3 ms·
The closest "authentic" thing to a hard shelled taco is, IMO, Flautas Ahogadas (sorta translated as fried flutes) which I'd encourage you to try if you ever get
by munk-a 5y ago
The closest "authentic" thing to a hard shelled taco is, IMO, Flautas Ahogadas (sorta translated as fried flutes) which I'd encourage you to try if you ever get a chance - unlike hard tacos they're formed like thinner enchiladas so you can take chunks of them whole as bites.
Actual corn tortillas are an absolute royal pain to work with - they need to be reheated in a pretty precise manner to avoid cracking and damage and their shelf life is extremely short. I agree that it's probably more mundane concerns that led to the innovation of hard taco shells.
- msrenee 5y agoI wouldn't say corn tortillas have a particularly short shelf life. Or that they're all that hard to reheat. If you're getting fresh ones straight from the tortilliera, they're not going to last long on the counter, but that's because they're not formulated or packaged for shelf life. There are quite a few larger brands that make more shelf-stable corn tortillas and I've never noticed them going bad any faster than flour tortillas. I'm not sure if you mean something specific by reheating, but I've always just toasted them in a pan on medium heat for a bit. I'm sure a good Mexican cook puts more finesse into it than I do, but there's at least enough structural integrity when I toast them to get the filling down your gullet with minimal complications. Damn I miss living where the grocery store had a cooler of this morning's fresh-made corn tortillas. La Banderita is better than nothing, but it's just not the same.