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For quick and dirty, you can take raw tortillas, brush (or just use your hands) each side with a little oil, and microwave VERY briefly (15-30 sec) to cook them a tiny bit.
Then fill, roll, sauce and top.....and bake a few minutes. They are not as good as frying, but it's fast and doesn't taste quite as raw.
I used that technique the other night for tacos but baked them in the regular oven. I would have thought they'd turn kind of gummy in the microwave like flour tortillas do but I'll give it a try.
I used that technique the other night for tacos but baked them in the regular oven. I would have thought they'd turn kind of gummy in the microwave like flour tortillas do but I'll give it a try.
If you aren't careful, they CAN turn gummy and tough in the MW. Doing the same thing in a regular oven does work better, but it's obviously not fast.
I follow the quick MWing with baking in the regular oven, not in the MW.
As for tacos......I often use commercial corn shells, as there are some decent ones out there now. Mission is OK, along with Tia Maria (I think that's it) and one other whose name I can't remember.
If I want soft corn tacos, I use my countertop grill that closes and cooks both sides at once. I grill well-seasoned chicken or fish, then grill the oiled tortillas for a minute or so and fill.
As for tacos......I often use commercial corn shells, as there are some decent ones out there now. Mission is OK, along with Tia Maria (I think that's it) and one other whose name I can't remember.
Unless you're in Santa Fe or ABQ you probably don't have access to Trader Joe's but they've got some now that aren't too bad. My only complaint is I have to handle them with kid gloves or they crack in half at the fold. They do give you that nice crunch like a tortilla chip.
Sure! I'm always up for another good enchilada sauce!
I like green, tomatillo and sour cream sauces the best. Enjoy your lunch. I have quit eating out here for the most part. Just totally lousy. I'm headed for Texas next week, and looking forward to some good Tex-Mex/Mexican food for a change!
(I use green sauce for my enchiladas. I have a quick and easy recipe if anyone likes green on their enchiladas.)
I use green too. Unfortunately we don't have much choice in canned enchilada sauces here in Northern VA so it's Las Palmas or nothing. If you've got a recipe for homemade, I'll give it a try.
I use green too. Unfortunately we don't have much choice in canned enchilada sauces here in Northern VA so it's Las Palmas or nothing. If you've got a recipe for homemade, I'll give it a try.
Can you get frozen Bueno Foods green chile? They have a good recipe on the side of the carton.
Can you get frozen Bueno Foods green chile? They have a good recipe on the side of the carton.
I'll have to check at some of our local latin food stores. The challenge here is that our Hispanic population is mainly Central American and not Mexican and the Anglos are from such exotic locales as the Philadelphia suburbs so it's hit or miss on Southwestern/Mexican food products. The cans of Mexican products I buy usually have thick coats of dust on them as nobody else buys much of it. I live in constant fear that once something's gone I'll never find it again. The moon has better Mexican food supplies than Northern Virginia.
The moon has better Mexican food supplies than Northern Virginia.
LOL!! Check your local Walmart. Granted, very different part of the country, but they might be able to get it for you if they don't stock it. Most Walmarts in TX-NM carry both frozen red and green. They might do the same in other parts of the country, maybe?
And, no, no Trader Joe's here in Alamo. Only grocery stores are Walmart and Lowe's...and the last really caters to those who like Mexican food. I can get corn and flour tortillas made on the premises, several kinds of dried chile, fresh poblanos, jals, green chile, habaneros, etc.
Given what passes for Mexican food here, I'd die if I couldn't get what I need to make it at home.
The best pre-made taco shells that I've found so far are the Great Value store brand at Walmart. In all the times I've bought them (dozens of times over the last two years) I've never encountered a shell that was broken. I use store-bought taco shells only when I make tacos with ground beef and a taco seasoning. When I make chicken or shredded beef tacos I always just fry regular corn tortillas with the filling inside to make the tacos. Tacos made this way are especially good because the exposed shreds of the chicken and beef get a little crispy, adding another bit of flavor. My mom makes tacos this way with a ground beef and potato filling. They are incredible, but I've never tried making them myself.
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