This is going to be some next-level ridiculousness for a recipe, but I can’t help it, I love it.
Somehow I made it to the ripe old age of forty-seven not understanding corn tortillas. When I’d use them, they’d break in half.
Every. Single. Time.
This continued to be an issue until I found a video and adopted the following method for making my tacos.
Preheat your oven to 425.
Take any meat filling (or veggie). I use salsa chicken, left over pork, steak, whatever you’ve got.
Lay your corn tortillas on a cookie sheet.
Rub a little bit of olive oil on the side facing up of each tortilla. Flip.
On the non-oiled side of the tortilla, sprinkle whatever cheese you want to use. I typically go with cheddar. It’s not a heavy layer, but the tortilla is coated.
Place about two tablespoonfuls of the meat your using on one half of the tortilla.
Put the cookie sheet in the oven for a minute or two, just to let the cheese melt.
Once melted, pull it out and fold the non-meat side over the meat. The heat and olive oil allow the corn tortilla to bend with out breaking and the cheese makes it stick to the meat. Put it back in the oven.
Finish cooking for about five more minutes. Flip the tacos and put it back in the oven for another five.
Remove and let cool a bit. Serve with sour cream or guacamole. They should be crispy when you bite in.
Yum!
