Friday, February 20, 2015


Deconstructed and reconstructed Tacos, YUM

Corn Rolls

I developed these rolls cause I wanted a Hoagie Roll that tasted like a hard corn tortilla shell and not cornbread...

First make the Frito Water

2 big handfuls Fritos
4 cups boiling water

 In a plastic bowl mix the Fritos and water together and let it sit for 20-30 minutes, strain the water into a bowl, measure out 1 full cup

1 box Fleischmanns Country White Bread Mix
1/2 cup Pulverized Fritos

Remove 1/4 cup of the white bread mix and then stir in the pulverized Fritos and yeast.
 Test the temp of the Frito water and warm it in the microwave a few seconds at a time until its 120-130 F.
Then stir the Frito water into the flour mixture, until totally combined and it forms a ball.
Cover the bowl with a towel and let it rise for 45 minutes in a warm (not hot) place.

After 45 minutes, preheat the oven to 450F, place a baking sheet into the oven to heat it up, on the lower rack place a baking dish with hot water... put on rubber gloves (the dough will be sticky) and divide the dough into 4 even pieces. shape into long rolls and place them onto a piece of parchment paper and with a razor blade, slash the rolls lengthwise.
When the oven is preheated, place the parchment paper with the rolls onto the preheated sheet and immediately spritz with a spray bottle of water.
Bake for 13 minutes, turn the parchment. Spritz again. Bake 13 minutes more.

Remove and let cool.


Taco Loaf

1-1/2 pounds Ground Beef
1-1/2 packs taco seasoning
1 egg
1/4 cup leftover Fritos (from making the Frito water)
2 Tablespoons chopped onion, green pepper and red pepper

Mix all together with your hands till gooey, place in a loaf pan and bake at 350F for 45 mins to 1 hour. let cool and slice thin.

Serve in the rolls with shredded lettuce, diced tomato, shredded cheese, sour cream, pickled sweet jalapenoes, and taco sauce.
Maybe even some Guacamole?