This recipe makes a batter and is poured in a pan, omitting all the tedious rolling that tortillas require. The result is more like a thin pancake or crepe then a tortilla. My family rolled up them up with meat, beans, cheese, and the works and loved them. If you are hungry for a soft homemade taco, give these a try.
Tacos
slightly adapted from Mennonite Girls Can Cook
1 cup flour (I used half white/half whole wheat.)
1/2 cup cornmeal
1 1/2 cup water
1 egg
1 tsp salt
Whisk ingredients together until smooth. Lightly oil skillet.
Heat pan on medium heat for one minute.
Pour 1/2 cup batter in pan, with back of spoon, swirl batter into a very thin circle.
Allow taco to set; flip and fry other side.
Cool on wire rack.
Fill with your favorite taco filling -refried beans, ground beef, chicken, peppers, onion, cheese, salsa, sour cream, lettuce, etc.
These don't freeze well, but I made a double batch and still didn't have any leftover.
We ate the tacos just like this but you could deep fry them in oil to become crisp if you wished.
Those look good when I'm felling lazy or in a pinch. I'll have to try them. they also look like something the children could to to practice their kitchen skills. Thanks for sharing!
ReplyDeleteinteresting - I would call those crepes. I do make homemade flour tortillas, but I also keep Mexican corn tortillas in the freezer. It's nice to make last-minute quesadillas or an enchilada bake.
ReplyDeleteThese look very good. I definitely want to give them a try. Enjoy your day and God bless.
ReplyDeleteI would definitely give these a try. Thanks for the recipe:)
ReplyDeleteThese look great and something I would like to have a go at making as my family love tortillas.
ReplyDeleteThese sound like something my girls would like to make. Thanks!
ReplyDeleteGina, I have two questions after making these. First, mine tasted like fried corn bread. (I ground popcorn and used that) Did I use too much or maybe should have used more flour? Question 2: Mine never browned. How long did you "fry" yours? By the way, these are so easy, I intend to keep trying.
ReplyDeleteGwynn-
ReplyDeleteFried cornbread - that is probably a good description. We liked the "corny" taste, but if you don't, I'm sure you could substitute flour.
I really didn't pay attention to how long I fried them. I was working on other things in the kitchen and just checked them frequently. Maybe you could up the heat a little to brown better.
Gina
Mine didn't do too well either. My husband said they were like a pancake gone wrong! They were a little slimy, I guess I expected light and dry instead of the heavier texture. Perhaps flour WOULD be better.
ReplyDeleteJust a few hints for those who are having problems with this recipe.
ReplyDeleteUse VERY little batter. You may need to use less if your pan is small. The batter should be spread as thin as possible - even if there is a few holes. As it raises, the holes will fill in.
Cook the taco shells until they are well done, to keep from the "slimy" texture.
Notice that these should be placed on a cooling rack when finished. Tortillas are stacked on a plate on top of each other so that they don't dry out but these are different. If you stack them, they will stick together and be awful. After they cool and dry out slightly, they can be stacked.
Hope that helps!
Gina
Thank you for the helpful hints! My family love these♥️
DeleteI make both flour and corn tortillas, and these look like a great hybrid...
ReplyDeleteI have made these for years using Maseca Corn flour.. simply delish ! Very authentic Mexican flavor :)
ReplyDelete