"Tortillas to the Rescue" A Cookbook Review | Mexican Chocolate Pudding

My husband is in love, love, love with Mexican food.  Whenever I leave him to cook dinner on his own, you can bet he is either making tacos or fajitas.
So when I was approached to do a cookbook review on "Tortillas to the Rescue" by Jessica Harlan,  J was all over it.  In fact he insisted on it.

photo credit: Jessica Harlan

This book is packed with a 100+ recipes that show the true versatility that is the tortilla.  Packed with everything from recipes for homemade tortillas (J will be forever grateful) to breakfast, snacks, main courses, and even dessert.

Dessert & Tortillas.  Oh my.  My life may have changed forever...

Ice Cream Taco Treats
Mexican Cannoli
Caramelized Banana and Peanut Tostadas

I can already feel my waistband expanding...Enjoy!

After flipping through all of these recipes, it's safe to say I'll never look at tortillas the same way, and neither will you.

photo credit: Jessica Harlan

Mexican Chocolate Pudding in Tortilla Cups

2 tsp sugar
1 tsp ground cinnamon, plus more for garnish
6 (6-inch) flour tortillas
1 Tbsp unsalted butter, melted
3 cups whole milk, divided
1/4 cup cornstarch
4 (1-ounce) packets hot cocoa mix
1 ounce semisweet chocolate, chopped
1 tsp vanilla extract

prepare whipped cream for garnish

Preheat oven to 375F.  In a small bowl, stir together the sugar and 1 teaspoon ground cinnamon.  Warm the tortillas in the microwave for 20 seconds.  Brush them with the melted butter on both sides, sprinkle with the cinnamon and sugar, and prick the tortillas all over with a fork.  Fit the tortillas into muffin tins, gathering the sides gently to fit them into the cups.  Bake for 15 minutes or until crisp.  Let cool.
Heat 2 1/2 cups of milk in a medium saucepan over medium heat until steaming.  In a small bowl, combine the cornstarch with the remaining 1/2 cup milk, whisking until smooth.  When the milk in the pan steams, stir in the hot cocoa mix, whisking until fully blended.  Whisk in the cornstarch mixture and cook, stirring frequently, until the mixture comes to a boil, about 5 minutes.  Stir in the chocolate until it melts, then reduce the heat to low and simmer, stirring occasionally, until the pudding has thickened, about 5 minutes longer.  Remove from heat and stir in the vanilla extract.  Transfer pudding to a bowl and let cool until warm.  Cover with plastic wrap, pressing it against the surface of the pudding to prevent a skin from forming.  Refrigerate until cool.  To serve, spoon the pudding into the tortilla cups.  Garnish with a dollop of whipped cream and a sprinkle of cinnamon.

Serves 6


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