How is taco made?

Answer 1

Authentic Mexican Tortillas INGREDIENTS * 3 cups all-purpose flour * 2 teaspoons baking powder * 2 teaspoons salt * 3/4 cup shortening * 3/4 cup hot water

DIRECTIONS # Combine the flour, baking powder, and salt. Either by hand or with a pastry cutter, cut in the shortening till the mixture is crumbly. If the mixture looks more floury than crumbly, be sure to add just one or two more tablespoons of shortening till it is crumbly. Add about 3/4 cup hot water to the mixture, or just enough to make the ingredients look moist. # With your hand or a large fork, knead the mixture making sure to rub the dough against the sides of the large mixing bowl to gather any clinging dough. If the dough still sticks to the side of the bowl, add a couple more tablespoons of flour until the dough forms a soft round shape. The dough is ready to roll out now, but it is best to let it rest. Cover it with a dish towel, and let it sit for about an hour or so. # Take the dough, and pull it apart into 10 to 12 balls. Lightly flour your rolling area, and roll each ball with a rolling pin to about 1/8 inch thickness. # Place each tortilla on a medium hot cast iron skillet. Cook for about 1 to 2 minutes on each side, or until the tortilla does not look doughy.

Tortilla's are made differently depending on what type of tortilla you want to make.

2 C masa harina or instant corn masa mix

1/2 tsp salt (a little less for table salt)

1 1/4 C warm water

Mix the salt and masa then add the water. Mix the masa and water together. The tortilla dough will start out crumbly, but continue mixing it and it will start to come together. Knead it for 2 minutes.After kneading, the tortilla dough should have a smooth texture like playdough.Form the tortilla dough into a ball, cover with plastic wrap, and let it sit for at least an hour or just head to the next step.

After the dough has had a chance to rest, it's time to check the texture. Break off a small piece, roll it into a ball, then press it between your palms.

If it forms cracks along the edges it's too dry. Knead some more water into the dough a little bit at a time until you think it's perfect.

If the dough sticks to your palms it is too wet. Add more masa little at a time until it doesn't stick anymore.

Split the dough in half 4 times to get 16 even pieces and roll them into balls (if you're looking for an excuse to use your kitchen scale, the balls should be about 1.5 oz). Be sure to keep the tortilla dough covered with a damp paper towel while you work to keep them from drying out.Ideally you'll have a tortilla press, but if you don't, a flat bottomed plate will work. Wrap your tortilla press or the bottom of your plate and counter top with plastic wrap. This makes it easier to remove the delicate tortillas. Carefully peel the tortilla onto the palm and fingers of one hand. Move over to your preheated skillet and use a sweeping motion to move your hand out from under the tortilla being careful not to burn your hand.Flatten out any ruffles in the tortilla and cook while you press your next tortilla (about 1 minute). The tortilla is initially cooked on only one side and should not brown. Transfer it to a pot with a lid lined with paper towels. Repeat until the rest of the dough balls have been pressed and cooked on one side. You can do these steps ahead of time and store the half cooked tortillas in the fridge until you are ready to serve them.When you're ready to serve the tortillas, turn up the heat on the pan to medium high. Place a tortilla in the pan, uncooked side down. Gently press the tortilla with a wadded up paper towel. Once the tortilla has a few brown spots flip one last time and press on it some more. This will cause the steam escaping to blow the tortilla up like a balloon.The tortilla is done when it has ballooned up and is lightly toasted on both sides. Transfer to a paper towel lined pot with a lid to keep warm until they are all ready to serve.

For a more thick tortilla do the same thing exept make the tortilla for thick.

Answer 2

Tacos are made by cooking beef(or any meat) and adding seasoning that you can find @ your grocery store labeled taco seasoning(which you mix in while cooking)

Then you can either buy hard taco shells or learn how to make them in the over. To finish it off, you may add lettuce, vegetables, cheese or sour cream.

I do not know when they were made (back then) if you were asking but this is how the traditional taco is made in America.

Answer 3

The taco is made of stale diarrhea from a dead caribou. When you eat the taco it multiplies into ecoli then you eventually die from mental retardation.

Answer 4

Go have it kid