The Restaurant Recipe Blog

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Today I have a secret recipe for one of El Torito’s yummy desserts.  El Torito is a west coast casual Mexican restaurant, but you don’t have to travel west to enjoy this popular dessert item.

These crunchy, cereal-coated ice cream balls are served in hour-glass-shaped fried tortillas for a spectacular presentation.

Enjoy!

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New Secret Recipe
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20 ounces chocolate chip ice cream
2 cups 4-grain flake cereal, crushed
1 1/2 tablespoons sugar
3 1/2 teaspoons ground cinnamon
2 eggs
1 teaspoon water
4 (8-inch) flour tortillas
Oil for deep-frying
Cinnamon-Sugar
Whipped cream
4 maraschino cherries

Form ice cream into 4 balls. Place in baking pan and freeze solid, 2 hours or longer. Mix cereal, sugar and cinnamon. Divide equally between 2 pie plates or other shallow containers. Beat eggs with water.

Roll each ice cream ball in cereal mixture and press coating into ice cream. Dip coated ball in egg wash, then roll in second container of cereal mixture. Again press coating onto ice cream.

Freeze coated ice cream balls solid, 4 to 6 hours.

To make each hourglass-shaped tortilla container, cut off curved slice from 2 opposite sides of each end with narrow waist. One end will serve as base for ice cream. Other end will be decorative fan.

Heat oil. Place tortilla between 2 ladles or large spoons of different sizes (smaller ladle on top). Place tortilla so that base end is cupped in larger ladle to form basket, with back of upper fan supported by handle of larger ladle. Deep fry until crisp.

Drain and sprinkle with cinnamon-sugar.

Deep fry frozen coated ice cream balls 30 to 45 seconds. Place each fried tortilla in large-stemmed glass with fan part of tortilla standing vertically above glass. Set fried ice cream ball in base of tortilla. Top with dollop of whipped cream and decorate with cherry. Makes 4 servings.

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

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This recipe is a popular garnish to many dishes at El Torito.  You will learn, this cake is more than a garnish with its dense, rich taste and texture.  This recipe calls for masa harina, if you are not familiar, masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes.

1/4 cup Butter, unsalted
2 tablespoons Shortening
1/2 cup Masa harina
3 tablespoons Cold water
1 (10-ounce) Pkg frozen corn kernels
3 tablespoons Cornmeal
1/4 cup Sugar
2 tablespoons Whipping cream
1/4 teaspoon Baking powder
1/4 teaspoon Salt

Whip butter and shortening in mixing bowl until fluffy and creamy.  Add masa harina gradually and mix thoroughly. Add water gradually, mixing thoroughly.
Blend corn kernels until coarsley chopped. Stir into masa mixture.
Mix cornmeal, sugar, whipping cream, baking powder and salt in large bowl. Add butter-masa mixture; mix until blended.
Pour masa mixture into 8″ greased baking pan. Cover with foil and bake at 350 degrees until corn cake is firm, 40 to 50 minutes. Allow to stand at room temperature 15 minutes before cutting into squares.

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