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Hard Taco Shells

Hard Taco Shells

Name: Hard Taco Shells
Yield: 15 taco shells
Ingredients: 2 cups vegetable oil for frying; 1 (12 ounce) package corn tortillas; 1 pinch salt to taste

Rating: 4.64 stars

73 Ratings
63 Reviews
18 Photos

Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.

By TINKERBELL4

Recipe Summary

Servings:

Yield:

15 taco shells

Nutrition Info

Ingredients

Original recipe yields 15 servings

The ingredient list now reflects the servings specified

2 cups vegetable oil for frying
1 (12 ounce) package corn tortillas
1 pinch salt to taste

Directions

Step 1

Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).

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Step 2

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:

74.8 calories; 1.3 g protein; 10 g carbohydrates; 0 mg cholesterol; 10.1 mg sodium. Full Nutrition

Reviews (63)

Most helpful positive review

wholewheatbaker

03/24/2009

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. Read More

Helpful

(677)

Most helpful critical review

Paula

09/17/2009

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 they aren't as oily nor chewy.Hope this helps and I explained to your understanding! Read More

Helpful

(41)

73 Ratings

5 star values: 56
4 star values: 12
3 star values: 2
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

wholewheatbaker

03/24/2009

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. Read More

Helpful

(677)

Uther's

09/14/2009

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 above the sink. Leave a wire or two in between. This makes them in a U shape so that it can hold the goodies in there without falling over. ;> ) Read More

Helpful

(98)

ROSANNACANADA

04/28/2008

if yours are chewy, it means the oil wasn't hot enough! Read More

Helpful

(74)

Paula

09/17/2009

Helpful

(41)

Kim with Twins

03/25/2009

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 so hard once you get the hang of it. I use a bigger pan cook 3 shells at once and reuse my oil. I have special "tortilla oil" that I keep in a container. As you continue to use it and add oil to the pan the flavor continues to season beautifully. Read More

Helpful

(33)

*~*Lori*~*

05/26/2009

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 and they turned out wonderful. Thanks! Read More

Helpful

(32)

chellebelle

05/10/2005

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. Read More

Helpful

(30)

LadaFun

10/03/2007

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 mine with seasoned salt right after removing from the oil. Put down your packaged taco shells and give this recipe a try - you don't know what you've been missing! Read More

Helpful

(25)

CHEFANDERSEN

08/17/2005

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??? Read More

Helpful

(20)

More Reviews

Reviews for: Photos of Hard Taco Shells

1 of 63

All Reviews

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.

if yours are chewy, it means the oil wasn't hot enough!

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.

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???