From Scratch Taco Shells
"I made these and they turned out quite well so I'm sharing the recipe here"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (258.1 g)
- Calories 375.7
- Total Fat - 2.3 g
- Saturated Fat - 0.7 g
- Cholesterol - 0.2 mg
- Sodium - 292.6 mg
- Total Carbohydrate - 78.2 g
- Dietary Fiber - 5.2 g
- Sugars - 3.2 g
- Protein - 10.9 g
- Calcium - 28 mg
- Iron - 2 mg
- Vitamin C - 8.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Mix the first 5 dry ingredients, add water, and mix till water is absorbed. Knead with hands till dough is consistent.
Step 2
Make dough into 1 1/2 inch balls, flatten and roll out on flour and corn meal-covered board to an 8-inch round, about 1/4-inch thick.
Step 3
Heat 2 cups oil in a thick bottom skillet (test oil with a pinch of dough - it will float when oil is hot enough) and fry shells on both sides, turning with tongs. Pat with paper towels to remove excess oil. Serve hot; top with your favorite taco fixings.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- If you do not have powdered milk, you can substitute it with 1/2 cup of melted butter.
- When picking out your corn oil, make sure to get one that has a high smoke point.
- Replace the all-purpose flour with whole wheat flour. This substitution will add a nutty flavor and increase the nutritional value of the taco shells.
- Replace the corn oil with olive oil. This substitution will reduce the amount of saturated fat in the recipe and provide healthier fats.
Vegan Taco Shells Substitute the powdered milk and water with 1 cup of non-dairy milk and 2 tablespoons of vegetable oil. Fry the shells in vegetable oil instead of corn oil.
Vegan Baked Taco Shells Preheat oven to 375 degrees F. Mix 1 cup of non-dairy milk and 2 tablespoons of vegetable oil in a bowl. Dip each taco shell in the mixture and place on a baking sheet. Bake for 10 minutes, flipping once halfway through. Enjoy!
Mexican Street Corn Salad - This delicious and colorful salad is packed with flavor from the fresh corn, jalapenos, cilantro, and lime juice. It's the perfect accompaniment to the From Scratch Taco Shells, providing a crunchy and creamy contrast to the crispy shells.
Mexican Rice - This Mexican-style rice is a flavorful side dish that pairs perfectly with Mexican Street Corn Salad. It's made with long grain rice, tomatoes, garlic, onion, and cumin, and is a great way to add some extra flavor to any meal. It's also a great way to bulk up the meal and make it more filling.
FAQ
Q: How thick should I roll out the dough?
A: About 1/4-inch thick. You can use a rolling pin to make sure the dough is even.
Q: How do I know when the dough is ready?
A: The dough should be smooth and pliable, with no cracks. You can also test it by poking it with your finger - if it bounces back, it's ready.
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Fun facts:
Taco shells are a popular Mexican dish that dates back to the 18th century. It is believed that tacos were first made by Mexican silver miners, who wrapped the fillings in a tortilla to make them easier to eat while they worked.
Taco shells are also a popular food among celebrities. Singer Taylor Swift is a fan of tacos and has even been spotted at taco restaurants. Actor Tom Cruise is also a fan of tacos, and has been seen eating tacos in several of his movies.