SOFT TORTILLA SHELLS RECIPES

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HARD TACO SHELLS RECIPE | ALLRECIPES



Hard Taco Shells Recipe | Allrecipes image

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

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

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



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     Tortillas

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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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.
From allrecipes.com
Reviews 4.5
Total Time 18 minutes
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Calories 128.3 calories per serving
  • Fill with your favorite taco fixings and serve while shells are still warm.
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HARD TACO SHELLS RECIPE | ALLRECIPES
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
From allrecipes.com
Reviews 4.5
Category Quick Bread
Calories 74.8 calories per serving
  • 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
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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.
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