Nachos?

Rascal · August 2008

I bought some flour tortillas to make chips for nachos. I cut them up and put the pieces on a wire rack over a 400° grill. The results were not very spectacular and I'm wondering what to do. Should I be crisping them in hot oil rather than over dry heat? Any help would be appreciated! Muchas Gracias!!
P.S. Please reply in English as I know very little Spanish and even less French. Merci Beaucoup!

fishlessman · August 2008

if you deepfry and then bake it comes out more pastry like. good for these taco salad bowls. with nachos ive used corn tortillas baked with manchego cheese

Rascal · August 2008

Looks good!! How do you shape them before they firm up?

Mickey · August 2008

i have much better luck with corn tortillas

fishlessman · August 2008

those are the flour tortillas, deep fry and while they are soft still drape them in one of these then into the oven til crisp. i put spinich on the bottom then the meat salsa cheese and into the egg after the shells cool down. the flour tortillas dont have the same flavor as the corn and the corn only seem to be in smaller sizes around here.

fishlessman · August 2008

http://www.amazon.com/Nonstick-Tortilla-Bowl-Makers-Set/dp/B00005EBH7

Rascal · August 2008

Sorry.... brain check here. They actually were corn tortillas. I find that pretty much any of the "bagged" chips are either repulsive to my taste buds or contain ingredients which I choose not to ingest. And it seems as though only the "true" Mexican restaurants know that the zest is in the salsa, etc., and not in the chip itself (I've tasted some that were laced with enough salt to kill a horse!).

Rascal · August 2008

Now I've got it! Thank you! Wouldn't it be nice to live close to a tortilla factory? But then again, there would have to be a weight-watchers clinic nearby! 8 - )

mkc · August 2008

I've had pretty good luck making corn tortilla chips by lightly spraying with something like Pam (I prefer olive oil spray), then a light salting before baking. I haven't tried them on the egg, only in the oven (I do use 375 or 400) and I flip them over after a few minutes.

If you have access to the extra thin corn ones from Mission brand, those come out nice and crispy without getting too tough.

Michelle

Grandpas Grub · August 2008

fishlessman,

Those look fantastic, how about putting up a post with the how-to's and recipe's.

GG

Buster Dog BBQ · August 2008

http://www.greenegggrilling.com/blog/?p=148

fishlessman · August 2008

the bowls are pretty simple, i tried it a couple ways before buying the pans. get the tortilla saturated with hot grease and transfer to the pan then bake, it gets a little fluffy as it bubbles up during baking, then let them cool. make the taco meat ahead, i think it was just cold hamburger, cold beer, and taco seasoning brought to a simmer slowly while mashing to get that hotdog sauce characteristic. let it all cool down, fill with your favorite salad, i dont eat lettuce so this was with spinach, those leafy mixed salads would be good. add meat, add salsa, add whatever, olives onions, jalepinos, top with cheese then onto a pizza stone in a hot egg to quickly melt the cheese. i had something similar at a ski resort years ago served cold, cheese not melted. the hambergur taco meat could have been better as i dont cook this stuff too often, it needs work. you need the pans, they make the presentation look good

Rascal · August 2008

I really appreciate the help!!

Crimsongator · August 2008

That is because most chips are corn tortillas, not flour and they are almost always fried, but can be baked.

Nachos?

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