I don’t know one person that doesn’t love tacos. So today, I will teach you how to make homemade tacos shells! At our house, tacos are always an option. The best thing about eating crunchy tacos is a crunchy shell! If you have an excellent crunchy shell, the rest will be a breeze.
If you don’t already know, you can make a taco out of any meat like beef, chicken, or pork. I’ve even been guilty of making tacos out of spam; no judgment, please. I’ve also heard of a spaghetti taco; I draw the line on that one. You can pile on different toppings and make them to your liking.
But if you have great ingredients and the shell sucks, well, get some chips and make a taco salad. You could opt for store-bought shells/pre-made shells, but it’s not the same as homemade. Don’t get me wrong; they’re alright, but they don’t compare to homemade shells! Something about homemade taco shells makes the taco that much better!
Homemade tacos shells made with corn tortillas dipped into a sea of oil for a few minutes and came out with a beautiful crunch and a stunning golden color is what I’m going to teach you how to make. They make the crunchy taco what it is, excellent. I don’t know anyone who doesn’t love homemade taco shells over store-bought pre-made ones.
Now, they may not be the healthiest, but they are delicious!
- Corn tortillas or flour (I prefer and love Guerrero Corn Tortillas for tacos)
- Vegetable or Canola Oil
- Small pan (You can use a medium pan, but you’ll need more oil, smaller is better)
- Sheet pan with napkins or parchment on top
Heat about 1 1/2 inches of oil in a small skillet over medium to medium-high heat to about 365 degrees F (180 degrees C). I like to add about half of the pan with oil or 2 cups of oil. I put my hand over the pan to check the heat; it’s ready if I can feel the heat.
Some people will say you don’t need that much oil, but I’ve found that if you use a small amount, it tends to smoke quickly, and the tortillas brown super quick. I’ve also heard you can spray the tortillas and bake them, which is an option I’ve never cared to try. Try it all out, whatever works best for you!
Tip: Add a droplet of water (a small one) to the oil, and if it starts bubbling up, it’s ready for your tortillas. You want to make sure the oil is HOT!
You’ll have to work quickly during this step. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away.
Cook for about 5-10 seconds, then flip over and fold the tortillas in half, holding them in place until it is crispy, about 15-20 seconds. Then, flip it over and open it for another 10-15 seconds.
Take the shell and place it on the sheet pan on a paper towel, parchment paper, or foil to drain. You can add salt to it at this time, but I never do.
Step and repeat! Make as many as you’d like! Use the shells right away after making them.
They can get chewy if you try to make them ahead of time. But you can stick them in the microwave for about 1-15 seconds until crispy or in the oven at 350 for 5-10 minutes.
But I will say that you won’t ever go back to store-bought shells once you get the hang of it! Practice makes perfect! Buen Provecho!
Last Updated on 06/05/22 by Darlingdew Lifestyle Staff