appetizers and snacks

Homemade taco shells from scratch (video recipe)

Make your own taco shells from scratch with only 3 ingredients and add your favorite seasonings.
Crispy and very tasty these homemade taco shells are great for parties. You can fill them up with ground beef, with chicken, with tuna or veggies to get amazing appetizers.
These taco shells are very easy to make but you need a bit of experience working with the rolling pin. For me this was the easiest part :).

Homemade taco shells from scratch

You should start by making the dough. Use a bowl to combine flour, cornmeal, salt and about 3-5 tablespoons of warm water (enough to bring the dough together). Also you may add your favorite seasonings.
Then you should divide the dough into balls, the roll the balls into circles.
The tricky part is to fry the taco shells because they turn crispy in less than 30 seconds and once they turned crispy you won’t be able to fold them.
I saw a video with a lady making taco shells. She was frying the taco shells then transferring to paper towels and folding the taco shells with a rolling pin. I said to myself: “wow! It’s very easy”.
Well, it turned out to be a very bad idea because when you deep-fry the taco shells they turn crispy and if you try to fold them they will crack.
You must fold the taco shells while frying them.
I recommend you to use tongs because it will be easier to hold the taco shells folded.

It’s not very difficult and you don’t have to worry if you don’t succeed with the first taco shells. You may serve them as nachos :). Yes, you may use the same dough to prepare nacho chips. The difference is that you have to cut the circles of dough into triangles then deep-fry them.
The recipe makes about 14 taco shells (12-13 cm (4.72-5.11 in) diameter).

You should also try:

Homemade feta cheese sticks (video recipe)

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Ingredients for homemade taco shells

– 125 gr (1 cup) cornmeal

– 125 gr (1 cup) flour

– 30 ml (2 tablespoons) of vegetable oil

– 1/2 teaspoon salt (or to taste)

– 45-75 ml (3-5 tablespoons) ml warm water (or as much as you need to bring the dough together)

You also need vegetable oil for frying

How to make homemade taco shells.

I recommend you to roll the dough between 2 discs of parchment paper. It will be much easier.
So, you should start by preparing the parchment paper discs.
Use a 12-13 cm (4.72-5.11 in) diameter plate or bowl to draw circles onto the parchment paper then cut. Make 15 pieces (the parchment paper disc used on top may be used for all the 14 taco shells).
Use a bowl to combine cornmeal, flour and salt. Also you may add your favorite seasonings. Add 2 tablespoons of vegetable oil and a few tablespoons of warm water, spoon by spoon, just enough to bring the dough together. You should obtain a smooth dough.

Let the dough rest for about 30 minutes. Don’t skip this step, especially if you are using coarse cornmeal.

Divide the dough into 14 little balls.

Take 1 ball of dough an place it between 2 discs of parchment paper. Roll out the dough. You should obtain a 12-13 cm (4.72-5.11 in) circle.

Repeat with the remaining pieces of dough.

Heat the oil.

Drop 1 disc of dough into the hot oil. Use tongs or 2 spatulas to grab the dough from one end and fold it so that half of dough is soaked in hot oil and half is above the oil. Wait a few seconds until the half of dough soaked into hot oil turns crispy, then invert: Soak the other half into hot oil and fry until crispy.

Transfer to paper towels and allow to cool.

Repeat with the remaining pieces of dough.

Serve these taco shells with your favorite filling.


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