For Homemade Corn Taco Shells (Crispy):

Prepare the Masa Dough: In a large bowl, combine the masa harina and salt. Gradually add warm water, mixing with your hands until a soft, pliable dough forms. It should feel like playdough, moist but not sticky. If it's too dry, add a little more water; if too wet, add a tablespoon of masa harina. Knead for 1-2 minutes until smooth. Cover the bowl with a damp cloth and let it rest for 15-20 minutes. This resting period is crucial for perfect taco shell types.

Form the Tortillas: Divide the dough into golf ball-sized portions (about 1-1.5 oz each). Cover them with the damp cloth to prevent drying.

Press the Tortillas: Place a dough ball between two pieces of plastic wrap or parchment paper inside a tortilla press. Press firmly and evenly to form a thin, round tortilla (about 5-6 inches in diameter). If you don't have a press, use a rolling pin between two sheets of parchment.

Cook the Tortillas: Heat a cast-iron skillet or griddle over medium-high heat. Carefully peel the tortilla from the plastic wrap and place it on the hot pan. Cook for 30-60 seconds per side, or until lightly browned and cooked through. They should puff up slightly. Stack the cooked tortillas in a tortilla warmer or wrapped in a clean kitchen towel to keep them warm and pliable. This step creates the foundation for your crispy taco shells.

Fry the Shells: Heat about 1 inch of frying oil (vegetable, canola, or corn) in a deep skillet or pot over medium-high heat to 350-375°F (175-190°C). Carefully lower one warm, cooked corn tortilla into the hot oil. Using tongs, gently fold the tortilla in half to create the taco shell shape. Hold it in place for 20-30 seconds until it holds its shape. Continue frying, flipping occasionally, for 2-3 minutes total, or until golden brown and crispy.

Drain and Season: Remove the crispy shell from the oil and place it on a paper towel-lined plate to drain excess oil. Immediately sprinkle with a pinch of salt or your favorite taco seasoning. Repeat with remaining tortillas. These taco shell tips ensure perfect crispness.

For Homemade Flour Taco Shells (Soft):

Mix the Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt.

Incorporate Fat: Add the vegetable oil or lard to the flour mixture. Use your fingertips to rub the fat into the flour until it resembles coarse crumbs. This step ensures tender taco shell types.

Add Water: Gradually pour in the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface.

Knead the Dough: Knead the dough for 5-7 minutes until it's smooth and elastic. It should feel soft and not sticky.

Rest the Dough: Divide the dough into 8-10 equal portions (about 1.5-2 oz each) and roll them into small balls. Place them on a plate, cover with a damp cloth, and let them rest for at least 30 minutes. This rest allows the gluten to relax, making them easier to roll and more tender. This is a vital part of any taco shell recipes.

Roll the Tortillas: On a lightly floured surface, take one dough ball and flatten it slightly. Roll it out into a thin, round tortilla, about 7-8 inches in diameter. Try to make them as thin and even as possible.

Cook the Tortillas: Heat a cast-iron skillet or griddle over medium-high heat until hot. Place one rolled tortilla on the dry pan. Cook for about 30-45 seconds per side, or until you see small golden-brown spots appear and the tortilla puffs up. Flip and cook the other side for another 20-30 seconds.

Keep Warm: Transfer the cooked flour tortillas to a tortilla warmer or stack them wrapped in a clean kitchen towel to keep them warm and pliable until serving.