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I did not grow up having Sunday dinners, but it was a Sunday tradition in my husband’s family. Before we had kids and when they were little, we ALWAYS went to my in-laws for a big dinner on Sunday.
As the years went by and my mother and father-in-law became older, the dinners were held more and more often at our home. Even now, with our grown children often scattered across the country, it is a tradition we still continue.
Even during the week, when there are lots happening and life feels somewhat rushed, more often than not, we will still gather in the kitchen to prepare the evening meal.
Granted, it’s usually not the huge Sunday dinner production, but we still make it together. Working as a family to prepare a meal, (little ones can pitch in too with simple tasks like grating cheese), makes dinner time special and fun. For us, and I think for many, this is the time of day when life seems to take a deep breath, relaxes and slows down.
One of our favourite cuisines to make and one that everyone in our family enjoys is Mexican. We find the more informal, laid back preparation and serving style a welcome way to work together on dinner. Especially after a long or stressful day at work (or school)!
Another aspect of Mexican food that we love is its variety of casual dishes, many of which are hand-held. Think Fajitas, Tacos, Quesadillas. Now, you can add many, many more dishes to the hand-held, no dish dirtying category.
I recently discovered OLD EL PASO Tortilla Bowls and OLD EL PASO Mini Tortilla Bowls. You can serve everything from Enchiladas and Guacamole to Taco Salad and Nachos in individual, edible bowls! You can even serve desserts in the individual bowls. These are so versatile and definitely not just for tacos or even just for Mexican food – the possibilities are endless.
I picked up the OLD EL PASO Tortilla Bowls that I used in this recipe at our local Loblaws store.
When I was entering the store, I saw them on a big display, to the right of the produce department and knew right away the next time we had Mexican food; these bowls would be fun to try! In case your Loblaws doesn’t have the big display, they were also in the Mexican section, by the bottled salsa and Mexican food kits, perpendicular to the all the grocery aisles.
I was able to find the OLD EL PASO Tortilla Bowls and OLD EL PASO Mini Tortilla Bowls in two places in my local Loblaws. The first was in a big display, to the right of the produce department…
…the second was in the Mexican section, by the bottled salsa and Mexican food kits, perpendicular to the all the grocery aisles.
A few days ago, I made a saucy Mexican Hot Fudge Pudding Cake (recipe below), put it in an OLD EL PASO Tortilla Bowl and topped the whole thing with ice-cream. It was so easy to fill the bowl, plus, this is the only soft tortilla that stands up on its own!
Gathering all your ingredients and doing a little prep, makes this Mexican Hot Fudge Pudding Cake a snap to assemble.
Whisk together flour, baking powder, some of the brown sugar, some of the cocoa powder, cinnamon, chili powder, and salt. Then stir in the milk and butter until smooth.
You can either sprinkle the cocoa and brown sugar mixture over the batter, or just dump it in the middle of the pan and spread it out with your hands…or a spoon if you don’t want to use your hands. (I sprinkled for a few minutes, then tired of that and dumped it in and spread it with my hands. Don’t judge…they were clean…lol!!)
Pour the hot coffee over the top. As the cake bakes the coffee, cocoa and brown sugar mixture sinks to the bottom and spreads throughout the cake forming chocolatey, ooey-gooey goodness!
This dessert was not only delicious; it was fun to eat!
Did I mention I held the bowl in my hand and ate this chocolatey, gooey, ice-creamy confection in the living room? Yes, that’s right; sitting on a light coloured, upholstered chair I ate every last bite, including the bowl. And…there was not a drip or a mess in sight!
I was really impressed with the OLD EL PASO Tortilla Bowl. It stood up extremely well to the moisture in this dessert and there wasn’t even a hint of leakage or sogginess. And bonus…no plates or bowls to wash…you just eat the bowl! Let’s be honest, this is especially great during the week when the last thing you want to see at the end of dinner is a sink full of dishes!
- 1 cup flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 1 tsp. ground cinnamon
- pinch (or more to taste) chili powder
- 1¾ cups packed brown sugar, divided
- ½ cup pure cocoa powder, divided
- ½ cup milk
- 2 Tbsp. butter, melted
- 1¾ cups very hot, brewed coffee
- Preheat oven to 350 degrees F
- Grease an 8x8-inch baking pan
- In a large bowl, whisk together flour, baking powder, ¾ cup of the brown sugar, 3 Tbsp. of the cocoa powder, cinnamon, chili powder, and salt.
- Stir in milk and butter until smooth.
- Spread batter evenly in the prepared baking pan.
- In a small bowl, mix together the remaining brown sugar and cocoa; sprinkle over the batter in pan. Do not stir!
- Pour hot coffee over batter and sugar/cocoa mixture in the pan. Do not stir!
- Bake until the center of the cake is almost set, approximately 40 minutes.
Best served warm.
Store in fridge and reheat in the microwave.
Next time you’re having Mexican food for dinner, a snack or as an appetizer have some fun and grab a package of the OLD EL PASO Tortilla Bowls or OLD EL PASO Mini Tortilla Bowls. Your family and your guests will love them and let’s face it…There truly is no other meal like Mexican!
What is your favourite Mexican-inspired meal to make or to eat?
Have you tried the OLD EL PASO Tortilla Bowls or OLD EL PASO Mini Tortilla Bowls yet?