Ingredients
Method
- To Prepare Corn Tortilla Dough:
- 1. In a mixing bowl, combine 2 cups of masa harina with ½ teaspoon of salt.
- 2. Pour in 1 ½ cups of warm water, stirring with a spoon or your hands until the dough comes together.
- 3. Knead for about 5 minutes until the dough is soft and pliable. Add more water if dry, or masa harina if sticky.
- 4. Cover the dough with a damp towel and let it rest for 30 minutes to hydrate properly.
- To Prepare Flour Tortilla Dough:
- 1. In a bowl, mix 2 cups of all-purpose flour, ½ teaspoon of salt, and ½ teaspoon of baking powder.
- 2. Add 2 tablespoons of vegetable oil or melted lard and mix until the flour resembles coarse crumbs.
- 3. Slowly pour in ¾ cup of warm water, stirring until a dough forms.
- 4. Work the dough for about 8 minutes until it's smooth and elastic.
- 5. Let it rest for 30 minutes before rolling.
- To Roll and Shape the Shells (for both corn and flour dough):
- 1. Divide the dough into equal portions (about 12 pieces for small tortillas or 8 for larger ones).
- 2. Using a rolling pin or a tortilla press, flatten each piece into a thin, round disc about 6 inches in diameter.
- 3. 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.
- 4. Place rolled-out tortillas under a damp towel to prevent drying out while you cook them.
- To Cook Soft Taco Shells (Stovetop):
- 1. Preheat a cast-iron skillet or a non-stick pan over medium-high heat.
- 2. Place one tortilla in the skillet and cook for 30-45 seconds until bubbles form.
- 3. Flip and cook for another 30 seconds. Flip one more time and cook for 10-15 seconds until lightly browned.
- 4. Wrap cooked tortillas in a clean kitchen towel to keep them soft while you cook the rest.
- To Bake Crispy Taco Shells:
- 1. Preheat the oven to 375°F (190°C).
- 2. 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 for 8-10 minutes until golden brown and crispy.
- 4. Let them cool for a few minutes to firm up before filling with toppings.
- To Fry Classic Hard Taco Shells:
- 1. Pour about 1 inch of vegetable oil into a deep skillet and heat to 350°F (175°C).
- 2. 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. Fry for another 30-40 seconds, flipping as needed, until crisp.
- 4. Remove the taco shell and place it on paper towels to remove excess oil.
Notes
Nutrition values provided are approximate for one homemade 6-inch soft tortilla (either corn or flour, un-fried). Frying taco shells will significantly increase calorie and fat content.
Tips for Perfect Taco Shells:
- Prevent Cracking: Ensure proper hydration by adding warm water slowly if the dough feels dry. Allow dough to rest for at least 30 minutes. Always keep dough and rolled tortillas covered with a damp cloth. Use a warm (not too hot) skillet.
- Adjusting Thickness: Roll dough slightly thicker (about 1/8 inch) for soft tortillas, and thinner (closer to 1/16 inch) for crispy shells.
- Storing Soft Tortillas: Wrap in a clean kitchen towel, then store in an airtight container in the fridge for up to 5 days. Reheat on a dry skillet or microwave.
- Storing Hard Taco Shells: Cool completely, then store in a zip-lock bag or airtight container at room temperature for up to a week. Reheat at 300°F (150°C) for 5 minutes.
Making Ahead: Soft tortillas can be frozen by stacking with parchment paper between each, then stored in a freezer bag. Reheat before use.
Best Oil for Frying: Neutral-flavored oils with a high smoke point like vegetable, canola, corn, or peanut oil. Avoid olive oil.
Making Without a Tortilla Press: Use a rolling pin by placing dough between two sheets of parchment paper, or flatten with a flat-bottomed plate before rolling.