How To Make Tacos Shells Like A Pro: Foolproof Tips For Restaurant Quality Results!

Tacos are a staple in Mexican cuisine, and crispy, golden-brown taco shells are essential for holding all your favorite fillings. While store-bought taco shells are convenient, making your own at home is a rewarding experience that gives you complete control over the ingredients and flavor. In this comprehensive guide, we’ll walk you through the step-by-step process of how to make tacos shells from scratch, ensuring perfect results every time.

Choosing the Right Cornmeal

The first step in making taco shells is selecting the right cornmeal. Look for masa harina, a finely ground cornmeal specifically designed for making tortillas and other Mexican dishes. It has a finer texture than regular cornmeal and yields more pliable shells.

Hydrating the Cornmeal

Before you can form the taco shells, you need to hydrate the cornmeal. Combine the masa harina with warm water in a large bowl. The water should be hot enough to steam but not boiling. Gradually add the water while stirring constantly until a dough forms. The dough should be slightly sticky but not too wet.

Kneading the Dough

Once the dough is hydrated, knead it for a few minutes until it becomes smooth and elastic. This will help develop the gluten and give the taco shells their strength. Cover the dough with plastic wrap and let it rest for 30 minutes. This will allow the dough to relax and become easier to work with.

Forming the Balls

Divide the dough into equal-sized balls. The size of the balls will determine the size of your taco shells. For medium-sized shells, use balls about the size of a golf ball. Flatten each ball into a disc about 1/4 inch thick.

Pressing the Shells

Use a tortilla press or a heavy skillet to press the discs into thin, round shells. If you don’t have a tortilla press, you can place the discs between two sheets of parchment paper and roll them out with a rolling pin.

Cooking the Shells

Heat a griddle or skillet over medium heat. Place the taco shells on the hot surface and cook for 1-2 minutes per side, or until they are slightly golden brown and crispy.

Shaping the Shells

Once the taco shells are cooked, use a pair of tongs to carefully shape them into the desired shape. You can fold them in half for traditional tacos, or you can make them into a U-shape for larger fillings.

Serving

Your homemade taco shells are now ready to be filled with your favorite ingredients. Serve them immediately for a delicious and satisfying meal.

Tips for Success

• Use warm water to hydrate the cornmeal, as this will activate the gluten and make the shells more pliable.
• Knead the dough thoroughly to develop the gluten and give the shells strength.
• Let the dough rest for 30 minutes before forming the shells, as this will make it easier to work with.
• Press the shells evenly to ensure they are thin and round.
• Cook the shells over medium heat to prevent them from burning.
• Shape the shells while they are still hot, as they will be more pliable and less likely to crack.

Variations

• Whole Wheat Taco Shells: Use whole wheat masa harina for a healthier and more nutritious option.
• Corn and Flour Taco Shells: Mix masa harina with all-purpose flour for a combination of corn and flour tortillas.
• Spiced Taco Shells: Add your favorite spices to the dough, such as chili powder, cumin, or oregano, for a flavorful twist.

Takeaways

Making tacos shells from scratch is a fun and rewarding process that allows you to create delicious and authentic Mexican dishes. By following the steps outlined in this guide, you can master the art of making perfect taco shells every time. So next time you’re craving tacos, try making your own shells for an unforgettable culinary experience.

Quick Answers to Your FAQs

1. Why are my taco shells tough?

• The dough may not have been kneaded thoroughly enough.
• The shells may have been cooked at too high a temperature.
• The shells may have been overcooked.

2. Why are my taco shells breaking?

• The dough may be too wet.
• The shells may have been pressed too thin.
• The shells may have been cooked too long.

3. How can I store homemade taco shells?

• Store taco shells in an airtight container at room temperature for up to 3 days.
• To store for longer, freeze the shells in an airtight container for up to 2 months.