Thank you for the tip… Here is a tip in return: These tortilla bowls are usually deep-fried, but since most of us aren’t going to waste the oil on that, nor do we have a type of container on hand that will shape it properly, one of the tips I have seen on a different video sounds solid… Brush some olive oil on the tortilla shell before baking it, to give it somewhat of that deep fried effect. I am going to try this tonight and will probably be testing out whether to brush it the oil on both sides, or only one side, as I’m not sure if I brush the oil on the part that is touching whatever is making the shell shape if it will stay soft or become a soft crunchy like it should be (to imitate the deep-fried effect). Cheers!
@@cookingwithsashachina6873 I’ve been watching these videos all night now trying to find the best solution… I have something even better to suggest to you now because of it. This is what I am going to attempt tonight instead, because it looks like the best compromise of trying to get a deep fried taste/flakey texture without wasting a bunch of oil. Haha. I would totally recommend trying this technique instead! ruclips.net/video/VcRli9p-Kzo/видео.html
@@anti-ethniccleansing465 yes this is a good video 2 table spoons of oil not bad too. Will 100% try this way these look way better than mine did 🤣 thanks for the share. 🙏🏽
@@cookingwithsashachina6873 P.S. I dig her rice recipe too. I’ve been toying with the idea of adding rice to my taco salads (my base is usually fake ground beef with black beans and lentils, because I’m a vegetarian), but wasn’t sure how to go about it - this chick has got it down it seems! Haha. Seems like she’s a legit Mexican cook. ;) I’d be curious to hear what you think after viewing her video.
@@cookingwithsashachina6873 u welcome teach me how to make a bread bowl without tha inside being saggy i want tha bread bowl to stay until tha last drop .
@@sochikollar3538 thank you very much, 😊 I hadn't posted in a while but have some new videos up on my channel check them out if you want. Have a good one 🤗
(I am half Mexican, and grew up learning how to make authentic Mexican food through my friends mother who was also Mexican as well as an immigrant fresh out of Mexico), and I just have to say that most Mexicans do not put carrots or cucumbers in their tacos, but that looks like it tastes good! I will have to try that sometime. Maybe El Salvadorians do? I am not sure.
@@cookingwithsashachina6873 you're welcome! to be honest seeing those two things in there reminded me of Lees sandwiches (vietnamese sandwich shop), they put shredded carrots in their sandwiches and they are soo good). so I will definitely try this out and let you know! I am having pork carnitas tacos for thanksgiving this year, I will try that out on some of them and let you know!
Salvadoreans do not really eat tacos. Their common national food is pupusas which take a real amount of work to make compared to tacos. Also, i love to add diced cucumber in my pico de Gallo for tacos. It’s very fresh and delicious!
I think they meant for most usa stoves. Your stove is much different. Very interesting honestly, We do not have gas marks. We have Fahrenheit and degrees mostly for our ovens. So they wanted to know 200deg 250deg? or 275 deg? Maybe up to 300 deg and so on. But I looked into it if this is correct gas Mar 6 is about 400deg for gas and 440 deg if you have electric stove. Mine is a gas stove so 400 deg. But probably can drop it to 375deg to ensure not over burning
@@TheRAMBO9191 Yeah I never heard of an oven setting like that either here in the states - and I don’t even recall that when I visited a England a couple of times haha. Thanks for sharing the translation!
Mexican taco salad never has ham in it (nor most of her other ingredients for that matter lmao). It’s supposed to be ground beef! However, I’ve been a vegetarian for 30 years now, so I make a mixture of fake ground beef substitute, with black beans and lentils to pack a bunch of protein in there. The texture is awesome. I mix it in with cooked diced onion, minced garlic, and diced bell pepper that are all sautéed together (with salt and pepper of course). Meat eaters simply use ground beef mixed with taco seasoning. After that is all warmed up together, I add canned corn. I am not a fan of taco seasoning though, but I absolutely love mild taco sauce, so I douse my taco salad with that (with all the other ingredients of course, which consists of finely shredded ICEBERG lettuce, diced tomatoes, sliced black olives, cubed avocado [or guacamole if you prefer], sour cream, and shredded cheddar cheese - I like to melt the cheddar cheese in with my “meat“ mixture though, but cold works fine too, and I think cold is the “authentic” way).
Juan Cardenas Hahahah Juan thanks for the comment would love to head out there you can pay for my flight but due to the lack of 1st hand knowledge to your wonderful food this is all I am able to produce hahaha. Still learning thanks for the feedback and keep commenting on videos 🤣
Honestly they might not be Mexican but they are so bomb. I like to put sour cream on mine and I always buy these at an American restaurant. Recipes can be made to everyone's liking it's not like they are forcing you to eat it.
@@godscrew3166 Huh?!? I live in Southern California, and I have _NEVER_ seen a taco salad with the ingredients that she uses here. *NEVER!* What restaurant are you referring to exactly that would serve such a blasphemy? Hahah. Right?? Haha. I was in shock when I saw her ingredients. I live in Southern California, and the first taco salad I ever ate was from Taco Bell, which isn’t “authentic” Mexican food either, but it sure is a lot more authentic than what is prepared here in this video. ;) I just left the following comment in a different thread, because I change it up a little bit too from the “authentic“ version as well, but not to this extreme extent, considering the main flavors are still present in my version and not in hers: _________________ Mexican taco salad never has ham in it (nor most of her other ingredients for that matter, like cucumber and carrots etc lmao). It’s supposed to be ground beef! However, I’ve been a vegetarian for 30 years now, so I make a mixture of fake ground beef substitute, with black beans and lentils to pack a bunch of protein in there. The texture is awesome. I mix it in with cooked diced onion, minced garlic, and diced bell pepper that are all sautéed together (with salt and pepper of course). Meat eaters simply use ground beef mixed with taco seasoning. After that is all warmed up together, I add canned corn. I am not a fan of taco seasoning though (because I can’t handle spicy heat, which taco seasoning has), but I absolutely love mild taco sauce, so I douse my taco salad with that (with all the other ingredients of course, which consists of finely shredded ICEBERG lettuce, diced tomatoes, sliced black olives, cubed avocado [or guacamole if you prefer], sour cream, and shredded cheddar cheese - I like to melt the cheddar cheese in with my “meat“ mixture though, but cold works fine too, and I think cold is the “authentic” way).
Thank you for the tip… Here is a tip in return:
These tortilla bowls are usually deep-fried, but since most of us aren’t going to waste the oil on that, nor do we have a type of container on hand that will shape it properly, one of the tips I have seen on a different video sounds solid…
Brush some olive oil on the tortilla shell before baking it, to give it somewhat of that deep fried effect.
I am going to try this tonight and will probably be testing out whether to brush it the oil on both sides, or only one side, as I’m not sure if I brush the oil on the part that is touching whatever is making the shell shape if it will stay soft or become a soft crunchy like it should be (to imitate the deep-fried effect).
Cheers!
🤩hey thanks for that I'll give that I try let me know how you get on 😁. Have a good say bud
@@cookingwithsashachina6873
I’ve been watching these videos all night now trying to find the best solution… I have something even better to suggest to you now because of it. This is what I am going to attempt tonight instead, because it looks like the best compromise of trying to get a deep fried taste/flakey texture without wasting a bunch of oil. Haha.
I would totally recommend trying this technique instead!
ruclips.net/video/VcRli9p-Kzo/видео.html
@@anti-ethniccleansing465 yes this is a good video 2 table spoons of oil not bad too. Will 100% try this way these look way better than mine did 🤣 thanks for the share. 🙏🏽
@@cookingwithsashachina6873
P.S. I dig her rice recipe too. I’ve been toying with the idea of adding rice to my taco salads (my base is usually fake ground beef with black beans and lentils, because I’m a vegetarian), but wasn’t sure how to go about it - this chick has got it down it seems! Haha. Seems like she’s a legit Mexican cook. ;)
I’d be curious to hear what you think after viewing her video.
@@cookingwithsashachina6873
It looks like we were writing each other at the same time. Haha. :)
And you’re more than welcome!
Thank you so much for this video. I didn't know where to start with making a tortilla shell. Subbed 😊
Thank you very much for checking out my channel, Hope you can find another video to your liking 😇
This is amazing i will use ur bowl method.
Thank you so much. Glad that you liked the video. Have a great day bud 🤙🏽🤗
@@cookingwithsashachina6873 u welcome teach me how to make a bread bowl without tha inside being saggy i want tha bread bowl to stay until tha last drop .
@@ThaMaskRapper maby I'll do it for my next video. 🤙🏽
@@cookingwithsashachina6873 sounds good 👍
Thanks, this looks good. 😋
Thank you 😇
Subscribed. Half because we have the same name and pronunciation and half because I enjoyed your video.
Lol thanks 👩🏽🍳👌🏽🤩
Great.
Oh yes I’ll use my muffin pan thanks 😍
No worries enjoy 👌🏽😊
❤
Thank you, 😊
@@cookingwithsashachina6873 watches a few others but really enjoyed yours most . Thank you
@@sochikollar3538 thank you very much, 😊 I hadn't posted in a while but have some new videos up on my channel check them out if you want. Have a good one 🤗
I thought I would just have to brown the tortillas with butter like when I do tacos this is hard work 😫💔
There are also other ways if you check online may be easy ones there. Thanks for checking out my channel
@@cookingwithsashachina6873 thank you!
@@KiaraGennae no worries
Wassup! My favourite.
toby7ten
Thanks for a great comment :)
What is the time?
In 20 minutes or less
Tbh can't remember exactly the timing bud sorry lol,
(I am half Mexican, and grew up learning how to make authentic Mexican food through my friends mother who was also Mexican as well as an immigrant fresh out of Mexico), and I just have to say that most Mexicans do not put carrots or cucumbers in their tacos, but that looks like it tastes good! I will have to try that sometime. Maybe El Salvadorians do? I am not sure.
Hey buddy thanks a positive comment, hope you do get to try this recipe let me know how it goes. 😁
@@cookingwithsashachina6873 you're welcome! to be honest seeing those two things in there reminded me of Lees sandwiches (vietnamese sandwich shop), they put shredded carrots in their sandwiches and they are soo good). so I will definitely try this out and let you know! I am having pork carnitas tacos for thanksgiving this year, I will try that out on some of them and let you know!
@@MoistCubicle excellent 😁 hope you can find another video on my channel that you like aswell 😊
@@cookingwithsashachina6873 Im sure I will
Salvadoreans do not really eat tacos. Their common national food is pupusas which take a real amount of work to make compared to tacos. Also, i love to add diced cucumber in my pico de Gallo for tacos. It’s very fresh and delicious!
Disappointing on the tortillas. Didn’t say what temperature or how king.
Gas mark 6 as said and cooked till brown....
I think they meant for most usa stoves. Your stove is much different. Very interesting honestly, We do not have gas marks. We have Fahrenheit and degrees mostly for our ovens. So they wanted to know 200deg 250deg? or 275 deg? Maybe up to 300 deg and so on. But I looked into it if this is correct gas Mar 6 is about 400deg for gas and 440 deg if you have electric stove. Mine is a gas stove so 400 deg. But probably can drop it to 375deg to ensure not over burning
@@TheRAMBO9191 cheers for that good to know 😁
@@TheRAMBO9191
Yeah I never heard of an oven setting like that either here in the states - and I don’t even recall that when I visited a England a couple of times haha.
Thanks for sharing the translation!
Is it tortilla shells ?! Tortilla flatbread? Tortilla wraps !? Nope they are just called TORTILLAS or tortilla for Singular .
🤣🤣
Gas mark ⁶?
Yes sorry may have not said it. 😅
@@cookingwithsashachina6873 all good ✌🤟👍
@@JaymanNVK 👌🏽😁
what in the world else can one add instead of ham?
Lol anything you'd like 😅
Mexican taco salad never has ham in it (nor most of her other ingredients for that matter lmao).
It’s supposed to be ground beef! However, I’ve been a vegetarian for 30 years now, so I make a mixture of fake ground beef substitute, with black beans and lentils to pack a bunch of protein in there. The texture is awesome. I mix it in with cooked diced onion, minced garlic, and diced bell pepper that are all sautéed together (with salt and pepper of course). Meat eaters simply use ground beef mixed with taco seasoning.
After that is all warmed up together, I add canned corn.
I am not a fan of taco seasoning though, but I absolutely love mild taco sauce, so I douse my taco salad with that (with all the other ingredients of course, which consists of finely shredded ICEBERG lettuce, diced tomatoes, sliced black olives, cubed avocado [or guacamole if you prefer], sour cream, and shredded cheddar cheese - I like to melt the cheddar cheese in with my “meat“ mixture though, but cold works fine too, and I think cold is the “authentic” way).
The Myah
Thanks for checking out my channel
Hi alex
Hi Alex
Hi DAD
Can I get some Pokémon cards for my Birthday
Really??!! Is that what you call Mexican food?!! You seriously need to consider coming to Mexico and try real-glorious Mexican food!!
Juan Cardenas
Hahahah Juan thanks for the comment would love to head out there you can pay for my flight but due to the lack of 1st hand knowledge to your wonderful food this is all I am able to produce hahaha. Still learning thanks for the feedback and keep commenting on videos 🤣
Cooking With Sasha China I thought it was a great video, easy and quick 😊
Honestly they might not be Mexican but they are so bomb. I like to put sour cream on mine and I always buy these at an American restaurant. Recipes can be made to everyone's liking it's not like they are forcing you to eat it.
In California, you find these at Mexican restaurants. Not authentic but still delicious!
@@godscrew3166
Huh?!? I live in Southern California, and I have _NEVER_ seen a taco salad with the ingredients that she uses here. *NEVER!*
What restaurant are you referring to exactly that would serve such a blasphemy? Hahah.
Right?? Haha. I was in shock when I saw her ingredients. I live in Southern California, and the first taco salad I ever ate was from Taco Bell, which isn’t “authentic” Mexican food either, but it sure is a lot more authentic than what is prepared here in this video. ;)
I just left the following comment in a different thread, because I change it up a little bit too from the “authentic“ version as well, but not to this extreme extent, considering the main flavors are still present in my version and not in hers:
_________________
Mexican taco salad never has ham in it (nor most of her other ingredients for that matter, like cucumber and carrots etc lmao).
It’s supposed to be ground beef! However, I’ve been a vegetarian for 30 years now, so I make a mixture of fake ground beef substitute, with black beans and lentils to pack a bunch of protein in there. The texture is awesome. I mix it in with cooked diced onion, minced garlic, and diced bell pepper that are all sautéed together (with salt and pepper of course). Meat eaters simply use ground beef mixed with taco seasoning.
After that is all warmed up together, I add canned corn.
I am not a fan of taco seasoning though (because I can’t handle spicy heat, which taco seasoning has), but I absolutely love mild taco sauce, so I douse my taco salad with that (with all the other ingredients of course, which consists of finely shredded ICEBERG lettuce, diced tomatoes, sliced black olives, cubed avocado [or guacamole if you prefer], sour cream, and shredded cheddar cheese - I like to melt the cheddar cheese in with my “meat“ mixture though, but cold works fine too, and I think cold is the “authentic” way).