Mini Tortilla Crunch Wraps

Name: Mini Tortilla Crunch Wraps (Elevated)
Total time: 1 h 15 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 ounces Duck Confit-shredded; 1/2 cup Huitlacoche-cleaned and chopped; 1 cup Tomatillos-roasted; 1/4 cup Serrano Peppers; 1/4 cup Cilantro; 1 tbsp Lime Juice; 1/2 cup Queso Oaxaca-shredded; 1 cup Radicchio-thinly sliced; 8 Small Blue Corn Tortillas (6 inch); 4 Small Blue Corn Tostada Shells

⏱1h 15m

👥4

🔥550 cal

Medium

🍽️Mexican

A gourmet take on the Crunchwrap, featuring rich duck confit, earthy huitlacoche, and a vibrant salsa verde.

8 ounces Duck Confit-shredded

1/2 cup Huitlacoche-cleaned and chopped

1 cup Tomatillos-roasted

1/4 cup Serrano Peppers

1/4 cup Cilantro

See all 10 ingredients ↓

(0 reviews)

⏱1h 15m

👥4

🔥550 cal

Medium

🍽️Mexican

A gourmet take on the Crunchwrap, featuring rich duck confit, earthy huitlacoche, and a vibrant salsa verde.

#Gourmet #Mexican #Unique #Sophisticated

Instructions

Prepare Salsa Verde: Roast Tomatillos and Serrano Peppers until slightly charred. Blend with Cilantro and Lime Juice until smooth.
Sauté Huitlacoche in a pan with a little oil until tender.
Lay out 4 Blue Corn Tortillas. Spread a thin layer of Salsa Verde on each tortilla.
Top with Duck Confit, Huitlacoche, Queso Oaxaca, and Radicchio.
Place a Blue Corn Tostada Shell on top of the filling.
Fold the edges of the tortilla up and over the tostada shell, pleating as needed to seal. Press gently to secure.
Heat a cast iron skillet over medium heat. Cook Crunch Wraps for 4-5 minutes per side, or until golden brown and crispy.

Ingredients

8 ounces 225 g Duck Confit-shredded
1/2 cup 85 g Huitlacoche-cleaned and chopped
1 cup 240 mL Tomatillos-roasted
1/4 cup 60 mL Serrano Peppers
1/4 cup 30 mL Cilantro
1 tbsp 15 mL Lime Juice
1/2 cup 85 g Queso Oaxaca-shredded
1 cup 85 g Radicchio-thinly sliced
8 N/A Small Blue Corn Tortillas (6 inch)
4 N/A Small Blue Corn Tostada Shells

Equipment

Cast Iron Skillet
Blender
Roasting Pan
Spatula

Instructions

Prepare Salsa Verde: Roast Tomatillos and Serrano Peppers until slightly charred. Blend with Cilantro and Lime Juice until smooth.
Sauté Huitlacoche in a pan with a little oil until tender.
Lay out 4 Blue Corn Tortillas. Spread a thin layer of Salsa Verde on each tortilla.
Top with Duck Confit, Huitlacoche, Queso Oaxaca, and Radicchio.
Place a Blue Corn Tostada Shell on top of the filling.
Fold the edges of the tortilla up and over the tostada shell, pleating as needed to seal. Press gently to secure.
Heat a cast iron skillet over medium heat. Cook Crunch Wraps for 4-5 minutes per side, or until golden brown and crispy.

Nutrition per serving

Calories 550

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Mini Tortilla Crunch Wraps

Mini Tortilla Crunch Wraps

Ratings & Reviews

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