I have never used purchased taco shells...I've always made my own. This is the exact method I use, only I don't salt the taco shells. Probably personal preference. I have long scissor-type tongs for this purpose and they work great (not the kind you push on the end to open). And yes, if your shells are soggy your oil was either not hot enough, or your tortillas were old. We've gotten to like slightly LESS crunchy taco shells lately, but that just means I fry them for a shorter amount of time. I place the tortilla in hot oil (test with a tiny sliver of tortilla....if the oil is hot enough, it will sizzle when you drop it in). Leave it flat for about 5 seconds, turn it over and fold it in half. Grab the shell by the top, and just keep frying until it reaches the desired crispness. I drain them, upside down, on layers of paper towels. BTW, you can make awesome homemake tortilla chips the same way by simply cutting the tortillas in triangles. I usually stack 4-5 up and cut with my pizza cutter. I fry the tortilla chips first, before I make my taco shells. I *do* sprinkle the chips with salt when they're first out of the oil (otherwise it won't stick). Oh! And my son prefers the flour shells, which are amazingly good too. They just take a little practice as they puff up quickly and it can be hard to crease them once they're puffy. Turn down the heat a tad for flour
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I have never used purchased taco shells...I've always made my own. This is the exact method I...