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Chocolate Tacos with Wild Berry Romanoff Sauce

Chef Phil Bouza / Barton Creek Resort - Austin, TX
Pairs with: Lavender DRY Soda

4 oz. bread flour
2 oz. cake flour
2 oz. cocoa powder
1 oz. granulated sugar
1/4 oz. salt
6 oz. egg
16 oz. milk
2.5 oz. clarified butter

- Sift flour, sugar, cocoa and salt into a bowl.
- Gradually add eggs and enough milk to make a soft paste. Mix until smooth and lump free.
- Gradually add the rest of the milk. Batter should be the consistency of heavy cream. If batter is too thick, add water until you have the right consistency. Let the batter rest two hours.
- Heat a medium (7-inch) pan with a teaspoon of oil, pour 2 oz. of taco shell batter in pan. Roll around until completely covered in bottom of pan, flip and cook other side until done, remove to a plate and repeat.

Romanoff Sauce
2 cups sour cream
2 cups whipped cream
1/4 cup brown sugar
Grand Marnier to taste

- Beat together the brown sugar, sour cream and Grand Marnier.
- Fold in the whipped cream and refrigerate.

Mixed Berries
1/2 cup blueberries
1/2 cup raspberries
1/2 cup strawberries
1/2 cup blackberries
2 tbsp. sugar

Toss berries in sugar and let stand 15 minutes.

To assemble the Tacos:
Spoon in some Romanoff sauce on top of flat taco shell. Top with berry mixture and roll up like an enchilada. Garnish with powdered sugar and a mint leaf.

A special thanks to Chef Phil Bouza and The Barton Creek Resort in Austin, TX, for their addition to DRY’s recipe collection. To find out more about them, visit www.bartoncreek.com.