Ultimate Chewy Taco Shells Recipes

ULTIMATE CHEWY TACO SHELLS

Ultimate Chewy Taco Shells image

You'll never eat a regular taco shell again! So simple to make, and the taste and texture is out of this world!! Since the ingredients are minimal, it really is all about the technique. I prefer to use tongs that have the heat resistant silicone tips (not metal, they tend to break the shells). Shells come out crispy on the outside and chewy on the insdie. Fill with your favorite meat and toppings. I prefer plain old ground beef with taco seaoning, but have also made chicken. 6-8 shells works with about 1 lb. of meat (give or take, depending on how full you like your taco).

Provided by Team Rocco

Categories Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 2

Ingredients

6 -8 reser's soft taco-size flour tortillas
1 tablespoon vegetable oil (for frying)

Steps:

Heat about 1 tablespoon of oil over high heat in a 12 inch skillet.
Once the oil is rippling, drop in the tortilla and flip immediately to ensure even coating of the oil on both sides.
After about 30 seconds, bubbles will begin to form on the top. ( I usually break these with my tongs).
Check the underside for desired crispiness, flip.
Once the other side begins to brown/crisp, fold the tortilla into a taco shape, and contiue to cook for about 30 seconds longer.
Drain on paper towels.

Nutrition Facts : Calories 113.6, Fat 4.6, SaturatedFat 0.9, Sodium 190.8, Carbohydrate 15.4, Fiber 0.9, Sugar 0.6, Protein 2.5

HARD TACO SHELLS

Hard Taco Shells image

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

Provided by TINKERBELL4

Categories Bread Quick Bread Recipes

Yield 15

Number Of Ingredients 3

Ingredients

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).
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 : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g

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