Fried Taco Shells

Welcome to the flavorful world of fried taco shells! Crispy, golden, and packed with authentic Mexican flair, these game-changers can elevate your taco game to new heights. In this guide, you’ll discover the art of making fried taco shells at home. It’s easier than you might think, and the payoff is a big notch up on the texture and taste scale. Let’s embark on this exciting culinary journey to achieve the perfect crunch in every bite of your homemade tacos.

Ingredients in Fried Taco Shells:

• Corn Tortillas are the foundation of your taco shells, offering a flavorful, gluten-free option.
• Vegetable Oil: Used for frying the tortillas, vegetable oil has a high smoke point, making it suitable for high-heat cooking.
• Salt: A sprinkle of salt brings out the flavors, helping you strike that perfect balance in your shells.

How To Cook Fried Taco Shells:

1. Start by preparing your workstation with all the necessary equipment and ingredients.
2. Combine flour, salt, and water in a large bowl to create your dough.
3. Knead the dough until it’s consistent but flexible enough to be rolled out.
4. Roll dough into a thin circle around the size of your frying pan.
5. Use a fork to prick the surfaces of the tortillas, preventing bubbles during frying.
6. Heat your frying pan over medium-high heat, and pour in the oil.
7. Carefully place one dough circle into the heated oil in the frying pan.
8. Fry the tortilla until it browns and bubbles, then flip it.
9. Once browned on both sides, remove the tortilla with tongs and drain.
10. Drape the fried tortilla over a rod while it cools to give it shape.
11. Repeat these steps for the amount of shells you plan to make.

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Cooking Tips:

• Use high smoke point oils like canola or peanut oil for frying shells.
• Keep the oil temperature consistent, ideally at 350°F, for crispy shells.
• Always consider safety: avoid letting oil splash to prevent potential burns.
• Don’t overcrowd the pan; cook shells individually for best results.
• Use tongs to fold the tortillas when they’re soft to keep shape.
• Drain fried shells on paper towels to absorb excess oil.
• Season shells immediately after frying for flavors to adhere better.
• Ensure the frying pan is completely dry before adding oil to prevent spattering.
• Test the oil’s readiness by dipping a tortilla’s edge; it should sizzle swiftly.

Cooking Techniques:

• Deep Frying: This high-heat method creates crispy, golden shells by fully submerging them in hot oil.
• Draining: Remove excess oil from the fried shells by placing them on absorbent kitchen paper.
• Folding: Encase the filling inside the tortilla by folding it gently yet securely in half.
• Flipping: Turn the frying taco shell carefully to ensure even cooking on both sides.
• Pan Frying: Use a shallow amount of oil in a flat-bottomed pan for lighter cooking.
• Shaping: Mold the fried taco to its signature U shape using a taco frying basket.
• Temperature Checking: Monitor the oil’s temperature to maintain the correct heat level for frying.
• Seasoning: Add salt or spices immediately after frying for them to adhere to the shell properly.

What To Serve with Fried Taco Shells:

Are you planning a Mexican-themed dinner and unsure what to serve with your crispy fried taco shells? We’ve got your back! Let’s spice up your dinner with some delightful pairings. 

1. Guacamole: A classic combo. This creamy avocado dip is a match made in heaven for crispy taco shells.
2. Pico de Gallo: Imagine delivering a crunchy taco topped with fresh salsa to your taste buds. The subtle acidity from the tomatoes and the crunch of taco shells is simply irresistible.
3. Refried Beans: Add a dollop of refried beans inside your taco shells. The creamy heartiness of these beans perfectly complements the crispiness of fried taco shells.
4. Cilantro Lime Rice: This subtly flavored rice is the ideal filling or accompaniment for taco shells, balancing the spice and crunch.
5. Coleslaw: A fresh, tangy coleslaw can effectively counter the rich, hearty fillings typically put into taco shells.
6. Mexican Street Corn (Elote): Grilled corn slathered in a creamy, spicy sauce is a decadent pairing for crispy taco shells.
7. Chili Con Carne: This hearty, seasoned meat dish matches the crunch of your taco shells, endowing your meal with a substantial protein kick.

Remember, the key to a great Mexican meal is balance – combine the crunchiness of the taco shells with soft and delicious sides, balance the heat with a hint of sweetness or acidity, and above all, enjoy creating and sharing a meal.

Storing Tips:

• Always store fried taco shells in airtight containers to extend their freshness.
• Use Ziploc bags to store and freeze unused taco shells for later use.
• Never store fried taco shells in plastic bags, as they may lose crunchiness.
• Store taco shells away from heat and humidity to preserve their crisp texture.
• Reheat stored shells in the oven for a few minutes to refresh crispiness.

Conclusion:

In closing, mastering the art of preparing fried taco shells is truly rewarding. These delightfully crisp, golden pockets and your favorite fillings can elevate a simple meal to an extraordinary one. Homemade fried shells offer a fresh, crunchy bite and an unparalleled taste that you can’t find in commercial products. Once you get the hang of it, you’ll wonder why you settled for store-bought ones! So dive into this culinary journey, experiment, and, most importantly, have fun creating your signature tacos in the kitchen.

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