Shrinking Taco Shells

I hate that the packages of flour shells are shrinking from 12 down to 10 and in some brands, eight. We are being forced to buy two packages when most recipes call for a package of 12. The corn tortillas are shrinking in size. They are becoming so small that I can barely get a nice amount of meat in the taco plus adding the amount of salad or coleslaw that I like to eat. I bought some home made, thicker corn tortillas at Trader Joe's which I thought might hold up better. They cooked up OK but as soon as we started eating, they split right down the middle. We have a local Canteca Tortilla Co, which make great torts and they never split, but they, too, are down sizing them. I made a batch last night and every one has split. Someone said to fill less meat in my taco with less salad....that is not what I want to do. I don't want to eat 4 shells, I want two and I want lots of salad in with my meat. This is the pits!!
So how is it in your neck of the woods with the tortilla shells?

Hmm. I had not noticed that Karen. I occasionally buy fresh flour tortillas to make wraps, and more seldom the corn for an enchillada type dish or to have with carnitas. I'll pay attention when I get back from my travels.

[David M. Bueker]

I just do essentially taco salads. That way I never have to deal with the broken shells.

So you've had trouble with split tortillas or you just prefer taco salads? Tacos are a staple in our home. When the kids were at home, we had them every Sunday. It was a great family day and tacos topped off the day. We still love them as do our kids. In fact, our youngest son will make up a batch over the weekend and have some to take for lunch durning the work days. The tortillas rarely split and my son swears it was because he and I learned the art of crisping them properly...maybe so, maybe I have just lost it. But I really don't think so.

[David M. Bueker]

I got sick of broken taco shells.

[Jenise]

I just do essentially taco salads. That way I never have to deal with the broken shells.

You'e buying pre-made shells vs. fresh tortillas?

[David M. Bueker]

I buy shells as I do not deep-fry at home.

But I have had the same problem at our local joint which makes their own shells. Too messy, especially since taco meat grease does not come out in the wash.

[Jenise]

Karen, you should have titled this: Tort Reform.

1) The split you experienced with the Trader Joe's tortilla was a freshness issue. A fresher tortilla would not have split on you--always be sure to check the package date on bread goods at TJ's, there will usually be more than one date and sometimes you'll find several. I love those thick, handmade tortillas, though, they have a true masa flavor. The Kroger's chain (Fred Meyers in our neighborhood) now has a thick corn tortilla in their bakery section that's also very very good. I before your Raley's is in that stable, though I realize not every store carries all the same products.

2) The tortilla per package problem occurred the way it always does in the grocery business--when the wholesale price of the raw goods went through the roof. That was about three years ago.

3) In terms of size, my stores up here carry an increasing variety of flour tortilla sizes and all the old sizes are still available. That is, where there used to be 12" and 6" only, now there are several sizes in between. And among corn tortillas, where there used to be one size only, the 6" size, the popularity of taco truck mex food seems to have spilled over into restaurant foods which in turn spills over into what is available to shoppers, and there smaller corn tortillas used two at a time for a thicker, double-hulled taco are the norm. There are also extra thin and extra large (about 8") diameter, or "grande" versions. Anyway, which is all a way of saying that my experience isn't that the tortillas are shrinking but that there's an increasing variety of options, so many that depending on ther popularity of Mexican food in your neighborhood you're likely to have more or fewer choices. It varies a lot up here by store: we seem to have more variety of sizes, shapes and colors at the stores with a higher caucasian clientele, where the stores with a stronger hispanic clientele have a larger variety of brands in the same standard shapes and sizes.

[Jenise]

I buy shells as I do not deep-fry at home.

But I have had the same problem at our local joint which makes their own shells. Too messy, especially since taco meat grease does not come out in the wash.

I never deep fry taco shells, David. I heat them to soften them and bend into a taco shape and then crisp them in a dry cast iron pan. (I can do two at a time, doesn't take as long as you'd think--put two in the pan, soften, then turn, soften other side, then fold the first one, then the second, and now crisp the folded tortillas on each side). Dearly though I love the real greasy pan-fried taco shells of my childhood (deep frying isn't neccessary, you can do it in a skillet with just a little oil), it just doesn't make sense to eat that way now and I love the cast iron singed dry taco shells just as much.

Taco grease--Simple Green! Disperser par excellence!

I sometimes buy premade shells; more frequently I make my own from premade corn tortillas. There's no deep-frying involved in my methods.

In the oven method, I brush each side of the tortilla with a little oil and bake until crisp, which yields a flat taco. If you bake until flexible crispiness, you can fold the tortilla and place it in a taco holder.

In the skillet method, I use a skillet a little larger than the tortilla. A small amount of oil is heated, the tortilla is cooked on both sides until it gets as crisp as desired. If you cook it to flexible crispiness, you can fold the tortilla and place it in a taco holder, making it easy to fill with whatever.

Over the years, with the influence of old Mexico restaurants in this area, I've gotten to also like soft tacos. At least they don't shatter when you bite into them.

[Jenise]

I sometimes buy premade shells; more frequently I make my own from premade corn tortillas. There's no deep-frying involved in my methods.

In the oven method, I brush each side of the tortilla with a little oil and bake until crisp, which yields a flat taco. If you bake until flexible crispiness, you can fold the tortilla and place it in a taco holder.

Don't even need a taco holder. I realize that makes filling a breeze but it's also another gadget to clog your cupboards. When I make taco shells, I just throw the finished shells on the rack of a warm oven until I've made all I need. They typically won't split if you work them in the pan to get a U shape vs. a V.

Yeah, I've done that. The wire racks in the oven will then hold them until ready to use.