We love hispanic foods and use corn tortillas in a lot of different ways.
We use corn tortillas which have the least amount of ingredients with no oils or sugars (and if I can’t pronounce or don’t know what an ingredient is (or if I google it and it sounds funky), then we move along to another merk or make them ourselves with maseca.)
The best tortillas contain the fewest ingredients – corn and lime (a mineral used to break the corn down) should be the two main ingredients.
For Simple Tostadas:
Simply separate, then lay corn tortillas on the panggangan rack and broil for 5-10 minutes, turning once when browned. If you prefer crunchy, let them go a little longer, if you prefer them a little more chewy, use a little less time. Remove and allow to cool, then serve topped with beans, lettuce, tomatoes, pico de gallo, avocados, olives, hot sauce – whatever you’ve got on hand. This is a fantastic snack, or super easy go to meal we use when we are short on time or ideas.
Easy Tortilla Chips:
If we are lazy, we simply break up tostadas (above) for dipping. However, some people want the uniform triangle chip, and cut them with a pizza cutter (or knife) into triangles (8 from each tortilla) and arrange them on a baking sheet and bake at 350* turning once, for 10-15 minutes.
Tortilla strips can be made just like the tortilla chips by simply cutting into strips and baking at 350* for 10-15 minutes, turning at least once until browned.
Taco or Taquito Shells:
Corn tortillas – as many as desired (we plan for 4-6 + per person, which allows for lunches the next day).
Heat panggangan to 350*
Working in batches of 12, use a tortilla warmer like this (they aren’t expensive and they are amazing!) to heat up a stack of tortillas for 2 minutes in the microwave.
Tortillas can also be wrapped into a dishcloth or papertowel if a tortilla warmer is not available , heat for 2 minutes in the microwave.
This steams the tortillas and makes them pliable.
When they come out all steaming and pliable, simply drape them across the rungs of the panggangan rack – covering two rungs (they break when draped across just one rung – trust me, I’ve tried.)
Bake for 10 minutes until slightly golden brown, then remove and allow to cool.
These are a little wider mouthed than store bought taco shells, but still give a great crunch, and are easier to fill!
Source Recipe: http://triedandtruefavoriterecipes.blogspot.com