Taco Shells

[wewokahorn]

Okay, I give up.
I usually buy pre-made shells (Old El Paso), put them in the oven for the required amount of time, fill them with goodies, and then procede to break every shell after one or two bites. In short, I usually end up eating my tacos from the plate with a fork.
Is there a secret method of preparing/eating hard taco shells without breaking the shell?

 

[salonghorn-70]

Why don't you just do your own? Trust me, they are better than the store bought. Actually, I usually go for a little softer taco so I don't fry to a hard crispness. Just fry each side of the tortilla in hot oil about 20 seconds. Then, keep frying each side until desired crispness. You will need to fold in half after the initial 20 seconds on each side and then hold one side up with a fork to get the desired width.

 

[pigboy1]

Put a steamed soft corn tortilla around the outside of the crispy shell. Been doing this for years at Molina's before taco bell figured it out. You can slather on a layer of refritos to the soft corn and then wrap around the hard shell....freakin' perfect.

 

[general35]

dont they do that at taco bell?

 

[kevwun]

I gave up on taco shells and started using flour tortillas. Much easier to eat and I think they taste better than corn tortillas.

 

[spystud13]

In reply to:

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[TRRW#31]

I agree with salonghorn. It takes a little longer, but it is well worth it. The bonus us you can make them as soft or crunchy as you want. Steaming just doesn't seem to get the same consistency. Even steamed they fall apart.

 

[MeaHorn]

salonghorn knows how to do it.

I tried this for the first time ago last month and it's really easy and it tastes awesome. Be sure to sprinkle in salt and pepper (or any seasoning) into the oil and that will end up on the tortilla.

 

[LonghornDan]

Read somewhere that you're supposed to put the meat in first and let it sit for a while - the shell absorbs some of the grease, which makes it pliable and should resist snapping.

 

[El Paso Way]

There is nothing that compares to fresh corn tortillas frying. Get your oil hot. Take a pair of tongs and a fork and put the tortilla in the oil, holding one side with the tongs to fold and using the fork to mash the other side into the oil. It only takes a few seconds to get the tortilla crispy. Turn over and fry the other side. It will take about 12 or so minutes to make a dozen. I recomend making your own tostadas using the same method, except you will need to deep fry them.

 

[salonghorn-70]

While you are making your shells, you can also make your own chips. I quarter the tortilla and put them into hot oil frying until crisp and turning a couple of times. Nothing goes better with salsa than home made chips.

 

[longhorn-ex]

Old El Paso just came out with taco shells that have a flat bottom .... brilliant! They're called "Stand n' Stuff" taco shells and there are 10 shells to a box. They're out in just about all the grocery stores now. Here's a link w/ the info ....
Stand n' Stuff Taco Shells

 

[Summerof79]

get some masa and go full bore and learn how to make puffy tacos. SA style. **** I just gained half a pound thinking about them...

 

[mrjefft]

I like mine as crunchy and fresh as possible. ....Here's how to do that... Preheat your oven to 350 degrees. Now, just hang the shells on the racks, upside down, they hang perfectly. After about a minute, they will be hot, crunchy, and fresher tasting than straight from the box. Delicioso!!!

 

[Napoleon]

I never liked the "puffed" taco shells.

Why not just order a Taco Salad? Because that's what you're going to have as soon as your fork hits the shell.