How to Fry Corn Tortillas for Tasty Soft Tacos
Delicious served with meat, beans, shredded cheese, chopped lettuce, cabbage, sour cream, olives, tomatoes, salsa, or hot sauce, and always cilantro and slices of lime.
Ingredients
- Corn Tortillas
- Light olive oil or corn oil
Toppings
- Beans, shredded cheese, chopped lettuce, cabbage, sour cream, olives, tomatoes, salsa, or hot sauce, and always cilantro and slices of lime.
Instructions
- Heat a heavy skillet over medium-high heat.
- Add 1/2 cup light olive oil or corn oil (you may need to add more, depending on how many you fry)
- Sprinkle a drop of water into the pan and when it pops, the oil is hot enough to start cooking the tortillas
- Fry the tortilla for about 10-30 seconds on each side, until browned and cooked. The tortilla should be soft and pliable, not crispy.
- Fold a paper towel in half, and lay it on a plate. On the left side, place the hot, cooked tortilla. Fold the remaining right side of the paper towel over the top of the cooked tortilla (to absorb any grease). Place a new cooked tortilla down on top. Start with a new paper towel, folded in half, and place on top of the hot tortilla (again, to absorb any grease). Continue the process by adding a fresh paper towel every 2 tortillas. You will have one stack of tortillas.
- Delicious served with meat, beans, shredded cheese, chopped lettuce, cabbage, sour cream, olives, tomatoes, salsa, or hot sauce, and always cilantro and slices of lime.