For the first time in I don't know how long, I made fried tacos tonight. The method I use is to lightly fry the corn tortillas and drain on paper towels. Once all are fried, heat about 1/4" inch of oil in a large pan. Take a tortilla, fill it lightly with cooked meat and veggies, fold in half, and lay in the oil. I usually put my tongs on top if it for a few seconds to keep it folded. I fill two more and get them in the pan, and by that time the first is ready to flip. I usually don't manage to get the fry shield on inbetween additions. Flip, let finish until GBD and then remove with tongs, turning sideways and draining well and then let drain on paper towels.Once all are fried, I pry them open, add a bit of cheese and lettuce and dinner is served.
So we are done with dinner and there is fry oil everywhere. On the stove, on the cabinets, on the counters, on the floor in front of the stove. And, now I remember why I don't make them more often.
So other than oven baking, or sticking with soft tacos, does anyone have any suggestions to make a little less mess?
--Lisa
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