September 24, 2012 - 11:43am
Taco bowls for taco salads
Hi, everyone, ok, I received my order of large taco bowl molds and armed myself with 5 lbs of masa harina. My first attempt at the bowls/shells was very very awful. They were thick and took forever to bake to a slight brown since no fat was involved (I guess).
The instructions tell me that I am supposed to roll out the dough very very thin and then transfer into the mold. Yes, but they didn't say how.
The dough tears, if I am lucky enough to even get it off the plastic wrap which was sprayed with a bit of oil.
Has anyone perfected making a taco bowl for a salad ?
Thanks so much,
Anna
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Well-I've made homemade corn totillas successfully using a press and wax paper or plastic wrap.
I've made taco bowls using pre-made tortillas by using the bowl as a mold.
But I've never made taco bowls by shaping fresh dough in the bowl. To make taco bowls, I drape the pre-made tortilla over the upside down metal mold,kind of drape it-shape it-bake it. I know the tortilla needed to be very fresh and pliable and actually the flour ones worked better. It was a while ago-I'm not even sure how hot the oven was-just try 350 and watch them!
Reviewing online, it looks like you take pre-made (even if homemade) tortillas and put into pan and bake. Raw dough is not used in any of the sites.
Have fun!
and maybe a touch of oil to make them more pliable - and brown better. I thought of maybe making a very thin dough and pre-baking in an iron skillet like a pancake and then folding them over the mold and bake a bit to get the pretty shape. I will try that next. The store-bought tortillas taste horrible (to me).
Thank you !
anna
My home made corn tortillas have butter and lard in them. I don't' know of any that don't have some kind of fat in them. What is your recipe? Dry fry them flat in a cast iron pan. Cover and let cool. Put in Mivcrowave to soften then put in mold to bake.
Se acabaron los problemas de esa manera.
calls for 1 cup of masa and 2/3rds cup of water with a 1 tsp salt. Your instructions are great. I will do just that. Would you share your recipe ?
Thanks much,
anna
here was the post
http://www.thefreshloaf.com/node/28555/cinco-de-mayo-tomorrow-have-happy-one#comments
Enjoy
looks fabulous.
Thank you for this great recipe.
anna
A thicker piece of plastic that still bends like scrap booking acetate works best. Oil it up first helps too. I use home made Chicken stock but not necessary. You can use the bottom of 2 qt sauce pan for a press, then roll it out to make thinner if necessary - comes out more round and thinner. You don't need to add Swiss chard either, I sometimes use dried Mexican oregano crushed fine or nothing but the spices make for yumminess.
Thanks for compliments too!
If I had more space in my kitchen I would spring for a tortilla press, but I have way too much stuff already. Your ideas are great !
Thanks again,
anna