By Juju Bee on June 21, 2005
Photo by Sheri-BDB
Photo by Sheri-BDB
"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!!!"
Serving Size: 1 (0 g)
Servings Per Recipe: 1
"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!"
"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!"
"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."
"These were excellent! Easy to do and the results were phenomenal ~~ exponentially better than store-bought taco shells. Will make these again!"
"i was so skeptical about this recipe being a good hard taco shell. Some called the store bought ones stale or some other negative thing. But I actually like those. I still gave these a shot. Following the directions, they came out perfect. too perfect. I'm so surprised that the corn tortillas fried into the hard taco they did. It's not just a shape, or that it's crunchy cooked instead of dense when uncooked. It's also the taste. This is how they were made to be eaten!! The outside gets crispy and solid to hold in all the essential taco fillings, the inside is still sort of soft and warm. It's the kind of crispy that you enjoy, not the ones that are sharp and tear the roof of your mouth.
Try this. You won't regret it one bit. You might actually love it because corn tortillas are so much cheaper than the flour ones... and now they are tastier, too!
I would post a picture, but the ones I cooked were eaten too fast. Everyone at the table was skeptical about them, going for the flour tortillas or butter fried corn tortillas which were still soft. I turned my back for one second though after happily eating my own creation, and all of a sudden they were all gone and no one cared for the flour tortillas anymore. Back to the kitchen I went to cook more hard tacos, while everyone grudgingly finished the flour tacos they started."
"FANTASTIC! this is the only way to go. I will make over and over. People, look no further, super simple and quick. Delicious."
"This was very helpful. We were in the middle of the process and could not hold the form, until we read the foil tip! thank you!"
"So simple and so good! I made them last night for my husbands' Cinco De Mayo birthday with the Chicken Taco recipe also on this site. Spectacular! Everyone LOVED them. How easy this is to do! Have always wanted to try. Glad I finally did! Thanks~"
"I like the suggestion of using coconut oil for frying as it is also a lot healthier option. I have a suggestion that came to my mind for taco holders. Using a plate rack that stands plates on end in cabinets. Lay paper towel a section longer than the length of the rack -or amount needed to account for indentations of rack where taco shells will go. This way you can drain oil, shape and hold the taco shells all in one step. I am gonna try it myself."
"These were very good. Thanks for the aluminum foil idea. Made this so much easier."
"This is great! I put them in taco holders to cool. Works great!"
"My bf and I recently had tacos this way. It was cheaper to buy a package of 12 soft taco-size corn tortillas than a box of premade taco shells. They fry up nicely and crisp up nicely, as well, although we didn't think about cooling them "teepee style", but just laid them on paper towels. I'm giving this recipe 5 stars b/c I've tried this technique before, and it works great. I've always loved the taste of fried corn tortillas."
"I've been making these for a couple of months now, but I never got around to photographing them. These were awesome. I will never purchase store bought taco shells again."
"OhMyGawd!!! This is IT! I love you!!! Thank you! My hubby will thank you, too, when I make these for him!!! He is mexican-food-obsessed, and I don't need even that much of an excuse to start experimenting with a diferent type of cuisine :oD I have been making my own tortillas for months now, practicing my enchiladas, quesadillas, chimichangas, diferent stuffings, and even made up my own salsa to bake my enchiladas in... but it just didn't occur to me to FRY the tortillas to make them into tacos, and I have been dying to make the man a taco dinner even better than the ones my mom used to make for me :o) THANK YOU AGAIN! "
"This is truly an excellent recipe! This is how I always do my tortillas, way better then premade ones in the store. The only thing I do different is when I start to fry my tortilla, I just throw it in, well not really throw it in, set it in. When it starts to soften, I flip it over and fold it in half and stick my tongs in the shell and just rest the tongs on the side of the skillet. When that sides crisped up, flip it over and stick the tongs in again and rest on edge of skillet, that way I don't have to hold it. you just can't walk away from the stove, don't want no fires or nothing. Another thing I do is once fried I stand on end in a big bowl lined with paper towels. I also have been using coconut oil to fry my tortillas in, it makes them a whole lot less greasy. Thanks a bunch for posting a great recipe Juju Bee.... Update- I also fry flour tortillas the same way"
"Thanks so much for posting this. I have been wondering how to do these and it works out wonderfully! "
"My mother used to make taco shells this way with excellent results. I completely forgot about this until I started making them. Thanks so much for sharing this recipe!"