Making a batch of Spanish-style rice to go with your tacos is also easy and delicious, and frying taco shells at home is so simple and delicious that you’ll never go back to taco shells from a box.
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Last night was taco night at our house. I’m not lying when I say that my children thanked me for making them such a delicious meal at least ten times.
I wish I could say that they always show such gratitude for things, but unfortunately, that isn’t the case. We all experience times when we should “just be grateful you’re not going hungry.” Just not on taco night.
Ingredients needed:
You, the home cook, have two options. With tongs, you can quickly and easily turn and flip your tortillas without risking finger burns, making both of these easier. Your tortillas can be heated in a cast iron skillet over medium-high heat for approximately 15 to 30 seconds on each side. You’re doing it right if the tortillas smell toasty and have a few browned or darkened spots. If you don’t have a cast iron, you can also heat a gas burner to medium-low and place the tortillas one at a time over the flame. However, because the tortillas will color more quickly, you should keep an eye on them and be prepared with tongs. When they begin to turn brown, quickly flip them over to color the other side before removing them.
Every time someone builds a taco using a corn tortilla straight out of the package, a baby deer cries one tear. Or an ice cream cone is dropped. Or a public school loses its arts program. You get it. Something unfortunate happens. It is a crime to go to Taco Town without warming up a corn tortilla.
The key to warming a corn tortilla so that it becomes the best possible version of itself is dry heat. That means no oil. No butter. No fat. Just heat. Although we obviously love a good fried tortilla in other situations, we’re not trying to fry these guys and we definitely don’t want to steam them (like you’ve probably seen someone at a burrito shop do to a flour tortilla before filling). All we need to do is warm them up and give them a little color.
You can’t just put it in the microwave, so what’s the plan of action? That’s not a good look. primarily because it deprives the corn tortilla of texture and color, increases the likelihood of rips and crumbles, and You want the opposite. Here’s how to properly warm corn tortillas at home so they taste their best.
And another thing you should be aware of when warming a corn tortilla is to do so one at a time. You’ll be able to focus more on each one and ensure that it warms up quickly before you assemble the taco. (To keep them warm if you’re making more than a few, place them in a bowl or on a plate lined with a fresh kitchen towel. You care about tacos if you’re like us, which we’re pretty sure you are. And you should care about tortillas if you care about tacos. That’s how the world gets better.
Is there a way to make lighter fried tortillas?
Yes, you can prepare a lighter version using tortillas that are low in calories or carbs. Next, lightly spritz the tortillas with cooking spray before frying them in a skillet. Alternately, bake them in a 350°F oven for 7-9 minutes, or until golden.
