How to Make Crispy Taco Shells
 
 
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Ingredients
  • Corn Tortillas
  • Oil for frying (something with a high smoke-point and neutral flavor: peanut and vegetable, for example; I used avocado oil and it worked great perfect)
Instructions
  1. I find the tacos are at their most delicious when you add the taco meat to the taco shell immediately after frying. I like to set up my taco shell frying station like so: Stack of corn tortillas, tongs, pot with oil on the stove, large plate lined with paper towels, taco meat. (This recipe for Cora's Ground Beef Taco Meat is amazing, but you could put any kind of meat for tacos in here: steak, chicken, whatever!)
  2. Add oil to a medium-large pot. It doesn't need to be that deep - it should cover the bottom of the pan and then add a bit more, probably about ⅛" - ¼" deep.
  3. Heat oil over medium-high heat for 3-5 minutes. A drop of water in the oil should sizzle.
  4. Using tongs, place one tortilla into the oil and let fry on the first side for 5-10 seconds.
  5. Flip the tortilla. Let it fry on the second side for just a couple seconds, then using your tongs sort of fold the tortilla in half. When I do this, I hold the folded half that is out of the oil up a little so you get kind of a flat bottom to the taco shell, if that makes sense. As it fries it will start to hold its shape on its own.
  6. Once the shell is holding its shape (this happens quickly), flip it over. I kind of push the side of the shell that's in the oil down into the oil so that the inside of the shell is frying, too. Just keep flipping and pressing until the shell starts to brown lightly.
  7. Once shell is done frying, remove form oil, let drip onto the paper towels, then set down on the paper towel-lined plate. Fill immediately with meat.
  8. For each shell, frying time total is only around 30 seconds or so. They fry up quickly!
Recipe by This Week for Dinner at https://thisweekfordinner.com/how-to-make-crispy-taco-shells/