Leonard Blaisdell wrote:
> 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.

Tortillas are fat free... your method just adds fat calories and is too
much like work/clean up. To make tortillas hot and pliable the easy
way wrap a small stack in a clean damp tea towel and microwave on high
about a minute... and kept wrapped they stay warm throughout the meal.

Sheldon Senor