HARD TACO SHELLS
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- Use tongs to place one tortilla at a time into the oil. It should start to 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. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g
LOW-CARB KETO CHEESE TACO SHELLS
Try these cheese taco shells made from baked Cheddar cheese and shaped into a taco; these are a great gluten-free, low-carb, and keto option.
Provided by Fioa
Categories Main Dish Recipes Taco Recipes
Time 28m
Yield 4
Number Of Ingredients 1
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
- Wrap the handle of a wooden spoon with aluminum foil. Balance between 2 tall cans.
- Spread Cheddar cheese on the prepared baking sheets into four 6-inch circles placed 2 inches apart.
- Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes. Lift with a spatula and drape over the wrapped wooden handle; cool until set, about 10 minutes.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 0.7 g, Cholesterol 59.3 mg, Fat 18.7 g, Protein 14.1 g, SaturatedFat 11.9 g, Sodium 350.9 mg, Sugar 0.3 g
CHEDDAR CHEESE TACO SHELLS
Provided by Sunny Anderson
Time 30m
Yield 4 shells
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
- Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
- Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
- Fill the shells with your favorite taco fillings.
CRISPY ALL-CHEESE TACO SHELLS
I have always struggled with my weight. Even as a teenager I was on the infamous "high protein" diet. I would go to Taco Bell and order my tacos "in a cup" because I didn't want to eat the tortilla. Now I think I've died and gone to heaven because I just came across this all cheese taco shell. Fill it with anything you want. ...
Provided by Lin Larson
Categories Tacos & Burritos
Time 15m
Number Of Ingredients 2
Steps:
- 1. Using a paper towel, spread a thin layer of vegetable oil on the inside of the ring mold. Wipe a thin layer of oil into a small cast iron or non-stick skillet and place over medium-low heat for 2 minutes. Place ring mold in center of skillet and sprinkle a very light layer of cheese inside it. It should form an even layer in which you can still see the black bottom of the pan poking through in spots. Carefully remove ring mold and set aside.
- 2. Cook cheese until it stops bubbling and is an even golden brown throughout, adjusting heat so that pan is hot but not smoking (you should never take it above medium-low). Use a thin metal spatula to carefully remove cheese from pan.
- 3. Working quickly, drape the cheese over the handle of a thick wooden spoon placed over two overturned cups and form into a shell shape. It will harden within a few seconds. Transfer to a plate to cool completely. Repeat with remaining cheese to make more shells. After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days. Fill as desired (such as with soft scrambled eggs, or with charred corn), and serve.
CRISPY CHEESE TACO SHELLS (LOW CARB KETO TACO SHELLS)
Making crispy cheese taco shells is easier than you think. These low carb taco shells are crunchy, delicious and taking the keto world by storm!
Provided by Kim Hardesty
Categories Dinner
Time 25m
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F and place one rack in the upper third and the other rack in the lower third of the oven. Line two large sheet pans with parchment paper. I like to trace 3, 6-inch circles on each parchment, so my shells are the same size. (Flip the parchment over so you don't get pencil or pen on the cheese.)
- Measure 1/3 cup (1 1/2 ounces) of shredded cheese per circle and spread evenly to the edges of the circle.
- Bake for 5 minutes and swap the positions of the baking sheets. Bake another 5-10 minutes or until little holes have appeared in the surface of the cheese and the edges begin to brown.
- Remove from the oven and blot with a paper towel before removing to wooden spoons or spatulas suspended by glasses to shape taco shells. (I now use a taco shaper which I have linked to in the post and it is much easier to shape the shells.) Leave on the pans to cool flat for chalupa or tostada shells.
- Cool completely and store in an air-tight container on the counter for a few days or in the refrigerator for up to two weeks.
- * Make sure to use ONLY pre-shredded cheddar cheese from a bag like Kraft brand. This never sticks to the parchment. I tried a mixed blend of Mexican cheese and it stuck a little and didn't get crispy. ALSO, if the cheese isn't cooked enough, it will stick. Make sure it starts to turn evenly browned - not dark, but not bright orange any more.
- 1 carb per shell.
Nutrition Facts : Calories 171 kcal, Carbohydrate 1 g, Protein 10.6 g, Fat 13.6 g, Sodium 273 mg, SaturatedFat 7.6 g, Cholesterol 38 mg, ServingSize 1 shell, UnsaturatedFat 3.8 g
HOMEMADE CORN TORTILLAS
Nothing beats the taste of freshly griddled corn tortillas! They are easy to make, but you do need masa harina, which is available in Latin American markets and large supermarkets. Masa harina is made from corn kernels that are dried, treated with lime and then ground into a fresh dough. The dough is dried and ground into a powder to make masa harina (which means dough flour).
Provided by Carolyn Casner
Categories Healthy Mexican Side Dish Recipes
Time 1h10m
Number Of Ingredients 3
Steps:
- Stir masa harina, water and salt together in a medium bowl. Knead the dough in the bowl with your hands for 2 minutes. The dough should feel smooth and easily form a ball in your hand. If the mixture is dry and crumbly, add more water, a tablespoonful at a time. If it is sticky, add a bit more masa harina. Cover the bowl with a kitchen towel and let the dough rest for 30 minutes.
- Divide the dough into 16 equal pieces. Keep the dough covered with a kitchen towel while you work. Roll 1 piece in your hands to form a ball. Place the ball between 2 pieces of plastic wrap and flatten with the palm of your hand. Use the palm of your hand or a rolling pin to flatten into a 5-inch disc. Alternatively, use a tortilla press to flatten the dough.
- Heat a small cast-iron skillet over medium-high heat. Add the tortilla and cook until the edges start to curl and the bottom is browned in spots, 1 to 2 minutes. Turn over and cook until the underside is browned in spots, 30 seconds to 1 minute. Reduce heat to medium if the tortilla starts to burn. Shape and cook the remaining dough in the same manner. While a tortilla cooks, you can shape the next one. Stack the cooked tortillas and keep them wrapped in a clean kitchen towel to keep warm.
Nutrition Facts : Calories 110.4 calories, Carbohydrate 23.8 g, Fat 1.4 g, Fiber 2.5 g, Protein 2.8 g, SaturatedFat 0.2 g, Sodium 148.1 mg, Sugar 0.5 g
CLASSIC CRISPY TACOS
Steps:
- To make the filling, in a large skillet, heat the oil on medium-low heat and add the onion and jalapeño. While stirring occasionally, cook until the onions and jalapeño are softened, about 5 minutes. Add the garlic and cook for 30 more seconds.
- Add to the skillet the ground beef, chili powder, cumin, oregano, salt, pepper, cayenne, tomatoes, and cilantro. Stir until everything is well combined then turn the heat down to low and simmer while stirring occasionally until the meat is browned, about 15 minutes. Stir in the lime juice and taste and adjust seasonings. Remove from the heat.
- To make the tacos, line a baking sheet with paper towels and heat 2 inches of oil to 350°F in a heavy skillet. Take a tortilla and fold it in half into a "U" shape, holding it with tongs in the center. Using the tongs, dip one half of the tortilla, lengthwise, into the hot oil, leaving the other half out of the oil. Fry the first side until crisp, about 10 seconds, and then repeat for the other side, holding the already-cooked side out of the oil. Drain the taco shell on a paper-towel-lined sheet and repeat until all the shells are fried.
- To assemble the tacos, take each shell and fill with ground beef, lettuce, tomatoes, and cheddar cheese. Serve with salsa on the side, if desired
KETO CHEESE TACO SHELLS (FAST, EASY, CRISPY!)
Learn how to make cheese taco shells perfectly every time, along with lots of tips for quick, easy, CRISPY low carb keto taco shells.
Provided by Maya Krampf
Categories Main Course
Time 15m
Number Of Ingredients 3
Steps:
- Preheat the oven to 375 degrees F (191 degrees C). Line either two jelly roll pans or one XL baking sheet with parchment paper.
- Meanwhile, setup wooden spoons sitting horizontally across two overturned glasses (see picture above with the cheese on it). This way, they'll be ready once the cheese taco shells are out of the oven.
- Remove the pan(s) from the oven and cool without disturbing for about 1 minute.
Nutrition Facts : Calories 152 kcal, Carbohydrate 0.4 g, Protein 9 g, Fat 12 g, Sodium 1 mg, ServingSize 1 serving
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5/5 (42)Total Time 30 minsCategory Main CourseCalories 510 per serving
- Place 1/2 cup shredded cheddar on a piece of parchment paper. Spread thinly into a 6-inch circle. Microwave on high until browned and crisp, about 2 minutes. Microwave ovens vary, so start checking after 1:30 minutes.
- Allow the cheddar to cool no more than a couple of seconds, just until you can bear touching it. You want it to remain pliable. Gently peel it off the parchment paper, and fold it over the ruler (as illustrated in the photos above). This will shape the cheddar crisp into a taco shell.
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Estimated Reading Time 1 min
- Place two cheese wraps on the parchment and bake for 4-5 minutes or until the edges of the wraps are golden brown and crispy.
- Create a resting spot for your taco shells by bridging a long-handled wooden spoon between two drinking glasses. Remove the toasted wraps from the oven and carefully lift the parchment at opposite ends to remove from the sheet pan. Place the parchment on a cutting board or another cool surface and allow the wraps to cool for 10-20 seconds. Using your fingertips gently grasp an edge of each wrap and carefully pull them away from the paper until they release. Briefly place the wraps on paper towels to help absorb excess oil, then drape the wraps over the wooden spoon handle to form taco shells. Let the shells sit for 10 minutes to cool and firm up.
- Once the taco shells are cool and rigid, fill them with your favorite taco fillings and enjoy. Note: The above instructions produce two taco shells at a time. You can make taco shells in advance and store them in an airtight container.
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- Take a large pot and place it on the counter top, with a thick wooden spoon forming a bridge through the center of the open space. You will eventually hang your melted cheese on this "spoon bridge". (I have a really thick handled wooden spoon, which is also somewhat flat. This works PERFECT, in that it's about 3/4-inch wide and forms taco shells with flat bottoms. They stand up on their own!)
- Evenly sprinkle your grated cheese around the base of the pan. Continue to cook over low-medium heat. The cheese will melt and melt together. It will eventually begin to fry and darken. Once the cheese has a firm "crispy" look to it, but before it burns, pry it out with a heat resistant plastic spatula and IMMEDIATELY drape it over your spoon and quickly adjust it so that equal portions of the cheese are hanging down both sides of the spoon. Be VERY careful as the pan also likely contains a lot of hot oil. Let this oil drip into the pot (and not on yourself).
CRISPY TACO SHELLS - ALEX DAYNES
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Servings 1Total Time 23 minsCategory Dinner
- Fill a small frying pan with vegetable oil until it is 1/2 inch up the sides. Heat the oil over medium-high heat until hot, about 7-10 minutes. Test the oil by putting the tip of a corn tortilla in the oil; if it bubbles a lot, it's ready.
- When the oil is hot, carefully place 1 corn tortilla in the hot oil for a second. Using tongs, bend the tortilla in half while it is cooking to make a taco shape. Keep the tortilla open about an inch with the tongs while it continues cooking so that you can fill it later. Flip the tortilla in the oil to crisp both sides.
- Once both sides are cooked and nicely crisp, place the cooked taco shells drain on a plate lined with paper towels to drain the grease. Immediately sprinkle with a bit of sea salt.
- Keep the shells warm either in the oven or cover with foil while you repeat the process with the other tortillas.
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- Using a ¼ cup measuring cup, scoop the cheese onto your prepared baking sheet, leaving a few inches between each mound.
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- Using a ¼ cup scoop out the shredded cheese and place them in circles on the baking tray. Use the palm of your hand or the bottom of the measuring cup to flatten the circle out a bit. Make sure to leave enough space in between. I can fit 2-3 per tray.
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Estimated Reading Time 50 secsPublished 2019-05-03
- Preheat oven to 375º. Line a baking sheet with parchment paper and spray with cooking spray. Place ½ cup mounds of cheddar on baking sheet and season with pepper.
- Meanwhile, set up 4 stations of two upside-down glasses and a wooden spoon as a bridge. Using a spatula, immediately transfer cheese mounds to wooden spoons to form shells.
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GROUND BEEF TACOS WITH CRISPY CHEESE SHELLS RECIPE ...
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Servings 2Calories 302 per servingTotal Time 40 mins
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- Stir in the tomatoes, onion, bell pepper, serrano chile, and garlic. Cover and reduce heat to low; let simmer for 12-to-15 minutes until most of the liquid has evaporated.
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- Immediately transfer cheese tortillas to a heatproof plate lined with wax paper. Let cool for 30 seconds, then fold in half, place a wooden spoon in the center to keep the taco shell slightly open. Repeat with the remaining cheese.
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