I was reading what was written on a box of Taco Shells and noticed
something about heating the shells in a Microwave Oven or Oven in a Stove. IIRC, It said to be careful warming them in a Toaster Oven because they
may catch on fire.

They're oily enough that if the element is so close
as in a toaster oven, they might indeed catch fire.

I hadn't heard about pre-heating Taco Shells before.
I always used them straight out of the box.

I have always made sure that hard taco shells have
been warmed in some way or other.

Guess that is another thing that shows that I am not a Mister Know-It-All. But I'm still trying ...

Sounds familiar enough.

Do any of the Cooks here warm Taco Shells before stuffing them full of
Ground Beef or Lettuce, etc. and other stuff? Thanks!

If I don't make them myself so they're warm already,
for sure - I think the results are better that way.

Potosian Tacos
categories: Mexican, main
servings: 6

18 soft tortillas
1 chicken breast
salt
1 md onion
2 c green beans
3 sm potatoes
4 carrots
4 tomatoes
salt
any of the following spices - oregano, parsley,
- cilantro, epazote, or mint
h - garnish
1/2 c grated cheese
1 c sour cream
pickled chili (in vinegar)
6 lettuce leaves

Tacos Potosinos

1. Cook the chicken in water with salt and pick any
remaining hairs off.

2. Cut the beans, potatoes and carrots, boil or
steam them, drain them, and fry them lightly.

3. Toast the tomato and peel it. Liquify it with
onion, salt and the spice(s).

4. Dip the tortillas in the salsa and fry them in oil.

5. Put a little chicken on each tortilla and roll them
up into tacos. Place three tacos on each plate.

6. Top each of the tacos with the fried vegetables and
sprinkle with cheese. Add 1 Tb sour cream and garnish
with pickled chilis and shredded lettuce.

mexico.udg.mx/Ingles/Cocina
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