Homemade Taco Shells 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!

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.

JUST LIKE TACO BELL TACOS

Steps:

• Add the ground beef to a large skillet over medium-high heat and cook until browned, about 10 minutes, breaking into small pieces as it browns.
• Add the onion and garlic and sauté until the beef is well browned and the onion is translucent.
• Add the cumin, chili powder, garlic salt, kosher salt, and black pepper and cook for another 1-2 minutes, stirring often.
• Stir in the tomato juice and cornmeal and simmer for 10-15 minutes or until the juice has cooked down and the cornmeal softens, stirring occasionally. Add more tomato juice or water if the mixture clumps.
• Place the taco shells on a sheet pan or in a baking dish and spoon about 1/3 cup taco meat into each shell and sprinkle with cheddar cheese. Broil in a toaster oven or oven until the cheese melts.
• Garnish the tacos with fixings and serve.

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.

BAKED TACO SALAD BOWLS

Steps:

• Preheat oven to 325°
• Lightly wet a paper towel that is long enough to cover one large tortilla.
• On a plate, place the wet paper towel and then place one tortilla on top of it.
• Repeat until you have put 3 tortillas stacked
• Microwave for 30 Seconds
• Lightly spray the inside of a 9" cast iron skillet, cake pan or glass bowl.
• Start with one tortilla, keeping the other two covered
• Take that first tortilla and mold it inside the kitchenware of choice.
• Use a ramekin to push the bottom of the tortilla to the edges to flatten the bottom
• Spray the inside of the burrito with oil spray
• Place it in the oven for 25-30 minutes or until the shells have browned / hardened.

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.

THE BEST HOMEMADE TACOS RECIPE

Steps:

• Add the beef to a large skillet over medium-high heat. Break the meat apart with a wooden spoon. Add the chili powder, cumin, salt, oregano, garlic powder, and pepper to the meat. Stir well. Cook until the meat is cooked through, about 6-8 minutes, stirring occasionally.
• Reduce the heat to medium. Add the tomato sauce and water. Stir to combine. Cook, stirring occasionally, for 7-8 minutes, until some of the liquid evaporates but the meat mixture is still a little saucy. Remove from the heat.
• Warm the taco shells according to their package directions.
• Fill the taco shells with 2 heaping tablespoons of taco meat. Top with desired taco toppings: shredded cheese, shredded lettuce, chopped tomatoes, diced red onion, taco sauce, sour cream, guacamole, etc.

GRANDMA'S HOMEMADE TACO SHELLS

Steps:

• Beat all ingredients until smooth. Pour thin layer in greased, round pan until golden on both sides.

BIRRIA TACO

Steps:

• Boil meat in just enough water to be level with the beef, along with the beef broth powder, garlic powder, bay leaves and onion until tender, about 2 hours.
• Rehydrate all chiles, marjoram, cumin and thyme in warm water for 20 minutes, then blend it. Separate the chile mixture into two equal parts. Separate the meat from the broth and pour half of the chile mixture into a saucepan with the meat. Braise, covered, for 20 minutes over medium heat. Meanwhile, simmer the broth for 20 minutes. Season to taste. Chop meat to make birria.
• Assemble by melting the Monterey Jack on a griddle or pan, then fry the tortillas with the fat from the broth or oil. Flip the tortilla over the melted cheese, then flip the tortilla again with melted cheese. Put the birria over the cheese and let it fry for 20 to 30 seconds. Serve accompanied with the broth.