Cinnamon Apple Tacos

 Cinnamon Apple Tacos

Quick & easy - for when you don't have time to make a full apple pie crust.

Apple season is approaching and this recipe is great for when you just don't have time to make a pie crust or you just want to try something different with apples.  You can use your favorite apples, but Granny Smith apples are the traditional apple pie apples because they are tart & firm.  I use gala apples. 

Filling

1 Tbsp Butter
1 Tbsp Corn starch
2 Apples peeled & diced
1 tsp cinnamon
1/2 cup vanilla sugar
1/2 cup water


To make the filling, heat the butter over medium heat & add the diced apples.  Cook for a few minutes until apples begin to get soft.  Then add the sugar, cinnamon, corn starch, and water. 
Cook until the syrup is thick and bubbly.  Then spoon the cinnamon apples into prepared taco shells.  

I use Ceylon cinnamon, but any ground cinnamon will do.  I also use vanilla sugar.  I'm not sure this is sold in stores, but I make my own with super easy this recipe.  The better the ingredients you use, the better your results will be.

Taco Shell

Vegetable oil (enough to cover about a 1/4 inch of a pan)
About 8 small corn tortillas
1/2 cup sugar
1 tsp cinnamon


To prepare the taco shells, heat some vegetable oil in a sauce pan over medium high heat.  In a bowl, mix the sugar & cinnamon & set aside.

Once the oil is heated, fold the tortilla shell so only half of the shell in in the oil by holding the other half with metal tongs.  Be very careful.  The oil is really hot & may splash.  

Fry until golden brown and puffy.  Then flip it over & fry the other side until even.  Carefully shake off excess oil and sprinkle it with the sugar & cinnamon mixture.  Rest it between the cups of an upside down cupcake pan to hold its shape until cooled & ready to use.  Repeat for as many apple tacos as you would like.

Makes about 8 cinnamon apple tacos.

Vanilla Sugar

How to Make Vanilla Sugar For Future Recipes

 

Making vanilla sugar is easy. I've never actually seen it for sale anywhere, but its a key ingredient in most of my baking. 

After scraping vanilla beans for recipes like vanilla bean ice cream and cheesecakes, I dry the bean pods off slightly by setting them out for a day and stick them in a large glass jar of sugar.  It's best to leave the pods in the sugar for at least 30 days before using the sugar.  I continually add more bean pods every time I use one and when the sugar gets low, I continue to add more sugar.  I always have vanilla sugar to add to my recipes and it gives them an additional real vanilla flavor that cannot be matched by merely using vanilla extract.