Deep-Frying Hard Shell Tacos: A Quick Guide

Frying your own taco shells is a great way to elevate your taco nights and impress your family and friends. Homemade taco shells are not only crunchy and delicious but also easy and quick to make. All you need are corn tortillas and oil. You can use store-bought or homemade tortillas and any high-heat cooking oil, such as vegetable, canola, light olive, or peanut oil.

To make the perfect hard shell tacos, start by heating the oil in a skillet or deep fryer to around 350-375°F (180-190°C). While the oil is heating up, you can warm your tortillas in the microwave for about 30 seconds to make them more pliable and easy to work with. This step is especially important if you are using corn tortillas, as they tend to be more delicate and break easily.

Once the oil is hot, carefully slide in a tortilla and fry for about 10-15 seconds on each side, or until golden and crispy. Use tongs to fold the tortilla in half and hold it in place until it sets. Drain the excess oil using paper towels, and sprinkle with salt while the shells are still hot. Repeat this process with the remaining tortillas.

Now you have your very own batch of fresh, warm, and crispy taco shells! You can fill them with your favorite taco fillings, such as seasoned beef, shredded cheese, lettuce, salsa, guacamole, or sour cream. Enjoy the fruits of your labour and savour the taste of restaurant-style tacos in the comfort of your own home.

Choosing your oil

The choice of oil is crucial when frying taco shells, as it can affect the taste, texture, and overall quality of the final product. Here are some factors to consider when selecting the best oil for frying hard shell tacos:

Smoke Point

Choose an oil with a high smoke point, which is the temperature at which the oil starts to smoke and break down. Oils with a lower smoke point can impart an unpleasant flavour to the food and produce harmful compounds. Ideal oils for frying tacos should have a smoke point above 350°F (177°C). Common oils with high smoke points include:

• Canola oil
• Vegetable oil
• Peanut oil
• Light olive oil

Flavour

The oil you choose will also impart a subtle flavour to your tacos, so it's important to select one that complements the other ingredients. For example, olive oil has a fruity and slightly peppery taste, while peanut oil has a more neutral flavour. Consider the following oils for their flavour profiles:

• Olive oil
• Avocado oil
• Peanut oil
• Vegetable oil

Health Benefits

Different oils offer varying health benefits, so consider the nutritional value of the oil when making your selection. For instance, olive oil is known for its high content of monounsaturated fats and antioxidants, while avocado oil is rich in heart-healthy fats and vitamin E. Here are some healthy oil options:

• Olive oil
• Avocado oil
• Canola oil
• Peanut oil

Cost and Availability

The cost and availability of the oil are also important factors to keep in mind. Some oils can be more expensive or difficult to source, so opt for an option that suits your budget and is readily available in your area. Consider the following affordable and easily accessible options:

• Canola oil
• Vegetable oil
• Peanut oil
• Sunflower oil

Tips for Frying

When frying your taco shells, remember to use a deep skillet or pot to ensure the oil doesn't splatter. Heat the oil to the desired temperature, usually between 350°F to 375°F (177°C to 190°C). before carefully adding the tortillas. Fry each tortilla for about 10 to 15 seconds on each side, or until golden brown and crispy. Use tongs to fold the tortilla in half and maintain its shape. Drain the fried shells on paper towels and sprinkle with salt while they are still hot.

Preparing the tortillas

Choosing the Right Tortillas

Start by selecting the right tortillas for your hard shell tacos. Corn tortillas are the traditional choice and are widely recommended for frying. You can use either white or yellow corn tortillas, depending on your preference. If you are short on time, you can opt for store-bought tortillas, or you can make them from scratch for a more authentic experience.

Before you begin frying, it is essential to prepare the tortillas properly. Corn tortillas can be delicate, so handle them with care. Wrap a stack of tortillas in a damp paper towel and warm them in the microwave for about 30 seconds. This step will make the tortillas more pliable and reduce the chances of them breaking during the frying process.

Heating the Oil

The key to successful frying is maintaining the right temperature for your oil. Use a thermometer to monitor the heat. Heat your oil in a deep skillet or a deep fryer to between 350°F and 375°F. This temperature range will ensure that your tortillas become crispy without burning.

Frying the Tortillas

Once your oil is at the right temperature, it's time to fry! Carefully place one tortilla into the hot oil. Fry it for about 12 to 15 seconds, or until it turns golden and bubbly. Then, use tongs to gently fold the tortilla in half, creating the iconic taco shape. Fry each side for an additional 10 to 15 seconds or until golden brown. Remove the tortilla from the oil and place it on a paper towel-lined plate to drain any excess oil.

Seasoning and Cooling

Immediately after frying, sprinkle the taco shell with a pinch of kosher salt or your preferred seasoning. This will enhance the flavour of your shells. Repeat the frying process with the remaining tortillas. Once all your shells are fried, let them cool to room temperature. You can now fill them with your favourite taco fillings!

Storing Your Hard Taco Shells

If you have any leftover shells, you can store them in an airtight container at room temperature for up to a week. Avoid freezing or refrigerating them, as this will cause them to lose their crispy texture.

Frying the shells

For the oil itself, you can use vegetable oil, canola oil, light olive oil, peanut oil, or any other high-heat cooking oil. You will need enough oil to fill a heavy skillet or stainless steel pan to a depth of about one inch.

To fry the shells, first warm your tortillas. You can do this by placing a stack of tortillas between damp paper towels and microwaving them for about 30 seconds, or until they are soft and pliable. This will make them easier to fold without breaking.

Next, place your skillet of oil on the stove over medium to medium-high heat. When the oil reaches the correct temperature, carefully slide a tortilla into the oil. Fry the tortilla for 10 to 15 seconds, or until it is golden and bubbly, then flip it over. Use tongs to fold the tortilla in half, then fry for another 10 to 20 seconds, or until it is golden brown. Remove the shell from the oil and place it on a paper towel-lined baking sheet to drain. Sprinkle with salt while the shell is still hot.

Repeat this process with the remaining tortillas. It is important not to overcrowd the pan, so fry the tortillas one at a time. You can adjust the heat as needed to maintain the correct oil temperature.

Once the shells have cooled, they can be filled with your desired toppings and served. Fried taco shells are best served fresh, but they can be stored in an airtight container at room temperature for up to a week.

Draining the shells

Start by gathering the necessary tools for draining. You will need a stack of paper towels, a wire rack (optional), and a plate or baking sheet. It is recommended to have a thick stack of paper towels, about 10 sheets, to ensure that the oil is effectively absorbed. If you are using a wire rack, place it over the paper towels, which should be folded in half. This setup will allow the excess oil to drip through the rack and be absorbed by the paper towels. Alternatively, you can simply place the paper towels on a plate or baking sheet.

Once the oil has reached the desired temperature, carefully remove the taco shell from the deep fryer using metal tongs. Hold the taco shell over the pot or fryer for a few seconds to allow the excess oil to drip off. Be cautious to avoid any splatters or spills. Then, place the taco shell on the prepared paper towels, wire rack, or directly onto the plate or baking sheet.

If using a wire rack, gently press the taco shell against the rack to absorb any remaining oil. If not using a rack, you can carefully fold the paper towels over the taco shell to absorb the excess oil. You can also gently squeeze the taco shell with the paper towels to remove any excess grease. Repeat this process for each taco shell, ensuring that you have a fresh, dry area of the paper towel for each shell.

It is important to work in batches and drain the shells as soon as they come out of the fryer. This will help maintain the crispiness of the shells and prevent them from becoming soggy. Place the drained shells on a plate or baking sheet lined with paper towels to catch any remaining oil.

Finally, allow the shells to cool completely before handling and filling them. The shells will continue to crisp up as they cool. You can also sprinkle salt on the shells while they are still hot, adding flavor and helping to absorb any remaining oil.

Filling the tacos

Meat

For a classic taco, you can't go wrong with seasoned beef. Brown the beef in a pan, crumbling it as it cooks, then stir in some taco seasoning and a bit of water. You could also try ground chicken or turkey, shredded chicken, or carnitas. If you want to go vegetarian, try filling your tacos with seasoned and fried tofu, beans, or quinoa.

Cheese

Once you've fried your tacos and they've cooled slightly, pry them apart gently and stuff them with shredded cheese. The residual heat will melt the cheese, creating a delicious, gooey filling. You can use any type of shredded cheese you like, such as cheddar, Monterey Jack, or a Mexican blend.

Vegetables

When it comes to vegetables, the sky's the limit! Try shredded lettuce, chopped tomatoes, onions, or peppers. If you want something a little more substantial, you could make a corn and black bean salsa, or a slaw with cabbage, carrots, and radishes.

Sauces

No taco is complete without a generous drizzle of sauce. Some popular options include sour cream, guacamole, salsa, or hot sauce. You could also make a special sauce just for your tacos by mixing sour cream or Greek yogurt with some chopped herbs, a squeeze of lime, and some spices.

Other Toppings

To take your tacos to the next level, try adding some extra toppings like chopped cilantro, green onions, or chives. You could also add some crunch with chopped nuts or seeds, or a bit of freshness with sliced avocado or pickled jalapeños.

Frequently asked questions