There’s a restaurant in Perth that sells
dessert nachos. Whilst dessert pizzas are a bit of a thing these days, I’d
never heard of dessert nachos before. Whilst I haven’t had them, the
description was unsalted tortilla chips with fruit sauces (strawberry and mango
if I recall correctly) that are designed to look like salsa and cheese. It
sounds delicious, and it sounds like something I’ll definitely be wanting to
try at some point BUT it got me to thinking – why plain tortilla chips? Why not
flavoured? That could be a thing, yeah?
I decided upon trying my hand at chocolate
tortillas. And then I decided I wanted to make dessert tacos, instead of
nachos. If I’m making the tortillas fresh, I might as well eat them fresh, too,
right? We don’t often eat dessert in my house. Occasionally there’ll be a bowl
of ice cream, but more often than not if there’s sweets after dinner it’s just
some squares of chocolate or something snacky like that. I just can’t be
bothered making dessert for two of us, especially on weeknights. So the obvious
next choice for dessert tacos was as a lovely breakfast or brunch spread. You
surely all know by now that I love breakfast!
The fillings for the tacos were mainly based on
things I had in the house already and things that work for breakfast. The
combination of which would feel decadent, but not super rich. I wanted it to be
basically a healthy breakfast. Knowing that I had two different types of
homemade caramel sauce ready to go in the fridge (the caramel sauce from my
pavlova and a homemade dulce de leche) the other accompaniments had to have
minimal sweetness. Even the tortillas themselves had minimal sugar to keep them
fairly neutral (but chocolatey!). Add Philly cream cheese for dairy, peanut
butter, fresh banana, toasted walnuts, cacao nibs and a spiced apple mix and it
made a pretty awesome DIY taco bar. My favourite combination was cream cheese,
dulche de leche, spiced apple and walnuts. Feel free to add whatever other
fillings you have on hand. Strawberries or blueberries would be amazing.
Nutella to ramp up the chocolate factor. Cream and Ice Cream if you want to
forego the illusion of healthy.
This makes a lot more tortillas than 2 people
need for brunch. But the leftovers make amazing chocolate tortilla chips.
Sprinkle with cinnamon sugar!
Chocolate Tortillas
¾ tsp salt
¼ cup sugar
1/3 cup cocoa powder
2 1/3 cups warm water
Whisk together the masa, salt, sugar and cocoa
powder until completely combined. Add the warm water, starting with the two
cups and knead until it becomes a smooth, slightly tacky ball. Set aside to
rest for 10 minutes.
Heat a pan to medium high heat
Grab two bits of baking paper about the size of
a tray. Pick up golf ball size pieces of dough, roll into balls, then place
between the two bits of paper and roll out with a rolling pin into a tortilla.
Gently peel the tortilla off the paper and
place in the hot pan. Flip after 30 seconds, cook for 45 seconds (it will puff
up), flip and cook for another 30 seconds. Set in a shallow flat bowl (or
plate) lined with a clean kitchen towel and cover to keep warm.
Repeat for the remaining tortillas.
Spiced Apple
½ teaspoon cinnamon
¼ teaspoon ginger
½ teaspoon vanilla extract
Juice half orange
1 tbsp maple syrup
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