Saturday, April 11, 2015

Homemade Taco Shells and Tortilla Chips

I'm not even really sure how these are "recipe's" because they're so easy but it's always good to have these directions around!

My husband and I usually like THESE tortilla's found in the refrigerated section, but if you're in the mood to make you're own, these are the reason my 7 year old will eat 4-5 taco's in one sitting.

What you will need:

Taco Shells
  • White corn tortilla's
  • About an inch of oil, heated to the point of it "popping" when you flick water at it (if that even makes sense)
  • Tongs (this is important)
Tortilla Chips
  • White corn tortilla's
  • Kosher salt
  • Olive Oil

Taco Shells
  • When your oil is heated up, place one tortilla into the oil
  • After about 30 seconds, grab one side of the tortilla with your tongs and fold that side over towards the other side (to make a "shell")
  • Hold the tortilla in that position with your tongs, making sure it's crisping up with a gap in the middle large enough to put your taco meat in (if you just fold the tortilla over and leave it, it will crisp up with the sides folded too closely together and your taco will break in half when you try to open it enough to put anything inside)
Tortilla Chips
  • Preheat oven to 350 degrees
  • Cut tortilla's into wedges
  • Brush both sides with olive oil
  • Sprinkle salt on top
  • Spray a baking sheet with non stick spray
  • Lay out chips onto baking sheet evenly
  • Bake for 10-15 minutes (depending on how large your wedges are) until they are crispy and golden brown

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