Taco Shells
by Tarla Dalal
Added to 69 cookbooks
This recipe has been viewed 230261 times
taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with 25 amazing images.
taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home are simple and easy to make at home. Learn how to make Mexican taco shells.
To make taco shells, sieve the maize flour and plain flour together in a deep bowl. Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water. Divide the dough into 18 equal portions. Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals. Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides. Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying ladle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper. Repeat steps 4 to 6 to make 17 more taco shells. Allow it to cool completely, store in an air-tight container and use as required.
If you love Mexican food, then your pantry has to be equipped with hard taco shells, because tacos can be a wonderfully tasty and satiating answer to hunger pangs, being loaded with beans, cheese, veggies, salsa and all your favourite fillings and toppings!
Here is how you can make taco shells at home. Although a little time consuming, you can make these aromatic, ajwain flavoured Taco Shells in bulk and store them in an airtight container to use as and when required.
As a variation to Mexican taco shells, you can replace carom seeds with mixed herbs or oregano or also add cheese powder to make a variety of herbed taco shells. Use these taco shells to make Mexican Tacos, Rajma and Cottage Cheese Tacos and Corn and Cottage Cheese Tacos.
Tips for taco shells. 1. Sieving the maida and maize flour is necessary to get a lump free flour. 2. Prick it uniformly to avoid having bubbles while deep frying. 3. Once you have given it a ‘U’ shape, hold it in the same position till turns golden brown in colour. 4. Ensure to cool completely before storing in an air-tight container. Even slight warmth can make them soggy on storing.
Enjoy taco shells recipe | Mexican taco shells | hard taco shells | how to make Taco Shells at home | with step by step photos.
For taco shells- To make taco shells, sieve the maize flour and plain flour together in a deep bowl.
- Add the oil, carom seeds and salt and knead into a semi-stiff dough using enough warm water.
- Divide the dough into 18 equal portions.
- Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour for rolling and prick it with a fork at regular intervals.
- Heat the oil in a deep non-stick kadhai and deep-fry it till it turns light brown in colour from both the sides.
- Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle and continue deep-frying while holding the shell till it turns golden brown in colour from both the sides. Drain it on an absorbent paper.
- Repeat steps 4 to 6 to make 17 more taco shells.
- Allow the taco shells to cool completely, store in an air-tight container and use as required.
Taco Shells Video by Tarla Dalal
Taco Shells recipe with step by step photos
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Like taco shells recipe | Mexican taco shells | Indian style hard taco shells | then see our collection of vegetarian Mexican recipes and some recipes we love.
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What is taco shells made of ? Taco shells is made off 1 cup maize flour (makai ka atta), 1/2 cup plain flour (maida), 1 tbsp oil, 1/2 tsp carom seeds (ajwain) , optional, salt to taste, oil for deep frying and plain flour (maida) for rolling.
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To make a dough for taco shells recipe | Mexican taco shells | hard taco shells | in a deep bowl put 1 cup maize flour (makai ka atta).
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Add 1/2 cup plain flour (maida).
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Sieve the maize flour and plain flour together in a deep bowl. Keep shaking the sieve to ensure that the lumps break up and you get a fine flour.
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The lumps have now been removed from the flours.
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Add 1 tbsp oil.
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Add 1/2 tsp carom seeds (ajwain) , optional. In India we love the taste of ajwain.
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Add salt to taste.
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Add enough warm water to make a semi stiff dough. We have used 1/2 cup of water initially and then added 2 tablespoons water.
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Knead into a semi stiff dough.
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To roll the taco shells | Mexican taco shells | hard taco shells | Divide the dough into 18 equal portions.
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Dust the rolling board with a little plain flour.
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Flatten the dough with your palms, dust with a little plain flour and keep on rolling board.
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Roll out a portion into a 100 mm. (4”) diameter circle using little plain flour. Make sure it's not too thick or too thin while rolling.
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Prick the rolled dough with a fork at regular intervals. This helps the taco shell to rise and get bubble appearance while deep frying.
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To make the taco shells | Mexican taco shells | Indian style hard taco shells | heat the oil in a deep non-stick kadhai. Make sure the oil is hot.
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deep-fry the tortillas briefly on one side by pressing the tortilla down with your frying laddle.
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Flip over and fry the other side. NOTE, you cannot keep flipping the taco and frying it as it will harden and then you will not be able to shape the taco later on.
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Once it turns light brown, immediately shape it into a shell (‘u’ shape) using a pair of tongs and a frying laddle.
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continue deep-frying while holding the shell till it turns golden brown in colour from both the sides.
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Flip over the taco shell and fry for a bit. We want the inside of the shell also well cooked.
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Drain taco shells | Mexican taco shells | hard taco shells | on an absorbent paper.
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Repeat steps 4 to 6 to make 17 more taco shells | Mexican taco shells | hard taco shells |
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Allow taco shells | Mexican taco shells | Indian style hard taco shells | to cool completely, store in an air-tight container and use as required.
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Sieving the maida and maize flour is necessary to get a lump free flour.
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Prick it uniformly to avoid having bubbles while deep frying.
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Once you have given it a ‘U’ shape, hold it in the same position till turns golden brown in colour.
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Ensure to cool completely before storing in an air-tight container. Even slight warmth can make them soggy on storing.
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Nutrient values (Abbrv) per taco shell
| Energy | 84 cal |
| Protein | 0.8 g |
| Carbohydrates | 6.7 g |
| Fiber | 0.4 g |
| Fat | 6.1 g |
| Cholesterol | 0 mg |
| Sodium | 0.6 mg |
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