Peach Cobbler Tacos
This is a perfect fusion between the juicy peach cobbler we all love and crispy tacos. They are super simple to make, and the taste is out-of-this-world. Peachy perfect!
Equipment
- casserole dish
Ingredients
Peach Mix
- 6 peaches (medium size, ripe)
- 1 tbsp granulated sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp cardamom
Crumble Mix
- ½ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup Muscovado sugar
- 4 tbsp lard (vegetable)
Tacos
- 10 tortillas (mini)
- 1 tbsp frying oil (for brushing)
- 1 tbsp sugar (for dusting)
- 1 tsp cinnamon (for dusting)
Instructions
Peeling and Slicing
- Place the peaches in a skillet and submerge them in boiling water. Let them sit for a bit, a minute or so, and then rinse them in cold tap water. Trace the finger over the peaches and the skin will simply peel off.
- Cut the peaches in half and cut them into thin slices.
- Cover the casserole dish with a thin layer of lard and transfer the peaches.
- Sprinkle them with some sugar and spices: cinnamon, nutmeg, ginger, cardamom, nutmeg, and cloves. Taste it and add more sugar if needed. Give it a stir to combine fruit and spices well and set to the side.
Making the Crumble Topping
- In a jumbo bowl, combine all-purpose flour, white and Muscovado sugar, and frozen lard cubes.
- Here, you have to work fast so the lard doesn’t melt. Use your hands to marry all the ingredients into a crumbly mixture.
- The texture should be a bit sticky but easy to crumble. Just make sure to not leave any big chunks of lard, so massage everything into the flour and sugar.
- Top the peaches with the dough.
Baking
- Heat up your oven to 430 °F (220 °C), and bake the cobbler for about half an hour. You’ll see it’s done when it’s golden at the top and bubbly underneath.
Making Taco Shells
- Use a cutter or a small pot lid to cut tortillas and get smaller circles. I did this as I couldn’t find mini ones, if you have them, even better.
- Brush some frying oil on top of each tortilla and dust it with some sugar and cinnamon.
- Bend each tortilla over the oven rack into taco shell shapes and fasten them with the toothpicks.
- Baked them for about 5 minutes at 400 °F (200 °C), depending on how strong your oven is. It’s better to check the doneness, as you can, maybe, need a few minutes more. They are ready when sugar slightly caramelizes and taco shells become crispy.
Serving
- Fill the taco shells with peach cobbler and eat warm or cold. Top it with some vanilla ice cream, for a bit of freshness. Enjoy!
Nutrition
Serving: 1servingCalories: 217kcalCarbohydrates: 42gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 235mgPotassium: 178mgFiber: 3gSugar: 21gVitamin A: 592IUVitamin C: 6mgCalcium: 71mgIron: 2mg