Home-Fried Taco Shells

Forget prefab taco shells. The best taco shells are homemade.

YIELD 4 (Makes 8 taco shells)

TIME 35 minutes

Home-Fried Taco Shells photo

Why This Recipe Works

Gather Your Ingredients

Key Equipment

Key Equipment - The Best Kitchen Tongs

Before You Begin

*

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

Instructions

1.

Heat oil in 8-inch heavy-bottomed skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1 1/2 minutes). Meanwhile, line rimmed baking sheet with double thickness of paper towels.

2.

Following illustrations below, using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.

3.

Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1 1/2 minutes. Flip again and fry other side until golden brown, about 30 seconds.

4.

Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.

Test Kitchen Techniques

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