Most of my memories from growing up center around food. I thought my mom could conjure up good times with just a few minutes in the kitchen.
And one of my favorite things was taco salad in tortilla cups. I had no idea how she created the puffy, amazing, crunchy holders for the taco filling, but I was mesmerized. Not realizing how easy this transformation took place, I never tried it in my own home. Until now.
With my trusty side-kick, Katherine, we followed the directions in my well worn Better Homes and Garden cookbook. Here is how the magic happens:
In a heavy 3-quart saucepan, heat 2 inches of cooking oil to 375 degrees. Place one 7-inch flour tortilla on top of hot oil. Using a metal ladle, press tortilla into fat, forming the tortilla into a cup. Fry for 40-60 seconds or till golden. Remove with tongs. Drain on paper towels. Repeat with five more tortillas.
And there you have it. Delight on a plate.
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