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    You are in: Home / Recipes / Turning Corn Tortillas Into Taco Shells Recipe
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    Turning Corn Tortillas Into Taco Shells

    Turning Corn Tortillas Into Taco Shells. Photo by Sheri-BDB

    1/11 Photos of Turning Corn Tortillas Into Taco Shells

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    Total Time:

    Prep Time:

    Cook Time:

    12 mins

    5 mins

    7 mins

    Juju Bee's Note:

    We have been doing this for years, but I didn't see a "recipe" posted for it yet, so I thought I would post it. MUCH better than those stale store bought taco shells!!!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oil over medium heat in a skillet.
    2. 2
      Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.).
    3. 3
      Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).
    4. 4
      Remove from skillet and balance the shell (Teepee style) on a paper towel until set.
    5. 5
      Repeat, placing each made taco shell on top of the last to drain oil and set.
    6. 6
      After they are all set, you can pile on the taco goods and enjoy!

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    Ratings & Reviews:

    • on September 23, 2007

      55

      Yum! i needed to use up a bunch of corn tortillas, and this did the trick! After the second or third tortilla, I decided to streamline the process. I used some aluminum foil that I folded into a rectangle roughly 2 inches by 3 inches and about 1 inch thick, with the other end compressed slightly. I tucked these into the folds of the tortillas and placed them in the pan, and I just used my fingertips to hold them in place for about 10 seconds (the oil was only about 1 inch deep, enough to cook one side of each tortilla at a time). Then I flipped them over, let the other side cook, and propped against a nother long rectangle of foil that I draped with a couple of paper towels on top of a layer of paper towels. These worked perfectly- I could fry 4 at a time and not have to hold them up. I made 8 squares of foil (about the same amount total that I would use to line 1 1/2 cookie sheets), and although the foil was a little hot, I could take them out after I had flipped the currently cooking batch to get the next batch ready. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2010

      This is the ONLY way I have ever known homemade tacos. Only difference is we add a thin strip of cheese in the center of the tortilla while we fry to our desired crispness. The cheese is all melted and gooey! YUMMY!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2009

      55

      This is the way we make our taco shells too. I usually use flour tortillas and use a pair of tongs to fold the tortilla into a taco shell shape and a fork in the other hand to hold down inside the shell as it frys. Flour tortillas have a tendancy to "puff up" when cooking and using the fork to hold down the inside of the shell while frying keeps them opened up so they don't puff up like a giant donut :) I was so tired of buying soft shells for DH and DS and a box of crunchy taco shells for myself that always went stale because I would only use 2 at a time. Thanks for sharing this technique.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (25)

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    Nutritional Facts for Turning Corn Tortillas Into Taco Shells

    Serving Size: 1 (0 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 0.0
     
    Calories from Fat 0
    %
    Total Fat 0.0 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 0.0 mg
    0%
    Total Carbohydrate 0.0 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.0 g
    0%

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