Reviewed: Dec. 26, 2009

I love tacos made this way. I use a small cast iron skillet just large enough for 1 tortilla with ~ 1/4" oil. Fry on one side 15 to 20 seconds, flip and fold in half. Fry maybe 10 seconds and flip for 10 seconds more. I sometimes put a spoon in the middle when I fold to keep it open. I sprinkle with a combination of 50% salt and 50% Gebhardts Chili powder that I keep in a glass shaker jar for use on homemade tortilla chips. Hanging over a roaster pan rack or cookie cooling rack works as well.

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C1PNR

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2009

An excellent way to make fresh crispy taco shells.

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Lisa

Cooking Level: Intermediate

Home Town: Cheyenne, Wyoming, USA

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Reviewed: Oct. 17, 2009

Excellent. I made them in the deep fryer with a pair of scissor-like tongs. I let them fry flat for 20 sec, then flipped over and held open. They kinda take a while to get the hang of and they are still a little awkward to make. Afetr frying, I hung them upside down through the rungs of the oven rack over the sink.

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sailshonan

Cooking Level: Expert

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Reviewed: Sep. 15, 2009

Yummy, Yummy, Yummy! I just cook the tortillas on each side for a few seconds each in hot oil, then fold on the plate lined with paper towels to absorb the excess oil. They are so quick to make and so good! Just don't forget to add the salt, it makes quite a difference to the taste. Yummy!

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Tisha

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Reviewed: Sep. 11, 2009

Other posts were right, make sure your oil is hot. It doesn't take much. I take them out of the oil with the handle of a wooden spoon then feed each end over a wire on a cooling rack placed above the sink. Leave a wire or two in between. This makes them in a U shape so that it can hold the goodies in there without falling over. ;> )

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Uther's

Cooking Level: Intermediate

Home Town: Thornton, Colorado, USA

Living In: Fort Collins, Colorado, USA

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Reviewed: Sep. 11, 2009

Actually I think the mistake is that you use too much oil at once. You only put as much as you would to cook an egg then as you make more and more shells you add a little oil each time that way they aren't as oily nor chewy.Hope this helps and I explained to your understanding!

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Paula

Cooking Level: Intermediate

Home Town: Visalia, California, USA

Living In: Exeter, California, USA

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Reviewed: Sep. 11, 2009

This is how I make mine. Very easy, but messy due to frying in oil. You really can't beat a homemade taco shell!!

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lalynnhussey

Cooking Level: Intermediate

Home Town: Columbia, Tennessee, USA

Living In: Lahaina, Hawaii, USA

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Reviewed: Aug. 11, 2009

So good, the only problem is I make a huge pig of myself every time we have these.

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: May 25, 2009

This is really neat. I tried making the shells using both flour and corn tortillas. In my honest opinion... GO WITH THE FLOUR. I cooked mine on my cast iron griddle with just a dribble of oil and they turned out wonderful. Thanks!

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lori

Cooking Level: Expert

Home Town: Decatur, Georgia, USA

Living In: Hamilton, Montana, USA

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Reviewed: Apr. 22, 2009

These had great flavor, and were much better than store bought. While I did get my shells nice and crunchy, I had a hard time getting all the oil off, so they were a little more greasy than I would have liked. I had trouble with the tongs tearing the shells (or not getting a good shape), and found it easier to just use two butter knives to fold the shells over.

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jjm1982

Cooking Level: Intermediate

Home Town: New Lenox, Illinois, USA

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Reviewed: Apr. 20, 2009

Everyone loved these! i sprinkled garlic powder and black pepper on them and did not use salt. i will be using these again! thanks!

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

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Reviewed: Mar. 29, 2009

These were really really good. Much better than the boxed shells you buy at the grocery store. Much fresher taste. With that said, I am rating 4 stars because they are alittle greasy, but still well worth the very little effort!

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Mar. 24, 2009

This is a great recipe. Once you master it, you never go back to store shells. I've been frying hard taco shells like this for years, like my mom and grandma. We love taco night, and it's not so hard, once you get the hang of it. I use a bigger pan, cook 3 shells at once, and reuse my oil. I have special "tortilla oil" that I keep in a container. As you continue to use it and add oil to the pan, the flavor continues to season beautifully.

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Kim with Twins

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Reviewed: Mar. 24, 2009

this is how I always cook my taco shells. It tastes so much better than the store bought. I would recommend everyone to sprinkle Parmesan cheese instead if salt it tastes sooo good that way!

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amberh21

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Reviewed: Mar. 24, 2009

These turned out great! When we have tacos I am the only one that eats the hard shells, so I end up throwing quite a few away. This recipe is great since my family can have their own soft tacos and I can make me just a couple hard shell ones without the waste. Only thing I changed was the amount of oil. I didn't use an inch, maybe a 1/4". Thanks for sharing.

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Marley_Mom

Cooking Level: Intermediate

Living In: Huntsville, Alabama, USA

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Reviewed: Mar. 24, 2009

There is a way to make them crispy without added all the fat from frying. Spray them with coooking spray and drape them over the rack in your oven. Bake until crispy.

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