Last night while I made dinner, I searched the house for something sweet to make. Nada. Zilch. But I’m happy about that because it pushed me to make do with what we had on hand: 2 flour tortillas. Sugar. Oil.
The combo got me thinking about that crazy churro dessert we had on Sunday at Barrio Cafe. I wondered if I could recreate it. When there is a will there is a way! This is not an original idea (there are gobs of recipes on Google), but it was new to the Murillo kitchen menu. I whipped up a batch and they were half gone before dinner because the kids and Patrick couldn’t stop munching. I practically slapped their hands before yelling “Maya! Get the camera and take a picture, hurry!”
By the time I finished uploading this shot, I walked back in the kitchen for one and they were G-O-N-E!
– Flour tortillas, cut into 2″ pieces
– 1 deep dish pot and vegetable oil OR you can line a cookie sheet with them and bake them until crisp
– Tongs or spatula
– Plate with a paper towel on top
– Cinnamon sugar (I mix my own and keep it in a shaker jar)
Fill the bottom of the pot with about 2″ high of the oil heat up on medium high for a few minutes. Carefully slip in one layer of the cut up tortillas. Let them brown on one side and then use the tongs to flip to brown on the other side. Remove (using tongs) and place on the plate with the paper towel. Sprinkle with the cinnamon sugar. Finish the rest of the batch.
Healthier alternative: Bake them on a cookie sheet in the oven.
Variations: Drizzle with honey, or chocolate sauce. I think these would be great in smaller pieces to stick at the top of a dish of chocolate mousse, or used to dip into sweetened cream cheese.