taco shells and tortilla ?

1911a1-fan

hard or soft ?

flour or corn ?



i make them from scratch, they are in between hard/soft, corn/flour im looking for a hard corn recipe if anyone has one

Horse Plains Drifter

Soft.....Usually flour, but sometimes corn.

Sig220_Ruger77

I was at one time all about soft and flour....but with me trying to limit my gluten intake, it's hard or soft, but corn. [:D]

Jon

Riomouse911

The missus and I fry corn tortillas in oil until they're firm, but not crunchy. If we tear the shell or otherwise mess up while we are cooking we set them aside, cut into six pieces and put them in to fry until they're corn chips.

For meat I'll get a rotisserie chicken, cut it up, add taco seasoning, and munch away. [8D]

montanajoe

shell,crunchy,,

interstatepawnllc

I'm "Hardcorn" !!

remingtonoaks

Just put your corn tortillas in hot oil in frying for a little bit, pull them out before they're hard. Then drape them over a rack folding them in 1/2 for a taco shell. They will harden up a bit as they cool off

Sam06

Here is the recipe I use when I make them.

This is the masa flour I use:
Bob's Red Mill Golden Masa Harina Corn Flour


Ingredients

2 cups masa harina
1.5 cups hot water
1/2 teaspoon sea salt

Instructions

In a large bowl, mix salt and masa harina together.

Pour 1.5 cups of hot water into the dough and mix with a spoon or your hand to form a big ball. The dough should be firm and springy when touched, not dry or super sticky. If the mixture is too dry and it needs some more water, add it in small amounts until dough is the right consistency.
Cover the bowl with a cloth napkin and let the dough rest for about an hour.
Preheat a griddle or large frying pan on medium-high heat.
Pinch off a golf-ball sized piece of masa harina and form it into a ball by rolling it in a circular motion in the palm of your hand.

Put the masa ball in between two pieces of plastic wrap, parchment or wax paper and flatten it using the tortilla press or rolling pin.

Gently remove the flattened masa from the plastic wrap and cook on the hot griddle for about 30 seconds to 1 minute, depending on how hot the surface of the griddle is. You want the tortilla to have beautiful brown marks.
Flip the tortilla over and cook on the other side for 30 seconds to about 1 minute. The tortilla may start to puff up in the middle, That's okay!

Remove the tortilla and place it between a cloth napkin or a tortilla warmer to keep it warm.
Repeat steps 5-9 until all the dough is gone.

yoshmyster

Eating at home. White corn cast iron pan toasted street taco style. Haven't tried the yellow corn this way.

At Taco Bell 12 pack yellow hard shell.

Alpine

Corn, soft.

gearheaddad

quote:Originally posted by Sig220_Ruger77
I was at one time all about soft and flour....but with me trying to limit my gluten intake, it's hard or soft, but corn. [:D]

Jon

Why limit your gluten intake? Allergic?

droptop

Tortilla (Arepa): Soft, Corn, syrup and grated cheese. Some are charcoaled and there is always one place better than all the others.

Tortilla in South America is an pan fried egg dish. A Tortilla is called an Arepa.

Actually charcoal has mostly been discontinued. A lot of people complained about the fumes and,, it was finally resolved when gas became cheaper than charcoal.

The family has several Arepa store front businesses in various towns. A favorite food, sometimes they are stuffed with ham and cheese.

Don't think I've seen a "Taco" in South America? Need to avoid the Pink Tacos.

cbxjeff

I prefer soft corn (preferred) or flour. Hard shells break apart when I try to eat them. Spilling the filling all over my plate and shirt. Then the wife gets mad!

He Dog

Depends upon what you put in them. Always corn for tacos though.

remingtonoaks

quote:Originally posted by cbxjeff
I prefer soft corn (preferred) or flour. Hard shells break apart when I try to eat them. Spilling the filling all over my plate and shirt. Then the wife gets mad!


That's why I make my own, you can pull them out of the oil at the hardness that you want, from soft, to medium (crisp), too hard (crutch),

Rocky Raab

Different tools for different jobs. Just as you wouldn't use a hogie roll to make a Reuben sandwich, you'd not use a flour tortilla where a corn one is called for. And vice versa.