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Frying corn tortillas for tacos...

k
Kaisgraham May 17, 2007 08:14 PM

Please give me your best strategy. I absolutely HATE biting into a taco and having the whole thing fall apart on my plate. How can I make this NOT happen? I don't want a taco with a pointy end; how best to keep it rounded and crispy???
Help!

  1. j
    jschutterbutter Sep 9, 2009 05:24 PM

    I use the store bought taco shells (although I think I'll try crisping corn tortillas over the oven rack. Sounds interesting) I fill the shells with meat, cheese and a little sauce and bake them for 5 minutes at 350 degrees. That's just enough to soften the shell. If the meat is too juicy, they'll break open.

    1 Reply
    1. re: jschutterbutter
      DiveFan Sep 9, 2009 06:45 PM

      Welcome to Chowhound! Now, Please step back from the boxed 'taco shells'. They are a barely corn like abomination.
      - The above tips for 'semi fried' do it for me. You want the tortilla just crisp enough to bite through easily but not enough to be brittle. Takes practice but hey, corn tortillas are cheap.
      - If you have access to prepared masa (or make your own from masa flour), that's the easy way. Just press them out into normal tortilla thickness - they will inevitably turn out thicker and stronger than store bought.
      - Get yourself a 1/2" wooden dowel to drain the tortillas on.
      - Bonus points - cook some real meat for filling rather than ground beef.

    2. t
      Tazatron Aug 19, 2009 12:42 PM

      Take your hard shell Taco and put it under light running water. Shake it off and put in microwave oven for seven to twelve seconds. Still hard but won’t shatter when bitten.

      1. l
        LuluTheMagnificent May 18, 2007 03:10 PM

        my friends mom frys them with the meat inside, like Tito's and hers don't fall apart.

        3 Replies
        1. re: LuluTheMagnificent
          p
          Pampatz May 18, 2007 03:16 PM

          I put the meat inside too. I lightly grease a griddle and heat it up. My griddle holds 6 tortillas. Place the tortillas flat on the griddle and add taco meat in the center. The tortillas should be pliable enough to bend by now. Bend the tortilla over the meat and continue to cook on the "down" side. When browned, flip onto the other side to brown.
          These are semi-fried - partly crispy and partly chewy. They don't seem to break.

          1. re: Pampatz
            d
            dtud May 19, 2007 08:53 AM

            that sounds like a great idea!

            what do you grease the griddle with and how much oil do you use?

          2. re: LuluTheMagnificent
            luckyfatima Sep 10, 2009 01:59 AM

            I do that, too and the filling somehow doesn't fall out. when frying. I just add the filling, fold, and fry. I use tongs. I didn't heat them on the griddle first, although I sometimes have tacos in which I simply heat the tortilla on the griddle, fill and eat without frying. But with frying as I described, the tacos crisp up really nicely and I never had an issue with breakage. I use store bought corn tortillas.

          3. m
            magnolia May 18, 2007 12:39 PM

            Last night I tried the method suggested in the latest Eating Well magazine. I steamed the tortillas in the microwave just until pliable, sprayed on them both sides with Pam, then inverted them over the racks in my oven. The temperature was 375 degrees. I kept an eye on them until they were crisp. Not as good as deep fried at restaurants, but better than boxed and a lot healthier.

            1. d
              dtud May 18, 2007 08:34 AM

              i put about an inch of oil in a frying pan and put the shell in for about 20 seconds and then flip it. then I use two forks to fold it in half (into a taco shape). cook both sides of the taco and then put it on paper towel to drain.

              some people only fry it for a little bit - but i like the restaurant style crispy shells.

              1 Reply
              1. re: dtud
                c
                Cheesy Oysters May 18, 2007 01:03 PM

                I do something like this but I don't fold them. I probably only fry them for about 10 seconds per side and than I flip them. I place on paper towels to drain. So they are flat and you fold them after the ingredients are added.

              2. puppymomma May 18, 2007 07:04 AM

                This might not be the answer you are looking for, but my senora in Mexico only fried tortillas for tacos/enchiladas for a few seconds. I think it was really just to make them pliable.

                Maybe if you don't fry them all the way. . . .

                Meryl
                http://theoccasionalcook.blogspot.com/

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