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Old 11-27-2006, 12:58 PM   #11
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Ah, okay I got the idea!! Maybe I can try with polenta or corn meal that we use for coating crunchy fish or chicken..., that fits into your description... I was wondering because I heard many people say masa harina is a must for corn tortillas, and it is very hard to find here!
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Old 11-27-2006, 01:03 PM   #12
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YES! The stuff you use for polenta is exactly right.
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Old 11-27-2006, 01:05 PM   #13
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Ooh hoo!! Soft corn tortilla will be on our dinner table very very soon!!
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Old 11-27-2006, 06:45 PM   #14
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Alix it sounds great and I will definitely give it a try. Thanks for sharing.
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Old 11-28-2006, 08:16 AM   #15
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Alix, am I reading this correctly - they will hold up as a taco 'casing'????

this is just off-the-wall enough to be something to try! ;)
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Old 11-28-2006, 04:43 PM   #16
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Yes, cjs, it works very well that way. Its like a thick crepe, so when you are making them keep that particular texture in mind. I make mine in my 6 inch frying pan as I don't have a crepe pan. I have tried them in my 10 inch frying pan and they work well there too. We just prefer them smaller as they can be a touch messy. LOL.
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Old 12-01-2006, 08:00 AM   #17
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Oh my Alix - you have created a monster!!

Made tacos (old family style - lettuce, tomato, olives, cheese & onions) using your soft taco shell recipe. What a treat they were - there were three left after stuffing ourselves and my husband ate those also sprinkled with just a little salt.

I'll just add what I did with the chicken for filliing - it turned out quite nice also -

I tossed together 2 chicken breasts, raw and cut up bite-size with:
1/2 tsp. chili powder
1/4 tsp. grd. cumin
1/8 tsp. each - garlic powder and cayenne

Brown the chicken in just a tad of oil; remove from skillet and keep warm.
To the pan, add one (14 1/2oz.) can of diced tomatoes, 1 jalapeno minced up (seeds and membrane included), 1 T. golden Tequila and cook that down a little, about 15 min.

Add the chicken back to the pan along with a cornstarch/water slurry to thicken it up a bit for the taco shells.

What a great dinner this all made. Thank you, Alix - it was fun too!
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Old 12-01-2006, 11:20 AM   #18
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I'm so glad you enjoyed them! They really are an easy thing to do and they are yummy. I am going to try your filling soon I think, it looks really good.

A little anecdotal note about this recipe, it is one of the very first things I ever learned to cook in Home Economics class. Remember that ladies? No boys allowed, required for all girls? LOL! I guess that dates me doesn't it? Still, some of the recipes I made in that class are ones I use still. I also have a raspberry turnover recipe that is to die for.
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Old 12-01-2006, 12:03 PM   #19
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A question Alix. Have you ever used these

soft corn taco shells for enchiladas? I'm wondering how they would hold up if they were baked.
Thanks
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Old 12-01-2006, 12:11 PM   #20
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Hmmm. I don't think I would try it Lizannd. These shells are not as firm as the regular flour tortilla. I think they wouldn't hold well as enchiladas. They also crisp up so they might be too brittle as well.
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