Sweet Mexican Rounds with Champurrado

0
Average: 0 (0 votes)
(0 votes)
Sweet Mexican Rounds with Champurrado
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
435
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie435 kcal(21 %)
Protein4.28 g(4 %)
Fat24.59 g(21 %)
Carbohydrates50.56 g(34 %)
Sugar added25.15 g(101 %)
Roughage0.52 g(2 %)
Vitamin A100.09 mg(12,511 %)
Vitamin D0 μg(0 %)
Vitamin E0.58 mg(5 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.03 mg(2 %)
Folate28.68 μg(10 %)
Pantothenic acid0.28 mg(5 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.08 μg(3 %)
Vitamin C0.04 mg(0 %)
Potassium197.64 mg(5 %)
Calcium72.75 mg(7 %)
Magnesium55.95 mg(19 %)
Iron3.72 mg(25 %)
Zinc0.9 mg(11 %)
Saturated fatty acids13.72 g
Cholesterol31.17 mg
Author of this recipe:

Ingredients

for
8
Ingredients
1 cup
1 tablespoon
ground cinnamon
8
½ cup
butter (melted)
6 ounces
Dark chocolate (70% cocoa solids)
1 tablespoon
vegetable Shortening

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
2.
Mix together the sugar and cinnamon in a bowl.
3.
Place the tortillas on the baking trays and brush generously with melted butter. Sprinkle with the sugar mixture and leave to absorb for a few minutes, then sprinkle with more sugar mixture.
4.
Turn the tortillas over and repeat the process.
5.
Bake for about 15 minutes until golden and the coating has melted. Cool on the trays for 1 minute, then sprinkle with more of the sugar mixture and place on a wire rack to cool completely.
6.
Melt the chocolate and shortening in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and stir.
7.
Serve the tortillas with the melted chocolate.