Taco Bowls from uncooked tortillas
bbstx
8 years ago
last modified: 8 years ago
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party_music50
8 years agocookncarpenter
8 years agoRelated Discussions
Too many tortillas; suggestions for something besides the usual?
Comments (15)These are so good....I've made them with apple and peach pie filling. I've also added walnuts. Apple Enchiladas 1 21 oz canned fruit filling 6 8 inch flour tortillas 1 tsp cinnamon 1/3 cup butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1/2 cup water Spoon fruit evenly down center of each tortilla, sprinkle with cinnamon. Roll up each, place seam side down in greased baking dish. Bring butter, sugar, brown sugar and water to a boil, reduce to simmer for 3 minutes, stirring constantly. Pour over enchiladas and bake at 350 for 20 minutes. Top each with cool whip or vanilla ice cream. I also make these to serve with soup or just as a quick snack. I call them Cheese Crisps. Cheese Crisps Flour Tortillas Cheddar,Colby Jack, your favorite cheese Butter Salsa Lightly butter one side of flour tortilla & place in skillet on low/medium heat. Grate cheese of choice & spread over flour tortilla. Cook until cheese is melted & bottom of tortilla is lightly browned & crisp. Cut into wedges & lightly top with your favorite salsa. I hope you enjoy! Vera...See MoreTaco Disagreement
Comments (50)I separate homemade tortillas (and other things I make and freeze - pancakes, French toast, waffles, sliced quick breads...) with rounds, squares, or rectangles of plastic. Works much better than waxed paper or parchment, and BTW, freezer paper worked better than those two when I used it to separate things, and the plastic sheets are reusable. I cut rounds out of the plastic tops from containers (lg. container of yogurt, oatmeal, lids on #10 cans of freeze-dried foods, etc.). And I've purchased thin plastic kitchen cutting sheets/boards (comes several sheets to a package at Wal-Mart in the kitchen-wares department, in a number of fun colors) and cut those into sizes I need using my guillotine paper cutter. Some I round the corners so they don't poke through the foil or plastic wrap used as wrapping material, or cut to fit plastic storage containers with rounded corners. Anyway, I have a 2-" flat container I have all different sizes and shapes in to meet my needs for separating things in the freezer. You can also separate the small corn tortillas into fold-top sandwich bags - 2 tortillas per bag - then pack them back into the original bag and toss them in the freezer. If you only need one tortilla, they snap apart easily when there are only two frozen together. If you want to separate large flour tortillas, there are still 1-gallon storage bags available that use a twist-tie, you can use for separating them. You can wash and reuse these bags a number of times. -Grainlady...See MoreBrowning tortillas in a skillet, what oil?
Comments (15)What taco style are you looking for? The crispy folded shells? Corn? We are old school and like traditional...I just heat up my cast iron stove-top griddle and lay out 4-6 white corn tortillas and lightly toast and flip a few times, no added oil, flop them into a bowl or basket lined with a clean kitchen towel, cover, then toast another batch...then to the table for all the fixin's a-la-cart. For crisp shells you could use your oven racks. Rub a bit of oil, I use avocado oil,, and lay them on what works best for your oven... My nephews always want the crips shells. (at my MIL's i roll a bit of foil on the rack tines, then drape...her oven is a bit filthy)...See MoreBread/tortilla/taco warmer?
Comments (25)Hmm, I just googled it and see what you are talking about. IDK if these are truly "river rocks". I chose these because they did not seem to hold dirt and were nice and smooth ( I washed them with soap first ... but they were also always in foil). I heated them about 30 min a 300 or maybe it was 350. They work very well. I guess they are safe now. Having just googled around some it looks like the may be basalt which holds heat uniquely well. Years ago at my first job, I went out to dinner with my boss. We were served a very hot rock and sliced raw meat and veggies. You placed the food on the rock with chopsticks and cooked it that way. I thought that was cool. It did not look like lava rock to me. I haven't had that since, but I guess Bibimbap in a dolsot is similar....See Morebbstx
8 years agolast modified: 8 years agobbstx
8 years agoplllog
8 years agoannie1992
8 years agoLars/J. Robert Scott
8 years agolindac92
8 years agobbstx
8 years agocookncarpenter
8 years agolast modified: 8 years agolindac92
8 years agoplllog
8 years agobbstx
8 years agocookncarpenter
8 years agocookncarpenter
8 years agolast modified: 8 years agobbstx
8 years agoplllog
8 years agolindac92
8 years agobbstx
8 years agoannie1992
8 years ago
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