Frying Tortillas: Perfect Taco Shells In Minutes

Frying your own taco shells is a great way to ensure they are fresh and crispy. The process is simple and only requires a few tools and ingredients. You can use corn or flour tortillas and shallow or deep fry them, depending on your preference. The key to success is ensuring the oil is hot enough (between 350 and 375 degrees Fahrenheit) before adding the tortillas, and not overcrowding the pan, which can prevent the shells from getting crispy.

Oil temperature for frying flour tortilla taco shells

Frying your own taco shells may seem daunting, but it's actually quite simple. You can use a deep fryer, or a simple skillet, to make your own crispy or soft taco shells.

Oil Type

First, you'll want to select a neutral-flavoured oil with a high smoke point. Good options include:

• Corn oil
• Vegetable oil
• Peanut oil
• Soybean oil
• Safflower oil
• Sunflower seed oil

Oil Temperature

For frying taco shells, you'll want to heat the oil to between 350° and 365° Fahrenheit (or 177° to 182° Celsius). If the oil is too cool, the tortillas will soak up too much oil and become soggy. If the oil is too hot, it will begin to smoke, so be sure to let it cool down a bit if this happens.

Testing the Oil

To test the temperature of the oil, you can use a thermometer to gauge it accurately. If you don't have a thermometer, you can wet the tip of your finger with water and drip a single drop into the oil. If it sputters and crackles, the oil is ready.

Frying the Shells

Once the oil is hot, place one tortilla into the pan. It should sizzle immediately. Fry each tortilla for about 10 to 15 seconds on the first side, then flip it over. If you want a crispy taco shell, fold the shell in half and hold it in place with tongs for another 15 seconds or so. For soft taco shells, you'll only want to fry the second side for about 10–15 seconds as well.

Place the fried tortilla on a paper towel to absorb any excess oil and sprinkle with salt while it's still hot. Repeat this process for each tortilla.

How to fold flour tortilla taco shells

Method 1: Frying

To make taco shells from flour tortillas, you'll need a few simple tools: a fork or tongs, a small frying pan, cooking oil, and a bit of paper towel. You'll also want to ensure you're using fresh tortillas or newly opened tortilla packages, as dried or stale tortillas won't turn crispy when fried.

First, place about 1/2 inch (1.3 cm) of vegetable oil in your frying pan and heat it over medium heat to about 350° to 365° Fahrenheit. You can use an 8-inch cast-iron pan or stainless steel pan, but be aware that oil may burn onto the sides of the latter and be tricky to clean off.

Next, carefully place a tortilla in the hot oil and cook it flat for about 5 to 10 seconds. Then, flip it to the other side and cook for another 5 to 10 seconds. If you're using tongs, grab the tortilla at its center and fold it in half. You can use the side of the pan to hold the bottom half of the tortilla in place while you fold. If you're using a fork, slide the tortilla between the tines about a quarter of the way from the top edge, then use the fork to fold it in half.

Cook each side for about 10 to 15 seconds for a soft taco shell, or longer if you prefer a harder shell. Just be careful not to burn it! When your shell is done, set it on a plate covered with paper towels to cool and drain, then repeat the process for as many shells as you need.

Method 2: Baking

If you'd prefer to bake your taco shells, you'll need corn or flour tortillas, cooking spray or oil, and tongs. You can also use an oven and a rack to shape your shells as they bake, but this isn't necessary.

First, preheat your oven to 350° to 375° Fahrenheit. If you're using the rack method, take a sheet of foil and line the bottom rack of your oven with it to catch any oil drippings. Place the top rack in the middle position, ensuring about 4 inches of space between it and the bottom rack.

Next, warm up your tortillas. You can do this by microwaving them for 15 to 20 seconds or by wrapping a stack of 8 tortillas in foil and heating them in the oven for 10 to 15 minutes.

Now, spray or brush your tortillas with a light coat of oil on both sides. If you're using the rack method, pull the oven rack out and drape each tortilla over two bars of the rack.

Bake your tortillas for 8 to 10 minutes, or until they're golden and crispy. Carefully remove them from the oven using tongs, and enjoy your freshly made taco shells!

Folding Your Tortillas

Once you've cooked your tortillas, it's time to fold them into taco shells. Here's a simple method:

• Warm your tortilla so it doesn't tear.
• Place your fillings in the center, arranging them in a straight line. Leave about 1 inch (2.5 cm) on both ends free of toppings for small tortillas, or 2 inches (5 cm) for larger ones.
• Grab the bottom edge of the tortilla and fold it up over the fillings.
• Fold in both sides of the tortilla, creating an envelope shape.
• Roll the tortilla around the filling until the open edge is pressed against the side of the shell.
• Enjoy your taco!

Best oil for frying flour tortilla taco shells

Frying your own taco shells can be a fun and delicious way to switch up your taco nights. The best oil to use for frying flour tortilla taco shells is one with a neutral flavour and a high smoke point. Here are some of the best options:

Peanut Oil

Peanut oil is a great choice for deep frying due to its high smoke point. It has a neutral flavour that won't overpower the taste of your tacos.

Vegetable Oil

Vegetable oil is a common and versatile option for frying. It has a high smoke point and a neutral flavour, making it suitable for frying flour tortilla taco shells.

Canola Oil

Canola oil is another good option with a high smoke point. It is also relatively flavourless, so it won't interfere with the taste of your tacos.

Corn Oil

If you are frying corn tortillas, corn oil is the best choice. However, it can also be used for flour tortillas. It has a high smoke point and a mild flavour.

Other Options

Other oils that can be used for frying tortilla taco shells include soybean oil, safflower oil, sunflower seed oil, and olive oil. Olive oil is a heart-healthy option that only requires a small amount to soften the tortillas. However, it has a lower smoke point than some of the other options, so be careful not to heat it too much.

When frying taco shells, it is important to heat the oil to the right temperature (around 350 to 365 degrees Fahrenheit). Use a thermometer to check the temperature, or drip a small drop of water into the oil; if it sizzles and crackles, the oil is ready.

How to prevent flour tortilla taco shells from closing up too tightly

When frying flour tortilla taco shells, you may find that they close up too tightly, making it difficult to fill them with your desired toppings. Here are some tips to prevent this from happening and ensure your taco shells remain open and ready for stuffing:

Use the Right Amount of Oil

It is important to use enough oil to prevent the tortilla from absorbing too much of it, which can lead to sogginess and a tighter fold. Pour approximately 1/2 inch of vegetable oil or another neutral-flavored oil with a high smoke point, such as corn, peanut, soybean, safflower, or sunflower seed oil, into your skillet or frying pan.

Heat the Oil to the Right Temperature

Make sure the oil is hot enough before adding your tortilla. The ideal temperature range is between 350 to 365 degrees Fahrenheit. If the oil is not hot enough, the tortilla will soak up excess oil, making it greasy and more prone to closing tightly. To test if your oil is ready, use a thermometer or carefully drip a small drop of water into the oil. If it sizzles and crackles, the oil is hot enough.

Cook the Tortilla Quickly

Do not let the tortilla sit in the oil for too long. Cook each side for only 5 to 10 seconds, depending on your desired level of crispness. The longer you fry the tortilla, the crispier it will get, and a crispier tortilla is more likely to fold tightly.

Use Tongs or a Fork to Hold the Tortilla in Place

When frying, use tongs or a fork to hold the tortilla in place while it cooks. This will help you control the folding process and prevent the tortilla from closing too tightly. Place the tortilla in the oil and cook it flat for a few seconds. Then, use the tongs or fork to fold it in half and hold it in place while the other side cooks.

Use Paper Towels or Foil to Prop Open the Shells

To prevent the shells from closing up too tightly, you can stuff paper towels or wad up some tin foil inside the shells while they cool. This will help hold their shape and prevent them from closing completely.

Avoid Overcrowding the Pan

Do not fry too many tortillas at once. Adding too many tortillas to the oil at the same time can cool down the oil, affecting the crispness of the shells. Work in batches if necessary to ensure each tortilla has enough space to fry properly.

Store Properly

If you are not using the shells immediately, be sure to store them correctly to prevent them from becoming chewy. Place them in an airtight container or bag and store them at room temperature. They are best enjoyed the same day, but if you need to store them, use them within a few days to maintain crispness.

How to store fried flour tortilla taco shells

Taco shells tend to absorb moisture and can turn soggy, so it's best to avoid storing them in the fridge or freezer. Instead, allow them to cool and then place them in an airtight container in a cool, dry environment.

If you're looking to store your taco shells for a longer period, it's recommended to opt for a paper bag kept at room temperature. This will help maintain their crispiness.

For oven-baked taco shells, it's best to let them cool before packing them carefully into an airtight container. They can be stored in a cool, dry place but avoid the fridge or freezer to prevent sogginess.

Additionally, if you're making tortilla chips, they can be stored in a similar manner. Place them in a paper bag and keep them at room temperature.

Remember, the key to maintaining the crispiness of your fried flour tortilla taco shells is to minimise exposure to moisture and humidity.

Frequently asked questions