Crispy Cheese-Chorizo Shell Tacos (Baked Cheese Taco Shell)

Name: Crispy Cheese-Chorizo Shell Tacos (Baked Cheese Taco Shell)
Cuisine: Mexico
Ingredients: 8-10 Fresh corn tortillas (5-6 inch); 2-3 cups Shredded cheese (Chihuahua, Monterey Jack, or cheddar blend); 1 lb Mexican chorizo (fresh); ½ diced (optional for chorizo) Onion; sour cream, pico de gallo, cilantro, lime Toppings

A recipe from Mexico.

🇲🇽 MexicofusioncrispyShellcheeseShellchorizoovenBakedglutenFreeOptionnutFreesoyFree

Crispy Cheese-Chorizo Shell Tacos (Baked Cheese Taco Shell)

Nutrition (per serving)

450Calories

25 gProtein

3 gSugar

1200 mgSalt

Ingredients

8-10 Fresh corn tortillas (5-6 inch)
2-3 cups Shredded cheese (Chihuahua, Monterey Jack, or cheddar blend)
1 lb Mexican chorizo (fresh)
½ diced (optional for chorizo) Onion
sour cream, pico de gallo, cilantro, lime Toppings

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Cook chorizo in a skillet over medium heat, crumbling until browned and crisp (8-10 min). Drain excess fat if desired. Optional: sauté diced onion with chorizo for extra flavor.
Place corn tortillas flat on the baking sheet. Sprinkle a generous layer of shredded cheese (about ¼-⅓ cup per tortilla) evenly over each tortilla, leaving a small border.
Bake 5-8 minutes until cheese melts fully and begins to bubble/turn golden at edges (watch closely to avoid burning).
Remove from oven. While cheese is still hot and pliable (but starting to set), quickly fold each tortilla in half over a rolling pin, chopstick, or the edge of a baking rack to form a hard taco shell shape. Hold 10-20 seconds until it firms up (cheese will crisp as it cools). If it hardens too fast, return to oven 30 seconds to soften.
Let shells cool and harden fully (they become crispy like hard taco shells).
Fill each cheese shell with warm crumbled chorizo, then top with sour cream, pico de gallo, cilantro, lime, and any extras (avocado, cotija). Serve immediately for best crunch.