because i don’t like old el paso or any of those other cardboard tasting crispy shells. and these were a lot easier. especially since the masa king made them and not me …
Homemade Taco Shells
from America’s Test Kitchen Anniversary cookbook
a deep skillet for frying
heat up your oil to about 350-375. with a pair of tongs, lower one side of a corn tortilla into the hot oil (carefully!). using a long offset spatula, press (gently) into the middle, creating a shell shape. hold it like this until the side in the oil has crisped. carefully flip the tortilla over to crisp the other side. drain on paper towels. serve with your favorite taco stuff.