One day as my friend Kate and I were walking she told me about her mother-n-law’s crispy corn taco shells and how delicious they are. I inquired further. Just fry them in a little oil. That is all. Sounds easy enough. So I tried it using flour tortillas. My first thought was these would taste great with a little cinnamon and sugar, sort of, like a fry bread from the fair. Not as doughy but still yummy. Sprinkle with some pecans or walnuts for an additional treat.
1/4 inch Oil
1 tbsp cinnamon
1/2 cup sugar
Makes 6 servings
1 tsp cinnamon
1/2 cup brown sugar
3 tbsp butter
2 apples, cored, peeled and sliced
1/2 cup water
In a sauce pan over medium heat, add all the apple filling ingredients. Bring to a boil; reduce heat and simmer until apples are tender about 5-10 minutes depending on how crisp the apples are.
Meanwhile, combine the 1 tablespoon cinnamon and 1/2 cup sugar.
Heat the oil in a skillet until it shimmers and a piece of tortilla sizzles. Carefully place a tortilla in the hot oil. Once the tortilla starts to turn golden flip it over. It does not take that long little less than a minute. Remove the tortilla from the pan. Immediately dust with cinnamon sugar mixture and a spoon full of apples. Fold the tortilla up and devour.