all this backwards for Max en chances benefit for the viewer’s benefit not for our benefit it’s always your benefit always half teaspoon salt and remember this business look how foamy it got that’s what you want this
Goes in we put on our dough hook set her down piss set her down lock it and let her go so we’re going to go you know four to 5 minutes until this is smooth and starts to pull away from the sides and we’re there Perfecto lift perfect
Move the whole thing over get a big bowl that you’ve lightly oiled take your dough Bowl drop it inside cover it with a towel put it in a nicely warm spot to rise for an hour then we’ll be back we’re going to begin by making a little cheese sauce
Because I think when this whole thing is said and done grabbing this chalupa deal and going like this goou into some amazing cheesiness will be a great thing that is a jalapeno and I’ve made this mistake too many times I do not want to get jalapeno juice or membrane or seed
On my finger fers because that will be a mistake I’m going to start this little pot beside me heating while I cut this guy down and it’s simple take out the innards every so often somebody will write and they go when you do that with your knife it’s ruining the blade this
Is not glass buddy this is wood so it’s really like the best thing you could be using to drag a knife on or cut on I think a half a jalapeno will be okay I’m not trying to make this super spicy I’m just trying to make it flavorful so with
This guy cut up I got a little butter melting next to me I’ll throw it in in and start it and start it softening all right let’s start some spicy ranch let’s begin with a little bowl some sour cream to that we add a little buttermilk
Because I’m a fan of what the Tang does and a little milk because so far everything’s thick I reserve the right to add more milk as we go now putting in a little Chipotle chili powder little garlic powder some chilula I love chilula a little garlic paste juice of
Half a lime and a hit of BFF and let’s mix and see where we’re at sorry let’s mix and see where we have ended saying where we are at is ending a sentence with a preposition and that’s bad grammar that’s bad grammar come on almost perfect thickness but how’s it taste it
Tastes that’s everything you want onto the cheese sauce oh that is really good in the fridge cheese sauce and with our jalapenos sizzling away they’ve now released some of their oil and a bunch of their flavor that they wouldn’t have had they just been cold we add some milk
About a half a cup we want a quick follow that up with some cheese this is a block of American cheese just the white version so this we’re just going to cut up into cubes and start adding it little by little throw them in turn down
The heat you don’t want to throw them all in at once because they’ll just Clump and that would be bad for business now we can start this business and they will slowly start to melt and when they do you add a few more pieces and just
Keep going until all the cheese is in and it’s nice and smooth and now as you’re almost there with the American let’s just throw a little cheddar in just to Jazz it up a bit shall we we’ve done nothing to season it so let’s do that little BFF and a hint of
Chipotle chili powder and one of my favorite parts of adding a Chipotle chili powder those little flexs how great is that and there you go that’s ready our spicy ranch is made our cheese sauce is made made I say we grind our beef so let’s it’s grinding time and
Look at this 90day aged brisket and the fat is left on intentionally we want high fat content because that’s going to make it better we always go for 8020 so maybe we’ve hit 70 30 but whatever it is it’s going to be great let get it in and
Let’s get the grinding happening wow the white fat is outstanding here we’re there do you see this is like gold I can’t wait to get it in a pen so let’s do that now and with the high fat content we probably don’t need oil but oh a little is always good
And now in we go so what’s our goal here our goal here is to cook this to get this browned and I’m telling you the fact that this is only brisket right now the smell that is coming off this is absolutely wonderful I’m going to give
It a little BFF but then I have some liquid coming because we want it to be juicy not dry oh I just want to take a spoon and eat right out of this and let me show you what I’ve done this is a cup of beef broth that I put in the
Microwave with a dried Chipotle I don’t need the dried Chipotle anymore but while it was coming to a boil it imparted a lot of delicious flavor so we’ll get rid of the pepper and once the brisket is where we want it which is pretty soon we’re going to give it some
Of that and it will soak up and it will make it very nice much better than had we not added it in the first place but we can also add a couple other things while we’re here little garlic powder always is good teeny bit of onion powder
And we’ll let the Chipotle and the beef broth bring most of the bigger flavors to this and now some of our broth and just slowly I’ll let this continue cooking away here on a low simmer I might add a little bit more broth in a few minutes but this is going to give
You the most delicious juicy tender perfect meat for our gordita that you could ever ask for I’m going to add a little bit more broth let it continue simmering put it off to the side and we can deal with our flatbread remember this guy he’s doubled
We want to take him out but we’re going to put him on this flowered surface and boom so little flow on top and just a quick little knead back and forth to smooth him out a bit there he is this is what we’re talking about so this will
Make about eight little flat breads so let’s cut them if we cut in half we got four here if we cut in half again we’ve got two and once more each is about one so with a tiny bit more flour we want to roll this guy into a little ball you
Just want them nice and and roundish so we can roll them out little baby rolling pin and we do this and we want this kid roughly the same size as our corn tortillas because they have to sit together in this Gordita Crunch and our corn tortillas are there so just do that
The flat top beside me is warm and when you’ve got these guys roughly the same size on we go so tiny bit of oil right in the center and give it that and then we take our guy and on we go and a couple minutes aside all you really need
If you look you can see it’s just starting the bubbles are very nice let’s see how we did perfect sizing and give him a turn beautiful same thing couple minutes on this side off she comes and when it looks like that let’s take her
Off keep it a little warm we make a corn tortilla now crispy corn tortilla time here’s how we handle this and we go and using two pairs of tongs I want to bend this guy over to start him in that traditional shape it won’t have to stay
Like that forever once you get going just keep that set in the middle swap side by side and you can see you got the shape and you’re in here for not much more than a minute for perfect Christmas still a little flexible all right let’s get happening here’s how we start with
Our beautiful little flatbread the cheese needs to be melted on and by the way can I just show you something here here’s theirs where’s the cheese no cheese there this side they got closer though there’s gaps we want to try and not do what they did so we want cheese
To the edge so let’s go as far to the edge as we can now I don’t have a salamander a restaurant piece of equipment that I could put this under the Melt so I’m going to use what is a much more fun option anyway our torch couple more times around the Sun
And we’re there great stuff now this centered and the sides come up and because I don’t have a tortilla holder I’m going to use two little cats you know what I’m saying okay first thing in our beef that by the way we’ve been tasting and oh my God all the right
Things have happened here as we say don’t be cheap don’t be an allen remember our sauce of course you do cuz now we need that now our lettuce crispy cool beautiful Iceberg don’t ignore the iceberg it needs love too last but not least our cheese sauce and in the Taco
Bell version cold cheese comes on top Max show the people like that but there’s an upgrade and so let’s give it this beautiful nacho cheese like that there you have it okay truth be told we forgot something chance remembered and we love him for it but I think he remembered late can you
Remember late and still get Le I remembered at all I know I know and here’s what it is you know we’re a fan of the double decker and the double decker has refrid so we made re-rides to go in here but forgot them I mean chance
Forgot them I think we can still make this work oh yeah we can do this oh my God maybe this should be their version okay that that is what this is all about and this is just a dream for me I’ve never had a gordita but if this
One tasted like this one they’d sell a lot more and by the way the beans great addition but what is really making this for me yes the cheese sauce this fresh little flatbread non thing but the brisket it is so like beef forward in such an interesting way I got to go we
All got to go welcome to fat kid day on Sam the cooking dayy wait I can say that right hit the Subscribe button love you Guys