Easy Homemade Taco Shells

Craving tacos but tired of store-bought shells? Look no further! Making your own taco shells at home is easier than you think. Not only does it save you money, but it also allows you to customize the size, shape, and flavor to your liking. Let's dive into the world of easy homemade taco shells.

Before we start, let's address the elephant in the room. Yes, making your own taco shells requires a bit more effort than simply opening a packet. But trust us, the satisfaction of biting into a crispy, homemade shell filled with your favorite toppings is worth every minute. Plus, it's a great way to impress your friends and family. So, grab your apron, and let's get started!

Flour Tortilla Taco Shells

Flour tortillas are a classic choice for taco shells. They're versatile, delicious, and surprisingly easy to make at home. Here's a simple recipe to get you started.

Ingredients: - 2 cups all-purpose flour, plus more for dusting - 1 tsp baking powder - 1 tsp salt - 2 tbsp shortening or lard (for a more authentic flavor) - 3/4 cup warm water

Making the Dough

In a large bowl, combine the flour, baking powder, and salt. Add the shortening or lard, and using your fingers, work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the warm water, mixing just until a dough forms. You may need to use your hands to ensure everything is well combined.

Turn the dough out onto a lightly floured surface and knead for about 2 minutes, until it becomes smooth and elastic. Divide the dough into 12 equal pieces, roll each piece into a ball, and cover with a clean kitchen towel while you heat your pan.

Cooking the Tortillas

Heat a large, heavy skillet (preferably cast iron) over medium-high heat. You don't need to grease it. Once hot, reduce the heat to medium and place one dough ball in the skillet. Using a rolling pin, roll out the dough into a thin circle, about 6 inches in diameter. It's okay if it's not perfectly round.

Cook the tortilla for about 30 seconds on each side, or until it has small bubbles and a few light brown spots. Transfer the cooked tortilla to a clean kitchen towel to cool. Repeat with the remaining dough balls, stacking the cooked tortillas on top of each other as you go.

Corn Tortilla Taco Shells

For a more traditional taco experience, try making your own corn tortillas. They're a bit more labor-intensive than flour tortillas, but the result is a delightfully crispy, authentic shell.

Ingredients: - 2 cups masa harina (corn flour) - 1 1/2 cups warm water - 1/2 tsp salt

Mixing the Dough

In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft dough forms. If the dough is too crumbly, add a bit more water. If it's too sticky, add a bit more masa harina.

Divide the dough into 12 equal pieces, roll each piece into a ball, and cover with a clean kitchen towel while you set up your press.

Pressing and Cooking the Tortillas

To make the process easier, invest in a tortilla press. Place a ball of dough between two pieces of plastic wrap, place it in the press, and press down until the dough is about 1/8 inch thick. Peel off the plastic wrap and place the tortilla on a hot, ungreased griddle or skillet over medium-high heat.

Cook the tortilla for about 1 minute on each side, or until it has a few light brown spots and small bubbles. Transfer the cooked tortilla to a clean kitchen towel to cool. Repeat with the remaining dough balls.

Now that you've mastered the art of homemade taco shells, it's time to get creative with your fillings! From classic beef and cheese to innovative vegan options, the possibilities are endless. So, grab your favorite toppings and enjoy your crispy, delicious homemade taco shells. Happy cooking!