Sunday, January 17, 2010

tortillas continued...

So our special entree finally got made, even after that (oh so fortunate) snowflake incident.

This is one of Zeal's most favorite meals, and I just realized I haven't ever posted about it.

Tortilla Shells, a.k.a. "Zeal's Zesty Taco Salad"!

We fill our tortilla shells with our favorite guacamole recipe (Thank you dear Ina!). But here's the quick and yummy on how to make your own healthy taco salad bowls:

1. Set 2 empty food cans on a foil lined baking sheet.
2. Drape a foil square (made from a larger piece of foil folded in half two times) over the top of each can.
3. Quickly immerse a tortilla in water/oil mixture as in this recipe, then lift out and let drain.
4. Drape the damp tortilla over the foil on the empty food can and "sculpt" with fingers (if you place it slightly off-center the shell with have a dramatic higher flair to one edge).

5. Bake the taco salad shells in a preheated 450 degree F oven until they're lightly brown and firm enough to hold their shape, which will take about 4 to 5 minutes.
6. Using pot holders, carefully lift the shells off the cans and place them cup-side-up on the pan; the edges on larger tortillas might need support when the shells are inverted so loosely crumple some foil into 4-inch balls and push them against areas that sag.
7. Return the shells to the oven and bake until they're crisp, about 2 to 3 additional minutes.
8. When cooled, fill with whatever, as my grandma says, gets your "sufficiency so fanci-full"

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