Ingredients
Seasoned beef
- 80/20 ground beef450 g1 lb
- Salt7 g
- Onion Powder5 g
- Cumin5 g
- Cayenne Pepper5 g
- Paprika5 g
- Tomato Pastea spoonful
- MSGa sprinkle
Chipotle chicken
- Chicken Breasts, cubed450 g1 lb
- Mayonnaise2 spoonfuls30 g
- Chipotles in Adobo, minceda spoonful
- Cumina sprinkle
- Salta sprinkle
Spicy ranch
- Sour Cream1 part100 g
- Mayonnaise1 part100 g
- Hot Saucea drizzle
- Cumina sprinkle
- Ground coriandera sprinkle
- Pickled jalapeños, minceda spoonful7 g
- Lime juice1/4 lime
- Salta sprinkle
- MSGa sprinkle
Gordita components
- Taco Shells, hard6-8
- Pita Bread, small6-8
- Colby Jack Cheese, shredded
- Iceberg lettuce, thinly sliced
- Red Onions, diced
- Tomatoes, diced
Method
Step 1: Start the beef & chicken
Over medium-high heat, add the ground beef, salt, onion powder, cumin, paprika, and cayenne to a pan. Use a potato masher or metal spatula to break the beef into pieces while it sears.
In a separate bowl, combine the cubed chicken breast with mayo, adobo, cumin, and salt. Set this mixture aside to .
After the beef is well- and fully cooked, add a squirt of tomato paste and a splash of water to the pan. Stir well to ensure the mixture is evenly coated.
Step 2: Sear the chicken
Reserve the beef in a container and wipe out the pan.
Over high heat, the chicken until cooked through and on each side. Remove from pan when done.
Step 3: Prepare the toppings & the ranch
While the chicken is cooking, thinly slice some lettuce and onions, and then grate the cheese.
In a container, thoroughly mix all spicy ranch components and taste for salt & heat, and adjust if necessary.
Step 4: Assemble
Add a layer of cheese to a pita and melt it using a microwave, toaster oven, or kitchen torch.
While the cheese is still warm, wrap the pita around the hard taco shell so they stick together. Fill the taco shell with your preferred meat, add another layer of grated cheese, spicy ranch, lettuce, and onion. Enjoy!
“I decided to recreate one of my all time favorite fast food items at home. I also include a chipotle chicken filling option here. Pro-tip: I use a pita instead of a flour tortilla, which better approximates the thicker texture of the Taco Bell gordita wrapper.”
Ethan ChlebowskiWatch & Cook
Nutritional Information
Show macros split into…
Recommended: 8 servings
FAQ
What’s up with the pita?
Most flour tortillas on the market aren’t thick enough to replicate the Taco Bell gordita wrap. I’ve found a pita works the best as far as replicating the of the Taco Bell gordita crunch.
Are there any good substitutions?
In the ranch, you can replace the mayo and sour cream with Greek yogurt for a high-protein, low-fat condiment. Feel free to sub in any protein or toppings, to your preference.