Quote:
Originally Posted by Fire Me Boy!
I'm obsessing about this a little bit. When you say "pan fried taco," are you using a flour soft taco as your shell? And exactly what are you trying to accomplish - crunchy like a fried burrito or like a crunchy taco?
I've pan fried a few burritos over that past week or so, and they all have gotten nicely browned with a slightly crispy texture to them. They're not chewy, they're still definitely a burrito, but the tortilla has a wonderful textural contrast to it. And I've only been using 2-3 tablespoons of oil.
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corn tortilla fried in a pan of oil
