Two favorite foods combine with this recipe by Chef Jeff Jackson at Smith's: Churro Dessert Tacos with Fruit and Cream Filling.
For the tacos:
6-8 fajita size flour tortillas
1/4 c. ground cinnamon
1/2 c. sugar
1 c. sliced strawberries
1 c. diced mango
1-2 c. canola oil for frying
Chocolate or caramel sauce for drizzling
For the cream filling:
8 oz. cream cheese, softened to room temperature
1 c. powdered sugar
2 c. heavy cream, cold
1 Tbsp. vanilla extract
1. Make the cream filling by mixing the cream cheese and sugar together in a mixing bowl with a hand mixer until fully combined. In another mixing bowl, mix together the cold cream and vanilla with a hand mixer until soft peaks form. Add the cream cheese mixture to the cream and mix until creamy 1 or 2 minutes. Place back in the fridge to cool.
2. Heat about ½ inch of oil in a saute pan over medium heat. Mix the cinnamon and sugar together and pour into a shallow plate or dish.
3. Place a tortilla into the oil and cook about 1 minute per side. Remove from the oil and drain the excess oil on a paper towel. Immediately coat each side in the cinnamon and sugar mixture and fold in half into a taco shape.
4. Once all tortillas are cooked and coated, fill them with some of the chilled cream mixture and then top with berries and mango. Finish them off with a drizzle of chocolate or caramel sauce. Enjoy!
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