Sweet Mexican Rounds with Champurrado
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
8
- Ingredients
- 1 cup sugar
- 1 Tbsp ground cinnamon
- 8 small Flour tortillas
- ½ cup butter (melted)
- 6 ozs Dark chocolate (70% cocoa solids)
- 1 Tbsp 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.
