Homemade Taco Shells
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Making Taco shells at home was always a challenge for me. More so, because the key ingredient ‘Masa Harina’ is not easily available. The closest I could get is the Maize flour, but working with was always a bit challenging. After many ‘not-so-successful’ attempts, I had nearly given up trying.
The other day, I felt I should give one last shot. My strategy was to add some All purpose flour to it, to make it a bit more pliable. Thankfully, it worked. Is it the same as the Store bought Tacos. No. But the satisfaction of having made something similar at home, is inexplicable 🙂
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
Shells
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Ingredients
- 1 cup Maize flour
- 1/2 cup Flour / Maida
- as required Water (appx 1/4 cup plus)
- Oil for deep frying
Ingredients
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Instructions
- Take maize flour in a bowl.
- Add flour.
- Add water and knead.
- Make a soft dough which is no longer sticky. Cover and keep aside.
- Take a small portion and roll into a ball.
- Flatten it and place on a greased cling film. Place another greased clingfilm on top and roll out to a thin round.
- Poke the surface of the round with a fork.
- Heat oil in a pan.
- Carefully drop the taco into the oil and fry till slightly brown along the edges.
- Drain off the oil and immediately place on an absorbant paper. Immediately fold the taco as shown in the picture. Keep holding for a few seconds. This will help form the shape.
- Once cool, transfer the taco shells to a container and store. Use when required.
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