Last Sunday was Cinco de Mayo. Â We have zero Mexican heritage, but we “celebrate” it anyway. Â Well, we use it as a good excuse to have Mexican food for dinner. Â So, even though Sundays are nuts around here with church and then 4 hours of youth choir practice (first concert this Sunday!), I still pulled together a big taco and tortilla bar. Â It was delish.
And, because we wanted the celebration to continue just a wee bit longer, I found this fun dessert online and decided to give it a try. Â We loved it so much, I made them again tonight.
This is complicated, so don’t get lost…
Take a stack of soft tortillas and cut them across in 1/4″ strips, and then the other way down the middle once.
Heat a deep pot of oil on medium-medium high heat. Â We were somewhere in the middle of the two.
Dump about 5 in the oil, and watch them sizzle. Â If they don’t sizzle a lot, your oil isn’t hot enough.
Using a hand strainer, stir and flip till they’re nice and golden brown. Â It took ours maybe 20 seconds each batch.
Take them out and drain on paper towels. Â Sprinkle liberally with cinnamon sugar. Â It helps to have two working on this at a time…Marley was my cinnamon sugar girl both nights.
They’re so good…reminds me of the twists at Taco B*ll, but more substantial and a little chewier. Â I used a different kind of tortilla on Sunday, and they puffed up better than these.
See, I told you it was complicated. Â I bet you have tortillas in your fridge right now…you should try these. Â Really, you should!
Dylan (the kid with the bottom half of his face covered in cinnamon sugar) dares you…
