This self-saucing pudding was introduced to me when I was an exchange student in Australia. I prefer baking it in a larger dish, which results in more sauce at the bottom, then serve it with vanilla ice cream. For formal occasions I use individual ramekins instead.
Making your own tortillas tastes so much better than the plastic wrapped you find in the store. At first it may feel a little tricky to transfer the flattened dough to the griddle but it is quite easy once you get a hang of it.
In Sweden we use “tacokrydda” not only to flavor ground beef for tacos, but also for “tacopaj” (Mexican inspired quiche). It is great to have on hand and can be used when making chili, tex mex dip and much more.