OMG, Brenda, I'm going to pretend that I never saw your mom's way to prepare tacos. That sounds so good.
Originally posted by catbatty
For tacos, some folks like fresh corn tortillas just steamed (for soft tacos). I think in Mexico they often steam a couple and then layer them (if they are flimsy) to be one taco shell. (When they are not frying them for the crisp type taco, I mean.)
I have microwaved them for soft tacos when I want a less fattening taco. (And I've heated a frying pan and hot grilled them using no fat.) But nothing, to me, compares to:
Fattening fried way -
I still can't get around loving them the way my mom always made them. Fry once in oil in a frying pan, don't crisp them at this stage. Drain in paper towels.
Fill with hamburger (spiced with cumin, salt, pepper), shredded cheddar, sliced black olives, chopped green chilies, chopped onions. NOW, close them with a toothpick or use a clothespin like I do...and fry again in hot fat until crisp on both sides...and cheese is melted. Drain on paper towels. Fill with tomatoes, lettuce and inhale them. Left over ones: wrap in tin foil and refrigerate. These leftover ones are awesome because everything is in them all melted together...the olives, chilies, cheese and onion and taco meat. Such ambrosia.
Personally, I heat up my pizza stone in the oven and throw corn tortillas on that until they're good and warm and a little crisp. Or if we're already grilling, I'll oil up the grill and throw some on that.
"It covers your bread like a stinkyfishy tarp
I know it isn't butter
But I can't believe it's carp!"
Kenny Blankenship and Vic Romano, Most Extreme Elimination Challenge