I know, it sounds a little weird, but ice cream tacos are my current favorite summer dessert. The shells are deep-fried and rolled in cinnamon-sugar (like churros), then filled with all your favorite ice cream sundae fixings. The warm, crispy, slightly chewy taco shell gives way to a cold, melty ice cream center, and it all combines with your selected sauces and toppings to make for an unforgettable summer experience. Messy, but unforgettable!
I know what you’re thinking– tortillas? Why make tortillas at home when you can buy a package at the store for a few dollars? I was thinking the same thing myself, right before I decided to do it anyway because I didn’t want to go to the trouble of leaving the house just to buy mediocre, mass-produced tortillas when I could experience the joy of making my own for the first time.
Okay, perhaps “joy” is a bit strong of an adjective– let’s just say it was interesting, and the tortillas came out reasonably well, and I’m glad I at least gave it a try. I definitely think there’s something about the pillowy chewiness of a handmade tortilla that beats out the flat, soulless ones you find at the store– even if it’s not perfectly round or evenly rolled.
Ordinarily tortillas are made with lard, or perhaps shortening, which is cut into the flour before warm water is added to make the dough. Unfortunately I didn’t have lard or shortening, or even regular vegetable oil, so I ended up using olive oil, figuring that a little extra flavor never hurt anyone. I had a little trouble rolling out the dough into a roughly circular shape (mine were more freeform), and probably should’ve used my cast iron skillet instead of a nonstick pan to get better browning on the outside, but overall I think they were pretty good!
Anyway, I also know that I write about way too many of Smitten Kitchen’s recipes, but they always look and sound so amazing on Deb’s blog that I can’t help myself. So you’ll have to forgive me if I post about another one now– a recipe that’s going to become a weeknight staple at my house for sure. I could’ve put off posting about it until I’d had the chance to make a more photogenic version, but it’s so good I knew you’d want to try it ASAP.
Deb calls it a Taco Torte and she adapted it from the Mom 100 Cookbook, but “torte” just sounds too fancy for what is actually a very homely, comforting dish. And it doesn’t just have a bunch of vegetables in it (enabling me to call it “healthy” despite the cheese all over it)– it’s actually vegetarian and full of flavor, making it a great dish to serve to any audience!