Best 4 Corn Tortillastaco Shells Recipes
**Discover the Art of Homemade Corn Tortilla Taco Shells: A Culinary Journey into Mexican Simplicity**
Embark on a culinary adventure into the heart of Mexican cuisine with our comprehensive guide to crafting authentic corn tortilla taco shells from scratch. These crispy and pliable tortillas, the foundation of classic tacos, are a testament to the beauty of simple, yet flavorful ingredients. With detailed, step-by-step instructions and expert tips, we'll guide you through the process of making corn tortillas from scratch using masa harina, a specially treated corn flour.
Our collection of recipes caters to diverse preferences, offering options for both traditional and unique taco shell variations. From the classic yellow corn tortillas to the vibrant blue corn tortillas, each recipe unveils a distinct flavor profile and visual appeal. Additionally, we present a gluten-free corn tortilla recipe, ensuring that everyone can enjoy the delights of homemade tacos.
Embrace the versatility of corn tortillas by exploring our selection of delectable fillings and toppings. Indulge in the classic fillings of seasoned ground beef, tender carnitas, or succulent grilled fish. Elevate your tacos with an array of fresh toppings like crisp lettuce, juicy tomatoes, creamy avocado, and tangy salsa. Don't forget the essential condiments like sour cream, guacamole, and cheese, which add layers of flavor and texture to your taco creations.
Get ready to impress your friends and family with your newfound skills in making homemade corn tortilla taco shells. Join us on this culinary journey as we delve into the art of creating these iconic Mexican treats, promising an unforgettable taste experience.
CORN TORTILLAS
This is the real thing! A simple mixture of masa harina and water results in the most wonderful corn tortillas you ever tasted. The secret is to use a cast iron pan! You can buy masa harina at Mexican grocery stores or in the ethnic food aisle of large supermarkets.
Provided by jenn
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h5m
Yield 5
Number Of Ingredients 2
Steps:
- In a medium bowl, mix together masa harina and hot water until thoroughly combined. Turn dough onto a clean surface and knead until pliable and smooth. If dough is too sticky, add more masa harina; if it begins to dry out, sprinkle with water. Cover dough tightly with plastic wrap and allow to stand for 30 minutes.
- Preheat a cast iron skillet or griddle to medium-high.
- Divide dough into 15 equal-size balls. Using a tortilla press, a rolling pin, or your hands, press each ball of dough flat between two sheets of plastic wrap.
- Immediately place tortilla in preheated pan and allow to cook for approximately 30 seconds, or until browned and slightly puffy. Turn tortilla over to brown on second side for approximately 30 seconds more, then transfer to a plate. Repeat process with each ball of dough. Keep tortillas covered with a towel to stay warm and moist until ready to serve.
Nutrition Facts : Calories 145.6 calories, Carbohydrate 30.4 g, Fat 1.5 g, Fiber 3.8 g, Protein 3.7 g, SaturatedFat 0.2 g, Sodium 3.6 mg, Sugar 0.3 g
CORN TORTILLAS/TACO SHELLS
A Mexican meal is just not complete without some tortillas to butter or wrap around fillings. Tortillas can be found on Mexican tables and at nearly every meal.
Provided by Karen From Colorado
Categories Breads
Time 40m
Yield 12 tortillas
Number Of Ingredients 3
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.
AIR FRYER OVEN TACO SHELLS
I do not care for the premade taco shells sold at the supermarket. So I developed this recipe in my Cuisinart® Air Fryer Oven. These taco shells are crispy, golden brown, and ready to be stuffed with your favorite fillings. The best part is they are oil free and greaseless.
Provided by Yoly
Categories World Cuisine Recipes Latin American Mexican
Time 9m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Place a mini muffin tin pan upside down the air fryer basket. Position tortillas in the indents of the muffin tin. Place the basket on the lowest rack of the air fryer oven.
- Air fry until golden brown and crispy, about 3 minutes. Remove tortillas from mini muffin tin pan and place upside down in the basket. Air fry until bottom side is crispy and golden brown, 1 minute more.
Nutrition Facts : Calories 40.7 calories, Carbohydrate 8.3 g, Fat 0.5 g, Fiber 1.2 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 8.4 mg, Sugar 0.2 g
CORN TORTILLAS ENCHILADAS
This was a yummy alternative to enchiladas when I didn't have any flour tortillas. You can use what ever kind of salsa you have and degree of spiciness. I used a mild garlic and lime salsa and it was yummy.
Provided by Cyndi Tatum
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Brown ground beef and drain.
- Mix in 1 cup salsa.
- Mix in 1/2 can of enchilada sauce.
- Season with salt, pepper, onion salt and paprika.
- In a 9x12-inch pan spray bottom with cooking spray.
- Pour 1/2 can of enchilada sauce on bottom of pan. Make sure bottom is covered in sauce.
- Layer 6 corn tortillas to cover bottom.
- Spoon beef mixture over tortillas.
- Sprinkle with 1 cup of cheddar cheese or enough to cover beef.
- Layer with tortillas to cover beef.
- Pour remaining enchilada sauce over tortillas.
- Cover with rest of cheese.
- Bake for 30 minutes.
Tips:
- Choose the Right Corn: Select high-quality corn tortillas made with 100% masa harina, a type of corn flour specifically used for tortillas.
- Heat the Tortillas Properly: Heat the tortillas until they are pliable and slightly charred. This helps to create a crispy shell that will hold the taco fillings.
- Use a Damp Paper Towel: Wrap the tortillas in a damp paper towel before heating them. This helps to keep them moist and pliable, preventing them from cracking.
- Fold the Tortillas Carefully: Fold the tortillas in half, then in half again to create a taco shell. Avoid folding them too tightly, as this can make them difficult to fill.
- Fill the Taco Shells Generously: Don't be afraid to fill the taco shells generously with your favorite fillings. The crispy shell can hold a variety of ingredients without becoming soggy.
Conclusion:
Homemade corn tortilla taco shells are a delicious and versatile addition to any taco night. With a few simple ingredients and a little bit of time, you can create crispy, flavorful shells that are perfect for holding your favorite taco fillings. Whether you prefer classic fillings like seasoned ground beef or shredded chicken, or you want to try something more creative like grilled fish or roasted vegetables, these homemade shells are sure to be a hit. So next time you're craving tacos, give this recipe a try and enjoy the delicious results!
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