Ingredients
Equipment
Method
Stepwise 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!