...I JUST DON'T GET IT...??
HOW are you supposed to eat these things without them crumbling into mush on your plate and having to scrape it all up with a knife and fork?! I must be missing something because millions of people must eat these every day but they seem totally illogical to me?
Any help from taco experts?
But with the popularised hard-shell, a good shell won't break into small pieces. But yeah, what you describe is common.
YOU ARE DOING IT WRONG!!!
Can you describe the taco being eaten?
That would help a lot in determining your problem.
Tacos are better to eat straight after preparation.
That means a pot with meat,fish. Tortillas. put together, add sauce, CHOMP.
If you let the taco rest with sauce in it, the tortilla will break.
"hard shell" suc¦<5
Tacos can be soft or hard from corn tortillas can be soft or hard.
Flower tortillas I have only seen in soft form.
El paso is crap for me.
"Basically hard shell = taco" is bad for me.
Depending on the "soggynes"/Hotness ratio of the material put inside the taco, it will take more or less time to break. Generally speaking salsa should not be added until you are about to eat the taco. In my experience 3 tacos are about 10 min (yeah that fast).
Given this picture, I can trace those tacos to a Northern Region.
Ahhh G!
Break up corn tortilla chips in a cassarol dish, take ground beef, browned with taco seasoning, layer that, add shredded cheese for melting, then chopped lettus, tomatoes, onion, black olives, more shredded cheese for topping
Take a Large spoon, scoop your portion out immediatly after layering, and place in a bowl or large plate, add salsa and sour cream for topping, eat with fork..
Totally easy, already broken taco, so no need for frustration, and tastes exactly the same.. Just made them last night!
Good luck!
On a side note, my wife and I made some homemade tostadas (well, we used corn tortillas from El Maiz ) a few weeks ago that turned out fantastic. I've never been a huge tostada fan because of the fact they can be awfully awkward to eat (do you pick them up? do you use a knife and fork?). Most store-bought tostada shells crumble just like their hard taco cousins. We found a recipe that turned out great tasting, strong shells that you could pick up and eat with your hands. (Sorry, I don't have a link.) The basic idea is to brush fresh corn tortillas with some oil (we used olive oil) on both sides and bake them on a tray in a hot oven (220-230C) until they get golden. Ours took about 8-10 minutes IIRC - just keep an eye on them. One key thing we did was to place an inverted wire cooling rack on top of the tortillas on the baking tray to keep them from curling. Well worth the effort.
hahah fork and knife for tostadas?? forget it. tostadas are a hands on job. .
I agree with tortillas being "fried" to make them tostadas. Might I add that you can also "bake" a tortilla to the point were is ready for tostadas.
for more important things!