Homemade Taco Shells From Scratch Food

HOMEMADE TACO SHELLS #1

Steps:

• Preheat a dry skillet over medium/high heat.
• Mix the ingredients well.
• The batter will be runny.
• Drop by large utensil spoonful onto skillet, quickly spreading the batter in a circular motion, working from the inside out.
• Each side only takes about 1 minute of cooking.
• The shells are not supposed to brown.
• When the shells are removed from the pan, they can be molded into"taco shell shape" by placing, half-curled, between two objects, such as coffee cups.
• I like to serve them to each guest directly from the pan without molding them, however, becuz I find that they dont crack while still hot and pliable.
• Fill with all the taco stuffin's and enjoy!

HOMEMADE TACO SHELLS

Steps:

• Mix all ingredients together till smooth.
• Heat frying pan greased with oil.
• Pour 1/4 cup batter in pan, rotate pan, remove when cooked.

HOMEMADE TACO SHELLS FROM SCRATCH

Steps:

• 1) Add the flour, sugar, ground curcuma and a pinch of salt to a large mixing bowl or a blender.
• 2) Add the warm water and give it a good stir or pulse for 10 seconds until you end up with a slightly sticky yellow dough ball.
• 3) Then transfer the dough to a floured surface, sprinkle with a little extra flour and knead the dough for a couple of seconds. Shape it into a ball and wrap it up in some cling film. Let the dough rest for 10 minutes. Then shape the dough into small balls. Roll them out on a lightly floured surface using a rolling pin. Don't make them too thin. Make sure the dough doesn't stick to the surface. Then with a serving ring or glass cut out a neat circle.
• 4) Place the dough circles on some cling film. Gather the dough scraps and divide this into 2 balls. Make 2 more tacos. You should end up with 8 tacos. Place a non-stick pan over medium heat for 5 minutes. Don't add any oil or butter. Place a dough circle in the hot pan and let it bake for a minute. Then flip it over using a spatula.
• 5) Bake it on the other side for 2 more minutes. Make sure it doesn't burn. Then flip it over a couple of times to make it bake evenly. The dough should be cooked inside but not crunchy. Place the baked tacos on a clean plate and prepare the rest. Serve the tacos with the the toppings you like.

TACOS FROM SCRATCH (WAY BETTER THAN A PACKET AND JUST AS EASY!)

Steps:

• In a saute pan (I prefer non-stick but this isn't crucial), brown ground beef.
• While beef is browning, combine the remainder of ingredients in a small bowl.
• Drain beef. Return to pan. Add the sauce. Stir, and add some water if desired (I add maybe 4-8 oz.). Simmer uncovered until meat reaches desired consistency.
• Serve on heated taco shells with cheese, sour cream, lettuce, tomatoes, olives, and hot sauce or however you prefer to use seasoned taco meat.

HARD TACO SHELLS

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.

HOMEMADE TORTILLAS

Steps:

• In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.