Homemade Crispy Taco Shells
Prep time: ~5 minutes
Cook time: 1 hour stove + ~1 hour frying
Servings: 12-15
Ingredients
Cook time: 1 hour stove + ~1 hour frying
Servings: 12-15
Ingredients
- 1 and 3/4 cups cold water
- 1 cup all purpose flour
- 1/2 cup yellow corn meal
- 1/4 teaspoon salt
- 1 egg
- Oil for frying, at least 4 inches deep
- Medium-sized non-stick skillet
- Deep fryer
Mix all ingredients together (except the oil for frying) to create the taco shell batter, which looks and feels like a thick crepe batter.
Heat an 8″ non-stick frying pan over medium to medium-high heat. Pour a scant 1/4 cup of liquid batter into heated 8″ pan, tilting pan from side-to-side to spread liquid evenly and thinly over the bottom of the pan.
Note: You may need to add a little extra water so the batter will cover the bottom of the non-stick pan.
Cook for 2 minutes, flip over, and cook for 2 more minutes. Like the batter, the shells will look and feel like thick crepes when finished. Set aside for frying or freeze for future use.
Heat frying oil in a fryer or dutch oven to 350 degrees. Use enough oil in which you can form the shells into the shape of a taco, at least 4 inches deep. Using metal tongs or a taco-form, fry shells in the hot oil until golden brown. Place upside down on a paper bag or paper towels to drain. Fill with your favorite taco fixings.
< Back to Entrees and Main Dishes
Heat an 8″ non-stick frying pan over medium to medium-high heat. Pour a scant 1/4 cup of liquid batter into heated 8″ pan, tilting pan from side-to-side to spread liquid evenly and thinly over the bottom of the pan.
Note: You may need to add a little extra water so the batter will cover the bottom of the non-stick pan.
Cook for 2 minutes, flip over, and cook for 2 more minutes. Like the batter, the shells will look and feel like thick crepes when finished. Set aside for frying or freeze for future use.
Heat frying oil in a fryer or dutch oven to 350 degrees. Use enough oil in which you can form the shells into the shape of a taco, at least 4 inches deep. Using metal tongs or a taco-form, fry shells in the hot oil until golden brown. Place upside down on a paper bag or paper towels to drain. Fill with your favorite taco fixings.
< Back to Entrees and Main Dishes