Homemade Taco Shells 1 Recipes

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.

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.

Steps:

• Preheat a dry skillet over medium/high heat.
• Mix the ingredients well.
• The batter will be runny.
• Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
• Each side only takes about 1 minute of cooking.
• The shells are not supposed to brown.
• When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
• I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
• Fill with all the taco stuffin's and enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
• Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
• Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
• Warm taco shells in the preheated oven for 3 to 5 minutes.
• Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

Steps:

• Mix all ingredients together till smooth.
• Heat frying pan greased with oil.
• Pour 1/4 cup batter in pan, rotate pan, remove when cooked.