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Yields1 Serving
 2 cups Vegetable Oil, for frying
 Corn Tortilla
  Salt
  12-cup Muffin Tin
  Olive Oil Spray
 Corn Tortilla
1

Taco Shells: Heat 1 inch of oil in a heavy skillet over medium-high heat. Place one tortilla at a time into the oil, it should sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. Drain on paper towels and sprinkle with salt while still hot. Use right away or they may become chewy. Leftovers can be heated in the oven for crisping.

2

Taco Bowls: Preheat oven to 375 degrees. Turn muffin tin upside down and light brush the bottom with olive oil. Warm tortillas until softened (skillet or microwave), 10-15 seconds. Lightly brush each side of the tortilla with oil. Center the tortilla between four muffin cups and gently shape into bowls. You can fit 3 tortillas per tin. Bake for 8-10 minutes or until tortillas begin to brown and crisp up. Remove from oven and let stand for a few minutes before removing them from the tin. They will keep for a few days stored in an air-tight container, although they are best fresh.

Ingredients

 2 cups Vegetable Oil, for frying
 Corn Tortilla
  Salt
  12-cup Muffin Tin
  Olive Oil Spray
 Corn Tortilla

Directions

1

Taco Shells: Heat 1 inch of oil in a heavy skillet over medium-high heat. Place one tortilla at a time into the oil, it should sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. Drain on paper towels and sprinkle with salt while still hot. Use right away or they may become chewy. Leftovers can be heated in the oven for crisping.

2

Taco Bowls: Preheat oven to 375 degrees. Turn muffin tin upside down and light brush the bottom with olive oil. Warm tortillas until softened (skillet or microwave), 10-15 seconds. Lightly brush each side of the tortilla with oil. Center the tortilla between four muffin cups and gently shape into bowls. You can fit 3 tortillas per tin. Bake for 8-10 minutes or until tortillas begin to brown and crisp up. Remove from oven and let stand for a few minutes before removing them from the tin. They will keep for a few days stored in an air-tight container, although they are best fresh.

Hard Taco Shells & Bowls

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