May 25, 2013

Crunchy Flour Taco Shells - How to

A friend of mine recently inquired how I make my crunchy style flour taco shells, while there is a ton of ways to do this here's how I've been making mine, and my friend was surprised at just how simple this was. For an even easier take on how to do this checkout this site on baking shells!
Small Flour Tortillas
Extra Light Olive Oil (made for frying)

The first thing you need to know is that your flour tortilla will have a smooth side and a more grainy texture side, it may be a bit hard to notice at first (it's not a huge deal if you can't tell the difference). You'll want to fold your tortillas in half with the smooth side out. Next you'll want a flat based frying pan big enough for your tortilla to lay flat in. You'll then pour in just enough olive oil to coat the entire base of the pan. Heat your oil on a low to medium heat setting for a minute or two. Carefully place your half folded tortilla into the pan of oil (it should start to sizzle immediately), flip it over using a spatula (or tongs) once it gets golden brown (don't fret if your tortilla bubbles up, just press lightly on the shell using the spatula and it should decompress a bit). Once golden brown on both sides you'll then place your crunchy shell onto some paper towels to drain off any excess oil and cool. If you find your shells are browning too much or look a bit burned than you'll want to reduce your heat, or cook your tortillas for a shorter amount of time (it doesn't take long for them to cook).

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