Saturday, October 24, 2009

Chaco Tacos

Today I was sifting through some pictures from about a month ago and found ones I'd taken of when my friend Autumn and I made Chaco Tacos from scratch. You remember those...sort of like a Drumstick in taco form. Anyway, I found what seems to be the only from-scratch recipe on the internet, and we made them on a Sunday morning after breakfast.
They were pretty complicated to make and took a few hours to make, but the outcome was successful. I didn't like them very much because I'm super picky about ice cream, but they were definitely tasty, and Autumn enjoyed hers so much she had two.
Choco Tacos adapted from Serious Eats

For crepe taco shells:
2 eggs
1/2 cup sugar
4 tablespoons unsalted butter
2 to 3 teaspoons milk
1/2 teaspoon vanilla
1/3 cup flour
1/8 teaspoon salt

For chocolate syrup:
1/2 cup cocoa powder
1 cup sugar
1/2 cup water (original recipe called for a full cup, so if yours isn't runny enough, feel free to add a half cup more)
1 teaspoon vanilla
Dash of salt

Chocolate chip ice cream (vanilla, fudge swirl, or whatever favorite you have will also work)
1 cup pecans (original recipe said peanuts...ew) or shredded coconut (or both)

Optional: Magic Shell fudge sauce


1. For crepe shells: In a large mixing bowl, whisk together the eggs and sugar. Gradually add in the milk, vanilla, and melted butter, stirring to combine. Add the flour and salt. Beat until smooth.

2. Heat a lightly oiled, small griddle or frying pan over medium high heat. Pour about 1/4 cup of the batter onto the pan for each taco shell, tilting to make sure the liquid coats the surface evenly.

3. Cook the crepe on each side for about 2 minutes, until light brown.

4. Pick a book (actually you will need several-- as many as you have shells). Cover with a bit of parchment paper so your book doesn't get dirty or soggy. Shape the crepe around the bookbinding so it forms a taco shell mold. Freeze this contraption for no less than ten minutes-- more for maximum stiffness (I think we did about 25 minutes).

5. Continue cooking crepe shells, shaping them around books, and freezing.

6. For the chocolate syrup: Combine cocoa, sugar, and salt in a saucepan. Add water. Mix until smooth. Bring to boil for one minute, then remove pan from heat. Once cooled, add vanilla.

7. After the first frozen shell is pretty sturdy, pull it out and drizzle inside with the sufficiently cooled chocolate syrup. A brush would be best, but a rubber spatula also works fine. Put coated shells back into the freezer so chocolate can firm up (here is a where a cookie sheet will come in handy). Get out your ice cream so it can soften up enough to be malleable for the next step in a few minutes.

8. Wait at least five minutes before pulling them out (I think we waited about 15 minutes). Delicately stuff them with ice cream (you will get very messy), then return them to the freezer for another ten (or 25) minutes of firming-up (on the cookie sheet).

9. Remove from freezer and cover with your choice of topping (coconut, pecans, more chocolate syrup, gummy bears, whatever) and if you decided to splurge on the Magic Shell, drizzle a bit of that over your toppings to help cement them in place and give your treat a more manufactured taste.

10. Eat immediately, because these things melt a little faster than you'd think.

Tip: If you bought your ice cream in the normal-sized cardboard carton, when it's soft enough (and if you intend to use ALL the ice cream for the recipe), cut off the cardboard or squish it out so you have a cylindrical block of ice cream. Proceed to cut it into slices just the right width of the shell and then cut in half so you have handy half-moon slices of ice cream to put in the shells without having to do all the messy stuffing. Note: we did not try this, but some people out there recommended it. If it doesn't work, don't blame me!

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