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, I don't recommend freezing your shells . They can be hard to reheat from frozen and will lose their delicious crunch.. After making your hard corn taco shells, they should last up to a week on the counter . 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 - Make the BEST Tacos Ever!

Description

These homemade hard corn taco shells are sure to bring all your crunchy, crisp taco dreams to life! With just two ingredients and 10 minutes you can have a batch of these delicious taco shells ready to go.

Ingredients

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

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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. Ideally, you want your oil to be at about 350°F.
We usually use white corn tortillas, but yellow corn tortillas will work just as well.
If you don’t have canola oil then you can also use vegetable or corn oil.
Make sure you add enough oil to your pan. You want to be able to fully submerge your tortilla in the oil, and it will expand a little as it fries.
You can store your taco shells in an airtight container on the counter for up to a week.

Prep Time: 20 min
Cook Time: 1 minute
Category: side
Method: fry
Cuisine: American, Tex-Mex, Mexican