Cheesy Gordita Crunch Tacos are BETTER with BROCCOLI

Get a free bag of fresh coffee with any Trade subscription at: https://www.drinktrade.com/notanothercookingshow

Today I mashed up two of my favorite things, broccoli, and the cheesy Gordita crunch, the taco that changed my life as a kid. A way to satisfy both my need for vegetables and the taste of nostalgia I long for this time of year.

RECIPE:
Cheesy Broccoli Gordita Crunch Tacos
https://www.notanothercookingshow.tv/post/broccoli-gordita-crunch-tacos
(Website Design by: https://www.kristasdesignstudio.com/ )

Now for me fall is defined by Fun Foods after an entire year of getting this summer body in shape and once that Halloween candy starts rolling around I just lose all willpower and I just want nostalgic comfort food all the time basically what I’m saying is I’ve been

Eating like so in an attempt to squeeze more vegetables into my diet right now I’ve mashed together two of my favorite things broccoli and cheesy gordita crunches the tacos that changed my life as a kid a way to both satisfy my need for vegetables right now and the

Taste of nostalgia that I always long for this time of year first let’s prep the broccoli it’s got one large head of broccoli right here and we’re just going to clean up some of these stalks off the side now I want to use all of this broccoli but this part of the broccoli

And this part of the broccoli cook differently what I’m going to do is just release the florettes from the stems set those off to the side now this isn’t really good eats right here you could probably use it if you want but I’m going to get rid of it that’s too hard

For me and then just basically cut them into strips We’re looking to essentially turn these into a fine dice so try and cut them into these little planks then into these little strips and from those strips you can turn them into little dices that are going to cook very quickly and just like

A ground beef taco filling we want to break this down into smaller bites but I don’t want to mince this into something that has no texture we cut them into these fine little dices that still have a little bite to them it’s going to be really nice texture inside of the tacos

And then with the fets we’re essentially going to do the same thing slice the fuette into planks then cut those planks into thinner strips and then cut those strips into a little dice this part of the broccoli Cooks a little faster so you can be a little bit more coarse with

It and also if the pieces are too big it won’t fit into the taco shell properly so we’ve got our broccoli diced up this part of the broccoli is just going to get started first which is why it’s in a second bowl so we can set those off to

The side one large or two smaller cloves of garlic we’re going to slice it in half and then just slice it as thin as we can then we’re going to use a couple cherry peppers pull out you know five or six or seven however you like it we’re

Just going to chop it up into a little bit of a dice now again I want them chopped up fine enough to disperse into the broccoli and to give a pop of acidity and spice but not small enough to get lost in next we have the spice

Blend first we do about 1 tbsp of chili powder now I’m just going to make a batch and I’m going to decide how much I add later but this is usually the formula I just go with when I make this after that I’ve got some sumac which I

Like to use maybe a half tblspoon of that then I’ve got my paprika about a half tbspoon of that then we’ve got the garlic and onion powder another half tblspoon of each of those next up we got the other peir which is the cumin and coriander another

Half tablespoon of each of those and then finally for a little heat we do about a teaspoon of the Cayenne no salt we’re going to add salt later just mix it up now you could use this spice but for a lot of things and then we have the tortillas which is the defining

Characteristic of the Cheesy Gordita Crunch it uses both a corn tortilla and a flow tortilla the corn being crispy adding both a soft chewy element to a Crispy Crunchy element that’s what changed my life is soft and crunchy and gooey all those textures started my love

For texture with this taco and so you’re looking for a soft flour tortilla that matches the size of the Corn Taco Bell uses a flatbread and if you go out and buy a flatbread like a pea at the store it’s going to be so thick and the

Proportions are going to be way off a tortilla is a version of a flatbread and it it works better with proportions in this dish and the next thing we have to do is turn these corn tortillas into taco shells now fill up a small sauté

Pan with about 1/2 inch of oil and heat it over medium heat and once it slowly gets up to around 300° we can add a corn tortilla gently to the oil and I’m want to flip it with metal tongs every 3 to 5 seconds in this first part of cooking to

Sort of toast each side evenly if the oil is too hot at this point the tortillas are going to start to Bubble Up so you’re going to have to manage the heat to ensure this doesn’t happen and once the tortilla begins to stiffen start to work it into a rounded crispy

Shell this will take some practice but just use your tongs to shape the tortilla the top tongue can keep the tortilla from opening up and the bottom Tong can be used for stability and I just tilt the pan on an angle to allow that shell to sort of shallow deep fry

And on a nice low temperature frying these things slowly making sure we don’t fry them too hot we’re just going to rotate around so that we can evenly Brown each side until the entire tortilla is dried out is golden brown and fully crisp then pull it out of the

Oil drain the excess oil and dry it upside down on a wire rack they should all be nice and crispy all the way through taco shells are ready now before we go any further I need a quick pickme up and ever since I gotten back home

From Italy my coffee routine has been an utter disappointment so I’ve been getting into brewing coffee at home something that’s new to me and I’m all stocked up up thanks to our sponsor today Trade coffee Trade coffee connects people to the best Roasters in the country so they can discover great

Coffee to brew at home with over 450 coffees dark roasts espressos Blends from more than 55 top Roasters they’ve got it all so that you can always try something new and even if you have no knowledge of coffee they can guide you through the process and help you match

The coffee uniquely suited to your taste and because nothing’s better than fresh coffee every coffee is roasted within 48 hours and shipped directly to you by their roaster so you can make the best cup of coffee at home every day their matching algorithm curates coffees

Perfect for you and to get set up you take a quick quiz to find out which coffee best suits you I got this Rich smooth Amsterdam roast from Joe coffee it’s delicious it’s got these caramel notes of dark chocolate and some nuttiness some Walnut it’s way better

Than anything I’m used to drinking and once they’ve suggested a roast for you they send it directly to your door and they’ve created flexible subscription plans and a diverse assortment of roasts tailored to you and right now you’re going to get a free bag of coffee if you

Sign up for any subscription and with the weather cooling down now’s the perfect time to get stocked up on some incredible coffees just visit my link down in the description and have trade deliver coffee directly to you now that I’ve got my pikme up let’s get back into

The recipe next up I need a little bit of shred some shredded iceberg lettuce now I don’t need a ton I’m just going to cut a little bit off the head and then I’m going to slice it as thin as I can when they’re big like this you can kind

Of roll it up onto itself and just slice this into a very fine shred of Le and get it into a bowl lettuce is shredded then we can take our lime we need a little bit for the broccoli but then I’ll also cut a half of one cut the end

Off and then cut it in half and this is what’s going to hold your tacos up on the plate just like this save the rest for the broccoli now I’ve got my three soft tortillas and then I have a a Mexican blend of cheese here finally grated get this prepped for

Once the broccol done to microwave them and melt them down to glue to the crispy corn tortillas and I like to do it on a paper towel to sort of Wick up some moisture and I’m going to go on with about 1/4 cup onto each soft tortilla

And then I’m going to use my hand and sort of flatten them out so that it melts evenly and not into a mound in the center now once we’re done cooking everything the last thing we’re going to do before assembling everything is throw these in the microwave for about 30 40

Seconds until the cheese is melted now with a large frying pan on high heat add a little bit of olive oil and then allow that to heat up and then once it’s hot go straight in with the broccoli stems once the stems are hot and coated in the

Oil season them with some salt and allow them to cook undisturbed we want to develop caramelization we want to keep to heat high once they Brown a little bit you can start to toss them so they can Brown evenly and once they start really Browning then we can add the

Fettes of broccoli you want to fill the pan up but not too much that they start to steam in the pan and develop an unpleasant broccoli Aroma hit them with salt and get them tossed in the oil and the salt we really want them to fry and

Develop color just like the stems so again let them cook without messing with with it too much and allow those Flats to Brown and develop a delicious roasty broccoli Aroma and not that gross vegetal Aroma and again once they start to Brown you can start to toss them to ensure they Brown

Evenly once they begin to nicely Brown then add the garlic and allow that to cook for 2 to 3 minutes to develop some color as well then we can go ahead and add about 1 to 2 tablespoons of the spice mixture get that mixed in and coating the

Broccoli if you need a little bit more you can add the amount that you add is really up to you then you’re going to toast those spices for a minute or two get the broccoli coated in them and then we can toss in the Cherry

Peppers then we can add that juice of a half of a lime mix it all up and that moisture should slightly deglaze the pan and then they’re ready to assemble set those aside and now we can pop in our tortilla shells into the microwave about 30 40 seconds until the cheese is melted

So now our cheese is melted here’s how I assemble the gluing of it now this is going to be really hot so I’m going to hold the shell upside down place it in the middle and then just start pushing that cheese along the side just use your

Hands and just spread it out you can almost feel it dispersing throughout the hard shell and then eventually you see it come and it will glue together and then I’ll hold it upside down to let it really kind of set and what the beautiful thing is I broke it but since

It’s in the Shell it doesn’t matter it’s still going to work now we can place our Tacos on a plate with our limes securing them upright and we take a spoon and start f filling the tacos with the broccoli then the sour cream I like this new container they have that easily

Dispenses it into the taco and then I like to add a touch of hot sauce followed by a little bit more of the cheese and then the lettuce and then the first bite that you take you notice this Taco is self-contained hard shell tacos usually crumble and fall apart at

The first bite but the soft tortilla allows it to keep its structural integrity and the textural experience of eating this is second to none first your teeth bite through this soft warm pillowy flour tortilla and then it’s met with this gooey cheese that’s gluing it all together and then your

Teeth hit a wall that crispy crunch of the corn tortilla and already you’re satisfied but then you get the flavors of the broccoli which are strong they’re roasty they’re not gross broccoli flavors along with the heat and acidity from the cherry peppers the garlic flavor the spices and all the toppings

On top I love it so much and because there’s so much going on in this Taco you don’t miss the meat in the least bit this is the last normal recipe of the Year we’re holiday here on out next week is our turkey video for the year so stay

Tuned I’ll see you next time until then take care of yourself go feed Yourself