Thanks to a tip from culinary weblog Eating Well you can just bake regular floppy flour tortillas in your oven. My husband likes the wheat ones. Fill the taco shells with the taco meat and top with desired toppings. Veronika says. Heated meat is then spooned I to each shell. These fried corn taco shells are best eaten immediately, but if you're preparing a lot of them or want to reheat shells that have cooled, place them in the oven on low heat. If using newer tortillas, let them dry out on the counter for a bit before putting them in the oven. Microwave the tortillas for 30 seconds so they are warm and pliable. Here are my favorite ingredients for the taco salad – browned ground meat with taco seasoning, corn, lettuce, salsa, shredded cheese, and of course, guacamole! 12ct. Finely chopping as it fries. You might have seen those “As Seen On Tv” taco bowl molds, but trust me – you don’t really need them. Step 6. Remove from the oven when the tortilla is brown and crisp. Next, smoosh it on the table on both sides to make a flatter bottom (so it stays in place) and a flatter top (so the tortilla bowl will be more stable). We're wimps when it comes to spicy salsa so we're happy using "Western Dressing" (similar to French) (Note: Tortilla is soft inside and crispy brown outside. Your email address will not be published. Crunchy edible tortilla bowls are a perfect way to serve taco salad! Stack in oven to keep warm. Put the tortillas on top of the foil balls and press down the sides of the tortillas to drape them over the foil. Let excess oil drip into pan, It only takes a couple of minutes to brown and crisp up the outsides of each tortilla. Heat oil to medium high. First, they popped the street taco-size flour tortilla into the toaster, which puffed up with steam once it was heated. I love soft tortillas and homemade is always best! More about me >>, Taco Shell Bowls Recipe With Baked Tortillas. Voila! This is done so the tortilla doesn’t puff up when baking. Add flour and water as needed to create a soft dough that will be easy to roll out. If you’re kneading the tortilla dough by hand, adjust the consistency of the dough as you knead with additional … Older tortillas tend to crisp up more readily. Set the shells on a wire rack placed on top of a cookie sheet. This post may contain affiliate links (disclosure). If you want to give them some flavoring, add dashes of chili powder and salt. Tacos are colorful and healthy meals with protein, vegetable & dairy! At the table just before eating, we spoon in shredded cheddar cheese and lettuce. At 4.5", our Mission Street Tacos are chock full of freshly-baked taste and a bold attitude ready to amp up any meal. I’m also including an oven baked method for taco shells and tortilla chips, too, just in case you’d rather. I like the soft white flour tortillas. Available Sizes. 1 cup flour; 1/2 cup cornmeal; 1/4 teaspoon salt; 1 egg; Beat together until smooth. This is going to be the tortilla shell bowl (it’s just right now it’s upside down!). Flour tortillas are baked in the oven to form a bowl-shaped taco shell using common household items – no special taco bowl molds needed! Open JUST enough to spoon in meat but don't totally open or they'll break. These shells are SO much nicer, tastier and easier to eat than the tough extremely crunchy store-bought corn shells! The rest is added at the table by guests as desired. Heat the tortillas in the microwave for 30 seconds. Remove the tortilla shells from the oven and let cool for 5 minutes. Brush a light coating of oil onto the tortillas (or use cooking spray). Loving how easy these are to make and the butter is a fabulous addition ★ ★ ★ ★ ★ Reply. I pre-fry a pound of ground beef, season and freeze in small baggies so I always have on hand for a quick taco. Yet stay soft inside! The restaurants deep-fry them, but there is no need to do it at home – you can achieve delicious crispy shells by baking tortillas in the oven. Step 2. Step 5. They look like they would be great for sandwiches too. Press the foil balls into the table on both sides to make a flatter base (for stability) and a flatter top. You can use common household items to shape the tortillas into bowls – any oven-safe cups or bowls, empty metal food cans, mason glass jars or even tin foil! Lightly brush the tortillas with olive oil on both sides. No deep fryer required, I promise! Baked Taco Shells Recipe. If it's taco night at your place and you don't have any premade hard shells. Directions: Working with 6 tortillas at a time, wrap in a barely damp cloth or paper towel and microwave on High until steamed, about 30 seconds. In less than a minute it will lightly brown and be ready to turn. Sometimes it will open without breaking). Drape the tortillas over the taco molds, Put the tortilla on top of the foil ball (or whatever taco mold you are using) and press the tortilla sides down to drape them. (I use a Teflon griddle and tip it to spread the batter.) For the oil, you can either use cooking spray or you can brush on some neutral vegetable oil. Carefully flip the tortilla bowls over and remove the foil balls. Making the tortilla taco bowl is very easy and doesn’t require any special gadgets. Street Tacos Flour Tortillas. Find the items to use as the tortilla bowl molds. All you need is a little oil, a skillet, and this simple shallow-frying cooking technique. Step 9 – Fill with your favorite taco salad and enjoy! October 6, 2019 at 2:09 pm.,, How To Make Tortilla Taco Shell Bowls Step By Step. I love to share what I do... All guides © 2020 their respective authors. Drain grease if not lean. Homemade tortillas sound like a great way to REALLY enjoy taco night! Place gently folded tortilla into oil. Store-bought hard taco shells are often a disappointment -- tasting stale even when just opened -- and so shatteringly crunchy that they make eating otherwise delicious tacos a messy endeavor. Place each tortilla over two oven rungs. Flour tortillas aren't quite hefty enough for this recipe, so make sure you're using corn tortillas. Then I microwave just enough for what I'm making. Put the taco mold on the baking sheet. Another great thing about homemade taco shell bowls is that they are baked, not fried. Take 4 very large sheets of tin foil and crumble them into 4 balls (approximately 4 inch ball diameter). I shred my lettuce ahead of time and have it ready at the table.