TURNING CORN TORTILLAS INTO TACO SHELLS
We have been doing this for years, but I didn't see a "recipe" posted for it yet, so I thought I would post it. MUCH better than those stale store bought taco shells!!!
Provided by Juju Bee
Categories Breads
Time 12m
Yield 1-100 serving(s)
Number Of Ingredients 2
Steps:
- Heat oil over medium heat in a skillet.
- Carefully add half of the tortilla (folded into a taco shape) and fry until golden (you will need to hold up the tortilla half the entire time.).
- Using tongs, carefully flip the tortilla to fry the other side until golden (continue holding the free edge to maintain the shape).
- Remove from skillet and balance the shell (Teepee style) on a paper towel until set.
- Repeat, placing each made taco shell on top of the last to drain oil and set.
- After they are all set, you can pile on the taco goods and enjoy!
Nutrition Facts :
HARD TACO SHELLS
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- 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.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
CORN TORTILLAS/TACO SHELLS
A Mexican meal is just not complete without some tortillas to butter or wrap around fillings. Tortillas can be found on Mexican tables and at nearly every meal.
Provided by Karen From Colorado
Categories Breads
Time 40m
Yield 12 tortillas
Number Of Ingredients 3
Steps:
- Combine masa harina with water.
- Mix with hands until dough is moist but holds its shape.
- Add more water if needed.
- Let dough rest for 15 minutes.
- Divide dough into 12 balls.
- Dampen dough slightly with water.
- Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.
- Carefully peel off the top sheet of paper.
- Place tortilla, paper side up, on a hot ungreased griddle or skillet.
- Gently peel off remaining paper.
- Cook for 30 seconds or until edges begin to dry.
- Turn and cook until surface appears puffy.
- Repeat with remaining dough balls.
- To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.
- Fry each tortilla 10 seconds or until limp.
- With tongs, fold tortilla in half and continue frying holding edges apart.
- Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.
- Drain on paper towels.
CORN TORTILLA TACO CASSEROLE
Believe me, I've tried a lot of "taco casseroles", but this one really hit the spot at a holiday ladies potluck luncheon. I was one of the many who asked for the recipe, received it and thought I'd pass it on to my "zaar" friends. She said it came from a California elementry school cookbook. Just great with a green salad and a glass of beer or wine!
Provided by Judikins
Categories Meat
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground been and onion.
- Add soup, sauce, water, olives and seasoning to meat.
- Mix well in a 9x13" pan.
- Cut 6 tortillas into small pieces (I stack and quarter) and lay in bottom of pan.
- Pour 1/2 of mixture on top.
- Add 1/2 of cheese.
- Cut last 6 tortillas and place on top.
- Add the last of the mixture and finish with remaining cheese.
- Cover and bake at 350F for 1 hour.
Nutrition Facts : Calories 507.9, Fat 30.9, SaturatedFat 14, Cholesterol 97.6, Sodium 1468.2, Carbohydrate 31.1, Fiber 4.4, Sugar 7.1, Protein 27.8
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