INGREDIENTS

For the meat

• 1 lb grass-fed, grass-finished ground beef
  (or chicken, turkey, pork)

• 1/2 cup finely diced white or brown onion

• 1 tbsp organic concentrated tomato paste

• Olive oil

• Spicy salt, to taste

• Chopped jalapeño (optional, for heat)

Homemade taco seasoning

• 1 tbsp chili powder

• 1/2 tsp cumin

• 1 tsp onion powder

• 1 tsp garlic powder

• 1/2 tsp oregano

For the Crunchwrap

• Hard taco shells (I like Siete)

• Cassava tortillas (I like Coyotas size small)

• Organic refried beans (pinto preferred, black also works)

• Iceberg lettuce shredded

• Hot sauce (Tia Lupita)

• Optional toppings: diced avocado, chopped cilantro, vegan cheese (Violife vegan feta cheese), diced white onion

PROCESS

1. Heat a pan over medium-high with olive oil.

2. Add diced onion (reserve some if using for toppings).

3. Add jalapeño if using and sauté until softened.

4. Add ground meat and break it up completely.

5. Sprinkle in taco seasoning and stir well.

6. Add tomato paste and cook until meat caramelizes slightly.

7. If needed, drain excess liquid, then add a little more olive oil to brown.

8. Cook until fully done and slightly charred. Set aside.

Assemble the Crunchwrap

1. Heat cassava tortillas over stove flame or in a heated pan until pliable.

2. Spread a thin layer of heated refried beans on the tortilla (this acts as the glue).

3. Wrap the tortilla around a hard taco shell.

4. Fill with cooked meat, lettuce, hot sauce, and desired toppings.

5. Serve immediately.

NOTES

• This meat mixture is a base for multiple meals, not just tacos.

• Keep tortillas warm or they won’t wrap properly.

• Beans on the outside are key. They hold everything together.

• Iceberg lettuce is non-negotiable for the classic crunch.

• Budget-friendly and freezer-friendly if you keep ground meat on hand.