Hard Taco Shells Recipe - Allrecipes.com
Hard Taco Shells Recipe

Hard Taco Shells

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"Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store."

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Original recipe makes 15 taco shells Change Servings


  1. Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
  2. Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
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Most Helpful Positive Review
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.

Most Helpful Critical Review
Sep 17, 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!

Sep 14, 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. ;> )

Apr 28, 2008

if yours are chewy, it means the oil wasn't hot enough!

May 10, 2005

Tastes a lot better than the ones you buy pre-cooked in a package. I don't think you need to add salt if you're using them for tacos.

May 26, 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!

Mar 25, 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.

Oct 03, 2007

Taco shells cooked at home give your tacos a very authentic taste, and make a meal that is restaurant quality! I followed this recipe and had wonderful cruchy, flavorful tacos. I sprinkled mine with seasoned salt right after removing from the oil. Put down your packaged taco shells and give this recipe a try - you don't know what you've been missing!


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  • Calories
  • 75 kcal
  • 4%
  • Carbohydrates
  • 10 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 5%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 1.3 g
  • 3%
  • Sodium
  • 36 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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