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DIY Giant Taco Bell Crunchy Taco

Hellthy JunkFood • Nov 09, 2021

Thanks to YOUR requests we FINALLY made a GIANT Taco just in time for taco Tuesday. Something to tac-o-bout?

8,534 Calories

DIY Giant Taco Bell Crunchy Taco

Tacos served at all Taco Bell locations consist of a crispy corn tortilla shell stuffed with ground beef, lettuce, and shredded cheddar cheese. They may also be available "Supreme," meaning sour cream and diced tomatoes are added as well. Today we make the small and giant both ways and following the below directions YOU TOO can make them at home.

Author: HellthyJunkFood
Recipe Type: Entree
Cuisine: American
Serves: 1

THINGS YOU'LL NEED:

Large Cast Iron Pan: https://amzn.to/3nuELIx
Large Clean Dish Towel: https://amzn.to/3CvLp5u
Tongs: https://amzn.to/3kM8awk
2 Portable Stoves: https://amzn.to/3ntEwh3
Steam Table Pan: https://amzn.to/3nv6ZD4
Chef Knives: https://amzn.to/3CyoTsO
HJF Cutting Board: https://bit.ly/2Eyhr3R
HJF Apron: https://bit.ly/2Ez9z0

INGREDIENTS:

For the Taco Shell:

6 Cup (720 gram) Masa Harina
4 1/2 Cups Hot Water (Plus more if needed)
3 tsp Fine Salt
2 Drops of Egg Yellow food coloring
2 Drops of Electric Orange food coloring

For the Taco Meat:

3 Pounds Ground Beef
3 Packets of the exclusive Taco Bell Seasoning Packets
1 Cup Water

The Taco Build:

Large Shredded Lettuce
Large Shreds of Cheese
Large Diced Tomatoes
Sour Cream

INSTRUCTIONS:

To start mix the dough: In a large mixing bowl, briefly whisk together masa harina and salt. Gradually add 4 1/2 cups hot water thats been tinted with the food colorings, and stir the mixture with a wooden spoon or silicone spatula until an evenly-mixed dough begins to form. Use your hands to knead the dough for 2-3 minutes in the mixing bowl until it is smooth and forms a cohesive ball. Gloves are optional, but there is food dye in this and it may turn your hands yellow.
The dough’s texture should feel springy and firm, similar to Play-Doh. If the dough feels too wet and is sticking to your hands, add in a few extra tablespoons of flour. If it feels too dry and crackly, add in an extra tablespoon or two of hot water.
Cover the bowl with a damp kitchen towel (or paper towel) and let the dough rest for 10 minutes.
Next start the taco meat filling. In a frying pan brown the ground beef, then add seasoning packets and water to barely cover. Bring to a boil and then reduce the heat and cook for 10 mins until the mixture is thickened.
while the taco meat is simmering, Create a tin foil mold the size of the giant taco shell you desire (Keep in mind you need to fry this thing and that means size limitations)
Remove Taco meat from the heat and allow to cool slightly.
Back to the Taco shell, Use your hands to roll the dough ball until it is nice and round.
Place the dough ball between two pieces of plastic in a tortilla press. Then gently press the dough ball until it forms a large round tortilla. No press? use a cast iron skillet, or a large plate or even a rolling pin.
Heat a cast iron skillet (or a large griddle) over medium-high heat. Once the pan is nice and hot, gently peel the tortilla away from the plastic wrap and lay the tortilla flat in the skillet.
Cook the tortilla for about 40-60 seconds per side, flipping it once speckled brown spots begin to appear on the bottom of the tortilla. The tortillas will likely bubble up while cooking, especially on the second side, which is a good sign.
Once it is cooked, Lay flat on a cutting board and cover with a clean dish towel to steam for 10 minutes to allow it to be flexible.
Next, lay your giant tortilla around the foil mold. Cover with a clean kitchen towel and allow to rest for 5-10 minutes.
Preheat fryer to 350 degrees
Gently place your large taco shell into the fryer (still on the foil mold) with the bottom facing up. Deep Fry the Tortilla and ladle hot oil over the top to evenly cook what will become the bottom when the giant taco shell in complete.
Fry until the taco shell begins to turn golden brown and crunchy. Remove from fryer and gently remove the foil mold. Return the shell to the fryer to crisp the interior of the shell if need be. Once completely golden and crispy remove from fryer to paper-towel lined plate to remove any excess oil.
Time to Build your taco. Start with the Shell, next place in the ground beef, top with shredded lettuce and shredded cheese.
To create the Supreme taco simply add sour cream on-top of the taco meat before the lettuce. Then top with Shredded cheese and diced tomato.

Serving Size: 1 Calories: 8534 Fat: 272g Saturated Fat: 103g Trans Fat: 0g Carbohydrates: 1165g Sugar: 52g Sodium: 11054mg Fiber: 94g Protein: 475g Cholesterol: 1091mg

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