Sometimes you just want a taco that has a crunch with every bite, and these Homemade Hard Corn Taco Shells will bring all your crunchy, crispy taco dreams to life.
A friend once told me that when she was a child she would go to her grandparents’ house for sleep-overs. The special dinner for the sleep-overs was always homemade tacos with hard corn tortilla shells that her grandma would fry up as a special treat for their special occasion. I loved this story and it’s been in the back of my mind for months. Sometimes nourishment looks like special meals made with love by people by people we love.
While the traditional soft corn tortilla version of housing a taco is a staple in our home, sometimes it’s fun to mix things up and go with the crunchy, hard shell option. Plus, these Homemade Hard Corn Taco Shells are a cinch to make, and they’re 10-times better than the bagged version you can get at the store.
Hard taco shells take a regular taco meal and turn it into a party in your home and your mouth. You heard it here first. Give these a try next time you have friends over or are in charge of a dish at a get together for your kids’ friends.
What are hard taco shells made of?
These hard corn taco shells could not be simpler to make at home! The only food items you need are your favorite brand of store-bought corn tortillas and canola, corn, or vegetable oil.
Can hard taco shells be frozen?
For the sake of maintaining the architecture of a crunchy hard shell taco and saving freezer space, it may be a better idea to freeze your soft corn tortillas and thaw them out next time you want to make hard shells. After making your hard corn taco shells, they should last up to a week. But, like with most fried foods, eating it fresh is always the best option.
Can you make homemade hard taco shells with flour tortillas?
Definitely! Some people like the taste and texture of flour tortillas over corn, and more power to you! The consistency might be a little different than the corn taco shells (chewier), but still delicious nonetheless.
Homemade Hard Corn Taco Shells
- Prep Time: 20 min
- Cook Time: 1 minute
- Total Time: 30 min
- Yield: 6+ shells
Description
Sometimes you just want a taco that has a crunch with every bite, and these Homemade Hard Corn Taco Shells are sure to bring all your crunchy, crisp taco dreams to life.
Ingredients
- Canola, corn, or vegetable oil
- Corn tortillas (the 6-inch ones work great)
Instructions
- In a small skillet, add enough oil to fill the bottom of the skillet 1 inch.
- Place the skillet over medium-high heat, and allow the oil to heat for 10 to 15 minutes.
- When the oil is hot, carefully place 1 corn tortilla in the hot oil for 1 second. Using tongs or two forks, take half of the tortilla out of the oil while keeping half in the oil.
- Bend the tortilla in half while cooking to make a taco shape. Let half of the tortilla cook in the oil until crisp and bubbly, about 30 seconds.
- Pull the tortilla out of the oil, and place the uncooked half back in the oil to cook while holding the cooked side out. Keep the tortilla open about an inch while cooking so that you can fill it later.
- Once both sides are cooked let the tortillas drain on paper towels to soak up the extra grease.
- Keep in a warm oven until ready to serve.
Serve with your favorite taco ingredients. This crock pot steak carnita meat is a great candidate.
Notes
- I’ve found that it is generally better to use a higher cooking temperature with a shorter cooking time for a crisp taco shell. A lower temperature with a longer cooking time produced a shell that was chewier than crunchy, although still quite delicious. Play with it a bit; corn tortillas are cheap.
- Category: side
- Method: fry
- Cuisine: American, Tex-Mex, Mexican
Keywords: hard taco shells, how to make taco shells, corn tortillas, best tacos, how to make tacos, taco recipe
Here’s all of the recipe you’ll need to make a Cafe Rio inspired taco feast:
- Cafe Rio Cilantro Lime Rice
- Cafe Rio Black Beans
- Cafe Rio Sweet Pork Barbacoa
- Creamy Cilantro Ranch Dressing
- Restaurant-Style Salsa
- Homemade Baked Corn Tortilla Chips
Bring on the taco party!
My grandma always made tacos by putting ground beef on one side of a corn tortilla, then folding in half and frying in oil. Flip them over after a few minutes to fry the other side and drain on paper towels when done! We always ate them with cheese and salsa!
Mmmm. I like your grandma already 🙂
This is how I grew up with tacos! My Mom made them the same way your grandma did. I called them taco pockets (my dad called them belly bombs ha!)
Ohhhh I love homemade shells!!!
I am not unknown!! It’s me!! Carrian!!
LOL. Glad it’s not a creeper!
I would love to come over and eat that. It looks fabulous. I made the carnita recipe last weekend. INSTANT win. 🙂
What a fabulous idea! I might have to try this at my next Mexican food night. Cute blog!
I’m trying the carnitas tonight! Am I able to use flour tortillas for this? or only corn?
I think your best choice is to fry up some corn tortillas. They have like 3 ingredients and you understand what frying is right? If that isn’t for you I’d use normal flour tortillas (whole wheat are so yucky if you ask me). They can be part of your 20% right! OR even better make white flour tortillas at home so that you know the ingredients. Find what you like! Can’t wait to hear how you like them!
We ended up using normal flour tortillas because that’s what I had on hand. They were delish! Thanks for the recipe! We are new to eating clean and I am loving your 2 week menu! Everything has been so yummy! Thank you!