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12-13 minutes at 375F will give you a shell that is crispier but at the expense of being a little drier. Allow to fry for a few seconds without the can and then use the tongs to flip the shell over.
This video shows the making of a Mexican restaurant style crispy taco salad bowl.
How to make fried taco salad shells. Advertentie Eten bestellen doe je gemakkelijk online bij Salad in Luik. Put it upside down and lay tortilla over Add one tortilla per mold Bake at 375F in oven for 10-15 minutes or until crispy and no longer limp. Wonderfully crispy and crunchy.
In order to make ridiculously addictive taco bowl shells you only need two ingredients Extra-Large Flour Tortillas About 10-12 inches across. Flavorless Cooking Oil For frying. A little sprinkling of salt is a good idea but not necessary.
Allow to fry for a few seconds without the can and then use the tongs to flip the shell over. Wait about 10 seconds. Carefully remove the shell with the tongs and set aside on a plate.
If you want you can use a paper towel underneath to drain any excess oil. This video shows the making of a Mexican restaurant style crispy taco salad bowl. For a full description and the directions to making a Restaurant Style Chi.
Question about home fried taco shells. Jul 10 2013 0913 AM 33. Im going to be doing a taco bar for a big but casual party and dont want to use yucky boxed shells.
But making them one at a time per person wont work either. Is there a happy medium wherein I can make several dozen ahead of time and have them not get gross as. Flip the taco over and fry the second half for 10-20 seconds until golden brown.
Return the first half to the oil and fry for about 5 seconds longer if needed so that the taco shell is evenly browned. Transfer hot taco shells to a wire rack set over a paper towel to cool. Heres my secret recipe which I humbly call The ULTIMATE Taco Salad followed by instructions on how to make those nifty tortilla shells.
To save time you can bake the tortilla shells in the morning and store them in an airtight container in the refrigerator until youre ready to use them. Mix masa harina salt and 12 cup plus 2 tablespoons water together in a bowl using your fingertips until dough forms and pulls away from the sides 2 or 3 minutes. Form into a firm flattened ball and divide into 8 equal portions.
Roll each portion into a ball. Its an easy quick way to make a big batch of incredibly crunchy hard taco shells in one go. For more smart cooking hacks watch all of FWs Mad Genius Tips videos.
10 minutes at 375F will give you a shell that has crispy edges but is still pliable in the middle. 12-13 minutes at 375F will give you a shell that is crispier but at the expense of being a little drier. I like the crispy but slightly pliable version best and usually default to that but your taco shell.
Advertentie Eten bestellen doe je gemakkelijk online bij Salad in Luik.