We're leaving in a couple hours for Oregon to play early Santa to one daughter and grandson!!
But, wanted to leave you all with a recipe I tried last nite - it's one of those off the wall things...that works!!
Since it was given to me on another forum, I'm going to take the short cut and just post my response to the 'giver' instead of typing all over again. I haven't done the nutrition on these shells, but it looks like they would be healthier than corn tortillas, don't you think??
TACOS WITH SOFT TACO SHELLS
"Oh my Alix - you have created a monster!!
Made tacos (old family style - lettuce, tomato, olives, cheese & onions) using your soft taco shell recipe. What a treat they were - there were three left after stuffing ourselves and my husband ate those also sprinkled with just a little salt.
I'll just add what I did with the chicken for filliing - it turned out quite nice also -
I tossed together 2 chicken breasts, raw and cut up bite-size with:
1/2 tsp. chili powder
1/4 tsp. grd. cumin
1/8 tsp. each - garlic powder and cayenne
Brown the chicken in just a tad of oil; remove from skillet and keep warm.
To the pan, add one (14 1/2oz.) can of diced tomatoes, 1 jalapeno minced up (seeds and membrane included), 1 T. golden Tequila and cook that down a little, about 15 min.
Add the chicken back to the pan along with a cornstarch/water slurry to thicken it up a bit for the taco shells.
What a great dinner this all made. Thank you, Alix - it was fun too!"
* Exported from MasterCook *
Soft Taco Shells
1 1/2 cups milk
1 egg
1 cup flour
1/4 cup cornmeal
1 pinch salt
Whisk egg in the milk, add the flour and stir til well blended. Add in the cornmeal and stir til evenly distributed. This should be quite runny, don't be afraid to add more milk as needed.
Pour about 1/4 - 1/3 cup batter in very hot, oiled frying pan and rotate pan to coat the bottom with the batter. When the top starts to look dry all over its time to flip. Repeat until you've used all the batter.
This amount usually feeds 4 family members or 2 ravenous adults. Enjoy!
P.S. Amber, when I made these tonight I realized that my 1 cup of flour is not a level one. So it is likely more like 1 1/4 cups flour.
Alix, Discuss Cooking posted on 11/28/06
It makes 12 six inch shells. Gobo, thats a lot even for YOU.
(the soft taco shells Alix posted yesterday)
------------
my question - are you saying use these shells as you would for just regular taco tacos????
Yes, cjs, it works very well that way. Its like a thick crepe, so when you are making them keep that particular texture in mind. I make mine in my 6 inch frying pan as I don't have a crepe pan. I have tried them in my 10 inch frying pan and they work well there too. We just prefer them smaller as they can be a touch messy. LOL.
-------
Honest to God, thes work and they are delicious. I forgot the note Alix added about the 1 1/4 c. flour - I just used the one cup (5 oz. for those in the know... ) flour and they worked great.
But, wanted to leave you all with a recipe I tried last nite - it's one of those off the wall things...that works!!
Since it was given to me on another forum, I'm going to take the short cut and just post my response to the 'giver' instead of typing all over again. I haven't done the nutrition on these shells, but it looks like they would be healthier than corn tortillas, don't you think??
TACOS WITH SOFT TACO SHELLS
"Oh my Alix - you have created a monster!!
Made tacos (old family style - lettuce, tomato, olives, cheese & onions) using your soft taco shell recipe. What a treat they were - there were three left after stuffing ourselves and my husband ate those also sprinkled with just a little salt.
I'll just add what I did with the chicken for filliing - it turned out quite nice also -
I tossed together 2 chicken breasts, raw and cut up bite-size with:
1/2 tsp. chili powder
1/4 tsp. grd. cumin
1/8 tsp. each - garlic powder and cayenne
Brown the chicken in just a tad of oil; remove from skillet and keep warm.
To the pan, add one (14 1/2oz.) can of diced tomatoes, 1 jalapeno minced up (seeds and membrane included), 1 T. golden Tequila and cook that down a little, about 15 min.
Add the chicken back to the pan along with a cornstarch/water slurry to thicken it up a bit for the taco shells.
What a great dinner this all made. Thank you, Alix - it was fun too!"
* Exported from MasterCook *
Soft Taco Shells
1 1/2 cups milk
1 egg
1 cup flour
1/4 cup cornmeal
1 pinch salt
Whisk egg in the milk, add the flour and stir til well blended. Add in the cornmeal and stir til evenly distributed. This should be quite runny, don't be afraid to add more milk as needed.
Pour about 1/4 - 1/3 cup batter in very hot, oiled frying pan and rotate pan to coat the bottom with the batter. When the top starts to look dry all over its time to flip. Repeat until you've used all the batter.
This amount usually feeds 4 family members or 2 ravenous adults. Enjoy!
P.S. Amber, when I made these tonight I realized that my 1 cup of flour is not a level one. So it is likely more like 1 1/4 cups flour.
Alix, Discuss Cooking posted on 11/28/06
It makes 12 six inch shells. Gobo, thats a lot even for YOU.
(the soft taco shells Alix posted yesterday)
------------
my question - are you saying use these shells as you would for just regular taco tacos????
Yes, cjs, it works very well that way. Its like a thick crepe, so when you are making them keep that particular texture in mind. I make mine in my 6 inch frying pan as I don't have a crepe pan. I have tried them in my 10 inch frying pan and they work well there too. We just prefer them smaller as they can be a touch messy. LOL.
-------
Honest to God, thes work and they are delicious. I forgot the note Alix added about the 1 1/4 c. flour - I just used the one cup (5 oz. for those in the know... ) flour and they worked great.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com