Serious Eats - seriouseats.com

My daughter requested these for her birthday treat and I was so glad to find this recipe. However, I too was only able to get 6 shells from the recipe, so I had to double it. I am having trouble with the chocolate as well. Because of the 1 cup of water, it is so runny I can't top the tacos with it. I may end up with magic shell on the top or some fudge.

Wow-my fav combo-but toooo much work! thanx for the idea.

Use waxed paper over book "mold"? At least do something other than saying "It's too complicated"!

Well fist off great idea and thank you for sharing. I am making these as a surprise for my girlfriend Wendella. I followed the recipe as exactly as stated. This provided me with 5 normal shells and one slightly smaller shell. So I ended up with 6 rather than 12 as stated.

For the books and sanitary reasons I cleaned the book's covers with Windex (spraying the Windex on the paper towel first) then proceeded to wipe it off with a lightly damp paper towel. You should only end up using 2 books, I cleaned 12.

It appears I might have a bit excess in chocolate syrup. Though that is not a bad thing as I will use that extra to make it extra chocolaty. I am currently waiting for the ice cream to thicken then I will add the last layer of chocolate and nuts. Rather than painting my shells as I did not have a brush to use that did not have paint on it. I simply dipped my shells in then put them on a cooking pan that would fit in the fridge.

I crushed my nuts XD, in a bowl with a wooden spoon until the bowl was void of large pieces. The only variant I did was to add 1 extra spoon of coco powder to the syrup mix as well as I have added drizzled chocolate before adding the crushed peanuts.

If I can make this you can too, trust me. I just finished topping my shells I am eager to present them tonight for dinner and some action booyah. All in all this has taken me about 2hrs with clean up time.

Tips:

1) Time each crepe/shell with the stove timer at around 2min use your eye though. With flipping I found out no guts no glory do not try do ( no room for mistakes).

2) Crush the peanuts in a bowl with a wooden spoon.

3) Use a baking pan to sturdy the shells.

4) Dip the shells rather than painting if you do not have a brush.

Wow. Committed is right, but I feel like the Lifehacker writer overestimated the amount of work it takes. Must not cook much.

If I have leftover brisket I like to make chili with it.

@Meat guy- will you sell us some of your homemade sausage?

Most likely what you are seeing is what is called in the food industry as warmed over flavor. This is the oxidation of the fats and flavors in the meat and seasonigs. This is an early indicator of rancidity. It won't hurt you, but it just makes the meat taste old. How quickly it degrades relates to salt content, how long and how much you cooked it. This is why some of the chemical ingredients are so important in processed foods, they act to chelate iron, one of the catalysts of oxidation, or the block the oxygen bonding sites on fat particles to prevent oxidation. Salt acts with the iron in the meat to start the oxidative process, just like road salt oxidizes the metal in your car. Freezing the leftovers won't help, as freezing accelerates the development of oxidative flavors in the presence of salt. If you can vacuum pack the finished meat, it will slow down the process, but once you cook it, it will be off flavored when you reheat it, unless you cook it under vacuum, unlikely with barbecue, or cure the meat, as that will lock the iron in a state where it can't influence oxidation. BBQ corned beef isn't bad.

Also with HungryinHouston on steaming.

@NYC Food Guy: We ate them so fast, I cannot supply you with this info. And Big Sticks were always my favorite!

@Erin,
Great work. Big fan of the choco taco. Is this your #1 ice cream truck delicacy?

Did the "taco shells" stay crispy while you were eating them?

sanitary, schmanitary... they look great!

Here's a hint for stuffing the 'shells' a little easier: put that really frozen tub of ice cream into the microwave for 30 seconds(+/-). Just so it gets soft enough to dump out the whole thing onto the cutting board or plate and cut it in half, lengthwise.

Now slice each half into perfect half-moons and drop into your choco taco.