Can you provide a recipe Alix. I'd love to give them a try.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.
kades
Can you provide a recipe Alix. I'd love to give them a try.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.
+1Can you provide a recipe Alix. I'd love to give them a try.
kades
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.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
jharris said: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.
Thanks CWS. I'll give that a try. Now, does anyone have a recipe for the hard corn tortillas?
Ah, I wish I had read your post before going shopping this afternoon. I saw your pic including the limes, and limes are really good on tacos. In fact I use lime juice (and sometimes zest) in a lot of my recipes as a "secret ingredient." (One that might not occur to a lot of people in some dishes.)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.
I generally roll out all the flour tortillas (mine are usually 8 inches--I have a stainless steel stock pot lid that makes a great tortilla cutter if I want them perfectly round, and thanks to having made flatbread with my grandma, I can roll them to the perfect thinness--when I can read the writing and markings on my Bethany pastry board Amazon.com: Bethany Housewares 500 Pastry Board and Cloth Set: Home & Kitchen), layer them between waxed paper, and cook individually so they come off the griddle (no oil, fat) hot. And, I flip them using my lefse stick. I've actually set up everything on the table, including the griddle, so everyone can cook their own and fill it hot off the griddle. It takes about 30-45 sec per side. Sort of like a fondue party.Another way I like to make tacos is to cook the meat then place a serving amount in a flour tortilla and fry that in about 1/2 inch of oil until the tortilla crisps up. They're a bit greasy but the semi-crisp flour shell is really good!
I usually just heat my flour tortillas on an open gas burner, flipping it a few times until it's lightly browned. They can't get any healthier than that because there's no oil. (I guess you can steam them too but I like the flavor the browning gives them
If I can get enough asparagus to grow--or be in MN during wild asparagus season. But now you've given me another idea....and I'd like to make some with chickpea flour...and wild rice flour....hmmm...wasn't thinking of making tortillas this weekend, just salsa, but maybe I need to add tortillas to my list of things to do this weekend...Please let me know if you ever develop asparagus flour tortillas.