Deep-Frying Taco Shells: A Quick, Crunchy Guide

Frying your own taco shells is easy and the results are so much better than store-bought shells. You'll need corn tortillas and oil for frying. You can use a deep skillet or a Dutch oven, and heat the oil to between 350°F and 375°F. You can test if the oil is hot enough by dripping a drop of water into it – if it sputters and crackles, it's ready. You can then use tongs to carefully place a tortilla into the oil and fry for about 15 seconds, before flipping and folding it in half to form the taco shape. Fry for another 15 seconds or so, then remove and drain on paper towels. You can sprinkle with salt while they're still hot.

Oil temperature

The temperature of the oil is crucial when frying taco shells. If the oil is too cool, the tortillas will absorb too much oil and become soggy or chewy. If the oil is too hot, the shells may burn. The ideal temperature range for frying taco shells is between 350°F and 375°F (176°C to 190°C).

To ensure the oil is at the correct temperature, use a thermometer to gauge accurately. If you don't have a thermometer, there is a simple test you can do. Wet the tip of your finger with water and carefully drip a single drop of water into the oil. If it sputters and crackles, the oil is ready for frying. However, be cautious as cooking with oil can be tricky. If the oil starts smoking, it has exceeded the ideal temperature, and you should let it cool down before proceeding.

It is important to maintain the oil's temperature throughout the frying process. Depending on the number of tortillas you are frying, you may need to add more oil between batches. Allow the oil to heat up again before adding more tortillas to the fryer.

Shell folding technique

The key to getting a perfect taco shell shape is mastering the folding technique. Here is a step-by-step guide to achieving the ideal fold:

• Prepare the Tortilla: Start by warming your tortilla to make it more pliable. You can do this by wrapping a stack of tortillas in a damp paper towel and microwaving them for about 20 to 30 seconds. This step is especially important if you are using corn tortillas, as they are more delicate and prone to breaking.
• Heat the Oil: Before adding the tortilla to the oil, ensure the oil is hot enough. The ideal temperature range is between 350°F to 375°F (180°C to about 190°C). If the oil is too cool, your tortilla will absorb too much of it, resulting in a chewy texture.
• Lower the Tortilla: Using metal tongs, carefully hold the top edge of the tortilla and lower half of it into the hot oil. Be cautious, as the oil will sputter and sizzle.
• Fold and Shape: Once the bottom half of the tortilla is submerged in the oil, gently fold it in half to create the iconic taco shape. You can use a fork to press the half under the oil while holding the top half above the oil with the tongs. Hold this position for about 10 seconds to set the shape.
• Flip and Fry: After shaping, release the tortilla from the fork and let it fry for another 10 to 20 seconds until it reaches a golden brown colour. For an even browning, you may need to return the first half to the oil for a few additional seconds.
• Drain and Cool: Remove the fried taco shell from the oil and drain it on paper towels. You can sprinkle salt or desired seasonings while the shell is still hot. Transfer the shell to a wire rack set over a paper towel to cool.
• Maintain Oil Temperature: Keep the oil heated at 375°F and repeat the process with the remaining tortillas. Remember not to overcrowd the pan, as this can prevent your shells from getting super crispy.

By following these steps and practising your technique, you'll be able to create perfectly folded and crispy taco shells every time!

Shell ingredients

The two essential ingredients for making taco shells in a deep fryer are corn tortillas and oil. You can use homemade tortillas or store-bought ones. For the oil, you can use corn oil, vegetable oil, peanut oil, soybean oil, safflower oil, sunflower seed oil, or canola oil.

Before frying, you can warm your tortillas in the microwave for about 30 seconds to make them more pliable and easier to work with. Wrap a stack of tortillas in a damp paper towel and then place them on a microwave-safe plate.

If you want to add some extra flavour to your shells, you can sprinkle them with salt while they are still hot. You can also experiment with other seasonings like chili seasoning, lime juice, or fajita seasoning.

Frying equipment

Deep Fryer

A deep fryer is a vessel used for deep frying, which involves submerging food in hot oil to cook it. Deep fryers come in various sizes and types, including electric deep fryers and countertop deep fryers. They typically have a basket for lowering and lifting food into and out of the hot oil. When choosing a deep fryer, consider the size, temperature control, and ease of cleaning. Some deep fryers have features like adjustable temperatures, viewing windows, odour filters, and removable baskets.

Taco Shell Basket

A taco shell basket is a specialised piece of equipment designed specifically for frying taco shells. It holds the tortilla in place while it fries, ensuring it maintains its shape. Taco shell baskets can be made from stainless steel and typically have slots for multiple shells, usually ranging from four to eight. Some baskets have detachable handles for easy removal, while others have individual inserts to hold each shell. When choosing a taco shell basket, consider the number of shells you want to fry at once and whether you prefer a basket with removable inserts or a one-piece design.

Tongs

Tongs are essential for safely handling the taco shells during the frying process. Look for metal tongs that can withstand high temperatures without melting. You will use the tongs to hold the tortilla in place while frying and to remove the shells from the hot oil when they are done.

Thermometer

A thermometer, such as a candy thermometer, is useful for monitoring the temperature of the oil in your deep fryer. The ideal temperature for frying taco shells is between 365-375°F (180-190°C). Maintaining the correct temperature is crucial for achieving the desired crunchiness and preventing the shells from becoming chewy or soggy.

Other Utensils

In addition to the specialised equipment, you will also need standard kitchen utensils like a fork and paper towels. The fork can be used to help shape the taco shells during frying, and the paper towels are useful for draining excess oil from the shells once they are cooked.

Shell filling

Frying your own taco shells is a great way to elevate taco night, and the process is simple. You can use homemade tortillas or store-bought corn tortillas, and only a few additional ingredients and tools are required.

The first step is to prepare your filling. You can use ground beef, ground chicken, or any other filling of your choice. Season the meat with a packet of taco seasoning and add a bit of water. You can also make your own taco seasoning by sautéing minced garlic and onions with spices such as oregano, garlic powder, coriander, and cloves. Then, add tomato sauce and chicken broth and simmer until thick and well-flavoured.

Next, heat about two inches of vegetable oil in a large, deep skillet to 365-375°F. You can test if the oil is hot enough by dripping a drop of water into the oil; if it sputters and crackles, it is ready.

While the oil is heating, prepare your tortillas. Corn tortillas are quite delicate and break easily when folded, so it is recommended to wrap them in a damp paper towel and microwave for about 30 seconds to make them more pliable. You can also try steaming them in the oven by wrapping them in a damp paper towel and heating for 20-30 seconds.

Once your oil is hot and your tortillas are ready, you can begin frying. Place a small amount of filling in the centre of a tortilla, fold it closed using tongs, and gently place it into the hot oil. Fry for about 1-2 minutes on each side, or until the shell reaches your desired crispness.

When removing the tacos from the oil, be sure to drain the excess oil. You can do this by placing the tacos in a stack of paper towels and gently squeezing out the excess. Place the drained tacos on a paper towel-lined plate.

If you want to add cheese to your tacos, it is best to do so while the tacos are still warm so that the cheese melts. Simply pry the tacos apart gently and stuff them with shredded cheese.

Finally, serve your fried tacos with your favourite toppings and enjoy!

Frequently asked questions