Chevys Fresh Mex is a chain of Mexican-style casual dining restaurants located in the United States. The chain was founded in 1981 by Warren Simmon, Sr. and Warren "Scooter" Simmon, Jr. in Alameda, California.

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Toffee Laced Tacos


TOFFEE LACED TACOS
Chevy's Fresh Mex Restaurant Recipe

Serves 4-6

3 pints fresh raspberries
1/3 cup confectioners' sugar
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract
8 egg yolks
1 cup granulated sugar
12 Taco Shells   (recipe below)

To make the Raspberry Sauce:  Place 2 pints of the raspberries and confectioners' sugar in a blender or food processor and puree until smooth. Set aside.

To make the Pastry Cream:  Heat the cream and vanilla in a large stainless steel saucepan over medium heat, slowly bringing the mixture to a boil. Meanwhile, place the egg yolks and sugar in a stainless steel mixing bowl and whip with a handheld mixture until very shinny. Decrease the heat for the cream mixture to low, and slowly add the cream to the mixing bowl, whisking continuously. Return the cream egg mixture to the saucepan and cook, whisking continuously, for 10 minutes, or until it is smooth and thick. Remove from the heat and cool completely, then cover and refrigerate.

To Serve:  Divide the cold pastry cream among the rolled, firm taco shells, spooning the pastry cream directly down the center of the shells. Place a shell on each plate and drizzle the sauce over. Garnish the pastry cream in each shell with some of the remaining fresh raspberries.

Taco Shells:
1 cup almonds
1/4 pound butter
1/2 cup sugar
2 tablespoons flour
2 tablespoons heavy cream
2 tablespoons grated Mexican chocolate

Preheat the oven to 350 degrees. Place the almonds on a baking sheet and toast for 6 to 8 minutes, or until golden brown and aromatic. Let cool, then finely grind in a food processor. Line the baking sheet with parchment paper. Cover 4 paper towel tubes with aluminum foil. Place all the ingredients in a saucepan and cook over low heat just until the butter melts and the ingredients are well mixed. Drop by the tablespoonfuls onto the lined baking sheet. Bake the shells for 5 to 7 minutes, or until pale brown. Remove from the oven, cool for a few minutes, then shape the circles into taco shells by laying them over the paper towel tubes. Let the shells cool draped over the tubes.

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