tag:blogger.com,1999:blog-11371805.post6025523723189344149..comments2023-10-26T17:58:00.135+09:00Comments on The Stumbling Engineer: Mexican FeastChrishttp://www.blogger.com/profile/03461699923609505432noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-11371805.post-28497019079299349742010-04-25T13:15:47.523+09:002010-04-25T13:15:47.523+09:00I gave it away to some friends - if I ate all that...I gave it away to some friends - if I ate all that myself, it would cancel all my good dieting efforts.<br /><br />These were standard 10 inch flour tortillas from Costco. They also "bubbled" quite a lot - the recipe I read warned me about that, but it seemed excessive.Chrishttps://www.blogger.com/profile/03461699923609505432noreply@blogger.comtag:blogger.com,1999:blog-11371805.post-13205458039750656042010-04-23T11:12:58.834+09:002010-04-23T11:12:58.834+09:00Who ate the rest of it? That's enough for an ...Who ate the rest of it? That's enough for an army! I think the tacos should probably be done at a hotter temperature, but I think the reason they weren't crispy enough might have to do with the thickness of the original tortilla. If you make these things yourself, you can control how thick they get. I don't much like the store bought ones. Home made is best. You have to have masa harina, not corn meal. Here's a site telling you how to do it. http://www.texascooking.com/features/may98corntortillas.htm<br />Want some more taco seasoning?The Stumbling Momnoreply@blogger.com