Recipe by Mrs.Jack
I was born and raised in San Antonio-oh, how I miss these!!! You must give them a try-you won't be disappointed-and then you will love them like I do! The taco shells come out light, airy, and crunchy---nothing better! From the Tex-Mex Cookbook by Robb Walsh. Enjoy!
Top Review by Lucky in Bayview
These didn't work for me. I liked the fresh flavor, but I wasn't able to fold them without them cracking and breaking. I ended up making tostadas instead. They were yummy, but not what I had in mind. I have to say it was fun trying to make these. I hope others have better luck and will post their technique. Thanks for posting!
Directions See How It's Made
- Combine the masa, salt, and water in a large bowl and mix until a smooth dough forms. Knead for a few minutes or until flexible.
- Pull off pieces of dough and roll them into 8 golf ball-sized pieces.
- Place a ball between 2 pieces of plastic wrap and with a rolling pin or tortilla press, flatten the ball into a tortilla betweem 4-1/2" and 5" in diameter and 1/8" thick.
- Fill a deep skillet with 1" of oil and heat to 375°F Maintain this heat at all times!
- Slip a tortilla into the hot oil and with a spatula, baste hot oil over the top untill the tortilla puffs.
- After 1 minute, flip it over and use the spatula to crimp the tortilla in the middle to form a U shape or boat shape while it continues frying for another minute.
- After 2-3 minutes, it should hold its shape and look golden brown. Drain on paper towels.
- Serve immediately with your favorite taco filling and toppings.