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.
w GUAJILLO CHOCOLATE SAUCE
Serves 2 I Gluten Free I Egg Free I Nut Free I Soy Free I Vegetarian
- 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
- 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.