The Crunchy Mexican Taco Shells are truly exquisite, golden, they crunch with every bite, and you can fill them with your favorite filling. But we’ll talk about that in upcoming recipes. In the notes, you’ll find how to replace corn flour with instant polenta and an alternative method for shaping the shells!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 30 Minutes
- Portions: about 13 taco shells
- Cooking methods: Frying
- Cuisine: Mexican
Ingredients
- 1 cup corn flour
- 0.8 cup all-purpose flour
- 2 tbsp olive oil
- 1/3 cup water
- 2 pinches fine salt
- 2 cups vegetable oil (for frying)
Preparation
Place the flours, oil, and salt in a bowl. Mix with your hands, gradually add the lukewarm water until absorbed. Adjust the water amount as needed, knead until you get a well-workable, slightly smooth and soft dough. Try to compact the dough while kneading, as it tends to divide.
With the dough, form balls weighing about 1.8 oz. Place them on a floured surface, cover with plastic wrap and a cloth, let them rest for about 30 minutes. Now roll out each ball with a rolling pin to cut out a circle with a diameter of 4.3 inches using a cutter. Trim the edges and knead the remnants again.
Continue this way until the dough is finished; you’ll get about 13 taco shells. Place them on a floured surface, covered with plastic wrap.
In a pan with a diameter of 6.3 inches, add about 2 cups of vegetable oil, heat it well over medium heat. Prick both sides of the shells to prevent them from puffing up during cooking. Place one at a time in the pan.
Using two tongs, lift the edges to curve them. Hold them like this for a few seconds until they cook and harden. Now cook the sides as well. In the notes, you’ll find another method for shaping the shells.
Remove the shell from the pan with tongs, place it upside down to drain excess oil on a surface covered with paper towels. Proceed with the other tacos in the same way. Now that your taco shells are ready, you can prepare the filling you like the most. I suggest the chicken filling, the recipe can be found here.
Tips
I recommend not overcooking your taco shells, as they would become too hard and break when you close them. Keep them shaped on the rolling pin for a few seconds before removing them and placing them on the plate.
If you use instant polenta, you’ll need more water. For 1 cup of instant polenta and 0.8 cups of flour, I added 2 tbsp of olive oil and 1/2 cup of lukewarm water. Still, it’s best to add the water gradually until you get a smooth and compact dough.
Another method for shaping the shells: cook the circles on both sides, turning them gently with kitchen tongs. It will only take a few seconds, don’t leave them too long, or they’ll become too hard and break. Prepare a kitchen towel folded multiple times, place paper towels for frying on top. Take the cooked circle with tongs and quickly drain the oil, placing it in your hand with the towel, position the rolling pin in the center, and close your hand to give the taco shape. Hold for a few seconds. Now remove the towel and let the shell cool on the rolling pin upside down.
Try them with the Burrito filling, the recipe can be found here or with My chili con carne, the recipe can be found here.
If you enjoyed the Crunchy Mexican Taco Shells, try other Mexican recipes:
“From Mexico”: Burritos my way
