Homemade Tacos: Hard or Soft??

[muted]

Who doesn’t love hard tacos? One bite and a small avalanche starts into your hand, just a warning on what’s to come. A few bites later and the whole shell cracks and you are in triage mode trying to finish your bite hunched over your plate while trying not to spill everything.... as random bits and all the hot sauce pools into your palm. Make sure it’s homemade though, otherwise it’s just not the same

[Lexi-Bell]

Who doesn’t love hard tacos? One bite and a small avalanche starts into your hand, just a warning on what’s to come. A few bites later and the whole shell cracks and you are in triage mode trying to finish your bite hunched over your plate while trying not to spill everything.... as random bits and all the hot sauce pools into your palm. Make sure it’s homemade though, otherwise it’s just not the same

Reminds me of this girl I knew..

[Lexi-Bell]

Onion, tomato, cilantro and lime.

The building block for a good taco.

[MakersTeleMark]

This is a trick question.

Tacos. Yes.

[DJSapp]

For land animals: white corn, pan fried to a nice light golden color in the cast iron pan. Still flexible and won't shatter. Dust with Cotija on both sides, fill, eat quickly while hot.

For seafood I use small flour tortillas to absorb the butter, sauce and creama. Seafood is too wet for corn tortillas imho.

That said, flour tortillas are inheriantly Mexican and good handmade ones are absolutely amazing. So fuck the haters, corn is no more or less authentic; it's akin to northern vs. southern Italian food. Specifically the flour tortilla comes from the Northern borderlands where wheat grows better than the corn in the south. NPR/Splendid table had this interview last year.

https://www.splendidtable.org/story/...stavo-arellano

[billyk]

I eat both hard and soft tacos, corn and flour. Most of the time when I make tacos at home, though, it’s ground beef and I use hard tacos, but I fill the shells with the meat and cheese and then put them in the oven for awhile. That softens up the shell some, Add a little green salsa, pico, and shredded lettuce, and maybe a little sour cream and I’m set.

[isisis]

Soft. I make my own, using a press. Homemade corn tortillas are way better than store-bought. I follow the recipe on the masa package, & add a little lime & chili powder to the mix. They don't keep well, so I only make as many as I am going to eat at one time, but I can whip them up in just a few minutes, start-to-finish. Yum!

[SB]

both

hard inside

soft outside

[cinnepa]

^^^ next level right there.

[JimmyCarter]

both

hard inside

soft outside

[I Skied Bandini Mountain]

That's drunk food.

[Peruvian]

Peruvians, in general, don’t eat tacos unless they are in Mexico or the US.

I can add one data point to this theory.

[Peruvian]

That’s confusing - a burrito also known as a taco...

This https://www.thedailymeal.com/eat/11-...deshow/slide-2
Sez it was invented in California in 1930s
But they are likely referring to the huge ones we see nowadays.

Regardless, the epistemology of tacos, burritos, flautas and enchiladas is messy, but yummy.

Right, “mission style” burritos are the two handed version.

[Supermoon]

I eat both corn and flour tortillas. Haven’t started making my own dough yet, but I buy uncooked tortillas in bulk from Costco and cook them up as needed. I can never go back to pre cooked ones from the store.

[bagtagley]

Gotta go with the soft corn. I house a couple dozen of these a week. Made a few miles from my house, and freakin' delicious.

[m2711c]

[bagtagley]

[rideit]

I can add one data point to this theory.

You mean there isn’t a Taco Bell in Londonderry yet?

[Skidog]

What’s with the double tortilla on a taco? Have only seen it done with soft corn tortillas, just not sure the reason


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most meats/toppings will break right through 1 corn soft tortilla in my experience.

I personally like any taco. Hard shell, soft shell, flour, corn. Just get the taco in my belly.

[riser4]

Whomever is dissing flour tortillas has not had a piping hot fresh one. They have their time and place. So do corn tortillas. These days I am on a diet and I use Romaine lettuce leaves.

[Supermoon]

most meats/toppings will break right through 1 corn soft tortilla in my experience.

I personally like any taco. Hard shell, soft shell, flour, corn. Just get the taco in my belly.

This

Whomever is dissing flour tortillas has not had a piping hot fresh one.

And this

[Peruvian]

You mean there isn’t a Taco Bell in Londonderry yet?

As unusual as it sounds to say out loud, Londonderry is within the US (or at least Mexico).

[JerseyDave]

In Vermont, All Souls make a legit, small batch, FRESH corn tortilla with heirloom, nixtamalized and regionally sourced corn. Masa is water, and corn cooked with wood ash or lye. Put whatever you want in it, but I ground and produced tortilla for them for a couple years, and there is nothing close to a fresh wrap of a good corn. They make a white, but the Wapsi is the shit. The magic only happens during production if the grind is perfect, and that starts with a good cook. As with any cooking of such a simple product, ingredients and technique make it or break it.
https://www.allsoulsvt.com/

[Skidog]

In Vermont, All Souls make a legit, small batch, FRESH corn tortilla with heirloom, nixtamalized and regionally sourced corn. Masa is water, and corn cooked with wood ash or lye. Put whatever you want in it, but I ground and produced tortilla for them for a couple years, and there is nothing close to a fresh wrap of a good corn. They make a white, but the Wapsi is the shit. The magic only happens during production if the grind is perfect, and that starts with a good cook.
https://www.allsoulsvt.com/

sorry but the images of the workers are far too white. Not being racist or anything just doubt that anyone not of mexican descent can make a great tortilla no matter what/where the ingredients.

[Danno]

I don't suppose low carb or cheese taco made the list?

Those are my taco "shells" these days.