Taco shells: Soft, Fried Crisp, or Store Bought?

[Greg Who Cooks]

GLC that's a good point regarding thinness and flautas, and I agree. I think that applies to taquitos too. I've just recently posted a taquitos recipe in DC's ethnic food section, and when I cook that I like to use two partially overlapping them to get increased length. (Actually I'm not sure what the technical difference is between flautas and taquitos.) Anyway I used Mission yellow corn tortillas which the manufacturer claims are thinner than usual commercial tortillas. I may be putting too much into it but I've assumed their yellow corn tortillas are thinner than their ordinary corn tortillas. Anyway the Mission yellows worked well even when overlapping.

I'm a real chiles rellenos lover too! I like to make my own and I'm really pleased with how they come out, although they are often pretty messy in my kitchen. Maybe I'm skillful or maybe I'm lucky, or maybe chiles rellenos are just good when cooked at home from basic ingredients. I vary my recipe a lot which prevents me from posting my version(s).

ETA: Was just musing... Q: What do you call just one chili relleno? (A: Not enough!!!)

[Caslon]

As a connoisseur of cardboard taco shells, let me just say to avoid Ortega brand taco shells. Mission or Old El Paso or Taco Bell brands are ok.

I gotta learn how to slow cook a roast for proper tacos. Then fry up some fresh taco shells in oil.

I've been on a job where the housemaid would have the authentic taco meat already cooked, then fry the taco shells up at lunchtime for them. It looked and smelled sooooo good.