In article >, "ViLco" >
wrote:

> I got a package recently and they worked out pretty good, I filled them with
> a chicken and onion filling and baked then in the oven, the tortillas got a
> very nice friable and soft texture.
> I've read that someone fries them, is this done in a little oil or is it
> deep fried? Those who fry tortillas, do they do that after filling them or
> before using them some way?
> Thanks in advance

I really don't know what you have. A typical tortilla in the states is
either corn or flour. If the tortilla is corn, immersing it and passing
it rather quickly through hot oil will make it pliable enough to fold it
for tacos or roll it for other preparations. The typical corn tortilla
is around seven inches in diameter and about 1/8 inch thick where I live.
Flour tortillas are far more pliable when bought. They can be steamed
just a bit and then can be rolled and folded with filling and will be as
large or much larger in diameter than corn tortillas.
The more that corn tortillas are fried, the more unforgiving they get.
Both tortillas can be used as a wrap, but both are completely different
in preparation. I'm sure I've left crucial stuff out, but the group will
fill it in.

leo