El Torito Banana Loca Tropical

El Torito Copycat Recipe

2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoons toasted coconut
18 ounces Häagen-Dazs Dulce de Leche ice cream
6 ounces warmed Cajeta Rum Sauce,  (see recipe below)
1/2 cup sweet tortilla chips, (see recipe below)
3 tablespoons whipped cream
6 mint sprigs
powdered sugar, as needed

Cajeta Rum Sauce:
6 fluid ounces Cajeta
1/2 teaspoon lime juice
1 ounce or 2 tablespoons milk
1 teaspoon rum

Sweet Tortilla Chips:
3 (6-inch) flour tortillas
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Plantains:  Cut plantains into 1/4-inch slices on an angle. Lightly saute plantains with butter and brown sugar; do not allow to get too mushy. Spread plantains over center of plate, sprinkle with 1 teaspoon coconut and top with about 1/2 cup of ice cream. Mound a few tortilla strips over plantains and ice cream. Pipe whipped cream onto left side of ice cream & garnish with mint. Sprinkle powdered sugar over entire plate.

Cajeta Rum Sauce: Place ingredients in saucepan and heat over low flame, stirring constantly, until hot.

Sweet Tortilla Chips:  Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and golden brown, approximately 45 seconds. Drain well and sprinkle with sugar and cinnamon.

Notes: Baked plantains are often available in Mexican or Latin American markets. Raw plantains can be substituted; just make sure they are completely cooked.  Cajeta is a type of Mexican caramel sauce and can be found in most Mexican markets.

Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

1 comment:

  1. Thanks for this recipe, now I get to enjoy this fabulous dessert again! Best dessert I ever tasted! El Torito should sell this again!