Cheesy Gordita Crunch From Scratch!

• Take your chuck roast, pat it dryyyyy. Cube, and chill in the freezer until firm enough for grinding.
• Grind once using a coarse die to avoid over-processing. Store in the fridge until ready to cook.
• Mix the seasonings listed above in a small bowl.
• In a skillet, brown the ground beef.
• Add diced white onion and cook until softened.
• Stir in a little tomato paste and minced garlic, cooking for about a minute.
• Sprinkle in some of your prepared taco seasoning blend.
• Deglaze the pan with beef stock and simmer until the liquid reduces.
  
  

Spicy Ranch

• Combine all ingredients in a mixing bowl.
• Stir until smooth and well blended.
• Refrigerate to thicken and let the flavors meld.

Beef Fat Flour Tortillas

• In a food processor, combine bread flour, salt, and baking powder.
• Add yeast and pulse to mix.
• Add beef tallow and blend until incorporated.
• With the processor running, slowly pour in warm water until dough forms.
• Remove dough and knead by hand until smooth.
• Portion into 50 g balls and shape into seam-free rounds.
• Cover and let rest for 30 minutes.
• Heat your tortilla press, press each dough ball flat, and cook until done.
• Keep cooked tortillas in a tortilla warmer.
  
  

Crispy Corn Tortilla Shells

• Heat oil in a deep fryer or skillet.
• Place tortillas in a taco fryer mold and fry until crisp.
  
  

Assemble

• Place shredded cheddar, pepper jack, and mozzarella on a warm flour tortilla and melt.
• Press a crispy corn tortilla onto the melted cheese so they stick together.
• Fill the shell with seasoned beef.
• Drizzle with spicy ranch.

Add shredded lettuce and top with more cheddar.