Tacros (Croissant Tacos)
This recipe yields about 10 tacro shells (rounds) and 12 tacro cups (made with scraps) baked in muffin tins. I used 6 ounces of masa meal and 12 ounces of bread flour. If you want a lighter-textured croissant, reduce the masa to 2 ounces (1/2 cup) and replace it with bread flour. Omit the vital wheat gluten as well. Avoid re-rolling the dough, since it'll mash together all those beautiful layers you worked so hard to create.
After the final fold, you can wrap the dough in plastic wrap and aluminum foil and freeze. Thaw, still wrapped, in the fridge overnight. Proceed as directed in Step 11.
You can use an empty 24-ounce can or a large jar lid as a cutter. Like biscuits, though, the sharper the edge of the cutter, the higher the dough will rise and the more flaky layers you'll get.
You can also bake the tacro shells, instead of frying them. Use folded heavy-duty aluminum foil to make a ridged mold that will hold the dough circles upside down while they bake. Set the foil mold on a baking sheet. Gently bend the circles into taco shell shapes, drape them over the foil, and let rise at room temperature for 1 hour. Bake along with the cups.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.