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Corn or flour tortillas for tacos?

 
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Corn or flour?
Corn
40%
 40%  [ 18 ]
Flour
33%
 33%  [ 15 ]
Hard shell
2%
 2%  [ 1 ]
Other
24%
 24%  [ 11 ]
Total Votes : 45

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BUGSnBBQ
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PostPosted: Jan 17 2013    Post subject: Corn or flour tortillas for tacos? Reply with quote

I prefer corn tortillas when making tacos. I very rarely use flour. I get kick-azz fresh corn torts from the local Mexican markets around here. I warm them on a CI skillet or Comal, and add a little meat, onion, cilantro, lime, and a dash of hot sauce. Perfect IMO Laughing .

What about y'all?
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Manana
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PostPosted: Jan 17 2013    Post subject: Reply with quote

You need an "other" option.
I use all 3 depending on my mood. Laughing
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SoEzzy
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PostPosted: Jan 17 2013    Post subject: Reply with quote

He can't, I did!

Other works for me too!
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ckone
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PostPosted: Jan 17 2013    Post subject: Reply with quote

I'm a soft corn guy most times, but will do flour for fajitas, and every now and then i get a craving for crunchy corn. I do "Puffy" tacos sometime also. (fry flour tortilla till it puffs, pop hole in top and fill) (not taco salad bowl style, lighter texture)
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Hell Fire Grill
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PostPosted: Jan 17 2013    Post subject: Reply with quote

Crrrrrunchyyyyy.
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GF
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PostPosted: Jan 17 2013    Post subject: Reply with quote

BUGS, I'm going with corn for taco's, I like the flour for fajitas. Very Happy
Everything is better on some kinda tortilla. Cool
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TX727
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PostPosted: Jan 17 2013    Post subject: Reply with quote

Manana wrote:
You need an "other" option.
I use all 3 depending on my mood. Laughing


This, as it really depends.

Corn if I've made a true fajita type beef (beef, grilled onion and lime). Puffy if the wife wants a more "taco salad" dinner. Flour if it's being loaded down w/ extras as tomato, avocado, etc...

Hard to pick just one, lol.
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k.c.hawg
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PostPosted: Jan 17 2013    Post subject: Reply with quote

I usually cannot feel as if I've gotten my Taco fix unless I've had corn crunchy, flour puffy and flour soft all at the same time with various meats involved. We had a very nice Taco Buffet night at the house Monday night. So I say all of the above depending on the meat.
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Griffin
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PostPosted: Jan 17 2013    Post subject: Reply with quote

I picked "other". I like all 3, depends on my mood and the ingredients we're using to stuff them.
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BUGSnBBQ
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PostPosted: Jan 18 2013    Post subject: Reply with quote

SoEzzy wrote:
He can't, I did!

Other works for me too!


Thanks, Chris! I thought I had added 'All of the above' as another option and I couldn't edit to add it Crying or Very sad

I do 'puffy' shells as well, but I use corn. Fry until almost done, fold over a wooden spoon, hold for a few seconds to set, and fry for another few seconds on each side..
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DrunkPlumber
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PostPosted: Jan 18 2013    Post subject: Reply with quote

I am not sure which are pictured here, in a post by Masoncat1, but I have used both in this method with good success.



Quote:
For those of you who want to make similar tortilla bowls, but do not want to buy the bakers like Jarhead, and myself (and I'm sure many others) have, here is a little trick for you...

Bake for 8 mins at 400, then let sit for about 5 mins.




Thanks, Masoncat1.
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Wreckless
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PostPosted: Jan 18 2013    Post subject: Reply with quote

Carne guisada, barbacoa, picadillo, egg and bacon, bean and bacon, chicharon, etc, ...breakfast taco's rule in my woods. Kind of a phenomenon that pretty much is only in south Texas. Every work place has a "Taco Lady" that shows up at first break from the local taqueria as in " What time does the taco lady show up?" Flour only here my friends. Soft corn tortillas at other times and nothing beats a good crunchy taco from fried corn. Yup...other / all the above is the choice. It's gotta be corn for menudo and enchiladas as well.
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Thumper
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PostPosted: Jan 18 2013    Post subject: Reply with quote

I went with other as my mood varies. It really just depends what meat is being served!
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1buckie
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PostPosted: Jan 19 2013    Post subject: Reply with quote

Warning:
This is not a TACO.....

Swerving off topic for a moment....



15" flour tort, filled w/ pulled pork & deep fried potato salad

I've tried this with a corn tort, but they're just not big enough.....gets lost under the pile..... Laughing
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BUGSnBBQ
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PostPosted: Jan 19 2013    Post subject: Reply with quote

^^^^^ NICE!! ^^^^^

Flour torts are a must for 'Little Donkeys' (Burritos).

BTW - Y'all need to try the Fried Potato Salad that 1buckie makes. Who woulda thunk fried taters, instead of boiled, would be so damn good??
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DrunkPlumber
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PostPosted: Jan 19 2013    Post subject: Reply with quote

1buckie wrote:
Warning:
This is not a TACO.....

Swerving off topic for a moment....



15" flour tort, filled w/ pulled pork & deep fried potato salad

I've tried this with a corn tort, but they're just not big enough.....gets lost under the pile..... Laughing


Hey, Buckie, you could just use less PP & 'tater salad....................Aww.....never mind Embarassed
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1buckie
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PostPosted: Jan 19 2013    Post subject: Reply with quote

DrunkPlumber wrote:

Hey, Buckie, you could just use less PP & 'tater salad....................Aww.....never mind Embarassed



What ????

Less????????

That's almost criminal...... Shocked
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k.a.m.
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PostPosted: Jan 19 2013    Post subject: Reply with quote

I love fresh soft corn torts for tacos. Very Happy
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