Turning Corn Tortillas Into Taco Shells Recipes

OVEN BAKED TACO SHELLS

Steps:

• Preheat the oven to 425 degrees. Spread out the tortillas and microwave until extremely soft and pliable. Depending on your microwave this can take between 1-3 minutes. They should be hot and really pliable when you take them out.
• You can wrap them in a moist paper towel to make them even softer. Immediately wrap in a towel or place in a ziploc bag to keep them warm. Keeping them soft is the key to not having them break in the oven.
• Then carefully spray each tortilla with cooking spray on both sides. Sprinkle with lime juice and seasoning if using. Gently drape over the oven grates, pressing down ever so lightly. I press mine over two grates so that the taco shells stand up nicely and have lots of room to press things in.
• Repeat with remaining shells and then bake for 8-10 minutes until brown and crispy. These can go from perfect to burnt quickly so be sure to keep an eye on them.

CORN TORTILLAS/TACO SHELLS

Steps:

• Combine masa harina with water.
• Mix with hands until dough is moist but holds its shape.
• Add more water if needed.
• Let dough rest for 15 minutes.
• Divide dough into 12 balls.
• Dampen dough slightly with water.
• Using a tortilla press or a flat baking dish, press dough between two pieces of waxed paper to a 6 inch round.
• Carefully peel off the top sheet of paper.
• Place tortilla, paper side up, on a hot ungreased griddle or skillet.
• Gently peel off remaining paper.
• Cook for 30 seconds or until edges begin to dry.
• Turn and cook until surface appears puffy.
• Repeat with remaining dough balls.
• To make taco shells: In a heavy skillet heat 1/4 inch cooking oil.
• Fry each tortilla 10 seconds or until limp.
• With tongs, fold tortilla in half and continue frying holding edges apart.
• Cook 1 1/4 to 1 1/2 minutes more or until crisp, turning once.
• Drain on paper towels.