Best 6 Flour Taco Shells Recipes
In the world of culinary arts, versatility and simplicity often go hand in hand, and flour taco shells stand as a testament to this notion. Whether you're a seasoned home cook or a culinary novice, embarking on the journey of creating your own flour taco shells can be both rewarding and delicious. With minimal ingredients and a few essential steps, you can craft these delectable wrappers that are perfectly suited for a variety of fillings, from classic Mexican fare to innovative fusion creations. In this article, we'll guide you through the process of making flour taco shells from scratch, providing you with a step-by-step recipe that will result in tender, pliable shells that are sure to elevate your taco experience.
Here are our top 6 tried and tested recipes!
HOMEMADE TACO SHELLS FROM SCRATCH
Simple homemade taco shells from scratch: tacos are not difficult at all with this step-by-step recipe and picture guide!
Provided by June d'Arville
Categories Side Dish
Time 1h
Number Of Ingredients 5
Steps:
- 1) Add the flour, sugar, ground curcuma and a pinch of salt to a large mixing bowl or a blender.
- 2) Add the warm water and give it a good stir or pulse for 10 seconds until you end up with a slightly sticky yellow dough ball.
- 3) Then transfer the dough to a floured surface, sprinkle with a little extra flour and knead the dough for a couple of seconds. Shape it into a ball and wrap it up in some cling film. Let the dough rest for 10 minutes. Then shape the dough into small balls. Roll them out on a lightly floured surface using a rolling pin. Don't make them too thin. Make sure the dough doesn't stick to the surface. Then with a serving ring or glass cut out a neat circle.
- 4) Place the dough circles on some cling film. Gather the dough scraps and divide this into 2 balls. Make 2 more tacos. You should end up with 8 tacos. Place a non-stick pan over medium heat for 5 minutes. Don't add any oil or butter. Place a dough circle in the hot pan and let it bake for a minute. Then flip it over using a spatula.
- 5) Bake it on the other side for 2 more minutes. Make sure it doesn't burn. Then flip it over a couple of times to make it bake evenly. The dough should be cooked inside but not crunchy. Place the baked tacos on a clean plate and prepare the rest. Serve the tacos with the the toppings you like.
Nutrition Facts : Calories 66 kcal, ServingSize 1 serving
FLOUR TACO SHELLS
I got this recipe from my sister when she was living in Russia and couldn't buy shells over there. A neighbor came up with this recipe for her and she enjoyed them so much she wanted to pass it on to all of her family! Hope you like them, too! Recipe adopted 8/2006.
Provided by Ducky
Categories Breads
Time 25m
Yield 20 tortillas
Number Of Ingredients 4
Steps:
- Mix ingredients together and roll 1-2 tbsps of mixture on a floured surface.
- Fry in hot dry pan (for tacos) or hot oil (for taco salad).
- Enjoy!
Nutrition Facts : Calories 100.3, Fat 3.8, SaturatedFat 0.5, Sodium 116.8, Carbohydrate 14.3, Fiber 0.5, Sugar 0.1, Protein 1.9
HOMEMADE FLOUR TORTILLAS
Traditional flour tortillas - homemade and much better than store bought. Do not substitute vegetable oil or shortening for the lard.
Provided by LaDonna
Categories Bread Quick Bread Recipes Tortilla Recipes
Time 1h
Yield 24
Number Of Ingredients 5
Steps:
- Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
- Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking the remaining dough.
Nutrition Facts : Calories 85.7 calories, Carbohydrate 16 g, Cholesterol 1 mg, Fat 1.3 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.5 g, Sodium 138.4 mg, Sugar 0.1 g
HOMEMADE TORTILLAS
I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so tender and chewy, you'll never use store-bought again after learning how to make tortillas. -Kristin Van Dyken, Kennewick, Washington
Provided by Taste of Home
Time 30m
Yield 8 tortillas.
Number Of Ingredients 4
Steps:
- In a large bowl, combine flour and salt. Stir in water and oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes., Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-in. circle., In a greased cast-iron or other heavy skillet, cook tortillas over medium heat until lightly browned, 1 minute on each side. Serve warm.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 148mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges
HARD TACO SHELLS
Home made crunchy taco shells are excellent! Use home made tortillas, or corn tortillas from the store.
Provided by TINKERBELL4
Categories Bread Quick Bread Recipes
Yield 15
Number Of Ingredients 3
Steps:
- Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C).
- Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Nutrition Facts : Calories 74.8 calories, Carbohydrate 10 g, Fat 3.6 g, Fiber 1.4 g, Protein 1.3 g, SaturatedFat 0.5 g, Sodium 10.1 mg, Sugar 0.2 g
BEEF CRISPY FLOUR TACOS
Traditional and easy beef tacos in a crispy flour tortilla--crispy, cheesy, beefy goodness.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 25m
Yield 8
Number Of Ingredients 7
Steps:
- In 10-inch nonstick skillet, cook beef over medium heat 8 to 9 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Heat to boiling. Reduce heat; simmer 3 to 4 minutes, stirring occasionally, until thickened.
- Divide beef mixture among heated shells; top with cheese, lettuce and tomato.
Nutrition Facts : Calories 250, Carbohydrate 15 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 15 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 480 mg, Sugar 0 g, TransFat 0 g
Tips for Making Flour Taco Shells:
- Use the right flour: All-purpose flour is the most common type of flour used for making taco shells, but you can also use bread flour or a combination of the two. Bread flour will give your taco shells a chewier texture, while all-purpose flour will make them more crispy.
- Add salt and baking powder: Salt and baking powder are essential ingredients for making taco shells. Salt helps to flavor the shells, while baking powder helps them to rise and become light and fluffy.
- Use cold water: Cold water helps to keep the gluten in the flour from developing too much, which can make the taco shells tough. Use just enough water to bring the dough together.
- Knead the dough briefly: Over-kneading the dough will make the taco shells tough. Knead the dough just until it is smooth and elastic.
- Let the dough rest: After you have kneaded the dough, let it rest for at least 30 minutes. This will allow the gluten in the flour to relax and make the dough easier to work with.
- Roll out the dough thinly: The thinner you roll out the dough, the crispier the taco shells will be. Roll the dough out to about 1/8-inch thick.
- Use a tortilla press: A tortilla press is a great way to get evenly thin taco shells. If you don't have a tortilla press, you can use a rolling pin.
- Cook the taco shells until they are golden brown: Cook the taco shells in a hot skillet until they are golden brown and crispy. Flip the taco shells once during cooking so that they cook evenly.
Conclusion:
Making flour taco shells at home is easy and fun. With a few simple ingredients and a little bit of time, you can make delicious and crispy taco shells that are perfect for your favorite Mexican dishes. So next time you're craving tacos, give this recipe a try. You won't be disappointed!
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