How to Make Hard Taco Shells
Taco night is a beloved tradition in many households, bringing together family and friends for a flavorful fiesta. One of the best parts of any taco is the crunchy shell that holds all those delicious fillings. Today, we’re diving into how to make hard taco shells from scratch using simple ingredients. With just corn tortillas, oil, and a sprinkle of salt, you can create crispy shells that will elevate your taco game to new heights. Let’s get started!
Why It’s Crowd-Pleasing
There’s something undeniably satisfying about a hard taco shell. The crunchiness provides a delightful contrast to the fillings, whether it’s seasoned beef, grilled chicken, or a medley of fresh veggies. Making your own hard taco shells means you can control the flavor and texture, ensuring they’re perfectly crispy and tailored to your taste. Plus, homemade shells are an impressive touch for taco parties, family dinners, or casual gatherings. Everyone loves a taco bar, and nothing beats the authenticity of fresh, homemade hard taco shells.
What We’re Using
- 20 small corn tortillas (white or yellow): These will form the base of your hard taco shells.
- Light olive oil or any high heat cooking oil: For frying the tortillas until they are crispy.
- Kosher salt: A sprinkle of salt enhances the flavor of the shells.
Gear Up: What to Grab
- Large skillet or frying pan: To fry the tortillas evenly.
- Tongs: For flipping and removing the shells from the oil.
- Paper towels: To drain excess oil from the finished shells.
- Plate: For holding the drained taco shells.
- Cooking thermometer (optional): To check the oil temperature for frying.
Stepwise Method: How to Make Hard Taco Shells
Step 1: Heat the Oil
Begin by pouring about 1-2 inches of light olive oil or high heat cooking oil into a large skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of tortilla; if it sizzles immediately, the oil is ready.
Step 2: Fry the Tortillas
Carefully place one tortilla into the hot oil. Use tongs to hold the tortilla down, allowing it to fry evenly. After about 30 seconds, gently fold the tortilla in half, keeping it submerged in the oil. This will help form the shape of the taco shell.
Step 3: Shape the Shell
Continue frying the folded tortilla for an additional 1-2 minutes or until it turns golden brown and crispy. Be sure to flip it occasionally to ensure even cooking.
Step 4: Drain Excess Oil
Once the taco shell is crispy, carefully remove it from the oil using tongs. Place it on a plate lined with paper towels to drain any excess oil. Sprinkle lightly with kosher salt while it’s still hot.
Step 5: Repeat
Repeat steps 2-4 for the remaining tortillas, making sure not to overcrowd the pan. This will allow each shell to fry evenly and achieve that perfect crunch.
Step 6: Serve and Enjoy
Once all your shells are fried and salted, fill them with your favorite taco fillings and toppings. Enjoy the satisfying crunch of your homemade hard taco shells!
Seasonal Twists
- Spicy Taco Shells: Add a pinch of cayenne pepper to the oil for a spicy kick.
- Herbed Taco Shells: Mix in dried herbs like oregano or cilantro into the oil for added flavor.
- Cheesy Taco Shells: Sprinkle some grated cheese into the hot oil for a cheesy crust.
- Sweet Corn Taco Shells: Use sweet corn tortillas for a slightly different flavor profile.
Chef’s Rationale
Making hard taco shells at home is not only simple but also a rewarding experience. The process allows you to customize the level of crispiness and flavor. Store-bought taco shells can be bland and sometimes break easily. By controlling the frying process, you can create shells that are perfectly crunchy and flavorful. Plus, there’s a sense of pride in serving homemade shells that will impress your guests and family alike.
Shelf Life & Storage
Hard taco shells are best enjoyed fresh. However, if you have leftovers, store them in an airtight container at room temperature. They can last for up to 2 days. For longer storage, consider freezing them after frying. Just make sure to let them cool completely before placing them in a freezer-safe bag. When you’re ready to enjoy them again, simply reheat them in an oven until crispy.
Top Questions & Answers
Can I make hard taco shells in the oven instead of frying?
Yes! You can bake corn tortillas in the oven for a healthier option. Brush them lightly with oil, shape them in a taco shell mold or between two oven-safe racks, and bake at 375°F (190°C) for about 10-12 minutes or until crispy.
What if my taco shells are too soft?
If your taco shells turn out soft, it might be due to not frying them long enough or not having the oil hot enough. Ensure the oil is at the right temperature and fry until they are golden brown and crispy.
Can I reuse the frying oil?
Yes, you can strain and reuse frying oil for other recipes. Just make sure to store it in a cool, dark place in a clean, airtight container. However, be cautious of reusing oil that has been used for frying foods with strong flavors.
How can I make my taco shells healthier?
To make healthier taco shells, opt for whole grain or corn tortillas and bake them instead of frying. You can also use an air fryer, which requires less oil and still gives you that crunchy texture.
Final Thoughts
Creating your own hard taco shells is an easy and rewarding task that opens up a world of flavor and customization. Whether you’re hosting a taco night or simply craving a crunchy shell to hold your favorite fillings, this method is sure to impress. The next time you’re planning a meal, remember that how to make hard taco shells is just a few steps away. Gather your ingredients, heat your oil, and get ready to enjoy a delicious taco experience that’s sure to become a staple in your kitchen. Happy cooking!
How to Make Hard Taco Shells
Ingredients
Equipment
Method
- Begin by pouring about 1-2 inches of light olive oil or high heat cooking oil into a large skillet. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, you can test the oil by dropping in a small piece of tortilla; if it sizzles immediately, the oil is ready.
- Carefully place one tortilla into the hot oil. Use tongs to hold the tortilla down, allowing it to fry evenly. After about 30 seconds, gently fold the tortilla in half, keeping it submerged in the oil. This will help form the shape of the taco shell.
- Continue frying the folded tortilla for an additional 1-2 minutes or until it turns golden brown and crispy. Be sure to flip it occasionally to ensure even cooking.
- Once the taco shell is crispy, carefully remove it from the oil using tongs. Place it on a plate lined with paper towels to drain any excess oil. Sprinkle lightly with kosher salt while it’s still hot.
- Repeat steps 2-4 for the remaining tortillas, making sure not to overcrowd the pan. This will allow each shell to fry evenly and achieve that perfect crunch.
- Once all your shells are fried and salted, fill them with your favorite taco fillings and toppings. Enjoy the satisfying crunch of your homemade hard taco shells!
Notes
- Store leftover shells in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze them after frying and reheat in the oven.
- Add spices like cayenne for a spicy twist!
