![]() The gordita has 500 calories and 28 grams of fat. Here is the a little more on the basic facts on nutritional information for the cheesy Gordita Crunch from Taco Bell. I’d recommend trying to burn off the substantial 500 calories to avoid becoming “gordita”! Cheesy gordita crunch Nutritional Facts You could also take a 70 minute bike ride. Jogging for close to 1 hour would also suffice. ![]() To burn off 500 calories, you would need to walk for 140 minutes. We are assuming that you are a female in your thirties, average weight 150 pounds and about 5’5. So after you enjoy a delicious Gordita, how long to burn off the substantial 500 calories? The Gordita has 500 Calories per serving (1). This is based on 1 serving, or 1 Gordita. Here is a basic break down of the calories in a Cheesy Gordita Crunch. It is a mexican corn pastry dish that is jam packed with meat, cheese and other fixings. Maybe it’s just me, but I like its kind of like a mexican taco/burrito type deal. Immediately place your taco shell in the center of a “tortilla,” bring the sides together, and gently hold them in place until it adheres to the cheese then add your meat in the center, a generous drizzle of your ancho ranch, onions as desired, a stack of lettuce, and a sprinkle of your cheese mix on top.We are going to cover cheesy gordita crunch calories, cheesy gordita crunch price, an also a cheesy gordita crunch review. Lay down a tortilla, cover the entire surface with your cheese mix, melt cheese with a kitchen torch or underneath a broiler until completely melted and bubbling. Season with salt while hot.Īssembly.- In a small bowl, mix cheddar cheese and Monterey cheese. ![]() Fry your corn tortillas using a taco shaper, or using your tongs to keep them formed in a taco shell shape, until light golden brown and crisp, about 2 to 3 minutes. Remove the saucepot from the heat, and stir in garlic.įill a large heavy-bottomed pot halfway with vegetable oil. Bring it to a boil, reduce the heat to low, simmer and reduce for 30 to 40 minutes, stirring occasionally or until all the liquid is gone. Stir in tomato paste, then add beef broth and bay leaves. To your beef, add onion powder, garlic powder, ancho powder, ground cinnamon, and allow to toast for 2 seconds or till fragrant. Then, with a handheld masher- mash it up until it gets as fine as possible and let it cook and fry for 3 to 5 minutes, stirring occasionally until cooked through with crispy bits throughout. In a medium saucepot, add beef, press it down, so it's flat, sear for 3 minutes, flip and sear for 3 more minutes. Immediately wrap in a clean towel to keep them warm repeat with all of your dough. Flip,and repeat for 20 to 30 more seconds. Once your skillet is very hot, gently lay on a formed piece of dough let it cook for 20 seconds or until you start getting bubbles and some char. Roll it out using a rolling pin until you get about an 8” disc that’s ⅓ inch thick. ![]() Working with one ball at a time, dust with flour, gently press to form a rough disc. Place your dough onto a floured work surface, separate it into 70 gram pieces, roll each piece into a light ball. Separately mix the yeast into the water (100F) once dissolved, mix in vegetable oil.Īdd the water mix to your flour mix and stir with a fork until you get a shaggy dough, then knead by hand for 3 to 5 minutes or until you get a smooth dough wrap with plastic wrap and let it rest for 30 min.īegin heating a dry large cast-iron skillet over medium-high. In a medium-size bowl, add flour, salt, baking powder, and whisk together until combined.
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