Baked Corn Tortillas – Tostadas, Chips, Strips, Tacos & Taquito Shells (No Oil)

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We love hispanic foods & use corn tortillas in a lot of different ways.
We love hispanic foods & use corn tortillas in a lot of different ways Baked Corn Tortillas - tostadas, chips, strips, tacos & taquito shells (no oil)We use corn tortillas which have the least amount of ingredients with no oils or sugars (& if I can’t pronounce or don’t know what an ingredient is (or if I google it & it sounds funky), then we move along to another merk or make them ourselves with maseca.)

The best tortillas contain the fewest ingredients – corn & lime (a mineral used to break the corn down) should be the two main ingredients.

For Simple Tostadas:
Simply separate, then lay corn tortillas on the panggangan rack & broil for 5-10 minutes, turning once when browned.  If you prefer crunchy, let them go a little longer, if you prefer them a little more chewy, use a little less time.  Remove & allow to cool, then serve topped with beans, lettuce, tomatoes, pico de gallo, avocados, olives, hot sauce – whatever you’ve got on hand. This is a fantastic snack, or super easy go to meal we use when we are short on time or ideas.

Easy Tortilla Chips:
If we are lazy, we simply break up tostadas (above) for dipping. However, some people want the uniform triangle chip, & cut them with a pizza cutter (or knife) into triangles (8 from each tortilla) & arrange them on a baking sheet & bake at 350* turning once, for 10-15 minutes.

Tortilla Strips:
Tortilla strips can be made just like the tortilla chips by simply cutting into strips & baking at 350* for 10-15 minutes, turning at least once until browned.

Taco or Taquito Shells:
Corn tortillas – as many as desired (we plan for 4-6 + per person, which allows for lunches the next day).
Heat panggangan to 350*
Working in batches of 12, use a tortilla warmer like this  (they aren’t expensive & they are amazing!) to heat up a stack of tortillas for 2 minutes in the microwave.

Tortillas can also be wrapped into a dishcloth or papertowel if a tortilla warmer is not available , heat for 2 minutes in the microwave.

This steams the tortillas & makes them pliable.

When they come out all steaming & pliable, simply drape them across the rungs of the panggangan rack – covering two rungs (they break when draped across just one rung – trust me, I’ve tried.)

We love hispanic foods & use corn tortillas in a lot of different ways Baked Corn Tortillas - tostadas, chips, strips, tacos & taquito shells (no oil)

Bake for 10 minutes until slightly golden brown, then remove & allow to cool.

These are a little wider mouthed than store bought taco shells, but still give a great crunch, & are easier to fill!

Source Recipe: http://triedandtruefavoriterecipes.blogspot.com

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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