Taco Shells Recipes

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!

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.

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.

Steps:

• Diced avocado, crumbled cotija, diced white onion, sliced radishes and shredded cabbage, for topping
• Heat the olive oil in a straight-sided skillet over medium heat. Add the onions and cook until softened, about 4 minutes. Add the garlic and green chiles, and cook until sizzling, about 1 minute. Add the chile powder, cumin, smoked paprika, coriander, oregano and a pinch of salt; stir to coat the onions in the spices. Cook for about 1 minute, then add the tomato sauce, brown sugar and 1 cup water. Bring to a simmer and cook for 5 to 6 minutes.
• Add the chicken to the sauce; continue to simmer and reduce until the sauce coats the chicken and is no longer soupy, about 5 minutes.
• Fill the Seasoned Taco Shells with the chicken mixture and top with avocado, cotija, onions, radishes and shredded cabbage.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• In a small bowl, combine the cumin, chile powder, coriander and 1/2 teaspoon salt.
• Arrange the taco shells in a single layer on the prepared baking sheet. Lightly brush the shells inside and out with vegetable oil, and sprinkle all over with the spice mixture. Bake until golden, about 5 minutes, turning once halfway through.

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.

Steps:

• Combine masa harina with water.
• Mix with hands until dough is moist but holds its shape.
• Add more water if needed.
• Let dough rest for 15 minutes.
• Divide dough into 12 balls.
• Dampen dough slightly with water.
• Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.
• Carefully peel off the top sheet of paper.
• Place tortilla, paper side up, on a hot ungreased griddle or skillet.
• Gently peel off remaining paper.
• Cook for 30 seconds or until edges begin to dry.
• Turn and cook until surface appears puffy.
• Repeat with remaining dough balls.
• To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.
• Fry each tortilla 10 seconds or until limp.
• With tongs, fold tortilla in half and continue frying holding edges apart.
• Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.
• Drain on paper towels.

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.