Crispy Beef and Tostada Wraps

Instructions

1. 1

   Use four large flour tortillas about 30 cm/12 inches across and tostada shells no wider than 12.5 cm/5 inches so the wraps can close securely. Set out a 28 cm/11-inch nonstick skillet, a plate and a bowl for the cooked beef.

2. 2

   Heat the skillet over medium-high heat for 1 minute. Add the beef and cook for 8–10 minutes, breaking it into small crumbles. Stir in the chili powder, garlic powder, cumin, onion powder and salt for the final minute. Check several spots with an instant-read thermometer, gathering the beef into a mound if needed; it must reach 71°C/160°F. Transfer to the bowl and cover.

3. 3

   While the beef cooks, wash and dry the lettuce and tomato, then shred the lettuce and finely dice the tomato. Divide the butter into four equal portions and set out the remaining fillings.

4. 4

   Reduce the heat to medium-low. Warm one tortilla in the dry skillet for about 15 seconds per side, just until flexible, then place it on the plate.

5. 5

   Spread 40 g cheese sauce in the tortilla's center, keeping it within a circle the width of a tostada. Add one-quarter of the beef in a low, even layer, then a tostada shell. Spread 30 g sour cream over the shell and add one-quarter each of the lettuce, tomato and hot sauce.

6. 6

   Fold the tortilla edge inward over the filling, working around the wrap in overlapping pleats until the center is covered. Hold it seam-side down so it stays closed.

7. 7

   Melt one portion of butter in the skillet over medium-low heat. Place the wrap seam-side down and cook for about 3 minutes, pressing gently with a spatula during the first 30 seconds. Turn carefully and cook for about 3 minutes more, until both sides are golden and crisp. Reduce the heat if the butter starts to brown too quickly.

8. 8

   Transfer the finished wrap to a plate. Repeat the warming, filling, folding and toasting with the remaining three tortillas and the remaining ingredients, cooking one wrap at a time. Serve promptly for the crispest shells.