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Old 08-06-2014, 09:57 PM   #31
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Originally Posted by Kaneohegirlinaz View Post
My Dad did the same thing.
A few years ago, after moving here to the middle of the desert, I tried this again with the beautiful handmade tortillas in Southern AZ... no the same as Dad's.

...but you've all inspried me... lunch today was soft tacos

Attachment 21621

DH's plate

Attachment 21622

My plate with the Avo on it

(edit-forgot, homemade pico there too, yum)
Looks great, kgirl!!
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Old 08-06-2014, 10:16 PM   #32
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thanks cheryl j, i love the fresh tortillas here in AZ, I think my Dad who loved anything Spanish/Mexican taught me to try all types of foods, my Mother, meh, not so much, she wasn't so much a cook... my sister likes to come to our house just to EAT! If we go to her house, she begs me to make her this or that... she tells her 'at the moment boyfriend' oh, my sister makes this good or that, you have to try it... but that was the mantra in our house, "try it"
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Old 08-07-2014, 02:45 AM   #33
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I would like to be able to make slow cooked taco meat, the kind that roadside stands or drive ins make. Stringy and authentic tasting. Then I'd like to learn to oil fry the taco shells. I was once working in a couples home who had an elderly mexican maid cook who cooked up the meat beforehand and fried up the taco tortillas for them for lunch. My mouth was watering and I was so envious of them. To them it was just another meal for lunch.

I wonder if I would know how to cook genuine slow cooked taco meat and do the oil fried taco shells, but I keep telling myself to try. I don't even know where to start, but slow cooking the seasoned meat all day is how they do it. As for oil frying the tortillas and folding them, I suppose I could get that part learned.
Caslon, once you master how to cook your own taco shells you'll never go back to those brittle nasty shells in a box.

Here's how Mama taught me. Have all your taco fixin's ready to go. I buy the super size yellow corn tortillas.
In your largest skillet, pour in about an inch of veg. oil, and get it hot on med heat. With tongs, lay a tortilla into the oil just to wet it, and quickly turn it over, wetting the other side. With the tongs, quickly flop one side over the other forming the "taco" shape. Lightly fry on each side. I can get three of them into my largest skillet, with round edges facing outward. Don't cook them too much because the seam will crack if you do. Drain them on paper towels, and fill all three of them with all the fixin's, then begin on the next three. They must be eaten right away, so while hubby is eating, I cook mine. It takes some practice to do this, but it is SOOOOOOO worth it. I repeat, those hard boxed shells are nasty.
Let me know if you try it......you won't be sorry.
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Old 08-07-2014, 08:07 AM   #34
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I used up the last batch of taco meat in the enchilladas, so I'm making another batch today.

I didn't like the tortillas I used, so I'm just going to layer a few on the bottom and make it like a flat enchillada casserole.

I'll have to go back to WalMart next week to pick up a prescription, so I'll get some small flour tortillas and more refried beans and enchillada sauce. I really liked the filling of the last batch I made, so I want to try it with flour tortillas.
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Old 08-07-2014, 08:50 AM   #35
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I used up the last batch of taco meat in the enchilladas, so I'm making another batch today.

I didn't like the tortillas I used, so I'm just going to layer a few on the bottom and make it like a flat enchillada casserole.

I'll have to go back to WalMart next week to pick up a prescription, so I'll get some small flour tortillas and more refried beans and enchillada sauce. I really liked the filling of the last batch I made, so I want to try it with flour tortillas.
Zhizara,

Have you ever tried freezing them after they are filled? I think it might be a good option for us single folks.

Burrito Vlog Transcript | Life As Mom

How I Make Burritos to Freeze — Freezer Friendly from Jessica Fisher | The Kitchn
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Old 08-07-2014, 10:52 AM   #36
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Quote:
Originally Posted by Kayelle View Post
Caslon, once you master how to cook your own taco shells you'll never go back to those brittle nasty shells in a box.

Here's how Mama taught me. Have all your taco fixin's ready to go. I buy the super size yellow corn tortillas.
In your largest skillet, pour in about an inch of veg. oil, and get it hot on med heat. With tongs, lay a tortilla into the oil just to wet it, and quickly turn it over, wetting the other side. With the tongs, quickly flop one side over the other forming the "taco" shape. Lightly fry on each side. I can get three of them into my largest skillet, with round edges facing outward. Don't cook them too much because the seam will crack if you do. Drain them on paper towels, and fill all three of them with all the fixin's, then begin on the next three. They must be eaten right away, so while hubby is eating, I cook mine. It takes some practice to do this, but it is SOOOOOOO worth it. I repeat, those hard boxed shells are nasty.
Let me know if you try it......you won't be sorry.
I will have to try this. I thought you had to make the tortillas yourself. The last few times I have bought the shells in the box, they have been stale and horrible. I hope I can find the soft corn tortillas here (without a whackload of weird chemicals).
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Old 08-07-2014, 12:42 PM   #37
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I will have to try this. I thought you had to make the tortillas yourself. The last few times I have bought the shells in the box, they have been stale and horrible. I hope I can find the soft corn tortillas here (without a whackload of weird chemicals).

I just bought a package of Mission brand soft corn tortillas. They have a bunch of different kinds, some "all natural". We have a big Hispanic population here, and all the grocery stores have a decent selection of Mexican ingredients. I'm looking forward to experimenting with them!
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Old 08-07-2014, 12:51 PM   #38
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Kayelle, you explained the tortilla frying technique perfectly.

To those of you wanting to try this, here's another little hint....to test your oil and see if it's hot enough, dip a bit of the rim of the tortilla into the hot oil. If it immediately bubbles and sizzles, the oil is perfect and ready to fry your tortillas.

And yes....I agree that those boxed taco shells ARE nasty. IMO
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Old 08-07-2014, 01:10 PM   #39
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Thanks, Cheryl and that's a good tip!

They are my favorite too Dawg. I like the Super Size, piggy that I am.

They fry up beautifully.

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Old 08-07-2014, 01:18 PM   #40
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Another one here for Mission corn - have 1/2 package in the fridge now, need to buy more soon.
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