• Use the cookie cutter to cut circles from the flour tortillas. If you’re careful and cut them close to the edge and close together you can get 5 circles out of each tortilla. Cut these out and set aside. Heat oil in a small pan over medium heat. I dropped in a scrap of tortilla and when it began to sizzle and float to the top I knew the oil was hot enough. Combine the sugar and cinnamon in a bowl and set aside. Line a large platter with paper towels, grab some tongs and get ready to go.
• Place a tortilla circle into the hot oil using tongs. Allow to brown on one side for a few seconds, until light golden brown but still pliable. Turn circle over and carefully fold in half using the tongs. Hold the circle in the folded position with the tongs and allow tortilla to crisp to a lightly golden brown. Remove tortilla shell and drain on paper towel-lined platter. Generously sprinkle with cinnamon-sugar mixture inside and out. Cool completely on paper towels. Complete task with remaining tortillas. I actually did these the day before and stored them at room temperature in an air-tight container once they were completely cool. This made the dessert super easy to put together when the time came.

For the apple pie filling:

• Toss diced apples in lemon juice. In a small saucepan over medium heat, melt butter and stir in brown sugar and cinnamon. Add apples. Cook about 5 minutes. Meanwhile whisk together cornstarch and water until well-combined. Add to apple mixture. Continue cooking until the liquid has cooked out of the mixture and the apples are a dark golden and soft. Set aside. I also made the filling ahead of time and reheated the mixture just prior to serving dessert.

For the garnish:

• You can use prepared whipped cream or whipped topping, but my family prefers real whipped cream. I simply combine one pint of heavy whipping cream with 2 tablespoons and granulated sugar and beat with my mixer until thick and fluffy.
• You can also use prepared caramel ice cream topping or make your own. Since I was making “tacos”
• I chose to use a dulce de leche topping. You can find this in a can in the Mexican food section of your grocery. I used Nestle brand. I heated it on the stove top in a small saucepan and added a tablespoons of unbeaten heavy whipping cream to thin it out a bit. Dulce de leche is very rich and luscious. I highly recommend you try it as a topping for your desserts.

To assemble the tacos:

• Place about 2 teaspoons of warm apple pie filling in each taco shell. Top with a dollop of whipped cream and a generous drizzle of dulce de leche sauce. Serve and enjoy. OLE!