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on Tuesday, February 23rd, 2010 at 1:03 am and is filed under Desserts.
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2 Responses to “I love to use fried flour tortillas for some desserts (with custard or ice cream, etc). How make them TUBES?”
Okay, here’s how you do that – it’s messy and kind of a pain, but worth the effort if that’s the direction you want to take.
First heat up some oil at a low temperature, just warm enough that you can put the tortilla in the oil and it gets soggy but not fried. Pull it out and let it cool to the touch, then wrap it around a butter knife (stick with me, my story gets better…) The oil that’s already in the tortilla will make the end stick to itself so you kind of have a dress for the knife. Then you carefully – VERY CAREFULLY – lay the tortilla-wrapped knife into the hot oil to fry. As it cooks the shell will loosen up somewhat and give you a bigger tunnel to fill.
Important note – the knife will want to weight the whole thing down on the bottom so either, very gently, lift the whole thing up off the bottom with tongs while it’s cooking (you’ll have flat-ish sides of the tortilla from where you held it) or, again very gently, use your tongs to tip the frying tortilla so that the knife slides out right after it begins to fry and then let the sucker float in the oil until it’s done and pull the knife from the bottom with your tongs.
Just be careful you keep the hot knifes separate from the cool knives. Blisters on your fingertips are NOT fun!
February 23rd, 2010 at 1:18 pm
Sofia
you have to wrap tortilla around metal tube before frying
fry wrapped around tube
use toothpicks to keep in place or hold it with tongs
February 26th, 2010 at 2:04 pm
Hannah
Okay, here’s how you do that – it’s messy and kind of a pain, but worth the effort if that’s the direction you want to take.
First heat up some oil at a low temperature, just warm enough that you can put the tortilla in the oil and it gets soggy but not fried. Pull it out and let it cool to the touch, then wrap it around a butter knife (stick with me, my story gets better…) The oil that’s already in the tortilla will make the end stick to itself so you kind of have a dress for the knife. Then you carefully – VERY CAREFULLY – lay the tortilla-wrapped knife into the hot oil to fry. As it cooks the shell will loosen up somewhat and give you a bigger tunnel to fill.
Important note – the knife will want to weight the whole thing down on the bottom so either, very gently, lift the whole thing up off the bottom with tongs while it’s cooking (you’ll have flat-ish sides of the tortilla from where you held it) or, again very gently, use your tongs to tip the frying tortilla so that the knife slides out right after it begins to fry and then let the sucker float in the oil until it’s done and pull the knife from the bottom with your tongs.
Just be careful you keep the hot knifes separate from the cool knives. Blisters on your fingertips are NOT fun!