16 servings to- flour tortillas cut into wedges or strips
24 servings granulated sugar for coating
1 pinch kosher salt
0.5 cup brown sugar light packed
3 tablespoons butter unsalted
0.5 cup cocoa powder unsweetened
0.5 teaspoon vanilla extract
24 servings vegetable oil for frying
Equipment
frying pan
paper towels
sauce pan
whisk
kitchen thermometer
Directions
Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves.
Whisk in the cocoa powder until smooth.
Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.)
Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.)
Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar.
