Bagged Tortillas? Puh-lease.
You might know Robert Rodriguez for his dark, gory films (like, most recently, the zombied-out Planet Terror, his feature-length contribution to the Grindhouse suite). Rodriguez’s movies can induce queasiness, but his Ten-Minute Cooking School bits are another thing entirely: The demo of these fantastic-looking egg tacos (via Boingboing) makes me want to eat my computer screen.
Rodriguez says these “Sin City Breakfast Tacos,” based on his grandmother’s recipe, were his go-to around 3 a.m. while he and the crew were working late at the studio on that film. The recipe—which calls for fresh flour tortillas made from scratch—isn’t exactly the kind of thing you just pull out of the fridge and throw under the broiler on a quick break from your desk. But I can’t think of too many better ways to procrastinate than watching discs of lard-and-butter dough bubble up and morph into tortillas on the fryer. (And if it’s really late, maybe you’ll even see Jesus in one of ’em.)
Posted by
| Monday, June 11, 2007 at 2:24pm
| 6 comments
Tagged with: robert rodriguez, ten minute cooking show, breakfast tacos, sin city, tortilla
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In the Chowhound Boards
oh, dang--I live for fresh tortillas and seeing it done makes so much more sense than reading a recipe! Ah, a practical use for that stupid standing mixer Himself got me two years ago...
his tortillas are really easy to make and sooooo good.
Robert Rodriguez is a jerk, a bad film-maker, doesn't speak Spanish (I saw him at "work" in Mexico) and can't possibly know anything about good food...throw it in the trash and boycot his films.
And his grandmother too!
Wow, that did make a lot more sense to see it than to read it! I tried tortillas from a thread recently, and I totally messed them up. From this, it's pretty obvious what I did wrong (not thin enough and the bubbles are much bigger than with pancakes).
OK, we're ready for some humor.
Fresh flour tortillas for tacos? Huh?
Someone, please post (Food Media board?) and/or link to his recipes.
I hope that my change of topic doesn't offend anyone, but I thought this would be a good forum to ask a question that has baffled me ever since I moved to Texas 20 years ago. "WHY ARE BREAKFAST TACOS WRAPPED IN FOIL???" I've noticed that there are even specially-made boxes of "taco-sized" foil just for this purpose. I've posed this question casually to my Hispanic friends and always receive a quizzical look and the same response ".....well, to keep it WARM, of course!"
Are all my friends just REALLY bad at grade-school physics or are they simply unaware of some other reason (cultural, historical, economical) that doesn't violate what I thought was a common knowledge understanding of the thermal-transfer efficiency of all metals - especially thin foils? Wrapping something warm in aluminum foil virtually assures that it will cool faster - considerably faster - than if it were wrapped in ANYTHING less thermally efficient (butcher's paper, coated cardboard servers etc.) The warmth you feel when you hold your foil-wrapped taco is the heat escaping from the taco thanks to the excellent conductance of the foil. And aren't paper-based wrapping products cheaper than metal anyway? I don't get it. Somebody please explain this to me.
Thanks in advance