Ways to get Tortillas Crunchy - Nutrition

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Making The Taco Bell Crunchwrap Supreme At Home | But Better

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Next up for But Better Ep. 6 we are tackling the heavy clouted taco bell chicken crunchwrap supreme. Can we survive this one? Yes. Yes we can..
Ideal Cast Iron for Burrito Sized Tortillas: https://amzn.to/2XunnqI.
Stainless Pan I use for roasting: https://amzn.to/3edbXh7.
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Ingredients you’ll need:
Tortilla:
2.5 cups (360g) all purpose.
1tsp (8g) baking power.
2tsp (7g) kosher.
1/2 cup (100g) pork fat.
2/3 cup (160ml) hot water.
Roast Chicken:
2 Split bone in chicken.
1 bunch parsley.
2 heads of garlic.
orange slices.
olive oil for drizzling.
salt and pepper to taste.
Spice Crema Sauce:.
1/2 cup (125g) sour cream.
2 tablespoons (25g) mayo.
2 tablespoons (25g) jalapeño salsa.
2 teaspoons(4g) gar pow.
1.5 teaspoons (2g) chipotle.
2 teaspoons (3g) sweet paprika.
Juice of 1 lemon.
Salt to taste.
Herb Salad:
1/2 head iceberg lettuce, thinly sliced.
1/2 bunch cilantro, rough chopped.
zest of 1 orange.

Video taken from the channel: Joshua Weissman

How to make Crispy Taco Shells

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Making homemade crispy taco shells, season ground beef, lettuce, tomatoes, slice onions. Topped with home made red salsa

Video taken from the channel: Jose Phongs

How to make homemade taco shells

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Deep fried taco shells

Video taken from the channel: Tori with friends21

Crispy Basket Burrito How to Make Crispy Tortilla Bowls in the Oven

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Learn how to make a Crispy Basket Burrito! Visit https://foodwishes.blogspot.com/2017/09/crispy-basket-burritos-for-once-oven.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this “How to Make Crispy Tortilla Bowls in the Oven” technique!

Video taken from the channel: Food Wishes

Taco Bell’s Crunchwrap Supreme Recipe

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When it comes to ridiculously amazing fast-food hybrids, Taco Bell is a top contender. Let’s take its Crunchwrap Supreme, for example. It’s a genius concept to grill a taco-burrito hybrid until it’s crispy on the outside. But you don’t have to leave the comfort of your home to get a Crunchwrap fix now that we can show you how to grill the wrap in your own kitchen..
INGREDIENTS.
1 pound ground beef.
1 packet taco seasoning mix.
3/4 cup water.
1 can nacho cheese.
8 burrito-size flour tortillas.
6 tostada shells.
1 cup sour cream.
2 cups lettuce, shredded.
1 cup tomato, diced.
1 cup Mexican cheese blend.
Cooking spray.
DIRECTIONS.
In a large skillet over medium-high heat, cook and crumble the ground beef until cooked through. Drain excess grease, and stir in the taco seasoning mix and water. Cook according to the package directions..
Warm the nacho cheese sauce in a microwave-safe bowl. Place the flour tortillas on a large plate and microwave for 20 seconds to warm them..
Lay 1 flour tortilla on a flat surface. Spread 1/2 cup of taco meat in the center of the tortilla, about 6 inches across. Drizzle with nacho cheese sauce, and top with 1 tostada shell or crispy corn tortilla. Spread a thin layer of sour cream over the tostada shell, and top with lettuce, tomato, and shredded Mexican cheese..
To fold the crunch wrap, start at the bottom of the flour tortilla and fold the edge up and over the center. Continue to work your way around, folding the tortilla up and over the center fillings. If there is an open spot left in the center, cut a piece from an extra flour tortilla and tuck it underneath so the fillings are completely covered..
Spray a large nonstick skillet with cooking spray, and heat to a medium heat. Place the crunch wrap seam-side down, and cook for 2-3 minutes or until the tortilla is golden brown. Carefully flip the crunch wrap over, and cook the other side until it is golden brown. Serve immediately..
INFORMATION.
Category Main Dishes Cuisine Mexican Yield 6 servings Cook Time 30 minutes.
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Crispy Baked Tortilla Chips Recipe Laura Vitale Laura in the Kitchen Episode 378

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To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com.
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Twitter: @Lauraskitchen

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How to Make Tostada Shells

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I’ll show you how to make perfectly crisp, homemade Tostada Shells with one of the simplest recipes you can imagine using corn tortillas and a method that might surprise you! You’d never guess that they’re baked in the oven (not fried)!.
Recipe: https://pinchandswirl.com/tostada-shells/

Video taken from the channel: Pinch and Swirl

Instructions Preheat oven to 350 degrees. Brush both sides of each tortilla with olive oil and stack, then cut through the pile (so you’re cutting all tortillas Scatter wedges in a single layer on a baking sheet. Sprinkle kosher salt over one side of wedges. Bake for 8-10 minutes or until desired.In the oven or toaster oven: Preheat the oven to 375°F.

Spread the stale tortilla chips on a single layer on a baking sheet. Place in the oven for three to five minutes, or until crisp.Then I turned the oven on to 350 degrees and set the timer for 5 minutes.

The corn tortillas enjoyed that slow warming-up time in the oven. When my timer went off I turned the oven off and sat the timer again for 5 minutes. My tortillas continued to crisp as the oven was slowly cooling.Bake the tortilla strips at 350°F until deep golden brown and crisp, stirring every few minutes. This should take 10 to 12 minutes, but don’t be afraid to let them go a bit longer until they are very crunchy.

5. Store in an Airtight Container.All you need to crisp up your favorite tortillas are two sheets of paper towels (per tortilla) and a microwave. Just place the tortilla between the two paper towels, ensure that it’s completely flat, and microwave for 30 seconds. Then flip it over and zap it for another 30 seconds.Because if you take the tortillas out too early, they’ll be chewy.

If you take them out too late, you’ll burn them. But, 10-15 minutes seems to be the sweet spot.Heat tortillas on high in microwave for about 30 seconds until softened or wrap in foil and place in preheated oven for 5 minutes. Spray one side of each tortilla with the cooking spray and sprinkle with salt. Drape tortillas with the sprayed side facing up over 2 rows of the top oven rack.

Bake for 7 to 10 minutes until crispy and brown.I spray the tortillas with a little Pam (spray oil), lay one tortilla oil-side-down in a hot pan, I sprinkle the cheese, meat and sliced peppers, top with the other tortilla, oil-side-up. I flip it when the bottom tortilla is firm and evenly brown-spotted.

It’s always too dry.Heat oil to medium high. Watch closely.

Place gently folded tortilla into oil. In less than a minute it will lightly brown and be ready to turn.Coat both sides of the tortillas with cooking spray and drape each tortilla over two bars of your oven rack and bake at 375 degrees Fahrenheit until crispy, which should be 7-10 minutes. Keep in.Crispy Basket Burritos (Baked Tortilla Bowls) These tortilla bowls are baked, not fried.

They’re crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.Gather the ingredients.

Leave the tortillas out in your kitchen, uncovered, overnight. Cut them into wedges using a knife or pizza cutter. Three cuts will make six chips from each tortilla.Your tortillas will be crispy and black before they’re cooked if you use a high heat.

Be kind to your tortillas, and use medium heat. So a brief recap: Don’t use Crisco. Use lard. Get the water almost or actually boiling.

Knead a full five minutes. Roll them as thinly as possible.Toast the tortilla chips for 30 to 90 seconds if broiling, or 1 to 2 minutes if baking. Turn the oven light on and watch the chips heat through the glass.

Keep them in the oven until the edges start to turn slightly brown. The moisture will evaporate and the chips will turn crisp.use only 6 or 8″ Milagro corn tortillas (now at jewels) and FRESCO Queso (may be hard to find.

May have to settle for Chijuaja cheese) First, warm the tortilla over heat. she used a flat tortilla warmer pan (skillet will do) just enough so when you bend tortilla it doesn’t crack but not too much! Fill pan with plenty oil (1/4 inch) medium heat.

List of related literature:

Simply stack the tortillas on a plate, sprinkle them with a little water, cover them with a paper towel, and microwave until warm and soft, 1 to 2 minutes.
fromThe How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes. by America’s Test Kitchen America’s Test Kitchen, 2014
Brush the ends of the tortillas thoroughly with paste, fold into the center, and press firmly to seal.
fromThe Best Mexican Recipes: Kitchen-Tested Recipes Put the Real Flavors of Mexico Within Reach by America’s Test Kitchen America’s Test Kitchen, 2015
To warm tortillas, brush both sides with oil, stack on a plate, wrap in a damp dish towel, and microwave until warm and pliable, about 1 minute.
fromThe New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
• Heat a little of the oil in a skillet and fry the tortillas, one by one, lightly on both sides; they should not become crisp around the edge.
fromOaxaca Al Gusto: An Infinite Gastronomy by Diana Kennedy University of Texas Press, 2010
To revive slightly stale tortillas, just wrap them in a lightly dampened, clean kitchen towel and microwave them for 15 to 20 seconds (adjust time according to the strength of your microwave and the number of tortillas you’re heating).
fromThe Looneyspoons Collection by Janet Podleski, Greta Podleski Hay House, 2012
Cook over medium heat for 2 minutes or until bottom tortilla is crisp and golden.
from4 Ingredients Gluten Free by Kim McCosker, Rachael Bermingham 4 Ingredients, 2011
Coat both sides of tortillas with vegetable oil spray, arrange on rimmed baking sheet (tortillas will overlap), and bake until tortillas are soft and pliable, 2 to 4 minutes (see photos).
fromSlow Cooker Revolution: One Test Kitchen. 30 Slow Cookers. 200 Amazing Recipes. by America’s Test Kitchen America’s Test Kitchen, 2011
Lightly brush one side of the tortillas with oil.
fromThe Native Foods Restaurant Cookbook by Tanya Petrovna, Native Foods (Restaurant) Shambhala, 2003
Keep warmed tortillas wrapped in foil or dish towel until ready to use or they will dry out.
fromThe Cook’s Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook’s Illustrated America’s Test Kitchen, 2014
3 Brush one side of 4 tortillas with oil and place them, oiled side down, on a large cookie sheet.
fromGrilling For Dummies by John Mariani, Marie Rama Wiley, 2009