With Melted Cheese, Avoid Stratification of Taco Shells
They have many names. Crispy tacos, anglo tacos, and even mommy tacos, whatever you call them, crunchy corn shell tacos offer a unique, somewhat disappointing, home-cooked dining experience. Yes, I’m talking about a terrible split in the shell.
Warming them up in the oven helps. The heat activates all of these oils, making the shell a little more pliable and less prone to breakage. But if you really want to solidify the structure of your sour cream and seasoned beef delivery system, melt some cheese in the shell before pouring it in.
This idea , coming from Reddit user u / hyteck9 , is good because it gives me a reason to add more cheese to my tacos, but also good because it works. Although my shell did break slightly, cracks occurred along the top of the shell; the bottom, made unnecessarily pliable by the fat from the cheese, remained intact until the last bite.
Using cheese as shell glue is easy. Sprinkle some chopped material along the bottom and place it along the edge of an oven-safe dish (I used a cast iron skillet). Bake at 350 ℉ until the cheese is melted, then pour over as usual – lots of grated cheese – and enjoy.