Corn Tortillas/Taco Shells

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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