Spicy Chocolate Sauce

Set up a double boiler by placing a heatproof bowl over a pot of gently simmering water, ensuring the bottom of the bowl does not touch the water. Add the semisweet chocolate and butter to the bowl and stir occasionally until fully melted and smooth.

Remove the bowl from the heat and allow the melted chocolate mixture to cool slightly for a few minutes. This prevents the egg yolks from cooking too quickly when added.

In a separate bowl, whisk the egg yolks together with the sugar until the mixture becomes pale and slightly thickened. This step ensures a smooth, creamy texture in the final sauce.

Slowly pour the freshly squeezed orange juice into the egg yolk and sugar mixture, whisking continuously to combine. Stir in the vanilla extract and the measured salt.

Gradually fold the egg yolk mixture into the cooled melted chocolate, stirring gently but thoroughly until a uniform, glossy sauce forms. Return the bowl to the double boiler over low heat if needed to achieve a smooth consistency.

Continue to stir the sauce over low heat until it thickens slightly and coats the back of a spoon, then remove from heat. Taste and adjust sweetness or salt as desired.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds per side until soft and pliable. Arrange them on a serving plate.

Drizzle or spread the warm spicy chocolate sauce generously over the flour tortillas and serve immediately. Any remaining sauce can be stored in an airtight container in the refrigerator for up to three days.