Quick to make and a delight for the eyes: cheesecake tacos
If seeing the images from Mexico City's first Day of the Dead parade has inspired you to throw together an impromptu taco evening, this dessert is a must-have to cap off the festivities. Easier than having to search local bakeries for authentic Mexican pastries such as campechanas and orejas, not to mention fun to make, your guests will delight at these crispy and creamy sweets.
You will need (for 6 portions):
- 2 tortillas
- vegetable oil
- 1/2 cup butter cookie crumbs
- 9 oz cream cheese
- 1/8 cup powdered sugar
- 1 tsp lime juice
- 1 tsp vanilla extract
- 4 oz whipped cream
- 3 tbsp strawberry jam
- Trace three circles from each tortilla with the help of a cup or a bowl.
- Gripping one side with a pair of tongs, dip half of the tortilla circle in a pan with hot oil, lightly frying one side at a time, bending the tortilla in the middle when the first side is done. When the shell is crisp on both sides, coat immediately with cookie crumbs. Turn a muffin tin upside down to use as a holding grid for your taco shells.
- Now for the filling: mix together the cream cheese, powdered sugar, lime juice and vanilla extract. Then fold in stiffly whipped cream.
- Load the filling into a pastry bag and squeeze into each taco shell, leaving a little space at the edges so it doesn't overflow. Add the strawberry jam and as a finishing touch, add another small dollop of whipped cream.
Now all you need are some margaritas and mariachi music and it's time for a fiesta!