KCC Dessert Tacos with Dulche de Leche

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KCC Dessert Tacos with Dulce de Leche

Jodie Fitz

These dessert tacos served with homemade Dulce de Leche are great for both Cinco de Mayo and Mother’s Day celebrations.  When making the Dulce de Leche, set a timer with the kids for the slow cooking and stirring process to help teach them the concept of time.  You can even turn it into a game with planned activities to do in between or use it as a time to get them to help you around the house.

This recipe is great to print and file for many celebratory activities including a fun, edible dish for ‘make your own sundae’ activities. 

‘Kitchens are made for making memories and making messes.’ ~ Jodie Fitz

Dessert Tacos with Dulche de Leche (Mexican caramel sauce) by Jodie Fitz

16 oz. PICS light or heavy cream

1 cup PICS granulated sugar

1 cinnamon stick

2 teaspoons PICS vanilla extract

¼ teaspoon PICS salt

¼ teaspoon PICS baking soda

Flour tortillas, smaller sized 

2 teaspoons PICS cinnamon

PICS nonstick cooking spray

PICS Ice cream

Combine the cream and ½ cup of sugar in a saucepan or Dutch oven and stir over low heat. Once the sugar has dissolved, add the cinnamon stick, vanilla extract and salt. Continue to stir, bringing to a boil. Lower the heat and cook for 15 minutes, stirring frequently.

Turn off the heat and add the baking soda. Stir as the mixture foams, and continue stirring until the foaming stops.

Return the sauce to a low heat and cook for approximately 60 minutes, stirring every 10–15 minutes. It will thicken and start to caramelize as it cooks. Allow the sauce to cool before transferring it to a squeeze bottle or storage container.

Preheat oven to 325 degrees.  

Flip a muffin pan upside down and coat the bottom with a light layer of nonstick cooking spray.

In a pie plate or other flat dish, stir together the remaining ½ cup sugar and two teaspoons of cinnamon.

Baste both sides of each tortilla with water. Dredge both sides in the cinnamon sugar, and place folded in between the cups of a muffin pan to create a taco shell.  

Bake until toasted, 15 -20 minutes. Remove from the oven and allow to cool completely in the muffin pan.

Fill the shells with ice cream and top them with your homemade dulche de leche, chocolate sauce, and any other toppings you enjoy.

Dulce de leche:  A traditional Mexican caramel sauce, typically made with cow’s milk. Dulce de leche made with goat milk is known as cajeta.

Lighter Filling:  You can fill these taco shells with your favorite fresh or frozen yogurt and top them with fresh fruit.

Storing Dulce de Leche:  Can be stored in a container in the refrigerator for several weeks.

Storing Baked Taco Shells:  The 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
  • Boiling
  • Concept of dissolving
  • Concept of caramelizing 
  • Concept of thickening
  • Baking and oven safety
  • Food storage
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