Give them the duck fat treatment. Treasured for its singular flavor and ability to transform the foods fried in it, duck fat is a favorite of chefs that can unlock untold potential when applied to ...

The easiest way to prevent that from happening? Add in a simple step that you may use when making tacos, but likely forget to do when whipping up enchiladas: Make sure to fry your tortillas briefly ...

Store-bought tortillas don't have to be sad. An expert explains how one easy cooking step can get them closer to tasting like ...

To make chips, add about 10 tortilla pieces to the pan, one at a time, being careful not to crowd them (or else they will stick to one another). Fry each batch for 2 minutes: they will begin to ...

Next up, fry thin strips of corn tortillas in oil until they crisp up and start to curl. Half of these will be stirred into the soup as it simmers, while the other half will be used as a garnish.

Realizing that fresh tortillas spoiled quickly, he started making taco shells that last longer and allow workers to serve more tacos more quickly. But the shell – a fried tortilla in the shape ...

Our tortilla stuffing. It’s something I came up with years ago, a south-of-the-border take on cornbread stuffing, in which we use fried tortillas along with a traditional cornbread, and instead ...

This quick, healthy take on chilaquiles – a Mexican breakfast of fried tortillas with salsa and cheese – tops wholemeal tortilla triangles with spiced aubergine salsa and fried eggs.

Remove them from the pan. 2.Clean out the pan and then add about a half inch of oil. Once the oil is hot, add the tortillas and fry them 2-3 minutes per side. Drain on paper towels. 3.Add the bacon ...