Corn Tortillas Taco Shells
Transform your taco night with these homemade corn tortilla taco shells—an authentic and irresistible upgrade to store-bought options! Made from just three simple ingredients—masa harina, warm water, and a pinch of salt—these taco shells are crisp, golden, and bursting with the rich flavors of traditional corn tortillas. The process involves crafting fresh tortillas, then frying them into perfectly folded shells, ensuring a delightfully crunchy texture that holds up to all your favorite taco fillings. With step-by-step instructions that guide you through hand-pressing and frying, this recipe delivers eight fresh, restaurant-quality taco shells in just 40 minutes. Serve them warm and customize with vibrant fillings for an unforgettable taco experience. Perfect for taco enthusiasts and lovers of homemade Mexican cuisine, these corn tortilla taco shells will elevate your dinner table every time.
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 0.5 teaspoon Salt
- 2 cups Vegetable oil (for frying)
Instructions
In a mixing bowl, combine the masa harina and salt.
Gradually add the warm water to the dry mixture, mixing with your hands until a dough forms. The dough should be soft but not sticky. Adjust water or flour as needed.
Divide the dough into 8 equal balls and cover them with a damp kitchen towel to prevent drying out.
Using a tortilla press, flatten each ball between two pieces of parchment paper. If you don't have a tortilla press, use a rolling pin.
Heat a dry skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on each side until lightly golden but still pliable. Set aside and keep warm under a clean towel.
Heat the vegetable oil in a deep skillet or frying pan to 350°F (175°C). You can test the oil by dropping in a small piece of tortilla—if it sizzles, it's ready.
Carefully place one tortilla into the hot oil. Using tongs, fold the tortilla in half and hold it gently for a few seconds to retain its shell shape.
Fry the tortilla shell for 1–2 minutes, flipping occasionally to ensure it cooks evenly and becomes crisp. Transfer to a paper towel-lined plate to drain excess oil.
Repeat with the remaining tortillas, frying one at a time.
Allow the taco shells to cool slightly before using. Fill with your favorite toppings and serve immediately.
Nutrition Facts
Calories |
4930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 482.3 g | 618% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 184.6 g | 67% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 1.4 g | ||
| Protein | 21.4 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
