Howdy!,

I was reading what was written on a box of Taco Shells and noticed
something about heating the shells in a Microwave Oven or Oven in a Stove. IIRC, It said to be careful warming them in a Toaster Oven because they
may catch on fire.

I hadn't heard about pre-heating Taco Shells before.
I always used them straight out of the box.

Guess that is another thing that shows that I am not a Mister Know-It-All.
But I'm still trying ...

Do any of the Cooks here warm Taco Shells before stuffing them full of
Ground Beef or Lettuce, etc. and other stuff? Thanks!


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Ed Vance wrote to All <=-

I was reading what was written on a box of Taco Shells and noticed something about heating the shells in a Microwave Oven or Oven in a
Stove. IIRC, It said to be careful warming them in a Toaster Oven
because they may catch on fire.

That caution is what is known as a "Legal CYA" because some sufficiently talented doofus could catch the flatbreads alight and burn down the joint
then sue the socks off of Old El Paso.

I hadn't heard about pre-heating Taco Shells before.
I always used them straight out of the box.

Me too - if using boxed. If I'm making my own I have a stainless steel
wire gadget that I use to deep fry them in hot oil - so If used soon
after they are already warm. My deep fryer isn't big enough to do the
shells for taco salads, though.

Guess that is another thing that shows that I am not a Mister
Know-It-All. But I'm still trying ...

Life has a way of doing that to us - usually just when we are smugly
"full of ourselves".

Do any of the Cooks here warm Taco Shells before stuffing them full of Ground Beef or Lettuce, etc. and other stuff? Thanks!

Not especially (see above). I assemble then in this order - refritoes,
meat (carnitas preferred), shredded lettuce, small diced tomato, sour
cream, shredded cheese. If you use a flat tortilla it's known as a
tostada - and you can pile more stuff on it. I *do* toast the tortilla
used in a tostada - more to stiffen it up than anything.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Tostadas
Categories: Latino, Beans, Poultry, Cheese, Chilies
Yield: 4 Servings

14 1/2 oz Can diced tomatoes w/chilies
- garlic and onion
15 oz Can refried beans
2 ts Minced serrano chilies
1/2 ts Ground cumin
1 c Shredded lefover rotisserie
- chicken
4 (8") tortillas
1/2 c Sharp Cheddar or Manchego
- style cheese; shredded

MMMMM-------------------------GARNISHES------------------------------
Crema or dairy sour cream
+=OR=+
Guacamole
Shredded cheese
Diced tomatoes
Shredded lettuce

Combine tomatoes, beans, chilies and cumin in skillet. Heat
five minutes or until thickened.

Place tortilla on a comal. Spread about 3/4 cup bean/tomato
mixture over each tortilla. Top with shredded chicken and
cheese.

Cook about 3 minutes or until bottom of tortilla browns and
cheese melts. Serve with salsa and garnish with shredded
lettuce, more shredded cheese, crema or guacamole.

Uncle Dirty Dave's Kitchen

MMMMM

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Quoting Ed Vance to All <=-

Howdy!,

Yeah! Well same to you!

Stove. IIRC, It said to be careful warming them in a Toaster Oven
because they may catch on fire.

I've never done it with taco shells. Mainly because I eat tostadas. Take a tostada and toss it directly onto a gas burner, be quick to turn it or it'll burn, and you'll be surprised at how much oil there is in that little dry disc.

PS,
Why tostadas? Same thing as a taco, just flat and much easier to work with/eat.

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Bill Swisher wrote to Ed Vance <=-

Howdy!,

Yeah! Well same to you!

Stove. IIRC, It said to be careful warming them in a Toaster Oven
because they may catch on fire.

I've never done it with taco shells. Mainly because I eat tostadas.
Take a tostada and toss it directly onto a gas burner, be quick to
turn it or it'll burn, and you'll be surprised at how much oil there
is in that little dry disc.

PS,
Why tostadas? Same thing as a taco, just flat and much easier to work with/eat.

I have a 12" griddle that I use as a comal. Never tried your method. And
I generally use flour tortillas when doing tostadas (or burros) I save
the corn guys for tacos and enchiladas.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Enchiladas w/Salsa Verde
Categories: Poultry, Breads
Yield: 5 servings

2 lb Bone-in chicken thighs or
- breasts, or a mixture
1 sm White onion; halved
4 cl Garlic
1 tb Kosher salt

MMMMM------------------------SALSA VERDE-----------------------------
1 lb Fresh tomatillos; husked,
- rinsed, in quarters
1 sm White onion; peeled,
- chopped
1 cl Garlic; peeled, chopped
2 Serrano chilies (or more);
- seeded if you like,
- stemmed, rough chopped
5 Tender stems of fresh
- cilantro; w/leaves, rough
- chopped
Salt

MMMMM-------------------------ENCHILADAS------------------------------
1/2 c Neutral oil
12 Yellow corn tortillas
1 c Crumbled queso fresco or
- cotija cheese
1 c Mexican crema or sour cream
1 md White onion; peeled,
- chopped

PREPARE THE CHICKEN: Place chicken parts in a large
saucepan with onion, garlic and salt, and cover with
water. Heat pan over high heat until liquid comes to a
boil, then reduce heat to medium and let simmer until
chicken is cooked through, about 20 to 25 minutes.
Remove chicken and let cool, reserving stock for another
use. Using your fingers or two forks, shred meat from
chicken and reserve, discarding skin and bones.
(Alternatively, shred meat from leftover or store-bought
roast chicken and set aside.)

Meanwhile, set oven @ 375°F/190°C, and make the salsa
verde: Combine tomatillos, onion, garlic, serranos and
cilantro in a blender or food processor and purée until
smooth, adding water as needed to thin it out a little.
Season with salt to taste.

PREPARE THE TORTILLAS: In medium sauté pan set over
medium-high heat, heat oil until it begins to shimmer.
Using tongs or a wide spatula, place a tortilla in the
hot fat; it should start to bubble immediately. Heat
tortilla for about 10 seconds a side, until soft and
lightly browned. Remove tortilla and set on a rack set
over a baking pan, or just on a baking pan if you don’t
have a rack. Repeat with remaining tortillas, working
quickly.

ASSEMBLE THE ENCHILADAS: Use a ladle to put about 1/2
cup salsa verde in the bottom of a 9" by 13" baking
pan and spread it out a little. Roll a few tablespoons
of shredded chicken into each tortilla with a teaspoon
or so of salsa verde and place it seam-side down in the
pan, nestling each one against the last. Ladle salsa
verde over top of rolled tortillas and sprinkle with
about half the crumbled cheese.

Transfer to oven and bake until sauce bubbles and cheese
is melted, about 15 minutes. Dot with crema, sprinkle
with remaining cheese and, chopped onion, then serve
immediately.

By Sam Sifton

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... "Injustice in the end produces independence." -- Voltaire

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Hi Ed,

I was reading what was written on a box of Taco Shells and noticed something about heating the shells in a Microwave Oven or Oven in a
Stove. IIRC, It said to be careful warming them in a Toaster Oven
because they may catch on fire.

I hadn't heard about pre-heating Taco Shells before.
I always used them straight out of the box.

Guess that is another thing that shows that I am not a Mister
Know-It-All. But I'm still trying ...

Do any of the Cooks here warm Taco Shells before stuffing them full of Ground Beef or Lettuce, etc. and other stuff? Thanks!

I used to, before we realised Steve had the allergy to corn. Haven't
bought taco shells since we lived in AZ, back in the 90s.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 11-20-19 21:59, Ed Vance <=-
spoke to All about Taco Shells <=-

I was reading what was written on a box of Taco Shells and noticed something about heating the shells in a Microwave Oven or Oven in a
Stove. IIRC, It said to be careful warming them in a Toaster Oven
because they may catch on fire.

We always heat our crisp taco shells in our toaster oven. Never had any problems, except once in a while losing track of the time and getting
them overdone -- i.e. burnt.

I hadn't heard about pre-heating Taco Shells before.
I always used them straight out of the box.

For us, it makes them more crisp and better.

Do any of the Cooks here warm Taco Shells before stuffing them full of Ground Beef or Lettuce, etc. and other stuff? Thanks!

Yep -- ground beef simmered with taco seasoning and other stuff. Then
salsa, tomato wedges, shredded cheese and sour cream.

Here is another good use for sour cream.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Jackie's Stroganoff
Categories: Crockpot, Meat
Yield: 1 servings

2 lb Flank or round steak; slice
-1/4" strips, 2" long
Salt and pepper
1 Onion; sliced
1 cl Garlic; minced
1 cn Mushrooms; sliced
2 c Beef broth
1 ts Ketchup
1 tb Worcestershire sauce
2 tb Flour
2 tb Butter
1 c Sour cream

Sprinkle meat with salt and pepper and place in the crockpot. Mix the
remaining ingredients, except the flour, butter and sour cream and
stir in with the beef. Cover and cook on low 7 to 8 hours. Place the
crockpot on high and stir in flour and butter which have been blended
together. Stir until thickened. Turn off the heat and add the sour
cream.

From: Carol Katz Date: 10-01-95
Recipes Ä

MMMMM


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___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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On 2019 Nov 20 21:59:00, you wrote to All:

Do any of the Cooks here warm Taco Shells before stuffing them full of Ground Beef or Lettuce, etc. and other stuff? Thanks!

we don't do crunchy taco shells here any more... they always break down the bottom edge and spill everything out... we use the four ones and yes, we do warm them at times... sometimes for a little bit on a flat griddle and other times on the plate in the micro for maybe 10 seconds but we have a strong micro, too... stronger than what most people have so we have to cut the power and/or the time to not over do things...

)\/(ark

Once men turned their thinking over to machines in the hope that this would set
them free. But that only permitted other men with machines to enslave them. ... The Reality Show cancer continues to metastasize.
---
* Origin: (1:3634/12.73)

Quoting Ed Vance to All <=-

pre-heating Taco Shells

I generally use soft wheat tortillas rather than crispy corn taco
shells and have not done this but I have read about people softening
and warming taco shells by dipping them in hot oil (almost deep
frying them but perhaps not quite that hot) and then draining them
well.


Cheers

Jim


... Rat PR never succeeded until Ratatouillle in 2007.

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On 11-22-19 14:06, Mark Lewis <=-
spoke to Ed Vance about Taco Shells <=-

Do any of the Cooks here warm Taco Shells before stuffing them full of Ground Beef or Lettuce, etc. and other stuff? Thanks!

we don't do crunchy taco shells here any more... they always break
down the bottom edge and spill everything out... we use the four

We use the flat bottom crunchy taco shells. They do not tend to break
like that, at least no where near as often as the regular shells do. It
is a bit aggravating when the regular shells crack.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mexican Pasta Bake^
Categories: Crs, Ground meat
Yield: 6 Servings

1 lb Ground beef
1 pk Taco seasoning
1 cn (15oz) tomato sauce
1/4 c Chopped green pepper
1 ts Galric powder
1 ts Oregano
8 oz Corkscrew pasta, cooked
1 c Shredded cheddar
1/2 c Sour cream

Brown meat; drain. Stir in seasoning, tmato sauce, green pepper and
spices. Bring to a boil; turn off heat.

Combine pasta, 1/2 cup shredded cheese and sour cream. Put into a
greased casserole. Top with meat and sprinkle with remaining cheese.
Bake at 350F., uncovered, 30 minutes or until heated through and
cheese has melted.

Taste of Home Ground Beef Collection 1996 Edition
Shared by Carolyn Shaw 12-95

From: Carolyn Shaw Date: 12-29-95
Cooking

MMMMM


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--- Maximus/NT 3.01
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Bill Swisher wrote to Dave Drum <=-

I have a 12" griddle that I use as a comal. Never tried your method.
And I generally use flour tortillas when doing tostadas (or burros) I

I have a 12" comal that I use as a griddle. I couldn't find a decent castiron griddle so I improvised, this being in Arizona. In Anchorage
I have 2 castiron griddles, a 10" (old and smooth as a baby's bottom)
and a 12" (which is new but I attacked it with an orbital sander and
it's mostly smooth now). I should move one of them down to Kasilof.
Mainly I use them for toast/grilled cheese sandwiches. I tossed all
the toasters, just taking up space, and never thought any more about
it until one day I almost bought some Eggo toaster-waffle things on a
whim and realized...

My 12" is well-seasoned cast-iron. So it's smooth and slick as teflon.
I also use it for making panquakes.

As to the corn tostadas, the gas burner is a quick method if I was
doing just one, and I didn't do it that often. For more we generally
laid them out on a baking sheet and put them into an oven, still have
to be fast/observant. Once heated we'd put whatever we wanted onto
them. About the only time I eat flat flour tortillas is when I make quasi-huevos, or lay 2 of them on the comal with a layer of cheese and salsa between them to grill, quasi-quesadillas.

What I make with the flour guys is a riff on something a local mini
chain (Taco Gringo) does that they call a chalupa .... not to be taken
for a "real" chalupa - it's, in reality, a giant (10") flour tortilla,
crisped by (I suspect) deep frying, with a layer of refritoes, meat,
diced tomato, diced onion, shreddy lettuce, shreddy cheese, guacamole
and maybe pickled jalapenoes. Then some red or green enchilada sauce.

IOW a fancy-ass tostada. Taco Gringo serves theirs on a round cardboard
puck that looks like it escaped from a take-out pizza place.

When looking for that actual definition of "chalupa" to confirm what I *thought* I knew I came across a recipe for Chalupa from Taste Of Home,
that bible and arbiter of all Mexican cooking. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chalupas (T.O.H.)
Categories: Pork, Beans, Herbs, Breads, Chilies
Yield: 7 servings

1 c Dried pinto beans
3 1/2 c Water
1/4 c Chopped onion
4 oz Can chopped green chilies
1 cl garlic; minced
1 tb chilLi spice mix
1 1/2 ts Salt
1 1/2 ts Ground cumin
1/2 ts Dried oregano
2 lb Boneless pork loin or roast
10 1/2 oz Bag corn chips (Fritos)

MMMMM------------------------GARNISHES-------------------------------
1/4 c Sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

Place beans and enough water to cover in a 3 quart
saucepan. Bring to a boil; boil for 2 minutes. Remove
from the heat; let stand for 1 hour. Drain beans and
discard liquid.

In a 3 qt. slow cooker, combine the 3 1/2 cups water,
onion, chilies, garlic, chili powder, salt, cumin and
oregano. Add roast and beans. Cover and cook on high for
2 hours. Reduce heat to low and cook 6 hours longer or
until pork is very tender.

Remove roast and shred with a fork. Drain beans,
reserving cooking liquid in a saucepan. Combine beans
and meat; set aside. Skim and discard fat from cooking
liquid; bring to a boil. Boil, uncovered, for 15-20
minutes or until reduced to 1 1/2 cups. Add meat and
bean mixture; heat through.

To serve, spoon meat mixture over corn chips; top with
green onions, lettuce, cheese, tomatoes and salsa.

Makes: 6-8 servings

Ginny Becker, Torrington, Wyoming

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM


... I added chilli powder; that's what makes it Mexican.

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