Taco shells are super versatile.
I love to make these ahead for when I get hungry and would want something filling to eat for lunch or dinner. Sometimes also for when I prefer to have heavy snacks.
The thing I love about making your own tacos than buying them from the store is that you can have them hard or soft…whatever works for you. And this recipe is super easy. Plus, this yields quite a number of taco shells.
They are not as hard to make as you might think so don’t get intimidated! We are sure you’ll love it as this tastes amazing alone.
But tastes more delicious if you make these Cheesy Birria Quesadilla Tacos using the taco shells you made from scratch.
Method
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Mix all together with hand beater.
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Pour 1/4 cup into a hot greased skillet and fry like pancakes. You can use the same ingredients to make taco shells!
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Heat a few cm of oil in a heavy pan over medium to medium-high heat.
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Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away.
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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.
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Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy.
Recipe Hints and Tips:
- Taco Shells are not suitable to freeze.
