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Taco Shells Caseros (Homemade Crispy Corn Taco Shells)

A recipe from Mexico.

🇲🇽 MexicotaqueriacrispyfriedglutenFreedairyFreenutFreesoyFreeeggFreevegan
Taco Shells Caseros (Homemade Crispy Corn Taco Shells)

Nutrition (per serving)

150Calories
3 gProtein
0 gSugar
0 mgSalt

Ingredients

  • 12-16 (5-6 inch) Fresh corn tortillas (from masa)
  • 2-3 inches deep in deep pot or fryer Aceite vegetal (vegetable oil)
  • optional light sprinkle Salt

Method

  1. Make or buy fresh, soft corn tortillas (they must be pliable and not dry). If using store-bought, wrap in damp towel and microwave 30 seconds to soften.
  2. Heat oil in a deep pot or Dutch oven to 350°F (175°C) — use a thermometer for safety and even frying.
  3. Line a baking sheet with paper towels and place a cooling rack over it for draining.
  4. Using tongs, carefully slide one tortilla into the hot oil. Immediately use a metal spatula or tongs to press the center down into the oil while folding the sides up to form a U-shape (taco shell form). Hold for 10-15 seconds until it holds shape.
  5. Fry 30-60 seconds per side until golden, crisp, and bubbly (flip carefully with tongs).
  6. Remove, drain on paper towels, and lightly salt while hot if desired. Prop upright in a rack or between upside-down muffin tins to hold shape while cooling.
  7. Repeat with remaining tortillas, adjusting heat if oil cools too much.
  8. Fill immediately with your favorite taco filling (carne asada, carnitas, etc.) and toppings. Best eaten fresh and crispy. Store unfilled shells in airtight container up to 2 days; re-crisp in 350°F oven 3-5 min.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.