Reviewed: Sep. 5, 2011

This came in handy as I needed to fry up some yellow corn tortillas for, "Taco Salad I," also from this website. I used an entire bag of small corn tortillas. Frying them up was easy. I drained them on a baking sheet lined with lots of paper towels and sprinkled them with hawaiian sea salt. Instead of using these shells to fill up with meat, I broke them up into tortilla chips for the salad. These are much tastier than the store bought taco shells! Next time I might take another reviewers tip and spray it with cooking spray and bake them in the oven to cut back on the amount of fat and cholesterol.

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 25, 2011

This is how I've made hard tacos for years. I've never used a rack or anything. I usually put a folded paper towel on a paper plate, fry the taco and then place in the plate. I flip it after a bit so the oil is soaked up on the both sides. Season with some salt and we're good to go!

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Reviewer:

K-Dub

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Simi Valley, California, USA

Reviewed: May 15, 2011

I took a coffee can lid and bent it half to place the taco shell around and with tongs put in oil and when done fliped it over to cook other side...comes out just like the store bought ones about 1/2 inch wide to put in taco mixture.

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Reviewer:

wopapapa1

Reviewed: Feb. 25, 2011

I tried to bake these and drape them over the cooking rack like another user suggested but they kept falling off XD So I just went for frying and, I really liked them. And they're so much cheaper than the hard shell ones you buy at the store. If they aren't as crispy as you want after you fry them, then go ahead and put them in the oven for a bit. But not too long, you don't want to burn them.

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Reviewer:

Quexinos

Cooking Level: Intermediate

Reviewed: Dec. 28, 2010

kinda greasy, but great way to use up the rest of the tortillas

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Reviewer:

eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

Reviewed: Dec. 6, 2010

This is really the only way to make a taco shell. It's shameful how many Americans think shells out of a box are Mexican - they are not! ;)

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Reviewer:

AndrewsCuteCook

Cooking Level: Intermediate

Home Town: Whittier, California, USA

Living In: Lynchburg, Virginia, USA

Reviewed: Dec. 5, 2010

After reading a lot of the reviews I'm so impressed at everyone's creative methods and certainly will try them. I started frying my taco shells like this a year ago and prefer it. I used to fry the old way which was filling a tortilla with meat then frying. Those are really good but a lot heavier and more fattening being they carry more oil in the meat. This new method the tacos fry up very light, very crunchy, and very addictive. If you over fry them and get them real crunchy, the bottoms crack and everything falls out of the taco so fry but not super hard. A real bonus is that they don't pop oil because there is no meat inside to cause oil to pop-I used to hate that. Get your oil hot but not too hot since the tortillas will fry really fast and burn. Sometimes when I don't feel like fussing with the details of tacos, I throw everything in a bowl, fry up some tortillas that I cut in squares, and have a taco salad-same taste but less work. The downside to frying the shells only is that they are so good you'll want lots of them and so will your family-that means a long time at the stove.

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Reviewer:

happywifey

Reviewed: Dec. 5, 2010

These turned out great. Everyone seemed to enjoy them and prefer them over boxed shells. I did forget the salt, but no biggie. Thanks for sharing.

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Reviewer:

gopintos

Cooking Level: Intermediate

Living In: California, Missouri, USA

Reviewed: Nov. 30, 2010

To keep the shape, I put a toothpick through the top of the shell until it cools. (I don't have any racks to hang the shells like others.) Thanks! Great taste! I am picky about homeade shells and these are delicious! I prefer corn.

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Reviewer:

bridamac

Reviewed: Nov. 18, 2010

These turned out great! I was afraid that they'd be oily. But, after reading a few reviews, I cooked them in a cast iron skillet with just enough oil to coat the bottom and they were perfect. Shaping them while they cook took a little practice. However, it gets easier. I also lined a bowl with paper towels and hung them inverted over the bowl on a cooling rack. I think cooling over the rack maintained the integrity of the "U" shape. Sprinkled a little salt on them while still warm. Excellent! (Took 1 star away b/c 2 Cups of vege oil is definitely not needed.)

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