Taco Bell’s New Menu Items: Delicious Recipes You Can Make at Home!
Taco Bell is a fast-food giant known for its innovative and often craveable menu items. They’re always experimenting with new flavors and formats, keeping things exciting for their loyal customers. While going to Taco Bell is convenient, sometimes you might want to recreate their deliciousness in your own kitchen. This article dives into some of Taco Bell’s exciting new menu items and provides detailed recipes to make your own versions at home, allowing you to customize them to your liking.
## Why Recreate Taco Bell at Home?
There are many reasons to try your hand at Taco Bell-inspired recipes:
* **Control over Ingredients:** You can use higher-quality, fresher ingredients than you might find at a fast-food chain.
* **Customization:** Adjust the spice level, add extra toppings, or cater to dietary restrictions.
* **Cost-Effective:** Making a large batch at home can be significantly cheaper than buying individual items.
* **Fun and Creative:** It’s a fun activity to do with family and friends, experimenting with flavors and techniques.
* **Healthier Options:** You can reduce sodium, fat, and processed ingredients by making your own versions.
## Taco Bell’s Latest and Greatest: Inspired Recipes
Let’s explore some recent additions to Taco Bell’s menu and how to recreate them at home:
### 1. Cantina Chicken Menu (Cantina Chicken Soft Taco, Cantina Chicken Burrito, Cantina Chicken Quesadilla, Cantina Chicken Bowl)
The *Cantina Chicken Menu* features slow-roasted chicken with a savory flavor profile. The key here is achieving that tender, juicy, and deeply seasoned chicken.
**Inspired Recipe: Slow-Roasted Chipotle Chicken**
This recipe mimics the flavor profile of the Cantina Chicken but allows for home-cooking customization.
**Ingredients:**
* 2 lbs boneless, skinless chicken thighs
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 (15 oz) can diced tomatoes, undrained
* 2 chipotle peppers in adobo sauce, minced (plus 1 tbsp adobo sauce)
* 1 tsp chili powder
* 1/2 tsp cumin
* 1/4 tsp smoked paprika
* 1/4 tsp oregano
* Salt and pepper to taste
* 1/2 cup chicken broth
* Lime wedges, for serving
**Instructions:**
1. **Sear the Chicken:** Heat olive oil in a large skillet over medium-high heat. Season chicken thighs with salt and pepper. Sear on both sides until browned (about 3-4 minutes per side). This step adds flavor and helps retain moisture.
2. **Sauté Aromatics:** Remove the chicken from the skillet and set aside. Add the chopped onion to the skillet and cook until softened (about 5 minutes). Add the minced garlic and cook for another minute until fragrant.
3. **Add Remaining Ingredients:** Stir in the diced tomatoes, chipotle peppers (minced), adobo sauce, chili powder, cumin, smoked paprika, and oregano. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. **Slow Cook the Chicken:** Return the chicken thighs to the skillet, nestling them in the sauce. Add chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1.5-2 hours, or until the chicken is very tender and easily shreds with a fork. Alternatively, transfer the mixture to a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
5. **Shred the Chicken:** Remove the chicken from the skillet (or slow cooker) and shred it using two forks. Return the shredded chicken to the sauce and stir to combine. Let it simmer for another 10-15 minutes to allow the chicken to absorb the flavors of the sauce.
6. **Assemble Your Creations:** Now you can use this delicious chipotle chicken in various ways:
* **Cantina Chicken Soft Taco:** Warm soft tortillas. Fill with the chipotle chicken, shredded lettuce, diced tomatoes, shredded cheese, and a drizzle of sour cream or avocado crema.
* **Cantina Chicken Burrito:** Warm a large flour tortilla. Layer with rice, black beans, chipotle chicken, shredded cheese, pico de gallo, and your choice of sauce (e.g., creamy chipotle sauce).
* **Cantina Chicken Quesadilla:** Spread chipotle chicken and shredded cheese between two flour tortillas. Cook in a lightly oiled skillet or griddle until golden brown and the cheese is melted.
* **Cantina Chicken Bowl:** Layer rice, black beans, chipotle chicken, shredded lettuce, pico de gallo, guacamole, and sour cream in a bowl.
7. **Serve and Enjoy:** Garnish your creations with lime wedges for a burst of freshness.
**Tips for Success:**
* **Marinating:** Marinating the chicken thighs in a mixture of lime juice, orange juice, garlic, and spices for at least 30 minutes (or up to overnight) before searing will enhance the flavor and tenderness.
* **Spice Level:** Adjust the amount of chipotle peppers to your preferred spice level. Remove the seeds and membranes for a milder flavor.
* **Chicken Broth:** Using homemade chicken broth or a high-quality store-bought broth will add more depth of flavor.
* **Slow Cooking Time:** The slow cooking time may vary depending on your appliance. The chicken is ready when it is very tender and easily shreds with a fork.
* **Toppings:** Get creative with your toppings! Consider adding pickled onions, roasted corn, cotija cheese, or a spicy salsa.
### 2. Cheesy Gordita Crunch (Recreation with a Twist)
The *Cheesy Gordita Crunch* is a Taco Bell classic, featuring a crunchy taco nestled inside a soft, cheesy gordita flatbread. Here’s a way to make it even better at home.
**Inspired Recipe: Spicy Chorizo Cheesy Gordita Crunch**
This recipe adds a flavorful twist with spicy chorizo.
**Ingredients:**
* **For the Gordita Flatbread:**
* 1 cup all-purpose flour
* 1/2 tsp baking powder
* 1/4 tsp salt
* 1/2 cup warm water
* 1 tbsp olive oil
* **For the Crunchy Taco:**
* 8-10 small corn tortillas
* 1 lb ground beef (or turkey or plant-based ground)
* 1 packet taco seasoning
* 1/2 cup water
* Shredded lettuce
* Diced tomatoes
* Shredded cheddar cheese
* **For the Chorizo Cheese Spread:**
* 1/2 lb chorizo, casings removed
* 4 oz cream cheese, softened
* 1/4 cup shredded Monterey Jack cheese
* 1 tbsp chopped cilantro
**Instructions:**
1. **Make the Gordita Flatbread:** In a large bowl, whisk together flour, baking powder, and salt. Add warm water and olive oil and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Divide the dough into 4 equal portions. Roll each portion into a thin circle (about 6-8 inches in diameter). Heat a dry skillet or griddle over medium heat. Cook each flatbread for 1-2 minutes per side, or until lightly golden brown and puffed up. Set aside and keep warm.
2. **Prepare the Chorizo Cheese Spread:** Cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. In a bowl, combine the cooked chorizo, softened cream cheese, Monterey Jack cheese, and cilantro. Mix well until everything is combined and the spread is smooth and creamy.
3. **Make the Crunchy Taco:** Cook ground beef in a skillet over medium heat, breaking it up with a spoon, until browned. Drain off any excess grease. Add taco seasoning and water and simmer for 5-7 minutes, or until the liquid is absorbed. Warm the corn tortillas according to package directions (e.g., in a dry skillet, microwave, or oven). Fill each tortilla with the seasoned ground beef, shredded lettuce, diced tomatoes, and shredded cheddar cheese.
4. **Assemble the Cheesy Gordita Crunch:** Spread a generous layer of the chorizo cheese spread on one side of each warm gordita flatbread. Carefully place a crunchy taco on top of the cheese spread. Fold the gordita flatbread over the taco, creating a cheesy, crunchy, and delicious sandwich.
5. **Serve and Enjoy:** Serve immediately and enjoy the ultimate Taco Bell upgrade!
**Tips for Success:**
* **Gordita Flatbread Dough:** The dough should be soft and pliable but not sticky. If it’s too sticky, add a little more flour. If it’s too dry, add a little more water.
* **Chorizo Choice:** Use Mexican chorizo for the most authentic flavor. Spanish chorizo is also a good option, but it’s usually spicier.
* **Cheese Spread Consistency:** If the cheese spread is too thick, add a tablespoon or two of milk or cream to thin it out.
* **Taco Assembly:** Be careful when placing the crunchy taco on the cheese spread, as it can be a bit messy.
* **Variations:** Try using different types of ground meat (e.g., chicken, turkey, pork) or plant-based ground. You can also add other toppings to the taco, such as sour cream, guacamole, or salsa.
### 3. Grilled Cheese Burrito (Elevated Home Version)
The *Grilled Cheese Burrito* features a generous helping of cheese grilled on the outside of the tortilla, adding extra cheesy goodness. Here’s how to make an even better version at home.
**Inspired Recipe: Spicy Chorizo & Poblano Grilled Cheese Burrito**
This recipe adds smoky poblano peppers and spicy chorizo for a flavorful twist.
**Ingredients:**
* 2 large flour tortillas
* 1/2 lb chorizo, casings removed
* 1 poblano pepper, roasted, peeled, seeded, and chopped
* 1 cup cooked rice (Spanish rice or cilantro-lime rice recommended)
* 1/2 cup black beans, drained and rinsed
* 1 cup shredded Monterey Jack cheese
* 1/2 cup shredded cheddar cheese
* 2 tbsp butter, softened
**Instructions:**
1. **Prepare the Chorizo & Poblano Filling:** Cook the chorizo in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease. Add the chopped roasted poblano pepper to the skillet and cook for another minute until fragrant. Set aside.
2. **Assemble the Burrito:** Lay out the flour tortillas. Spread a layer of rice on each tortilla. Top with black beans, the chorizo and poblano mixture, Monterey Jack cheese, and cheddar cheese.
3. **Fold the Burrito:** Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
4. **Grill the Burrito:** Spread softened butter on both sides of the burrito. Heat a skillet or griddle over medium heat. Place the burrito in the skillet and cook for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Press down on the burrito with a spatula while grilling to ensure even browning and melting of the cheese.
5. **Serve and Enjoy:** Cut the burrito in half and serve immediately. Enjoy the cheesy, flavorful goodness!
**Tips for Success:**
* **Roasting the Poblano Pepper:** To roast the poblano pepper, you can use several methods: over an open flame on a gas stovetop, under the broiler in your oven, or on a grill. The pepper is roasted when the skin is blackened and blistered. Place the roasted pepper in a bowl and cover it with plastic wrap for 10 minutes to steam. This will make it easier to peel off the skin.
* **Cheese Blend:** Using a combination of Monterey Jack and cheddar cheese provides a good balance of flavor and meltability. You can also add other types of cheese, such as pepper jack or Oaxaca cheese, for extra flavor.
* **Burrito Folding:** Folding the burrito tightly is important to prevent the filling from spilling out while grilling. Practice makes perfect!
* **Butter Amount:** Don’t be afraid to use a generous amount of butter to ensure a crispy, golden-brown exterior.
* **Variations:** Try adding other ingredients to the burrito, such as sour cream, guacamole, salsa, or pickled onions.
### 4. Chicken Enchilada Burrito (Inspired Version)
The Chicken Enchilada Burrito isn’t always on the menu, but it’s a fan favorite when it appears. Here’s how to make a fantastic version at home.
**Inspired Recipe: Creamy Chicken Enchilada Burrito**
This recipe focuses on a creamy, flavorful enchilada sauce.
**Ingredients:**
* **For the Chicken Filling:**
* 1 lb cooked chicken, shredded (rotisserie chicken works well)
* 1/2 cup chopped onion
* 1 clove garlic, minced
* 1/4 cup chopped cilantro
* 1/4 tsp cumin
* 1/4 tsp chili powder
* Salt and pepper to taste
* **For the Creamy Enchilada Sauce:**
* 2 tbsp butter
* 2 tbsp all-purpose flour
* 1 1/2 cups chicken broth
* 1/2 cup sour cream
* 1/4 cup chopped green chilies
* 1/4 tsp garlic powder
* 1/4 tsp onion powder
* Salt and pepper to taste
* **For the Burrito:**
* 2 large flour tortillas
* 1 cup cooked rice
* 1 cup shredded Monterey Jack cheese
**Instructions:**
1. **Prepare the Chicken Filling:** In a bowl, combine the shredded chicken, chopped onion, minced garlic, cilantro, cumin, chili powder, salt, and pepper. Mix well.
2. **Make the Creamy Enchilada Sauce:** In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, or until golden brown (this is a roux). Gradually whisk in the chicken broth, making sure to smooth out any lumps. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly. Remove from heat and stir in the sour cream, green chilies, garlic powder, onion powder, salt, and pepper. Mix well until smooth and creamy.
3. **Assemble the Burrito:** Lay out the flour tortillas. Spread a layer of rice on each tortilla. Top with the chicken filling and shredded Monterey Jack cheese. Drizzle generously with the creamy enchilada sauce.
4. **Fold the Burrito:** Fold in the sides of the tortilla, then fold up the bottom and roll tightly to form a burrito.
5. **Bake (Optional):** For an extra melty and cheesy experience, you can bake the burritos in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly.
6. **Serve and Enjoy:** Serve immediately. You can top the burritos with extra creamy enchilada sauce, sour cream, or guacamole.
**Tips for Success:**
* **Chicken Preparation:** Using rotisserie chicken makes this recipe quick and easy. You can also use leftover grilled or baked chicken.
* **Enchilada Sauce Consistency:** If the enchilada sauce is too thick, add a little more chicken broth to thin it out. If it’s too thin, simmer it for a few more minutes to thicken it.
* **Spice Level:** Adjust the amount of green chilies to your preferred spice level.
* **Cheese Choice:** Monterey Jack cheese melts well and has a mild flavor that complements the other ingredients. You can also use other types of cheese, such as cheddar or pepper jack cheese.
* **Variations:** Try adding other ingredients to the burrito, such as black beans, corn, or diced tomatoes.
## General Tips for Taco Bell Recreation Success
* **Spice is Key:** Taco Bell often relies on a signature blend of spices. Don’t be afraid to experiment with chili powder, cumin, garlic powder, onion powder, smoked paprika, and cayenne pepper.
* **Sauce It Up:** Recreating Taco Bell’s sauces is crucial for achieving the authentic flavor. Experiment with different bases like mayonnaise, sour cream, or cheese sauce and add your own spice blends.
* **Don’t Skimp on Cheese:** Cheese is a central component of many Taco Bell items. Use a good-quality shredded cheese that melts well.
* **Fresh Ingredients Matter:** While convenience is part of Taco Bell’s appeal, using fresh ingredients like tomatoes, lettuce, and onions will significantly elevate your homemade creations.
* **Presentation Matters:** Even though it’s homemade, try to mimic Taco Bell’s presentation. It adds to the overall experience.
* **Embrace the Crunch:** Many Taco Bell favorites have a satisfying crunch. Use crispy taco shells, tortilla chips, or toasted tortillas to add texture.
## Conclusion
Recreating Taco Bell’s new menu items at home is a fun and rewarding experience. You can control the ingredients, customize the flavors, and enjoy your favorite fast-food treats without leaving the comfort of your own kitchen. So, gather your ingredients, put on your chef’s hat, and start experimenting! With a little practice, you’ll be able to create Taco Bell-inspired masterpieces that rival the real thing. Enjoy!