Crispy(ish) Taco Shells

Crispies, so crunchy on the outside

Filled with good stuff on the inside

Sung to the opening lines of Andrew Lloyd Webber "Memory"

Have you ever wondered how traditions get started? Does someone set out to start it, intentionally so to say. Or are traditions organic? They just happen on their on own and one day in the future someone will label it a tradition? I do not feel like singing Crispies at the top of my lungs was intentionally set out. It just happened. And it happens every time crispy tacos are served or mentioned for serving, much to the dismay of the table counterparts. Of course, to be fair to them, one was "tortured" and the other has never seen The Phantom of the Opera unlike myself who has seen it three times and am waiting for the next North American Tour.

Anyways...Crispies....

Turns out they are not as easy as 1,2,3 but oh my they are better 10 times over than any store bought version. There are a dozen ways to make crispies but fried in a skillet in a thin layer of vegetable oil with a long handled thong is the way to go. Just like in this video How to Fry a Taco Shell.

Modifications Made:

Salt. As soon as the taco shells come out of the oil, a sprinkling of salt was tossed on the inside and outside and end side up to allow the excess oil to drain.

Scaled for Likability: Great

If you have every had a homemade crispy taco shell then you know what true love is. And just like love, there are no words to describe your emotions. Except maybe the sound of crunch, crunch, crunch....

The next time homemade crispies are made more salt on the shell is needed. Otherwise, there is nothing to change just experience to make wider shells for more good stuff. Practice makes perfect-ish shells. Yum!

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add po...

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almos...

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese ...

Eating Waffles

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