Step 1

Mix the spice mix in a container. Set a pan over medium-high heat. Once hot, add the beef, salt, Cumin Spice Mix, a pinch of MSG, and a squirt of tomato paste. Using a potato masher crush the beef up into pebbles. Once browned and cooked through, turn the heat off. Stir in the beef broth. and set aside until ready to use.

Step 2

Prep the crunch wrap components. Spritz the Corn tortilla with baking spray and crisp under the broiler or in a pan. Grate the pepper jack cheese, dice and salt the tomatoes, and shred the lettuce. Add the Sour cream to a small bowl with the green Cholula sauce and a spritz of lime juice. Mix together.

Step 3

To assemble, first place the flour tortilla in the pan with the cheese in the center. Once the cheese has started to melt, remove it from the pan. Using the size of the corn tortilla as a guide, place a pile of seasoned beef in the center then add a drizzle of the spicy sour cream. Place the crispy corn tortilla over the top of the beef. Spread sour cream on the corn tortilla, then add the tomatoes, lettuce, and pickled onions.

Step 4

Be careful not to overfill it or it will be tough to fold. Fold the flour tortilla towards the center in a circle around the corn tortilla. Place the folded side face down in a pan and crisp the bottom before flipping and crisping the top.