Jenise wrote:Get out your iron skillet! A dry iron skillet makes a wonderful, chewy taco shell that has a flavor advantage from charred spots the tortilla picks up while it cooks. It's labor intensive because you have to stand there with a pair of tongs and manage each corn tortilla individually (and gently fold it while it crisps up), but the effect is well worth it. Remove the finished shells to the bare rack of a warm oven as you go.
Only when I started making my tacos this way did I quit missing the hot, greasy, salty pan-fried taco shells of my childhood.
It's labor intensive because you have to stand there with a pair of tongs and manage each corn tortilla individually (and gently fold it while it crisps up), but the effect is well worth it.
Jenise wrote:Yeah, Tim, you'll get the charring that way but faster, so the tortilla won't dry out/crispen up as well as in an iron skillet. Or so I would think. I put the tortilla in the pan, soften it on one side then flip it and let it start crisping on the other. When it starts to stiffen, I fold it over and hold it there with tongs, and finish the cooking on that side, then flip it to do the other side. If it gets too stiff before you fold it, it cracks in the middle. Somehow I can't imagine accomplishing all that on an open flame. But for a tostada? Yeah, that wil work.
Skye Astara wrote:Tostadas? Diet? I must not be eating the same kind of tostadas that they are. Or I have a vast misunderstanding of what a diet entails?
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