Taco Bell Cinnamon Twists and Crunchwraps at Home
Taco Bell Cinnamon Twists and Crunchwraps at Home
Ingredients
For the Cinnamon Twists
- 4 cups oil, for deep frying
- 4 ounces wheat twists, (Fritura de Tornillo, Chicharrones de Harina)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Crunchwraps - Meat Filling
- 1 pound ground beef
- 1/2 cup yellow onion, minced
- 1 tablespoon garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 teaspoon coarse black pepper
- 1 tablespoon dark chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon Mediterranean sea salt
- 1/4 teaspoon red cayenne pepper, or to taste
For the Crunchwraps - Assembly
- 4 large burrito tortillas, 10-12 inch
- 1/2 cup queso, Tostitos Salsa con Queso or similar
- 4 tostadas
- 2 cups shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 4 soft taco tortillas, 6-inch
- 2 tablespoons unsalted butter, as needed, for cooking
Instructions
- 1
For the Cinnamon Twists: Heat the oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 2
Carefully add a handful of wheat twists to the hot oil. Fry for 30-60 seconds, or until they puff up and turn golden brown. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 5 min
- 3
Using a slotted spoon, remove the fried twists from the oil and transfer them to a bowl lined with paper towels to drain excess oil.
⏱️ 2 min
- 4
In a separate small bowl, combine the granulated sugar and ground cinnamon. Mix well with a spoon until thoroughly combined.
⏱️ 2 min
- 5
Transfer the warm, crispy fried twists to a larger bowl. Pour the cinnamon sugar mixture over the twists.
⏱️ 1 min
- 6
Toss the twists gently to ensure they are evenly coated with the cinnamon sugar. Set aside.
⏱️ 1 min
- 7
For the Crunchwraps - Meat Filling: In a large skillet or pan, brown the ground beef over medium-high heat, breaking it up with a spoon.
⏱️ 8 min
- 8
Once the beef is mostly browned, add the minced onions and minced garlic to the pan. Cook for 3-5 minutes, until the onions are softened.
⏱️ 5 min
- 9
Stir in the diced tomatoes (undrained), coarse black pepper, dark chili powder, dried oregano, paprika, ground cumin, Mediterranean sea salt, and red cayenne pepper. Mix all ingredients well.
⏱️ 2 min
- 10
Reduce heat to medium-low and simmer the meat mixture for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min
- 11
For the Crunchwraps - Assembly: Lay one large burrito tortilla flat on a clean surface.
⏱️ 1 min
- 12
Place about 1/4 cup of the cooked meat mixture in the center of the large tortilla.
⏱️ 1 min
- 13
Spoon about 1 tablespoon of queso on top of the meat.
⏱️ 1 min
- 14
Place one tostada directly on top of the queso.
⏱️ 1 min
- 15
Layer about 1/2 cup of shredded lettuce on the tostada, followed by 1 tablespoon of diced tomatoes.
⏱️ 1 min
- 16
Squeeze about 1 tablespoon of sour cream over the tomatoes and lettuce.
⏱️ 1 min
- 17
Place one smaller soft taco tortilla directly on top of the sour cream layer, pressing down gently.
⏱️ 1 min
- 18
Carefully fold the edges of the large burrito tortilla over the small taco tortilla, pleating it as you go to enclose all the fillings. Continue folding until you have a hexagonal shape with all ingredients sealed inside.
⏱️ 3 min
- 19
Melt 1/2 tablespoon of unsalted butter in a large non-stick skillet over medium heat.
⏱️ 1 min
- 20
Place the folded crunchwrap into the pan, seam-side down. If you have a tortilla press or a heavy pan, place it on top of the crunchwrap to press it down and ensure even browning.
⏱️ 1 min
- 21
Cook for 3-5 minutes, or until the first side is golden brown and crispy.
⏱️ 4 min
- 22
Flip the crunchwrap and cook the second side for another 3-5 minutes, until it is also golden brown and crispy. Repeat for remaining crunchwraps, adding butter as needed.
⏱️ 4 min
- 23
Remove the crunchwrap from the pan. Cut in half and serve immediately with the Cinnamon Twists.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Taco Bell Cinnamon Twists and Crunchwraps at Home
For the Cinnamon Twists
- 4 cups oil, for deep frying
- 4 ounces wheat twists, (Fritura de Tornillo, Chicharrones de Harina)
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
For the Crunchwraps - Meat Filling
- 1 pound ground beef
- 1/2 cup yellow onion, minced
- 1 tablespoon garlic, minced
- 1 can diced tomatoes, 14.5 ounce, undrained
- 1/2 teaspoon coarse black pepper
- 1 tablespoon dark chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon Mediterranean sea salt
- 1/4 teaspoon red cayenne pepper, or to taste
For the Crunchwraps - Assembly
- 4 large burrito tortillas, 10-12 inch
- 1/2 cup queso, Tostitos Salsa con Queso or similar
- 4 tostadas
- 2 cups shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 4 soft taco tortillas, 6-inch
- 2 tablespoons unsalted butter, as needed, for cooking
Instructions
- 1
For the Cinnamon Twists: Heat the oil in a deep pot or Dutch oven over medium-high heat to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 2
Carefully add a handful of wheat twists to the hot oil. Fry for 30-60 seconds, or until they puff up and turn golden brown. Do not overcrowd the pot; fry in batches if necessary.
⏱️ 5 min - 3
Using a slotted spoon, remove the fried twists from the oil and transfer them to a bowl lined with paper towels to drain excess oil.
⏱️ 2 min - 4
In a separate small bowl, combine the granulated sugar and ground cinnamon. Mix well with a spoon until thoroughly combined.
⏱️ 2 min - 5
Transfer the warm, crispy fried twists to a larger bowl. Pour the cinnamon sugar mixture over the twists.
⏱️ 1 min - 6
Toss the twists gently to ensure they are evenly coated with the cinnamon sugar. Set aside.
⏱️ 1 min - 7
For the Crunchwraps - Meat Filling: In a large skillet or pan, brown the ground beef over medium-high heat, breaking it up with a spoon.
⏱️ 8 min - 8
Once the beef is mostly browned, add the minced onions and minced garlic to the pan. Cook for 3-5 minutes, until the onions are softened.
⏱️ 5 min - 9
Stir in the diced tomatoes (undrained), coarse black pepper, dark chili powder, dried oregano, paprika, ground cumin, Mediterranean sea salt, and red cayenne pepper. Mix all ingredients well.
⏱️ 2 min - 10
Reduce heat to medium-low and simmer the meat mixture for 5-7 minutes, allowing the flavors to meld and the liquid to reduce slightly.
⏱️ 7 min - 11
For the Crunchwraps - Assembly: Lay one large burrito tortilla flat on a clean surface.
⏱️ 1 min - 12
Place about 1/4 cup of the cooked meat mixture in the center of the large tortilla.
⏱️ 1 min - 13
Spoon about 1 tablespoon of queso on top of the meat.
⏱️ 1 min - 14
Place one tostada directly on top of the queso.
⏱️ 1 min - 15
Layer about 1/2 cup of shredded lettuce on the tostada, followed by 1 tablespoon of diced tomatoes.
⏱️ 1 min - 16
Squeeze about 1 tablespoon of sour cream over the tomatoes and lettuce.
⏱️ 1 min - 17
Place one smaller soft taco tortilla directly on top of the sour cream layer, pressing down gently.
⏱️ 1 min - 18
Carefully fold the edges of the large burrito tortilla over the small taco tortilla, pleating it as you go to enclose all the fillings. Continue folding until you have a hexagonal shape with all ingredients sealed inside.
⏱️ 3 min - 19
Melt 1/2 tablespoon of unsalted butter in a large non-stick skillet over medium heat.
⏱️ 1 min - 20
Place the folded crunchwrap into the pan, seam-side down. If you have a tortilla press or a heavy pan, place it on top of the crunchwrap to press it down and ensure even browning.
⏱️ 1 min - 21
Cook for 3-5 minutes, or until the first side is golden brown and crispy.
⏱️ 4 min - 22
Flip the crunchwrap and cook the second side for another 3-5 minutes, until it is also golden brown and crispy. Repeat for remaining crunchwraps, adding butter as needed.
⏱️ 4 min - 23
Remove the crunchwrap from the pan. Cut in half and serve immediately with the Cinnamon Twists.
⏱️ 1 min