In article >,
"kilikini" > wrote:


> Now, here's the hard part. Do I stuff the corn tortillas, roll and fry? Do
> I fold them and fry to make a crispy taco shell? Or, should I fry the
> tortillas flat? (Keep in mind these are kind of old tortillas - they
> crumble if not fried.)

I always pass corn tortillas through hot oil before doing anything else.
By pass, I mean throw them in, flip them over, pull them out all as fast
as you can. It makes even old ones pliable. Then you can fold them
perfectly if you wish for a second serious fry cycle in the hot oil. Or
you can roll them easily for enchiladas. Or do taquitos. But that first
quick hot oil immersion makes all the rest much easier.

leo

--
<http://web0.greatbasin.net/~leo/>