Ingredients
10 to 12 flour tortillas
12 oz. milk chocolate chips
3 c. sour cream
1/2 c. confectioners sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Mexican griddle — toasts chiles, warms tortillas, sears salsa
Nixtamalized corn flour — base for tortillas, tamales, sopes
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Mexican griddle — toasts chiles, warms tortillas, sears salsa
Nixtamalized corn flour — base for tortillas, tamales, sopes
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Melt chocolate chips over low heat. Stir in 2 cups of sour cream. Cool. Lay 1 tortilla on a plate and spread with chocolate mixture. Repeat until all tortillas are used. Top last layer with sour cream, mixed with 1/4 cup powdered sugar. (Can be frozen at this point.) Before serving, top with whipping cream and shaved chocolate or toasted almonds. Makes 8 to 10 servings. This makes an elegant looking dessert, especially as an ending to a Mexican meal. Nobody can tell that the thin pastry layers are tortillas.