MINI TACO SHELLS FOR SALE RECIPES

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MINI TACO SHELLS - COUNTRY LIVING



Mini Taco Shells - Country Living image

Fill these shells with Goat Cheese and Chicken or Smoked Gouda and Pork Taco Filling.

Provided by COUNTRYLIVING.COM

Categories     low-calorie    low-carb    low-fat    vegetarian    Cinco de Mayo    Super Bowl    dinner    side dish

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 30

Number Of Ingredients 3

10 corn tortillas
2 tbsp. olive oil
1/4 tsp. salt

Steps:

  • Form the taco shells: Preheat oven to 350 degrees F. Place a wire rack over a baking sheet and set aside. Using a 2 1/2-inch round cookie cutter, cut 30 rounds from the tortillas, reserving irregular-shaped scraps. Wrap the tortillas in a clean, dampened towel and warm in the oven until flexible -- about 2 minutes. Brush both sides of the rounds with olive oil and sprinkle with the salt. To shape tortilla rounds, invert and fit the tortillas between the grates of the oven rack to bend them into taco shells. Bake tortillas until they crisp -- 12 to 15 minutes. Set aside or store in an airtight container before using for up to 3 days.

Nutrition Facts : Calories 29 calories

PUFFY TACO SHELLS | ALLRECIPES



Puffy Taco Shells | Allrecipes image

I just don't get to San Antonio, home of the puffy taco, as much as I'd like to. So I tried to recreate it at home and it worked out great! Be sure you have the meat and fixings ready ahead of time so all you have to do is fry and fill! These work best when served as warm as possible.

Provided by Chef John

Categories     Bread    Quick Bread Recipes    Tortilla Recipes

Total Time 18 minutes

Prep Time 15 minutes

Cook Time 3 minutes

Yield 8 small shells

Number Of Ingredients 5

1 cup masa harina
½ teaspoon kosher salt
½ cup lukewarm water
2 tablespoons lukewarm water
½ cup canola oil for frying

Steps:

  • Mix masa harina, salt, and 1/2 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides, 2 or 3 minutes. Form into a firm, flattened ball and divide into 8 equal portions. Roll each portion into a ball. Keep dough balls covered with a damp paper towel as you fry them, one at a time.
  • Place dough ball between 2 sheets of plastic or a split open zip top bag. Flatten to form a small circle about 1/8 to 3/16 inch thick.
  • Heat oil in a skillet over medium-high heat. When oil is hot, slide in the first circle. Very carefully baste hot oil over the top of the shell with a spoon to keep oil circulating over the top surface. When shell has puffed (after about 15 seconds), cook another few seconds and flip it over and cook another 30 seconds. Remove with a slotted spoon and drain on paper towels. Repeat for each shell.
  • When shells are still warm and pliable, gently push down puffed tops to create room for the fillings and slightly crease the shells for folding.
  • Fill with your favorite taco fixings and serve while shells are still warm.

Nutrition Facts : Calories 128.3 calories, CarbohydrateContent 21.7 g, FatContent 3.8 g, FiberContent 3.8 g, ProteinContent 2.7 g, SaturatedFatContent 0.5 g, SodiumContent 242.5 mg

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