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Old 08-24-2012, 09:22 PM   #41
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Originally Posted by Alix View Post
I usually make my own soft taco shells. I use a basic tortilla recipe and add some extra milk and egg and cornmeal. They are lovely.
Can you provide a recipe Alix. I'd love to give them a try.
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Old 08-24-2012, 09:23 PM   #42
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Originally Posted by kadesma View Post
Can you provide a recipe Alix. I'd love to give them a try.
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Old 08-25-2012, 01:19 AM   #43
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Originally Posted by Alix View Post
I usually make my own soft taco shells. I use a basic tortilla recipe and add some extra milk and egg and cornmeal. They are lovely. n
They are so easy-peasy to make. I've been making flour ones for 30 years (ugh) and corn ones for about 10 years. If you can roll lefse or a pie crust, you can make flour tortillas.

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Old 08-25-2012, 03:33 AM   #44
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Thanks for the video CWS
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Old 08-25-2012, 09:08 AM   #45
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Thanks CWS. I'll give that a try. Now, does anyone have a recipe for the hard corn tortillas?
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Old 08-28-2012, 12:26 AM   #46
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I use a gas grill to prepare the meat for my Baja style tacos (beef, chicken or fish). Never, ever ground beef!

After grilling the meat I wrap it loosely in foil and place it on the warning rack of the grill.

I then lightly spray my white corn tortillas (choose the ones that are most pliable) on both sides with olive oil.

Next I cover the entire surface of the grill with foil and grill the tortillas until lightly browned being careful to keep them soft enough to wrap.

In bad weather I broil the meat in the oven and heat the tortillas on a griddle on the stove.
Made them tonight. Went to two stores looking for mangos or mango salsa with no luck.

Found "Mango Salsa" at Sunflower Market here in Albuquerque but the mango was # 5 on the list of ingredients. Tomato was #1. No thanks!

Looking at my presentation I see it needs work but they were tasty.
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Old 08-28-2012, 12:27 AM   #47
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Old 08-28-2012, 03:40 AM   #48
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Thanks CWS. I'll give that a try. Now, does anyone have a recipe for the hard corn tortillas?
I have tried to make corn tortillas without a taco press...it was a pain. I used my krumkake iron for years as a taco press. I also learned that without Masa harina, they were almost impossible to make (fell apart, crumbled, etc). I use the recipe on the bag. I cut a ziplock bag to fit both sides of my press--I found that worked better than waxed paper or plastic wrap.


First, you have to start with soft corn tortillas:

Homemade Corn Tortillas | Health Foodie

homemade corn tortillas - In Jennie's Kitchen

(I cook them on my lefse griddle which is not oiled--the only things I cook on it are lefse or tortillas Making lefse is easy using the special non-stick lefse grill. Heritage-quality lefse griddle).

Then you have to fry them. If you don't have one of the u-shaped tortilla frying baskets or the multiple baskets for deep-frying (Amazon.com: NEW, 8-Mold, Taco Shell Fry Basket, Tostada Shell Fr Basket, Deep-Fryer Basket: Kitchen & Dining) or taco frying tongs (Chrome Taco Shell Fryer | Kitchen Tools & Gadgets| Kitchen Supplies - Kitchenworks Inc), you can use tongs, a wooden spoon, or a couple of forks.




Or, you can stuff them and then fry them:

Pati's Mexican Table: Potato, Scallion & Chorizo Crispy Tacos

(I like this show when I can catch it on CreateTV).
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Old 08-28-2012, 10:41 AM   #49
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Thanks CWS. Looks like a fair bit of phutzing about. I might take a mood and decide to give it a try.
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Old 08-28-2012, 11:02 AM   #50
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Well, since you make them one at a time...if one has the "taco form," you can bake them. I'll have a look next time I got to Target to see if I can find this form.

Chicago Metallic Gourmetware Baked Taco Rack Product Reviews and Price Comparison - Epinions.com

They freeze really well (before frying). I put waxed paper between each and freeze. This way, I can take 3-4 out at a time. It doesn't take that long to make a batch of soft ones.
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