Quote:
Originally Posted by listopencil
Those Taco Bell ones are like that because they are made by a vendor and then sent along a long supply chain to each individual store. Then they sit on a shelf in a cardboard box. Then they are taken out of their plastic wrappers and set inside a serving tray for hours in a warming cabinet before being brought to the line. They used to be much better because they were made from stacks of corn tortillas. Those fresh corn tortillas were put in taco molds and deep fried in lard and those cooked taco shells were never more than a day old, in busy stores those shells were always less than 12 hours old. Because freshly fried taco shells are always better.
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I was referring to the Taco Bell ones sold in stores.
Quote:
Originally Posted by listopencil
If you non cooking guys really want to blow your minds, takes some fresh corn tortillas and cut a stack of them like you would a pizza. Now take all of those corn triangles and put them in a frying basket and deep fry them in lard. Stir them continuously until nice and crispy. Take them out, drain them, salt them. Now go make the best nachos you ever had.
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I am a cooking guy, do it every day of the week, but yeah, I can't do anything that has even been in the same room as lard.
Didn't know anyone still had that stuff. My grandma used to keep bacon grease beside the stove, but I haven't even tasted real bacon in at least a decade.
My love for these LaTiera shells is due to them being light and low on calories.
Enjoy that stuff while you can!