Cheese taco shells??
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Sabine_Stroehm
Posts: 19,251 Member
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Those seem like they'd be brittle and would turn in to a deconstructed taco real quick
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Nope, they'd be fairly flexible as long as you don't overcook them!!1
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Looks good to me, I'll have to try that !1
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They look good but are aren't as simple as you'd think
IMO nothing beats the ease of use of a single romaine leaf taco shell. It's ready to go with no extra work and the big leaves hold a whole lotta taco meat! Which, let's face it, is the best part anyway. 2 -
They work very well, but are a bit if a pain in the *kitten* to make, depending upon the cheese used. I found whole milk mozzarella to work best, but due to it's nature, if one side even slightly bumps the other while you're trying to drape it, it's shot.0
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I don't think I'd shape it, maybe just peel it from the parchment and make a pliable soft taco. I do lettuce wraps too...1
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So I was trying to make cheese crisps and I think I was just too impatient for it to harden as it didn't work well for me. And this is just one big cheese crisp.
That being said, I think I could handle it being pliable enough to roll into a giant taquito.1 -
Sunny_Bunny_ wrote: »They look good but are aren't as simple as you'd think
IMO nothing beats the ease of use of a single romaine leaf taco shell. It's ready to go with no extra work and the big leaves hold a whole lotta taco meat! Which, let's face it, is the best part anyway.
Romaine is so easy. I make romaine sandwich wraps all the time.
I really liked the blanched collard green burritos too.1
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