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.
- Canola, corn, or vegetable oil
- Corn tortillas (the 6-inch ones work great)
- 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.
- 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