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Tortilla sundaes.

An easy way to put together a dessert bar

CRISP DISKS OF cinnamon sugar-dusted pastries, known as bunuelos in Mexico, become the base for this sundae dessert bar. The elements can be assembled ahead, ready to serve.

But instead of making dough and shaping it, start with purchased flour tortillas. Fried crisp, they are as flaky as homemade ones. Offer ice cream, cottage cheese (a typical Mexican choice), fruit, and caramel sauce as toppings; guests build their desserts to taste.

Cajeta, a caramel sauce made with goat's milk, is available in Mexican grocery stores.

FRY FLOUR TORTILLAS in oil until crisp to make simplified version of bunuelos, a Mexican pastry.

Bunuelo Sundae Dessert Bar

2 tablespoons sugar 1/4 teaspoon ground cinnamon

About 3 cups salad oil 10 flour tortillas (about 6 in. wide) 1 to 2 quarts vanilla ice cream 4 large (about 3 lb. total) oranges 2 large (about 2 lb. total) firm-ripe mangoes, peeled and sliced, or 1 can (27 oz.) mango halves, drained and sliced About 1 cup (8-oz. carton) small-curd cottage cheese (optional) About 1 cup (12 oz.) purchased caramel ice cream topping or cajeta

Mix sugar and cinnamon; set aside. Pour 1 inch oil into a deep 3- to 4-quart pan. Over medium heat, bring oil to 370[degree]. Cook tortillas, 1 at a time, until golden brown, about 1 1/2 minutes; turn once. Transfer to paper towels to drain. While tortillas are still warm, sprinkle each with about 1/2 teaspoon of the sugar mixture. When they are cool, stack on a platter.

If tortillas are cooked ahead, store airtight at room temperature up to a day; or freeze up to a week. Thaw unwrapped. To recrisp tortillas, arrange in single layers on baking sheets (about 12 by 15 in.). Bake in a 350[degree] oven until hot, 4 to 6 minutes.

Up to a day or at least 1 hour ahead, scoop ice cream into balls and place in a single layer in a pan. Freeze until firm, then transfer to a chilled bowl, cover, and freeze until served.

Cut peel and white membrane off oranges. Cut between membranes to remove segments. In a large bowl, mix oranges and mangoes. If done ahead, cover and chill up to 8 hours. Spoon cottage cheese into a bowl; cover and chill until served.

In a small microwave-safe bowl, warm caramel topping in a microwave oven at full power (100 percent) until hot, about 1 1/2 minutes. Or set jar (lid off) in about 1 quart water in a 2- to 2 1/2-quart pan; simmer until hot, about 5 minutes. Pour into a bowl. Present tortillas, ice cream, fruit, cottage cheese, and caramel topping. Serves 10.

Per 1 tortilla, 1/3 cup ice cream, 1/3 cup fruit, and 2 tablespoons caramel: 446 cal.; 5.8 g protein; 13 g fat (4.2 g sat.); 81 g carbo.; 187 mg sodium; 24 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Bateson, Betsy Reynolds
Publication:Sunset
Date:Jun 1, 1992
Words:492
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