Mix it up and then add maybe a 1/4 cup of water or so to clean up the bottom of the pan and to keep it moist. Toast that for a minute or two, then add the juice of a lime. Once browned, add the about two tablespoons of the spice mixture and mix it in. Be patient at this stage, it will help develop flavor. First, the moisture will release and cookout, then once that is evaporated, the meat will begin to fry and brown. Heat up a large pan over medium-high heat. Slice the lettuce and combine the hot sauce and sour cream. Mix all the ingredients of the spice mixture and set aside. Once browned throughout, transfer to a wire rack upside down to cool and harden. You have to become crafty with the tongs, using one side of the tongs to make sure one side doesn’t open up too much and the other to make sure it doesn’t close too much. Once the tortilla begins to stiffen up, start to work it into are rounded crispy shell.
You have to manage the heat to ensure that it doesn’t happen.
If the oil is too hot, the tortillas will begin to bubble up. This “toasts” each side evenly and prevents one side from ballooning. Flip it with metal tongs every 3-5 seconds in the first part of the cooking process. Once hot, add a corn tortilla to the oil gently. Crispy Tortillas (These can be made ahead of time to speed this meal prep up)įill up a pan with no more than 1 inch with oil, then heat it up over medium heat.
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