The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


AnnaInMD's picture

Taco bowls for taco salads

September 24, 2012 - 11:43am -- AnnaInMD

Hi, everyone,  ok, I received my order of large taco bowl molds and armed myself with 5 lbs of masa harina.  My first attempt at the bowls/shells was very very awful. They were thick and took forever to bake to a slight brown since no fat was involved (I guess).

The instructions tell me that I am supposed to roll out the dough very very thin and then transfer into the mold.  Yes, but they didn't say how.

The dough tears, if I am lucky enough to even get it off the plastic wrap which was sprayed with a bit of oil.

AnnaInMD's picture

Taco salad in a tortilla shell

August 6, 2012 - 11:11am -- AnnaInMD

Time to broaden my flat baking horizon.  I just came back with a 4-lbs bag of Masa Harina, and gave up after 4 stores looking for tortilla/taco shell salad pans.  Any ideas how to get by with ordinary household containers baking the tortilla into something similar to a taco salad shell ? A friend uses an upside down muffin pan and puts the soft tortilla in between four muffin forms but I want something with a bit bigger bottom to hold the hamburger and lettuce.

Thanks much,



mrosen814's picture

Corn/Flour Tortillas

July 23, 2012 - 10:55pm -- mrosen814

Hi all -- I am having a taco party this weekened and want to make homemade corn tortillas (I've never made them before). I have read that an issue with corn tortillas, is breakage/cracks when folded, after they've been cooked. I am thinking of adding some wheat flour to the mix, to add that some strength to the taco. Has anyone experimented with this? Thanks.

breitbaker's picture

I've made these flour tortillas for the past year or so...and with the approach of fall, and things beginning to slow a bit, I'm on a mission to find my "perfect" version.....take a look and give me your ideas....Thanks!

Cathy B.

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