HARD TACO SHELLS RECIPE | ALLRECIPES
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Quick Bread
Yield 15 taco shells
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).n
- Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.n
Nutrition Facts : Calories 74.8 calories, CarbohydrateContent 10 g, FatContent 3.6 g, FiberContent 1.4 g, ProteinContent 1.3 g, SaturatedFatContent 0.5 g, SodiumContent 10.1 mg, SugarContent 0.2 g
PUFFY TACO SHELLS - ALLRECIPES
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 Tortillas
Total Time 18 minutes
Prep Time 15 minutes
Cook Time 3 minutes
Yield 8 small shells
Number Of Ingredients 5
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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