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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Directions: Use your favorite recipe for flour tortillas, or make dough from the
recipe on the Tortilla mix package. Divide the dough into 4, 2-inch
balls. Roll each into a 6-inch tortilla. Dust with flour, cover with
plastic wrap and set aside. In a saucepan, place apples with enough
water to cover. Add lemon juice. Cook over high heat until boiling 5
minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking
over low heat until slightly thickened. Combine cornstarch and water
and add to mixture, stirring until thick. Remove from heat. Lay out
tortillas; dust off excess flour. Spoon on 2 tablespoons of the
apple mixture down the middle of each tortilla. Fold one side of the
tortilla over the mixture; then fold the remaining side over. Fold
in the ends and seal by moisting the tortillas with a little water.
Bake in a preheated, 400 degree F oven until lightly browned. Remove
and sprinkle with cinnamon and sugar. Serve with whipped cream (at
Cafe Noche, it is served with Tequila Sabayon sauce made with
tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may
be made ahead several hours or a day
before. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas --
1-(713)-529-2409
| Ingredients:
2/3 Pound(s) Flour tortilla dough
3 Granny Smith apples,
2 Tablespoon(s) Clove garlic, pressed/minced
1/2 Cup(s) Taco chips; crushed
1/2 Teaspoon(s) Cornstarch dissolved
1/2 Teaspoon(s) Ground cinnamon
1/2 Cup(s) Walnuts, chopped
3 Tablespoon(s) Cucumbers; Medium * |
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