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Soft tacos. I don't like all the filling falling apart when the shells break. Plus, soft shells taste better to me.
Hard or Soft Tacos?
- Thread starter statham
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We do hard tacos at home. We fry corn tortillas in about 4 inches of corn oil. They all come out uneven, but they're tasty. They stay a little softer on the inside, so they don't shatter while you're eating them, which is great. Totally different taste than store-bought shells.
The downside, of course, is that you have to eat them fresh or within about 24 hours. They'll keep if you want to make a taco salad tomorrow.
The downside, of course, is that you have to eat them fresh or within about 24 hours. They'll keep if you want to make a taco salad tomorrow.
The fact that you don't seem to differentiate within types of tortilla other than by the crunch, tells me you don't have the experience to judge what constitutes a good taco.
Son, I've pressed and deep fried my own corn tortillas plenty of times. I don't give a damn what's authentic, I care about what tastes good, and hard shell tacos are delicious.
We call deep fried tacos flautas.
And yes, they are still delicious. They doesn't compare to a tacos with fresh, just made tortillas, but having variety is always nice.. They are a very good way to salvage cold tortillas.
They still aren't fresh, and mostly of wheat.
Now, in the topic of corn tortillas, we have a nice variety there.
For example, tortillas made with fungus infected corn, giving it a blueish or green color (depending on the fungus). This tortillas have a stronger flavour and stronger build, so they are used mostly when preparing quesadillas.
For example, tortillas made with fungus infected corn, giving it a blueish or green color (depending on the fungus). This tortillas have a stronger flavour and stronger build, so they are used mostly when preparing quesadillas.
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