Rated 5.0 on Google*

Meat Smoke Fire logo

Sweet Tortilla Cones

Sweet Tortilla Cones

The Tortilla cones that we made on our last live cook, went down a storm, so we thought we’d create a sweet version.

The cones are coated with cinnamon sugar, which gives a nod to churros.  We’ve filled with some crushed biscuits, followed by some greek yoghurt, you could also use custard or ice cream, followed by some grilled fruit and topped with mint…..the possibilities are endless.

Cooking surfaces

Plate setter icon

then

BBQ Temperature

Ingredients

  • 4 small tortillas
  • 1 tbsp oil for brushing
  • 1/2 cup sugar
  • 1/2 tbsp cinnamon
  • 2 tbsp greek yoghurt/custard/ice cream or creme fraiche
  • 8 tsp crushed biscuits (eg amaretti x8, ginger x2, digestive x2 biscuits)
  • 4 tbsp fruit for kebabs (eg peaches, strawberries, plums, apricots)
  • mint leaves to garnish
  • drizzle of honey to garnish
  • roasted nuts, optional (eg pistachios or hazelnuts)

     

    Equipment

    MEthod

    1. Setup your Egg with the stainless steel grid for an indirect cook at 180°C.
    2. Prepare your cones, cut a tortilla in half, lightly brush the edges of the tortilla with oil before folding over into a tight cone. This will help with sealing the cone, use a cocktail stick to weave through the tortilla so it holds its shape whilst cooking.
    3. Make the cinnamon sugar, by mixing together the cinnamon and sugar in a bowl and pour some on to a plate.  You’ll probably have some leftover sugar, which can be stored in a sealed container.
    4. Baste the outside of the cone with a little oil and roll the cone in the cinnamon sugar.  You may also need to use a spoon to sprinkle the sugar to fill the gaps.
    5. Place the sugared tortilla cones directly on the grid and cook for about 7 to 10 minutes until golden brown.
    6. Remove from the Egg and let them cool completely.  Remove the cocktail stick!
    7. Remove the ConvEGGtor so you switch to a direct cook.
    8. Take the fruit of your choice and cut into small pieces to thread onto kebabs or cook in a skillet.
    9. Cook until charred to a golden brown or the fruit has softened, you’re looking for some caramelisation to give it some colour and intensify the taste of the fruit.
    10. Remove from the heat, you may need to cut the pieces of fruit into smaller pieces to sit in the cone.  If you plan to add roasted nuts, you could add a few nuts to the pain at the same time and toast gently.
    11. To fill each of the tortillas cones, pop in 1 tsp of the crushed biscuits, followed by yoghurt/custard/ice cream and then the fruit.  
    12. We popped some of the crushed biscuits, a drizzle of honey and tiny sprinkle of sugar on top to finish.
    13. Garnish with some fresh mint leaves or roasted nuts.
    0