Question about tortillas?!
I'm going to make chimichangas can I just put the filling in my rolled out tortillas without cooking them first and then just deep fry them!? Or do I need to cook the tortillas first!? It would be ice to skip that step!. Thanks!.Www@FoodAQ@Com
Answers:
All chimichangas are are deep fried burritos!.!.!.!.with a LOT of "stuff" on top, like guacamole, sour cream, cheese and salsa!.!.!.!.
I also use jumbo FLOUR tortillas that I make pliable enough to roll by nuckrowaving them for about 15 seconds, then proceed to make the burritos:
Just make burritos and then deep fry them~I hold then in the deep fryer with tongs till the are beginning to brown!.!.!.!.!.That way, they don't fall apart!.!.!.!.!.You can only do one at a time that way, but I keep the others hot on a foil and paper towel lined cookie sheet in a 250F oven until they're all fried!.!.!.!.enjoy!!!!
ChristopherWww@FoodAQ@Com
I also use jumbo FLOUR tortillas that I make pliable enough to roll by nuckrowaving them for about 15 seconds, then proceed to make the burritos:
Just make burritos and then deep fry them~I hold then in the deep fryer with tongs till the are beginning to brown!.!.!.!.!.That way, they don't fall apart!.!.!.!.!.You can only do one at a time that way, but I keep the others hot on a foil and paper towel lined cookie sheet in a 250F oven until they're all fried!.!.!.!.enjoy!!!!
ChristopherWww@FoodAQ@Com
If you want to soften them up to make them easier to handle without tearing!. Heat up a skillet and place the tortilla in it for about 15 seconds!.
It will be pliable enough to roll when warm!.
If you have a lot of tortillas, you can put them in foil and heat them in the oven for about 20 minutes and take a few out at a time!.Www@FoodAQ@Com
It will be pliable enough to roll when warm!.
If you have a lot of tortillas, you can put them in foil and heat them in the oven for about 20 minutes and take a few out at a time!.Www@FoodAQ@Com
Look I did this earlier today about tortilla's
copy paste
I want you to know I don't like typing recipes!.!.
BUT
2 cup corn flour
? tsp salt
1? cups water
add 1 cup of the water slowly add more as needed the dough must hold it's shape and stay moist
!?!?!?
rest ? hr
divide into 12 balls
press flat or use a press
ungreased griddle brown when bubbles stop turn and brown
stack to keep warn and moist
NOW you see how simple to start from scratch
they will be warm and pliable
I would imagine if you had your filling handy and and basted your new tortillias they would they seal as you wish
I often try to make toquetos with store bought they always unroll!.!.
I wish you luckWww@FoodAQ@Com
copy paste
I want you to know I don't like typing recipes!.!.
BUT
2 cup corn flour
? tsp salt
1? cups water
add 1 cup of the water slowly add more as needed the dough must hold it's shape and stay moist
!?!?!?
rest ? hr
divide into 12 balls
press flat or use a press
ungreased griddle brown when bubbles stop turn and brown
stack to keep warn and moist
NOW you see how simple to start from scratch
they will be warm and pliable
I would imagine if you had your filling handy and and basted your new tortillias they would they seal as you wish
I often try to make toquetos with store bought they always unroll!.!.
I wish you luckWww@FoodAQ@Com
I've never made them from scratch, only from the store bought tortillas!. I would imagine that the deep frier would cook the dough, though you might get a different texture!. Could you try one out as a tester to see if it works first!?Www@FoodAQ@Com
If you are using pre-made flour tortillas they are already cooked, just put the filling in, roll it up and cook it!. If you cooked the tortilla first it would crack and crumble when you try to fill and roll it!.Www@FoodAQ@Com
filling should be cooked when you put it in the raw tortilla!.Www@FoodAQ@Com