This might just be the best thing I have made all summer long.
Recipe testing has led to a great many new favorites this year that I have effusively gushed over and begged you to try for yourselves.
Drumming up palate-tickling, mouthwatering content is a constant effort, and that means that new favorites are constantly being created and popping up here.
In that process, the word "favorite" may have become redundant and lackluster, but the truth behind it which tells of something extra special and an out-of-this-world kind of wonderful remains.
Let's make tacos for dessert.
Yes, tacos. Sweet, sugar-coated, apple-stuffed, and ice cream-topped tacos. Now you know why I am obsessed.
I watched my husband fall a little more in love with me when I set one of these fried boats of happiness in front of him. And I was not even a little tempted to share my own portion with my utterly-adorable puppy who sat whimpering beside me, overwhelmed by the sweet, spicy fragrance.
These are that good.
Here's the rundown.
Flour tortillas fried until crisp and coated in cinnamon sugar. Apples, diced and simmered until soft in a rich, rum-spiked caramel. Vanilla ice cream, your favorite brand please. And lastly, a drizzle of honey.
It's a churro meets apple pie situation and it's all kinds of wonderful.
FRIED APPLE TACOS
FOR THE APPLES
4 medium crisp apples, peeled and cubed (I would suggest using a Honeycrisp, Jazz, or Pink Lady variety here)
2 tablespoons unsalted butter
2 tablespoons amber rum
1 1/2 teaspoons ground cinnamon
1/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup apple cider
1/4 cup water
1 tablespoon cornstarch
Place butter in a large, nonstick skillet and set over medium heat. Once the butter has melted, add the apples, rum, cinnamon, and brown sugar. Cook, stirring often, until the sugar has melted.
Pour in vanilla extract and apple cider and bring to a simmer. Reduce heat to medium low and simmer for 15-20 minutes; until the apples are fork-tender.
(During this time, heat the vegetable oil in your fryer.)
In a small glass, whisk together water and cornstarch. Stir the slurry into the pan of apples and cook for one minute; until the caramel is thick and deep amber in color.
Set aside while you fry the tortillas.
FOR THE TORTILLAS
2 1/2 quarts vegetable oil
6 flour tortillas
1 cup granulated sugar
1 tablespoon ground cinnamon
Pour the vegetable oil into your deep fryer and heat to 365 degrees F.
Combine granulated sugar and ground cinnamon in a pie plate and use a fork to whisk them together; set aside. Line a large baking sheet with two layers of paper towels and top with a cooling rack.
Once the oil has come to temperature, use a pair of metal tongs to dip one edge of a tortilla into the oil, folding the other side as it cooks, to form a taco shape. Once the tortilla is golden and crisp, transfer to the cinnamon sugar. Use a small spoon to sprinkle the sugar evenly over the tortilla, coating all sides.
Lay the sugared taco shells out onto the prepared cooling station while you finish frying the remaining tortillas.
1 pint vanilla ice cream
honey, for drizzling
Fill each tortilla shell with a generous spoonful of the apple mixture, then top with two scoops vanilla ice cream and drizzle with honey. Serve immediately.