Fried pineapple and orange tacos with grated chocolate
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | medium | Pineapple; peeled, cored, cut into 1/4\" dice |
| 2 | Oranges; peeled, seeded, sliced into 1/4\"-thick quarter rounds | |
| 1½ | cup | Heavy (whipping) cream |
| ½ | cup | Shredded fresh mint leaves |
| 2 | tablespoons | Dark brown sugar |
| 4 | tablespoons | Butter |
| 1½ | tablespoon | Confectioners' sugar |
| 6 | Corn or flour tortillas | |
| 2 | ounces | Bittersweet chocolate; finely grated |
Directions
TOPPINGS
1. Place the pineapple and orange pieces in a large, non-reactive frying pan. Sprinkle with the brown sugar. Cook over medium-high heat until they begin to brown, about 3 minutes. Turn and cook on the other side until the liquid evaporates and the pieces are browned, 2 to 3 minutes more. Remove and set aside.
2. Place 1 tablespoon of the butter and ½ tablespoon of the confectioners' sugar in a frying pan large enough to hold a tortilla.
Set over medium-high heat until the butter and sugar melt. Stir. Add a tortilla and fry for 30 seconds. Turn and fry on the other side until browned and slightly crispy, 30 to 45 seconds more. Remove.
Continue with the remaining tortillas, adding more butter and sugar to the pan as needed.
3. To assemble, beat the cream until soft peaks form. Spread about ⅓ cup of the pineapple-orange mixture in the center of a sugar-coated tortilla. Top with whipped cream, mint leaves, and a sprinkling of grated chocolate. Fold and serve.
TIP: The pineapple and orange can be fried in advance, refrigerated overnight, and served cold.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95