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My review
Hard Taco Shells
TINKERBELL4
"Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store."
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Ingredients
servings 75 calsOriginal recipe yields 15 servings (15 taco shells)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- 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.
Nutrition Facts
Per Serving: 75 calories; 3.6 g fat; 10 g carbohydrates; 1.3 g protein; 0 mg cholesterol; 10 mg sodium. Full nutrition
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Reviews
Read all reviews 5765 Ratings
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Most helpful positive review
3/24/2009
There is a way to make them crispy without added all the fat from frying. Spray them with coooking spray and drape them over the rack in your oven. Bake until crispy.
Most helpful critical review
9/11/2009
Actually I think the mistake is that you use too much oil at once. You only put as much as you would to cook an egg then as you make more and more shells you add a little oil each time that way ...
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3/24/2009
There is a way to make them crispy without added all the fat from frying. Spray them with coooking spray and drape them over the rack in your oven. Bake until crispy.
9/11/2009
Other posts were right, make sure your oil is hot. It doesn't take much. I take them out of the oil with the handle of a wooden spoon then feed each end over a wire on a cooling rack placed abo...
9/11/2009
Actually I think the mistake is that you use too much oil at once. You only put as much as you would to cook an egg then as you make more and more shells you add a little oil each time that way ...
3/24/2009
This is a great recipe. Once you master it, you never go back to store shells. I've been frying hard taco shells like this for years, like my mom and grandma. We love taco night, and it's not...
5/25/2009
This is really neat. I tried making the shells using both flour and corn tortillas. In my honest opinion... GO WITH THE FLOUR. I cooked mine on my cast iron griddle with just a dribble of oil an...
5/10/2005
Tastes a lot better than the ones you buy pre-cooked in a package. I don't think you need to add salt if you're using them for tacos.
10/3/2007
Taco shells cooked at home give your tacos a very authentic taste, and make a meal that is restaurant quality! I followed this recipe and had wonderful cruchy, flavorful tacos. I sprinkled min...
8/17/2005
It is probably my fault, but these turned out really greasy and chewy even when served 2 minutes after cooking.....maybe I should bake them after cooking them in the oil?? Suggestions???