Roll_Bones
Master Chef
Extra soft, Mission Brand flour tortillas.
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I'm chiming in late here, but I still have to learn how to slow cook taco meat, let alone fry up a corn tortilla in a skillet. That part I can get right, but slow cooking taco meat...
That's the way to cook taco meat, right? Slow cook it to where it's almost stringy pull apart tender?
Then get the skillet going with the oil fried taco shells.
I wonder if i can ever get that authentic. First challenge is to make the taco meat from a roast of some kind.
I'd really like to attempt that, and am asking what cut of roast and seasonings. And maybe details of temp and hours per pound, slow oven cooked. After that, I can fridge it or even freeze it, if i get it right.
Look at option number 2 in my previous post. Simply make sure that you have a cover for the pan, and fill it half way with water after putting the meat into it. If you don't have a pan cover, you can wrap and seal the meat, and seasonings in foil, place in the 300' oven, and roast for 3 to 4 hours.
Seeeeeya; Chief Longwind of the North
Sounds worth doing. Cover for the pan and water. Noted. I swear I'm wanting to do this.
Frying up the taco shells is enough in itself, I can do that...i think.