how to soften hard taco shells

Make your own chicken nuggets.

Use the microwave -- which is quicker and more energy-efficient -- if you like the shells to be more pliable. After all, I did go to public school. A shot in the dark, but I’m holding out hope a bunch of Dopers eat tacos and can make suggestions. See full disclosure. in Mexico, they don’t use crunchy corn tortillas. of butter over a paper towel. We think the soft tortillas are in some ways easier to fill and hold, if you fold and roll them properly. They were the regular “raw” corn tortillas. Put some vegetable oil (about 1/4 inch) in a small pan. Copyright © 2020 Leaf Group Ltd., all rights reserved. You can even mix and match ingredients so that you always get a meal that is completely unique — like these tacos that use an avocado instead of a traditional shell. Warm your tortillas quickly in the microwave with these steps. If I were to eat one food for the rest of my life, it would definitely be tacos.

Christina Bednarz Schnell began writing full-time in 2010. You can also use water instead of butter to moisten the tortillas in the microwave method. Please contact for permissions. You might need to experiment a little and get the hang of how long to leave them in the oil. If you use crunchy corn taco shells, such as Old ElPaso or Ortega to make tacos at home, the instructions will tell you to heat them in the oven for around five minutes. If you’re into frying, you can make your own “crispy” taco shells by dipping fresh corn tortillas into boiling oil, at around 375°F. Then he would turn it over and fold it in half, and then cook it on each folded side until the desired crispiness.

Thank you for subscribing to our Push Notifications, Instantly get the most heartwarming & meaningful stories. Then, spray both sides of the tortillas with cooking spray, or brush them lightly with oil.

She had a way of making tacos that left the upper half or so crispy, while the portion that had the meat was softened. And I never said I didn’t learn anything from liberals. I think the shells ended up in the fry pan or oven at some point, but I can’t remember how it’s done. o use this method, heat the oven to 375°F.

There's nothing like tortillas at the local Mexican restaurant.

If you don’t have an “official” tortilla warmer, you can place the towel-wrapped stack into a slightly larger bowl, then cover it with a plate. wonderwench April 13, 2005, 4:19am

Put them flat into the pan.

The “fresh” corn tortillas you can buy at the supermarket, unfortunately, have the texture of cardboard, for the most part.

Due to this, they have a much more rustic texture and will become stiff almost immediately upon cooling. Taking the tongs, fold them in half, papertowel and all. All content © 2019 by Eric Troy and CulinaryLore. Learn more about our, like these tacos that use an avocado instead of a traditional shell, iy_2020; im_11; id_03; ih_01; imh_46; i_epoch:1604396808332, py_2019; pm_04; pd_10; ph_11; pmh_02; p_epoch:1554919361054, link-block; link-block_link-block; bodystr, pn_tstr:Wed Dec 31 16:00:00 PST 1969; pn_epoch:0, She lives in Portland, Oregon with a slightly hostile cat. I eat tacos 3-4 times a week and haven’t figured out this trick.

Heat the oil until up to frying temp. Please SHARE if you thought this was a brilliant trick!

To reheat them, they should be lightly steamed so that no more moisture is lost.


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