Friday night dinner has always been "Mexican Night" in our house. And these tacos are probably our all-time favorite. OK, so maybe they're not authentically "Mexican" and if the title is confusing, we don't actually make our corn tortillas from scratch, but we take the soft corn tortillas (sometimes called "raw" or "uncooked" soft corn tortillas - like you'd use for enchiladas) and we fry them briefly until they're lightly golden, tender and slightly crispy. They are insanely good!
None of those cold, hard, brittle, stale store-bought taco shells for us!
The Sprouts have me make these every time they have guests over, and no matter how many we make, they're always INHALED... I think they manage to fool most omnivore types pretty well, as I've never had one of their little non-vegetarian friends (or anyone!) turn their nose up at them or ask questions about the "weird vegetarian meat"...
-- Oil for frying.
-- 1 package Boca Crumbles, crumbled Gimme Lean or 2 cups reconstituted TVP granules
-- 1 8 - 10 oz. can chopped tomatoes (I like RoTel brand but they may be too spicy for some...)
-- 1 cup frozen corn
-- 1/2 cup salsa
-- 1 can black beans, rinsed and well drained
-- 1 Tb. dry taco seasoning (use a commercial blend or make your own with cumin, chili powder, cayenne, oregano, etc...)
taco "fixins" according to preference:
- shredded lettuce (or cabbage is awesome!!)
- chopped fresh cilantro
- Tofutti Sour Supreme (vegan sour cream)
- shredded vegan "cheese
- guacamole or cubes of avocado
- leftover 'Spanish Rice'
To fry the tortillas:
(Yes, I said "FRY". No-one claimed these were low calorie!)
Heat 1/4 inch oil in cast iron skillet.
When very hot (but NOT smoking!) lay corn tortilla in. It will puff up in 15 - 30 seconds.
Fry for another 10 seconds or so, until just starting to get golden spots.
Flip carefully with tongs.
Fry another 20 seconds or until starting to brown. Using tongs, remove to paper towel.
Here's the the tricky part!
Quickly blot excess oil with a folded paper towel. (Careful, they're HOT!!)
Fold in half quickly before they start to cool.
Keep warm in covered dish in low oven.