Fantastic crispy shells! This was a really easy process with a short and fast learning curve. The first couple of shells I followed the directions to a T and the shells were too crisp to fold over, so then I tried using a wooden spoon and folding them over it as soon as they hit the oil, cooking for about 15 seconds then turning the folded taco shell over to cook the other side and that worked out much better for me. I used the metal tongs to help hold the bottom fold open while cooking. I didn't measure the temp of my oil, I used the wooden spoon method. (When you put the end of the spoon handle into the oil, if it starts to bubble around the spoon, then the oil is hot and ready for use.) These turned out perfectly and were far tastier than the store bought premade shells that you crisp in the oven. Once the oil was hot, this was a very fast process overall and to make a dozen only takes a few minutes. This same recipe will also make tostada shells, crispy taco bowls, or if you cut the tortillas into strips or quarters you can make homemade restaurant style chips just as easily.
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Fantastic crispy shells! This was a really easy process with a short and fast learning curve....