Dessert Tacos with Dulce de Leche drizzled on top of vanilla ice cream are absolutely amazing. This recipe is perfect for a Cinco de May or Mother’s Day dessert. It’s a great recipe for entertaining that the entire family will enjoy.
Dessert Tacos with Dulce de Leche
Have you had dessert tacos? If not, you are going to want to try these! They are absolutely delicious…
The shells are so easy to make. The cinnamon sugar coated shell filled with vanilla ice cream that’s been topped with Dulce de Leche caramel sauce and chocolate syrup is the perfect combination of crunchiness, sweetness and flavor. I think this is the way we will be serving our ‘make your own sundaes’ all summer long.
The Dulce de Leche takes a little patience to make. Over all it’s a simple recipe; it just needs to be slow cooked to caramelize and thicken.
Here is the recipe for you to create at home;
- 16 oz. light or heavy cream
- 1 cup granulated sugar
- 1 cinnamon stick
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- Flour tortillas, smaller sized
- 2 teaspoons cinnamon
- Nonstick cooking spray
- Ice cream
Combine the cream and ½ cup of sugar in a saucepan or Dutch oven and stir them together over a low heat. Once the sugar has dissolved add in the cinnamon stick, vanilla extract and salt. Continue to the stir the mixture bringing it to a boil. Once it has
started to boil, lower the heat and cook the mixture for 15 minutes. Stir frequently.
Turn off the heat and add in the baking soda. Stir as the mixture foams. Continue stirring until the foaming process stops.
Return the mixture to a low heat and cook for approximately 60 minutes, stirring every 10 – 15 minutes. The mixture will thicken and start to caramelize as it cooks. Once it’s finished, let it cool before transferring it to a storage container.
Preheat the oven to 325 degrees.
Flip a muffin pan upside down and coat the bottom with a light layer of the nonstick cooking spray.
In a pie plate, or other flat dish that will fit the tortillas, stir together the remaining ½ cup of sugar and two teaspoons of cinnamon.
Baste both sides of each tortilla with water. Dredge each tortilla in the cinnamon sugar on
both sides. Place the coated tortillas in between the cups of a muffin pan to create a taco.
Bake the shells until they are toasted; approximately 15 -20 minutes. Remove them from the oven and let them cool completely in the muffin pan.
Once they are ready, fill the shells with ice cream and top them with your homemade Dulce de Leche.
More About Making this Recipe:
Dulce de Leche means ‘milks candy’.
Lighter Filling: You can fill these taco shells with your favorite yogurt and top them with fresh fruit. The yogurt can be traditional style or frozen.
Storing Dulce de Leche: You can keep the caramel mixture in the refrigerator for several weeks in a storage container.
Storing Baked Taco Shells: The dessert taco shells can be made ahead and kept in an airtight container for several days.
Other Toppings: You can also add additional toppings to the mix including chocolate sauce, sprinkles and fruit, etc.
Cooking with Kids: Every recipe is filled with life skills that help to encourage children’s confidence in the kitchen. Here are a few to focus on when making this recipe:
- Measuring ingredients
- Following directions
- Stovetop safety
- Concept of dissolving
- Concept of caramelizing
- Concept of thickening
- Baking and oven safety
- Food storage
More Cinco de Mayo Food Yum: Looking for a main corse to share for Cinco de Mayo? Try these Mission Style Burritos with a side of Spanish Rice and Avocados. The are fantastic…