Homemade taco shells on a wooden plate with taco fillings

How to Make Taco Shells: The Ultimate Guide to Homemade Soft & Crispy Tacos

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Taco shells are the foundation of any great taco, and making them at home is easier than you might think! Whether you prefer soft tortillas or crispy hard-shell tacos, crafting them from scratch gives you complete control over the ingredients and texture. While store-bought options are convenient, homemade taco shells offer a fresher taste, better texture, and no preservatives.https://royalesrecipes.com/taco-shells/

By following this guide, you’ll learn how to make taco shells using different methods, from soft corn tortillas to crunchy fried shells. Plus, we’ll share tips for achieving the perfect texture and creative ways to customize your shells with unique flavors.

Ingredients Needed How to Make Taco Shells

Before you start making taco shells, gather the following ingredients:

How to Make Taco Shells. Ingredients for making taco shells, including flour, cornmeal, water, salt, and oil.
  • Corn or all-purpose flour (depending on whether you want corn or flour tortillas)
  • Water (for hydration)
  • Salt (to enhance flavor)
  • Baking powder (for a softer texture in flour tortillas)
  • Vegetable oil or lard (for flexibility and richness)

Optional ingredients for flavor:

  • Garlic or onion powder (for extra taste)
  • Chili powder or paprika (for a hint of spice)
  • Lime juice (for a touch of acidity)

Now that we have the ingredients ready, let’s move on to making the dough!

Step-by-Step Guide to Making Taco Shells

Now that we have our ingredients ready, let’s go through the step-by-step process of making homemade taco shells. Whether you’re making soft tortillas or crispy shells, following these steps carefully will ensure the best results.https://www.allrecipes.com/recipe/70504/hard-taco-shells/

Preparing the Dough

The foundation of any great taco shell is the dough. Here’s how to prepare it correctly:

For Corn Tortillas:
  1. Mix the Ingredients: In a mixing bowl, combine 2 cups of masa harina (corn flour) with ½ teaspoon of salt.
  2. Add Water Gradually: Pour in 1 ½ cups of warm water, stirring with a spoon or your hands until the dough comes together.
  3. Knead the Dough: Knead for about 5 minutes until the dough is soft and pliable. If it feels too dry, add a teaspoon of water at a time. If it’s too sticky, sprinkle in a little more masa harina.
  4. Rest the Dough: Cover the dough with a damp towel and let it rest for 30 minutes to allow the flour to hydrate properly.
For Flour Tortillas:
  1. Combine the Dry Ingredients: In a bowl, mix 2 cups of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking powder.
  2. Incorporate the Fat: Add 2 tablespoons of vegetable oil or melted lard and mix until the flour resembles coarse crumbs.
  3. Add Water: Slowly pour in ¾ cup of warm water, stirring until a dough forms.
  4. Knead the Dough: Work the dough for about 8 minutes until it’s smooth and elastic.
  5. Rest the Dough: Let it rest for 30 minutes before rolling.

Rolling and Shaping the Shells

After the dough has rested, it’s time to shape the taco shells.

A person rolling out a taco shell with a rolling pin on a floured surface
  1. Divide the Dough: Cut the dough into equal portions (about 12 pieces for small tortillas or 8 for larger ones).
  2. Roll the Dough Balls: Using a rolling pin or a tortilla press, flatten each piece into a thin, round disc about 6 inches in diameter.
  3. Keep Them Covered: Place rolled-out tortillas under a damp towel to prevent drying out while you cook them.

If you don’t have a tortilla press, place the dough ball between two pieces of parchment paper and press it down with a flat-bottomed plate before rolling it out evenly.

Cooking Methods for Taco Shells

Once your tortillas are shaped, it’s time to cook them. There are three main methods, depending on whether you want soft, crispy, or hard taco shells.

Stovetop Cooking (Using a Skillet or Pan)

This method is best for making soft taco shells.

Three taco shells being cooked in a cast-iron skillet on a stovetop
  1. Preheat a Dry Skillet: Use a cast-iron skillet or a non-stick pan over medium-high heat.
  2. Cook Each Tortilla: Place one tortilla in the skillet and cook for 30-45 seconds until bubbles form.
  3. Flip and Cook Again: Turn the tortilla and cook for another 30 seconds. Flip one more time and cook for 10-15 seconds until lightly browned.
  4. Keep Warm: Wrap cooked tortillas in a clean kitchen towel to keep them soft while you cook the rest.

Baking for a Crispy Texture

If you want crispy taco shells without frying, baking is a great option.

  1. Preheat the Oven: Set it to 375°F (190°C).
  2. Shape the Shells: Drape soft tortillas over the bars of an oven rack or place them in an upside-down muffin tin to create the taco shape.
  3. Bake: Cook for 8-10 minutes until golden brown and crispy.
  4. Cool and Serve: Let them cool for a few minutes to firm up before filling with toppings.

Frying for Classic Hard Taco Shells

For the ultimate crunch, frying is the best method.

  1. Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat to 350°F (175°C).
  2. Fry One at a Time: Place a tortilla in the oil and fry for 10-15 seconds, then use tongs to fold it in half while holding it open slightly.
  3. Cook Until Golden: Fry for another 30-40 seconds, flipping as needed, until crisp.
  4. Drain on Paper Towels: Remove the taco shell and place it on paper towels to remove excess oil.

With these steps, you’re now ready to make perfect taco shells at home!

Tips for Perfect Taco Shells

Making taco shells from scratch is a rewarding experience, but getting them just right requires attention to detail. Below are some expert tips to help you achieve the best results, whether you’re making soft tortillas or crispy taco shells.

How to Prevent Cracking

One of the most common issues when making taco shells is cracking, especially with corn tortillas. Here’s how to avoid it:

  1. Ensure Proper Hydration: Corn flour (masa harina) absorbs water differently based on humidity. If your dough cracks when rolled, add a little more warm water, one teaspoon at a time.
  2. Let the Dough Rest: Resting the dough for at least 30 minutes allows the flour to fully hydrate, making it more pliable.
  3. Cover the Dough: Always keep your dough and rolled tortillas covered with a damp cloth to prevent drying out.
  4. Use a Warm Skillet: Cooking tortillas on a warm (not too hot) skillet helps seal moisture and prevent them from drying out too fast.

Adjusting Thickness for Soft or Crunchy Shells

The thickness of your tortilla affects whether it will be soft or crispy:

  • Soft tortillas: Roll the dough slightly thicker (about 1/8 inch). This keeps them flexible for tacos and burritos.
  • Crispy shells: Roll them thinner (closer to 1/16 inch) so they crisp up better when baked or fried.

If your tortillas are too thick, they may become chewy. If they’re too thin, they might break easily. Finding the right balance is key!

Best Ways to Store Taco Shells

Homemade taco shells are best enjoyed fresh, but they can be stored for later use:

For Soft Tortillas:
  1. Wrap in a Towel: Keep tortillas wrapped in a clean kitchen towel to retain moisture.
  2. Refrigerate: Store in an airtight container or zip-lock bag for up to 5 days.
  3. Reheat: Warm tortillas on a dry skillet for 20-30 seconds per side or microwave them wrapped in a damp paper towel for 15-20 seconds.
For Hard Taco Shells:
  1. Cool Completely: Let fried or baked taco shells cool before storing.
  2. Keep in an Airtight Container: Store in a zip-lock bag or airtight container at room temperature for up to a week.
  3. Reheat: Bake at 300°F (150°C) for 5 minutes to restore crispiness.

Now that we’ve covered essential tips, let’s explore some creative variations of taco shells!

Creative Variations of Taco Shells

Taco shells don’t have to be plain! With a few simple tweaks, you can create flavorful, colorful, and even diet-friendly taco shells. Below are some fun and delicious variations to try.

Flavored Taco Shells

Adding seasonings or cheese to your dough can enhance the taste of your taco shells. Here are some ideas:

  1. Cheese-Infused Taco Shells
    • Mix ½ cup of finely shredded cheddar or parmesan into the flour before adding water.
    • Cook as usual for a cheesy, crispy finish.
  2. Garlic & Herb Taco Shells
    • Add 1 teaspoon of garlic powder and ½ teaspoon of dried oregano or cumin to the dough.
    • This works great for both corn and flour tortillas.
  3. Spicy Taco Shells
    • Mix in ½ teaspoon of chili powder, cayenne, or smoked paprika for a spicy kick.

Gluten-Free and Vegan Taco Shell Options

For those with dietary restrictions, here are some great alternatives:

  1. Gluten-Free Taco Shells
    • Use masa harina (corn flour) or a gluten-free all-purpose flour mix.
    • Follow the same steps as regular tortillas but ensure proper hydration to prevent cracking.
  2. Vegan Taco Shells
    • Substitute regular flour with chickpea flour for a protein-packed, gluten-free option.
    • Instead of using lard, use olive oil or coconut oil for a plant-based version.

Colorful Taco Shells with Natural Ingredients

Make your tacos visually stunning with these naturally colored shells:

  1. Pink Taco Shells (Beet Powder)
    • Add 1 teaspoon of beet powder to the flour mix for a vibrant pink color.
  2. Green Taco Shells (Spinach Puree)
    • Blend fresh spinach with a little water and add it to the dough mixture.
    • This gives a beautiful green hue and adds extra nutrients.
  3. Golden Taco Shells (Turmeric)
    • Mix ½ teaspoon of turmeric powder into the flour for a golden, slightly earthy flavor.

With these fun variations, you can customize your taco shells to suit any occasion!

Frequently Asked Questions (FAQs)

Homemade taco shells can be easy to make, but you might still have some questions. Here are answers to the most commonly asked questions about making taco shells at home.

Can I make taco shells ahead of time?

Yes! You can prepare taco shells in advance and store them properly to keep them fresh.

  • Soft tortillas: Store in an airtight container in the fridge for up to 5 days.
  • Hard taco shells: Store at room temperature in an airtight bag for up to a week.
  • Freezing: You can freeze soft tortillas by stacking them with parchment paper between each tortilla and storing them in a freezer bag. Reheat before use.

What’s the best way to make taco shells crispy?

To achieve crispy taco shells, try these methods:

  1. Baking: Bake soft tortillas in the oven at 375°F (190°C) for 8-10 minutes until golden and crunchy.
  2. Frying: Fry each tortilla in hot oil (350°F/175°C) for 30-40 seconds while shaping it into a taco shell.
  3. Air Frying: Place tortillas in an air fryer at 350°F (175°C) for 5-7 minutes, shaping them with a rack or folded foil.

Can I use store-bought tortillas to make taco shells?

Absolutely! If you don’t want to make the dough from scratch, you can turn store-bought tortillas into crispy taco shells by:

  • Baking: Lay tortillas over the oven rack and bake at 375°F for 8-10 minutes.
  • Frying: Quickly fry store-bought tortillas in hot oil for a classic hard-shell taco.

What oil is best for frying taco shells?

The best oils for frying taco shells are neutral-flavored oils with a high smoke point, such as:

  • Vegetable oil
  • Canola oil
  • Corn oil
  • Peanut oil

Avoid olive oil, as it has a lower smoke point and can affect the flavor.

Are homemade taco shells healthier than store-bought?

Yes! Homemade taco shells are generally healthier because:

  • They don’t contain preservatives or artificial ingredients.
  • You control the amount of oil and salt used.
  • They are fresher and free of additives found in packaged tortillas.

If you want an even healthier option, try baking your taco shells instead of frying them.

How do I make taco shells without a tortilla press?

If you don’t have a tortilla press, you can still make evenly shaped tortillas by:

  • Using a rolling pin: Place the dough ball between two sheets of parchment paper and roll it out.
  • Flattening with a plate: Press the dough between parchment paper using a flat-bottomed plate before rolling it thinner.
  • Using a heavy book: Wrap a thick book in plastic wrap and press the dough flat.

With these FAQs covered, you should have all the knowledge you need to make perfect taco shells at home!

Conclusion

Making homemade taco shells is a simple yet rewarding process that allows you to enjoy fresh, flavorful, and customizable tacos. Whether you prefer soft, pliable tortillas or crispy, crunchy shells, the techniques covered in this guide will help you create the perfect base for your favorite fillings.

By following the step-by-step instructions, experimenting with different flavors and cooking methods, and using the expert tips provided, you can master the art of taco shell making. Plus, with creative variations like gluten-free, vegan, and colorful taco shells, you can tailor your tacos to fit any dietary preference or occasion.

Now that you have all the knowledge to make taco shells from scratch, it’s time to get cooking! Grab your favorite toppings, assemble your tacos, and enjoy the delicious taste of homemade perfection.

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