Friday, February 8, 2008

Tortillas and Ice Cream

This is Alexandra’s favorite ending for a Mexican dinner. To make it correctly  requires a fairly large amount of clean oil for frying. (No, you can’t just strain and re-use the canola oil you just used for fried zucchini. However, once you have used the oil to fry the tortillas it will still be “clean” enough to use for other frying purposes). IF you can keep them from getting crushed, the cooked shells freeze well for future use.

Using a “taco basket tortilla fryer” fry

Flour tortilla

In enough

Canola [I would now use peanut] oil

To cover (OK to turn basket a little if all parts are not covered at once) tortilla.

When golden, remove from oil and drain on paper towels to remove excess oil. Continue this process until you have made the number of tortilla baskets you require.

If not serving immediately, before serving, warm tortillas in a 200 degree F oven for approximately 10 to 15 minutes. Be careful not to burn. Remove tortilla basket from the oven and place in the center of the basket

Scoop of ginger (vanilla works too) frozen yogurt/ice cream

Top with

1 T honey, heated in the microwave

and sprinkle with


Serve immediately.


If you do not want to go the deep-fryer route, this can be made by cutting a tortilla into 6 wedges and frying the pieces in a frying pan containing 2 T canola [peanut] oil. When the wedges are golden, remove from the pan and drain excess oil on paper towel(s). Place scoop of frozen yogurt in a dish, stick points of several tortilla wedges into the sides of frozen yogurt and top with hot honey and cinnamon.

Reviewed 5/17/17

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