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taco help wanted
Can anyone give me any advice on doing taco shells? I would love to
have my own at home but trying to make the shells from the basic tortilla it always curls up or sticks together, etc to prevent putting in the filling. Suggestions? |
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"Jim Davis" > wrote in message ... > Can anyone give me any advice on doing taco shells? I would love to > have my own at home but trying to make the shells from the basic > tortilla it always curls up or sticks together, etc to prevent putting > in the filling. Suggestions? You would probably need some sort of form to hold them in shape while deep frying. I just make soft taco shells. Ernie |
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Jim Davis > wrote:
> Can anyone give me any advice on doing taco shells? I would love to > have my own at home but trying to make the shells from the basic > tortilla it always curls up or sticks together, etc to prevent putting > in the filling. Suggestions? I, perhaps out of ignorance, just hold the tortilla with tongs, cooking first one half of the tortilla, then the other, in about 3/4" of oil in a small skillet. It's tedious if you have to cook many, but it works just fine. It's easier to avoid a tight crease if you press the folded end against the edge of the skillet and hold the tortilla so the fold is more of a U than a V. Something else you might consider: http://goodkitchen.blogharbor.com/Ba...are/130892.htm -- Art Sackett, Patron Saint of Drunken Fornication |
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"Jim Davis" > wrote in message ... > Can anyone give me any advice on doing taco shells? I would love to > have my own at home but trying to make the shells from the basic > tortilla it always curls up or sticks together, etc to prevent putting > in the filling. Suggestions? Ever try frying the filling in the tortilla? I posted a simple recipe using canned roast beef and some partially mashed potatoes with garlic and chili powder a year or so ago. I just wilt the tortillas pan frying in hot oil on both sides and stack them to drain. Once I do a dozen or so I will take a spoon of taco filling and some cheese and fold them into shape and fry on one side till brown and flip over on the other side. Great munchie food and kids love them. Stack the fried tacos so the oil can drain out of the shell. Very crispy and delicious. Sort of like how Jack in the Box does a taco but homemade. You can also use left over beef or pork BBQ to make these. The canned roast beef is packed in a gravy that helps mix in the potato and spices and not too bad when you need the convienience. |
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"Art Sackett" > wrote in message ... > It's easier to avoid a tight crease if you press the folded end against > the edge of the skillet and hold the tortilla so the fold is more of a U > than a V. > > Something else you might consider: > > http://goodkitchen.blogharbor.com/Ba...are/130892.htm > Art Sackett, That's a great little tool! Ernie |
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"Jim Davis" > wrote in message ... > Can anyone give me any advice on doing taco shells? I would love to > have my own at home but trying to make the shells from the basic > tortilla it always curls up or sticks together, etc to prevent putting > in the filling. Suggestions? You can buy a metal form that holds the tortilla in the taco shape while it is deep fried. Not sure where you can buy it though. But I've seen it used at restaurants. -- See my webpage: http://mysite.verizon.net/juliebove/index.htm |
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Julie Bove > wrote:
> You can buy a metal form that holds the tortilla in the taco shape while it > is deep fried. Not sure where you can buy it though. But I've seen it used > at restaurants. Here's one: http://www.bigtray.com/productdetails.asp!sku.PROFT6R,catid.11110.html I don't know how well that one might work -- those I've seen in use have been intended for pre-made tacos with the meat already in them, frozen and boxed. If I were going for a crispy, fast-food/grocery store style shell, I'd use the baking mold. Just spritz a little water on the tortillas and bake. Crispy, crunchy, not worth a damn shells just like the stores and fast food joints use. Want taco meat in your lap? Use those. -- Art Sackett, Patron Saint of Drunken Fornication |
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Oops... having said all that, I looked a little closer:
http://www.bigtray.com/productdetails.asp!sku.PRO6,catid.11110.html http://www.bigtray.com/productdetails.asp!sku.PRO8,catid.11110.html I guess it'd be worth the effort if the fryer's already filled and hot for something else, or you're going to need a large quantity of shells right away to justify the bother. -- Art Sackett, Patron Saint of Drunken Fornication |
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