Taco Cones

[Esther]

I have a question for anyone here that has eaten OR made a Taco Cone.

I understand this is a popular item in Ca.

Anyone here know anything about these?

Thanks

BTW...I am particularly interested in knowing what kind of cone they used.

[Digging4Truth]

I have a question for anyone here that has eaten OR made a Taco Cone.

I understand this is a popular item in Ca.

Anyone here know anything about these?

Thanks

BTW...I am particularly interested in knowing what kind of cone they used.

I've never heard of what you are talking about unless you are speaking of a Choco Taco.

Could you describe it?

[*AQuietPlace*]

Is this what you're looking for?


1 onion minced
1 garlic clove minced
2 tbl vegetable oil
1 lb ground beef
1 tsp salt
2 tsp chili powder
1/4 cup bottled chili sauce
1/2 tsp ground cumin
16 corn tortillas
Vegetable shortening for deep frying
1 romaine lettuce head finely shredded
1 cup finely-grated mild cheddar
1 tomato chopped

* In a stainless steel or enameled skillet cook the onion and the garlic in the oil over moderate heat stirring for 5 minutes, or until they are soft. Stir in the ground round, salt, and chili powder, and saute the mixture over moderately-high heat, stirring until the beef is brown. Stir in the chili sauce and the cumin and drain the mixture in a fine sieve. (The beef mixture may be made up to 1 day ahead, cooled, and chilled, covered. Reheat the mixture in a saucepan over low heat, stirring.)
* Halve the tortillas and steam them in batches in a steamer set over boiling water for 1 minute, or until they are pliable. Bend the tortilla halves into cone shapes and secure them with a toothpick.
* Fill a deep fryer with 4 inches of oil and heat to 375 degrees.
* Using tongs, hold cone at the tip and gently place into the oil with the opening of the cone facing down. Fry the cones in small batches for 1 minute or until crisp and golden. Transfer to paper towels to drain. Let the cones cool slightly then remove the toothpick carefully. The tortilla cones may be made up to 3 days ahead and stored in an airtight container. Reheat the cones, if desired.
* Put some of the shredded romaine in each cone, top it with some of the beef mixture, and garnish the tacos with the cheddar and tomato. Arrange the remaining romaine in a serving dish and nestle the taco cones in it carefully so that they stand upright.
* This recipe yields 32 mini tacos.
* Yield: 32 mini tacos

[Esther]

Is this what you're looking for?


1 onion minced
1 garlic clove minced
2 tbl vegetable oil
1 lb ground beef
1 tsp salt
2 tsp chili powder
1/4 cup bottled chili sauce
1/2 tsp ground cumin
16 corn tortillas
Vegetable shortening for deep frying
1 romaine lettuce head finely shredded
1 cup finely-grated mild cheddar
1 tomato chopped

* In a stainless steel or enameled skillet cook the onion and the garlic in the oil over moderate heat stirring for 5 minutes, or until they are soft. Stir in the ground round, salt, and chili powder, and saute the mixture over moderately-high heat, stirring until the beef is brown. Stir in the chili sauce and the cumin and drain the mixture in a fine sieve. (The beef mixture may be made up to 1 day ahead, cooled, and chilled, covered. Reheat the mixture in a saucepan over low heat, stirring.)
* Halve the tortillas and steam them in batches in a steamer set over boiling water for 1 minute, or until they are pliable. Bend the tortilla halves into cone shapes and secure them with a toothpick.
* Fill a deep fryer with 4 inches of oil and heat to 375 degrees.
* Using tongs, hold cone at the tip and gently place into the oil with the opening of the cone facing down. Fry the cones in small batches for 1 minute or until crisp and golden. Transfer to paper towels to drain. Let the cones cool slightly then remove the toothpick carefully. The tortilla cones may be made up to 3 days ahead and stored in an airtight container. Reheat the cones, if desired.
* Put some of the shredded romaine in each cone, top it with some of the beef mixture, and garnish the tacos with the cheddar and tomato. Arrange the remaining romaine in a serving dish and nestle the taco cones in it carefully so that they stand upright.
* This recipe yields 32 mini tacos.
* Yield: 32 mini tacos

Sounds like it.

How do you keep the cone from swelling inside where you put the ingredients?

[*AQuietPlace*]

Sounds like it.

How do you keep the cone from swelling inside where you put the ingredients?
Corn tortillas don't usually swell do they?

[Esther]

How did you fill them? Layer or mix like a salad?

[Esther]

Corn tortillas don't usually swell do they?

Yes I just realized it is corn instead of flour. I guess not.

[*AQuietPlace*]

How did you fill them? Layer or mix like a salad?
I've never made them, I just found the recipe. I may try them, though, they sound good.

[Esther]

http://www.oldworldcone.com/taco_cone.html#ingredients

Look at this. This is it. I need the recipe.

[*AQuietPlace*]

http://www.oldworldcone.com/taco_cone.html#ingredients

Look at this. This is it. I need the recipe.
Oh, wow, that looks really neat. Like a waffle cone.

[Esther]

Ok, I'm going to try this recipe my friend and I have come up with. I will let you know how it turns out.

3 eggs
3/4 cup flour
1/2 cup corn meal
1/2 cup butter melted
1 tea baking powder
1/4 cup sugar
3 table Taco seasoning

[*AQuietPlace*]

Ok, I'm going to try this recipe my friend and I have come up with. I will let you know how it turns out.

3 eggs
3/4 cup flour
1/2 cup corn meal
1/2 cup butter melted
1 tea baking powder
1/4 cup sugar
3 table Taco seasoning
Can't wait to hear how it turns out! Are you going to use a waffle maker?

This is their ingredient list on the website:

Walking Taco Cone Mix

Enriched flour, corn meal, sugar, eggs, spices.

[Esther]

Can't wait to hear how it turns out! Are you going to use a waffle maker?

This is their ingredient list on the website:

Walking Taco Cone Mix

Enriched flour, corn meal, sugar, eggs, spices.

yes I am.

[*AQuietPlace*]

How are you going to seal them? To keep them from unrolling?

[Esther]

How are you going to seal them? To keep them from unrolling?

The waffle cone maker come with a cone shaper that you use while it is hot to roll them and then hold them for a minute to let them set. If you cook them long enough where they are as firm as they need to be,then it works. :)

[Esther]

I think the next batch I will try using brown sugar instead of granulated, and 1/4 cup of meal instead of a 1/2.

Using the taco seasoning worked ok.