I have never had much use for the eggshell-fragile Old El Paso taco shells from the grocery store. When I ran across a discussion of Indian Fry Bread Tacos -- featured at the Oklahoma State Fair -- I had to give them a try. I normally don't like to deep-fry anything, but this was worth the mess -- and I have some left over to drizzle with honey and cinnamon.
Fresh pizza dough stretched thin is awesome deep fried about 10-15 seconds per side. It crackles when you bite it. Great for subs. Might be worth a try for tacos. Maybe I try some. Thanks.
Life itself is a gift. Live it up if you can.
Posts: 5300 | Location: Near Hershey PA | Registered: 12 October 2012
I was somewhere on the Navajo Nation about 10 years ago with my first wife and we pulled over for a roadside stay that had the crudest sign you could scrawl for Indian tacos.
Clean or sanitary wasn't even a consideration, but we didn't have kids along so we figured we'd survive a night or three of food poisoning.
Delicious and no after effects. I can clearly remember handing the lady the cash and walking away giggling about how near death sick I would be in just a few short hours.
I learned how to make the fry bread when I stayed on the rez for a while. I keep several jars of the "dry mix" so all I have to do is add the wet, then make. Handy for fresh bread in a short notice . I also pressure can Axis burger with a taco seasoning , so it's really quick for tacos around here.
In South Texas, you use a soft corn tortilla as a wrapper around your crispy taco so you don't dump the entire contents on your plate. But better yet, and I don't know how she does it, my wife fries up taco shells that are crunchy, but don't fall apart when you bite into them. She uses plain old corn tortillas.
I like the soft corn tortilla idea with hard shells. Thanks! I prefer soft corn tortillas lightly fried in vegetable oil so they are cooked, but still soft. Here in South Africa I have finally been able to find a Mexican outlet store-Azteca- that sells freshly made corn tortillas, fresh guacamole, wonderful salsa, refried beans, sweetened pork, and the best corn chips in the world. Makes living here for 18 months much more enjoyable! We can also get the Old El Paso hard shell tacos, salsa, etc. here as well, but I prefer soft shell tacos.
Bill, I grew up on the border but have lived in Houston for 37 years. A lot of "mexican food" they do in Houston just isn't right. First, no onions IN and not ON cheese enchiladas. Second, in South Texas, we always got a plastic "dish" with warm, freshly made corn tortillas, which you used for wrappers on your tacos, among other things. In Houston, you have to ask for onions on your enchiladas and they don't put them IN the enchiladas, they sprinkle them over the top, not inside. And you have to ask for extra corn tortillas.
