Home-Fried Taco Shells
By America's Test KitchenPublished on August 22, 2007
Time
35 minutes
Yield
Serves 4 (Makes 8 taco shells)
Ingredients
Before You Begin
The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.
Instructions
- Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.
- Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
- Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
- Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.
Time
35 minutesYield
Serves 4 (Makes 8 taco shells)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Home-fried corn tortillas made superior homemade taco shells. To get the traditional wedge shape, we fried the tortillas in a skillet, one half at a time, holding on to the other half with tongs. Each shell took about 2½ minutes—not an unreasonable investment of time given the huge improvement in taste and texture that homemade taco shells have to offer.
Before You Begin
The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.
Instructions
- Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.
- Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
- Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
- Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.
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