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After reading the hints about ways to make enchaladas and have them not fall apart, I thought about Tacos.I have the same problem with them. I used to be able to make them with no trouble but in the past 5 to 10 years they always seem to split right in half after a couple of bites. I have even tried the ready made tortillas but they don't really hold that much. The only way it seems to work at all is soft tacos, even they fall apart and are not as good as the fried ones. I have used Elninas suggestion, heating them in the toaster oven; sometimes it works, sometimes not. How do the rest of you solve the problem?
When I met my SO who is from Texas, he told me that taco shells aren't usually deep fried.
If the corn tortilla is fresh, just warm up a skillet and heat the corn tortilla gently for about a minute each side. No need to get them crispy. If you heat them too much, they'll break when you fold because then they'll be all crispy again. You just want to warm it up enough to be pliable. If the tortillas are bland, maybe try a different brand? Might also try adding a teensy bit of fat to the pan for extra flavour.
And if worse comes to worse...
Get some tortilla chips and make taco salad instead!
We use corn tortillas warmed/lightly browned in a skillet. Warming them softens them up and makes them more pliable. If you can't find good corn tortillas around you just buy a tortilla press and some masa. They're pretty easy to make - it's my daughter's job any time we're having tacos.
Make tostadas (open face taco) instead. You put the same things on a taco on them and voila done. It's what we do and haven't used "taco" shells since. Same flavor but much easier to eat. They look like these:
I've lived in Texas all my life. I don't know of anyone who doesn't fry their corn tortillas a couple seconds on each side to use for enchiladas. The same for soft tacos or cook slightly longer while using a spatula to hold them folded for crispy tacos. The brand you buy is most likely the most important thing. We have of course experimented with the moist towel and M/W methods and simply warming on a hot dry skillet. I think the oil frying method brings out the flavor in the tortillas and I prefer it.. period. We do warm flour tortillas over a burner.
I hate chalupas or tostadas as well as most store bought pre-formed taco shells. Our local store brand pre-formed taco shells are excellent though. Just the right crunch. Just lucky in this case. Some are so hard they'll rip the inside of your mouth apart if you get an edge just right.
Like I say I think it's the quality and freshness of the tortillas that is most important.
Location: Los Angeles>Little Rock>Houston>Little Rock
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While fresh made taco shells are superior, I like Old El Paso Stand 'n Stuff taco shells. I heat the shells according to package directions, stuff with meat and cheese, nuke for 25 seconds to melt the cheese, then add salsa and lettuce. They don't break unless I overdo it on the salsa. Yum!
I've lived in Texas all my life. I don't know of anyone who doesn't fry their corn tortillas a couple seconds on each side to use...
Like I say I think it's the quality and freshness of the tortillas that is most important.
Interestingly enough grew up in Miami and don't know anyone who fries their tortillas. They use dry heat methods, no oil. Most common is a Comal.
But I agree wholeheartedly if you can't make your own, buy a good quality tortilla. I used to be able to buy them in a Mexican bakery or at a Mexican produce stand back in Miami. Up here, I'm stuck with Spanish store brands unless I make them. The best tasting ones or closest to what I grew up eating are the tostadas I can get. Thin and crispy without being hard or crunchy.
Interestingly enough grew up in Miami and don't know anyone who fries their tortillas. They use dry heat methods, no oil. Most common is a Comal.
But I agree wholeheartedly if you can't make your own, buy a good quality tortilla. I used to be able to buy them in a Mexican bakery or at a Mexican produce stand back in Miami. Up here, I'm stuck with Spanish store brands unless I make them. The best tasting ones or closest to what I grew up eating are the tostadas I can get. Thin and crispy without being hard or crunchy.
Shows how diverse food is across the U.S. I would think Florida would have more Cuban than Mexican influence. We have many mom and pop tortillerias and many commercially available tortillas here. I've made flour tortillas but never tried corn. Should be easier with all the premixed masas available these days. I dislike tostadas or chalupas mainly for the hard shell tortillas and their messiness. Same with sloppy joes which of course are much messier. Making crunchy taco shells is a n art like making puffy tacos I imagine. I like both flour and corn tortillas. Corn, I would never want to do without.
While fresh made taco shells are superior, I like Old El Paso Stand 'n Stuff taco shells. I heat the shells according to package directions, stuff with meat and cheese, nuke for 25 seconds to melt the cheese, then add salsa and lettuce. They don't break unless I overdo it on the salsa. Yum!
We like Old El Paso too. But, have you tried HEB store brand while you were in Texas? We like them best. Just the right crunch.
I think Tacos need to be fried(at least a little) or they are just cold and nasty like Taco Bell.
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