Today's recipe is part of 3 recipes featured in the March issue of Yum. Gluten Free Magazine. The theme is 'Chocolate', so I thought I would share a couple of simple savoury, Mexican-inspired chocolate recipes (and one sweetie!), using some of my favourite stone-ground staples.
The corn tortillas are from La Tortilleria in Kensington, Melbourne. These guys make fresh tortillas the old fashioned way; you can pick them up fresh and still warm - if you live in Melbourne! The pure chocolate's from Taza, both of these are gluten free and contain no nasties.
Simply leave the cream out of this if you are vegan.
CRISPY TORTILLAS
w GUAJILLO CHOCOLATE SAUCE
Serves 2 I Gluten Free I Egg Free I Nut Free I Soy Free I Vegetarian
PROVISIONS
- 2-4 corn tortillas
- 1 tbsp coconut sugar
- ¼ cup cream
- 1 disk Taza Chocolate Mexicano Guajillo (or 37g dark chocolate with a pinch of chilli powder), chopped
- 1 tsp vanilla bean paste
- Pinch of Murray River salt flakes
- Fresh fruit
METHOD
- Slice tortillas into desired shape (strips or triangles).
- Add 2 cm of oil into a small saucepan, heat on high until you reach 180°C. Fry tortillas for 1 minute or until crispy, drain on absorbent paper and sprinkle with coconut sugar.
- Place cream, chocolate, vanilla and salt in a heatproof bowl over a double boiler, stir until chocolate is dissolved.
- Drizzle chocolate sauce over tortillas and serve with fresh fruit.
Crispy Tortillas with Guajillo Chocolate Sauce. Black Bean Salad with Chocolate Vinaigrette. Speedy Mole Beef Tacos. Bio-plates from Chef's Hat. Coloured plates from Ikea. Napkin made by my partners mother Maggie. Recipe and styling by Cle-ann, photo by Hugh Adams.