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Food Stylist: Anne Disrude
Prop Stylist: Pamela Duncan Silver

Fried Tortillas With Chocolate Sauce

Recipe courtesy of Food Network Kitchen

From: Food Network Magazine

Recipe courtesy of Food Network Kitchen

Watch how to make this recipe.

From: Food Network Magazine

Fried Tortillas With Chocolate Sauce

Name: Fried Tortillas With Chocolate Sauce
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 24 pieces
Ingredients: 1/2 cup packed light brown sugar; Pinch of kosher salt; 1/2 cup unsweetened cocoa powder; 3 tablespoons unsalted butter; 1/2 teaspoon vanilla extract; Vegetable oil, for frying; 4 8-to-10-inch flour tortillas, cut into wedges or strips; Granulated sugar, for coating

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Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 24 pieces

We took a cue from New Mexican Sopaipillas with a shortcut: we fried tortillas (instead of dough), then coated them with sugar and drizzled on a rich chocolate sauce.

Level: Intermediate
Total: 35 min

Prep: 20 min
Cook: 15 min

Yield: 24 pieces

Ingredients

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For the Sauce:

1/2 cup packed light brown sugar

Pinch of kosher salt

1/2 cup unsweetened cocoa powder

3 tablespoons unsalted butter

1/2 teaspoon vanilla extract

For the Sopaipillas:

Vegetable oil, for frying

4 8-to-10-inch flour tortillas, cut into wedges or strips

Granulated sugar, for coating

Directions

Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.)
Make the sopaipillas: Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar. Drizzle with the chocolate sauce.

Photograph by Yunhee Kim

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine