HOMEMADE TACO SHELLS #1
These are so good, you may NEVER buy taco shells again! But be prepared to be the last one to have a chance to sit down and eat. As soon as I sit down to eat my first taco, my guests are needing their 3rd or 4th or 5th one cooked...But, it is well worth it to hear that these are the best tacos they have ever had!
Provided by Cindy1
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a dry skillet over medium/high heat.
- Mix the ingredients well.
- The batter will be runny.
- Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
- Each side only takes about 1 minute of cooking.
- The shells are not supposed to brown.
- When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
- I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
- Fill with all the taco stuffin's and enjoy!
CHEDDAR CHEESE TACO SHELLS
Provided by Sunny Anderson
Time 30m
Yield 4 shells
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
- Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
- Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
- Fill the shells with your favorite taco fillings.
TACO SHELLS AND CHEESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy).
- In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling. Add the processed cheese and cook, stirring, until melted. Do the same with the Cheddar jack. Pour in the cooked pasta, add the taco meat and stir to combine. Taste and adjust the seasoning, thinning with a splash of milk if needed. Stir in the cilantro.
- Top each serving with some sour cream and salsa if desired.
HARD TACO SHELLS
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
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
PUFFY TACO SHELLS
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 Bread Quick Bread Recipes Tortilla Recipes
Time 18m
Yield 4
Number Of Ingredients 5
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, Carbohydrate 21.7 g, Fat 3.8 g, Fiber 3.8 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 242.5 mg
TACO SHELLS
This is an excellent, easy method for making low-fat taco shells. NOTE: More than one ingredient is required. The cooking oil ingredient is not to be used.
Provided by Happy Hippie
Categories Tex Mex
Time 10m
Yield 12 serving(s)
Number Of Ingredients 2
Steps:
- Drape tortillas over individual rungs on oven rack.
- Bake at 400 degrees until crisp (approximately 5 minutes.).
- Carefully remove the taco shells and allow to cool.
Nutrition Facts : Calories 55.6, Fat 1.1, SaturatedFat 0.2, Sodium 10.8, Carbohydrate 10.7, Fiber 1.5, Sugar 0.2, Protein 1.4
HOMEMADE TACO SHELLS
these are homemade soft taco shells my mom would make when we were growing up, we always loved them. I don't know where she got the recipe i don't think she even knows, she's a great collector of recipes. My husband even likes these and he's not a big fan of soft taco shells!
Provided by hotmomma Temple
Categories Healthy
Time 12m
Yield 16 taco shells
Number Of Ingredients 5
Steps:
- Mix all ingredients together till smooth.
- Heat frying pan greased with oil.
- Pour 1/4 cup batter in pan, rotate pan, remove when cooked.
Nutrition Facts : Calories 93.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 85.3, Carbohydrate 17.8, Fiber 1, Sugar 0.1, Protein 3
CRISP TACO SHELLS
Use these super-simple taco shells for Sarah's Tacos.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 2
Steps:
- In a heavy-bottomed, straight-sided skillet, heat 1 inch vegetable oil over medium until it registers 350 degrees on a deep-fry thermometer. Add a corn tortilla and fry 15 seconds per side.
- Fold tortilla in half, pressing one side to bottom of skillet and holding other side up with tongs. Cook until crisp and golden, 15 to 30 seconds. Flip and repeat, pressing other side into oil.
- Drain on paper towels. Repeat to make as many shells as you like; a good rule of thumb is 2 tacos per person.
GRANDMA'S HOMEMADE TACO SHELLS
Don't expect a tortilla when you make this recipe. Thin like a tortilla, but way better in flavor. Never buy taco shells from the store again. My grandma used to make these all the time.
Provided by brunettebaker
Categories Breads
Time 5m
Yield 12 tortillas
Number Of Ingredients 6
Steps:
- Beat all ingredients until smooth. Pour thin layer in greased, round pan until golden on both sides.
Nutrition Facts : Calories 127.5, Fat 1.9, SaturatedFat 0.5, Cholesterol 35.2, Sodium 212.2, Carbohydrate 23.7, Fiber 1.5, Sugar 0.2, Protein 3.9
ULTIMATE CHEWY TACO SHELLS
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
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
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