I want to make pan fried shredded pork tacos tonight. I need to
fold over the tortillas to half-moon shaped and seal in the pork and
cheese while keeping oil from entering the interior.

How would you seal the rounded edge of the tortilla?

Jack in the Box has a device that clamps them shut when they put
them into the deep fryer. But that would be a little overkill
unless I have a big deep fryer (and the clamp).

-sw

On Tue 25 Mar 2008 03:41:49p, Sqwertz told us...

> I want to make pan fried shredded pork tacos tonight. I need to
> fold over the tortillas to half-moon shaped and seal in the pork and
> cheese while keeping oil from entering the interior.
>
> How would you seal the rounded edge of the tortilla?
>
> Jack in the Box has a device that clamps them shut when they put
> them into the deep fryer. But that would be a little overkill
> unless I have a big deep fryer (and the clamp).
>
> -sw
>

Egg white and a bit of pressure til it sticks.

--
Wayne Boatwright
-------------------------------------------
Tuesday, 03(III)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
8wks 5dys 8hrs 10mins
-------------------------------------------
Why am I asking all these things?
-------------------------------------------

Sqwertz wrote:
> I want to make pan fried shredded pork tacos tonight. I need to
> fold over the tortillas to half-moon shaped and seal in the pork and
> cheese while keeping oil from entering the interior.
>
> How would you seal the rounded edge of the tortilla?


As a kid in Texas we'd use toothpicks. Not perfect, but worked well enough.

Sqwertz wrote:
> I want to make pan fried shredded pork tacos tonight. I need to
> fold over the tortillas to half-moon shaped and seal in the pork and
> cheese while keeping oil from entering the interior.
>
> How would you seal the rounded edge of the tortilla?
>
> Jack in the Box has a device that clamps them shut when they put
> them into the deep fryer. But that would be a little overkill
> unless I have a big deep fryer (and the clamp).
>
> -sw
>
I'd try beaten egg; you may want to moisten the corn tortilla a bit along
the edges where you fold it first.

Jill

Sqwertz wrote:
>
> I want to make pan fried shredded pork tacos tonight. I need to
> fold over the tortillas to half-moon shaped and seal in the pork
> and cheese while keeping oil from entering the interior.
>
> How would you seal the rounded edge of the tortilla?

More cheese? Perhaps egg, but melted cheese would be
more sticky -- more similar to a pressure-sensitive
adhesive than a setting adhesive.

Failing that, numerous toothpicks might be a more
reliable alternative.

> Jack in the Box has a device that clamps them shut when they put
> them into the deep fryer. But that would be a little overkill
> unless I have a big deep fryer (and the clamp).

I don't suppose you can link to a picture.
That clamp sounds like something I need for
my collection.

Mark Thorson wrote:
>
>> Jack in the Box has a device that clamps them shut when they put
>> them into the deep fryer. But that would be a little overkill
>> unless I have a big deep fryer (and the clamp).
>
> I don't suppose you can link to a picture.
> That clamp sounds like something I need for
> my collection.

It's probably similar to one of those thing-a-ma-bobs that they use to
make a taco shell out of a tortilla or one of those nest things to put
taco salad in.

Goomba38 <Goomba38 >> wrote:

> Sqwertz wrote:
>> I want to make pan fried shredded pork tacos tonight. I need to
>> fold over the tortillas to half-moon shaped and seal in the pork and
>> cheese while keeping oil from entering the interior.
>>
>> How would you seal the rounded edge of the tortilla?
>
> As a kid in Texas we'd use toothpicks. Not perfect, but worked well enough.

I quickly dismissed the toothpick idea before I posted. The
tortilla will rip (I want to fill it out pretty well), and it
wouldn't lay flat int he pan. Plus I don't see it making that good
of a seal.

I didn't feel like mucking with it tonight, but I have the pork all
cooked up and ready to go tomorrow for lunch. I already had a dozen
tostadas fried up and used those tonight. I'm going to try 1 each
of a cornstarch slurry, and egg white. Then a third one using both
of them.

The price of corn tortillas hasn't gone up at all here. Still $1.69
for 5 dozen white corn tortillas (about 2.5lbs?)

-sw

"Sqwertz" > wrote in message
...
>I want to make pan fried shredded pork tacos tonight. I need to
> fold over the tortillas to half-moon shaped and seal in the pork and
> cheese while keeping oil from entering the interior.
>
> How would you seal the rounded edge of the tortilla?
>
> Jack in the Box has a device that clamps them shut when they put
> them into the deep fryer. But that would be a little overkill
> unless I have a big deep fryer (and the clamp).
>
> -sw

I just use a coupla toothpicks and it puffs a little when it hits the oil to complete
the seal.

kimberly

On Tue, 25 Mar 2008 22:41:49 GMT, Sqwertz >
wrote:

>I want to make pan fried shredded pork tacos tonight. I need to
>fold over the tortillas to half-moon shaped and seal in the pork and
>cheese while keeping oil from entering the interior.
>
>How would you seal the rounded edge of the tortilla?
>
>Jack in the Box has a device that clamps them shut when they put
>them into the deep fryer. But that would be a little overkill
>unless I have a big deep fryer (and the clamp).

I use a pair of the old fashioned small metal tongs to hold down the
edges of the tortillas until they seal in the hot oil. It takes a bit
of work and you don't prevent all the oil from entering the interior
but with a bit of practice you improve. Other than a purpose built
device, ou are going to be improvising. Dry tortillas don't seal
willingly.

Jed <Jed >> wrote:

> I use a pair of the old fashioned small metal tongs to hold down the
> edges of the tortillas until they seal in the hot oil. It takes a bit
> of work and you don't prevent all the oil from entering the interior
> but with a bit of practice you improve. Other than a purpose built
> device, ou are going to be improvising. Dry tortillas don't seal
> willingly.

I was thinking of using the rim of a metal bowl slightly smaller
than a tortilla and placing that around the edges of two folded
tortillas at a time. I do seem to reacll that they did stick
together eventually, but with some frustration a couple a of times.
Maybe that's where the 'dry' factor you mentioned came into play.

Thanks for the inspiration :-) I really don't want to use egg or
cornstarch.

-sw

Sqwertz wrote:
>
> Jed <Jed >> wrote:
>
> > I use a pair of the old fashioned small metal tongs to hold down the
> > edges of the tortillas until they seal in the hot oil. It takes a bit
> > of work and you don't prevent all the oil from entering the interior
> > but with a bit of practice you improve. Other than a purpose built
> > device, ou are going to be improvising. Dry tortillas don't seal
> > willingly.
>
> I was thinking of using the rim of a metal bowl slightly smaller
> than a tortilla and placing that around the edges of two folded
> tortillas at a time. I do seem to reacll that they did stick
> together eventually, but with some frustration a couple a of times.
> Maybe that's where the 'dry' factor you mentioned came into play.
>
> Thanks for the inspiration :-) I really don't want to use egg or
> cornstarch.
>
> -sw


You could also try one of those larger-size dumpling presses (like for
for pot-stickers). Place the (softened) tortilla on the inside of the
press, fill and squeeze it shut. Maybe wet the edges with a little water
first.

Arri London > wrote in :

>
>
> Sqwertz wrote:
>>
>> Jed <Jed >> wrote:
>>
>> > I use a pair of the old fashioned small metal tongs to hold down the
>> > edges of the tortillas until they seal in the hot oil. It takes a
bit
>> > of work and you don't prevent all the oil from entering the interior
>> > but with a bit of practice you improve. Other than a purpose built
>> > device, ou are going to be improvising. Dry tortillas don't seal
>> > willingly.
>>
>> I was thinking of using the rim of a metal bowl slightly smaller
>> than a tortilla and placing that around the edges of two folded
>> tortillas at a time. I do seem to reacll that they did stick
>> together eventually, but with some frustration a couple a of times.
>> Maybe that's where the 'dry' factor you mentioned came into play.
>>
>> Thanks for the inspiration :-) I really don't want to use egg or
>> cornstarch.
>>
>> -sw
>
>
> You could also try one of those larger-size dumpling presses (like for
> for pot-stickers). Place the (softened) tortilla on the inside of the
> press, fill and squeeze it shut. Maybe wet the edges with a little
water
> first.
>

Aren't there teeny roller gizmos for this? Put in the filling, moisten
the dough and use the roller gizmo to pinch it closed.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:
> Arri London > wrote in
> :
>
>>
>>
>> Sqwertz wrote:
>>>
>>> Jed <Jed >> wrote:
>>>
>>>> I use a pair of the old fashioned small metal tongs to hold down
>>>> the edges of the tortillas until they seal in the hot oil. It
>>>> takes a bit of work and you don't prevent all the oil from
>>>> entering the interior but with a bit of practice you improve.
>>>> Other than a purpose built device, ou are going to be improvising.
>>>> Dry tortillas don't seal willingly.
>>>
>>> I was thinking of using the rim of a metal bowl slightly smaller
>>> than a tortilla and placing that around the edges of two folded
>>> tortillas at a time. I do seem to reacll that they did stick
>>> together eventually, but with some frustration a couple a of times.
>>> Maybe that's where the 'dry' factor you mentioned came into play.
>>>
>>> Thanks for the inspiration :-) I really don't want to use egg or
>>> cornstarch.
>>>
>>> -sw
>>
>>
>> You could also try one of those larger-size dumpling presses (like
>> for for pot-stickers). Place the (softened) tortilla on the inside
>> of the press, fill and squeeze it shut. Maybe wet the edges with a
>> little water first.
>>
>
> Aren't there teeny roller gizmos for this? Put in the filling, moisten
> the dough and use the roller gizmo to pinch it closed.
>
> --
I think so, but the problem here is 'corn' tortillas. It doesn't seem like
the corn tortillas would respond to any sort of pinching to keep it
together.
Janet

hahabogus <hahabogus >> wrote:

> Aren't there teeny roller gizmos for this? Put in the filling, moisten
> the dough and use the roller gizmo to pinch it closed.

I don't think Zig Zag makes them big enough for taquitos.

-sw

hahabogus wrote:
>
> Arri London > wrote in :
>
> >
> >
> > Sqwertz wrote:
> >>
> >> Jed <Jed >> wrote:
> >>
> >> > I use a pair of the old fashioned small metal tongs to hold down the
> >> > edges of the tortillas until they seal in the hot oil. It takes a
> bit
> >> > of work and you don't prevent all the oil from entering the interior
> >> > but with a bit of practice you improve. Other than a purpose built
> >> > device, ou are going to be improvising. Dry tortillas don't seal
> >> > willingly.
> >>
> >> I was thinking of using the rim of a metal bowl slightly smaller
> >> than a tortilla and placing that around the edges of two folded
> >> tortillas at a time. I do seem to reacll that they did stick
> >> together eventually, but with some frustration a couple a of times.
> >> Maybe that's where the 'dry' factor you mentioned came into play.
> >>
> >> Thanks for the inspiration :-) I really don't want to use egg or
> >> cornstarch.
> >>
> >> -sw
> >
> >
> > You could also try one of those larger-size dumpling presses (like for
> > for pot-stickers). Place the (softened) tortilla on the inside of the
> > press, fill and squeeze it shut. Maybe wet the edges with a little
> water
> > first.
> >
>
> Aren't there teeny roller gizmos for this? Put in the filling, moisten
> the dough and use the roller gizmo to pinch it closed.
>
> --
>

Probably. But we don't have one of *those*

Arri London > wrote in :

>
>
> hahabogus wrote:
>>
>> Arri London > wrote in
>> :
>>
>> >
>> >
>> > Sqwertz wrote:
>> >>
>> >> Jed <Jed >> wrote:
>> >>
>> >> > I use a pair of the old fashioned small metal tongs to hold down
>> >> > the edges of the tortillas until they seal in the hot oil. It
>> >> > takes a
>> bit
>> >> > of work and you don't prevent all the oil from entering the
>> >> > interior but with a bit of practice you improve. Other than a
>> >> > purpose built device, ou are going to be improvising. Dry
>> >> > tortillas don't seal willingly.
>> >>
>> >> I was thinking of using the rim of a metal bowl slightly smaller
>> >> than a tortilla and placing that around the edges of two folded
>> >> tortillas at a time. I do seem to reacll that they did stick
>> >> together eventually, but with some frustration a couple a of
>> >> times. Maybe that's where the 'dry' factor you mentioned came into
>> >> play.
>> >>
>> >> Thanks for the inspiration :-) I really don't want to use egg or
>> >> cornstarch.
>> >>
>> >> -sw
>> >
>> >
>> > You could also try one of those larger-size dumpling presses (like
>> > for for pot-stickers). Place the (softened) tortilla on the inside
>> > of the press, fill and squeeze it shut. Maybe wet the edges with a
>> > little
>> water
>> > first.
>> >
>>
>> Aren't there teeny roller gizmos for this? Put in the filling,
>> moisten the dough and use the roller gizmo to pinch it closed.
>>
>> --
>>
>
> Probably. But we don't have one of *those*
>

Got hot wheels toy car? a possible substitute.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus > wrote in news:Xns9A6FE91F92045hahabogus@
69.28.186.120:

> Arri London > wrote in news:47ED8FC6.5A622057
@ic.ac.uk:
>
>>
>>
>> hahabogus wrote:
>>>
>>> Arri London > wrote in
>>> :
>>>
>>> >
>>> >
>>> > Sqwertz wrote:
>>> >>
>>> >> Jed <Jed >> wrote:
>>> >>
>>> >> > I use a pair of the old fashioned small metal tongs to hold down
>>> >> > the edges of the tortillas until they seal in the hot oil. It
>>> >> > takes a
>>> bit
>>> >> > of work and you don't prevent all the oil from entering the
>>> >> > interior but with a bit of practice you improve. Other than a
>>> >> > purpose built device, ou are going to be improvising. Dry
>>> >> > tortillas don't seal willingly.
>>> >>
>>> >> I was thinking of using the rim of a metal bowl slightly smaller
>>> >> than a tortilla and placing that around the edges of two folded
>>> >> tortillas at a time. I do seem to reacll that they did stick
>>> >> together eventually, but with some frustration a couple a of
>>> >> times. Maybe that's where the 'dry' factor you mentioned came into
>>> >> play.
>>> >>
>>> >> Thanks for the inspiration :-) I really don't want to use egg or
>>> >> cornstarch.
>>> >>
>>> >> -sw
>>> >
>>> >
>>> > You could also try one of those larger-size dumpling presses (like
>>> > for for pot-stickers). Place the (softened) tortilla on the inside
>>> > of the press, fill and squeeze it shut. Maybe wet the edges with a
>>> > little
>>> water
>>> > first.
>>> >
>>>
>>> Aren't there teeny roller gizmos for this? Put in the filling,
>>> moisten the dough and use the roller gizmo to pinch it closed.
>>>
>>> --
>>>
>>
>> Probably. But we don't have one of *those*
>>
>
> Got hot wheels toy car? a possible substitute.
>

or a metal 1/4 tsp to slide under pressure to seal the edge.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:
>
> hahabogus > wrote in news:Xns9A6FE91F92045hahabogus@
> 69.28.186.120:
>
> > Arri London > wrote in news:47ED8FC6.5A622057


> >>>
> >>> --
> >>>
> >>
> >> Probably. But we don't have one of *those*
> >>
> >
> > Got hot wheels toy car? a possible substitute.
> >
>
> or a metal 1/4 tsp to slide under pressure to seal the edge.
>
> --
>


Not that I'm trying to do this, but perhaps flattening out the *raw*
masa, filling it and then squeezing it shut before frying?