You Want Taco 'Bout Crispy? How to Fry Taco Shells Like a Champion (Without Burning Your House Down)
Let's face it, folks. Store-bought taco shells are fine in a pinch. But when you crave that explosive crunch that sends flavor shrapnel flying across your tastebuds, there's only one way to go: DIY fried taco shells.
Now, before you envision your kitchen erupting in a volcanic display of hot oil, fear not! This is easier than wrestling a particularly stubborn piñata (and way more rewarding...unless the piñata is filled with steak).
Here's what you'll need:
- Corn tortillas: Fresh is best, but sturdy store-bought ones will work in a pinch. Just avoid those flimsy things that crumble in your hand like a stale fortune cookie. You deserve better, my friend.
- Oil: Vegetable or canola oil are your knights in shining armor. Avoid olive oil, because its low smoke point will make your kitchen smell like a disappointed Italian vineyard.
- A sturdy pan: Cast iron is ideal, but any heavy-bottomed pan will do.
- Tongs: Metal tongs are your best bet to avoid any unfortunate tortilla baptisms in the hot oil.
- Paper towels: For draining the excess oil, because nobody wants a soggy taco situation.
- Salt: A sprinkle of magic dust to elevate your creation from "meh" to "magnificent."
- Optional: Heatproof gloves if you're accident-prone (no judgment here).
Let's Get This Fiesta Started: Heating Up the Oil
First things first, we gotta get that oil sizzling hot. Pour enough oil in your pan to reach about ½ inch deep. Turn the heat on medium-high and wait patiently. This isn't a race, unless you're racing to impress your taste buds with the crispiest taco shells this side of the Mississippi.
Pro tip: Stick a wooden spoon handle in the oil. If it bubbles rapidly around the edges, you're good to go!
From Flat to Fabulous: The Art of the Fold
Now comes the fun part! Using your tongs, carefully lower a tortilla into the hot oil. It should sizzle immediately – that's the sound of flavor coming to life, people!
Here's the secret to the perfect taco shell shape: As the tortilla starts to soften, use your tongs to gently fold it in half, creating the taco shape. Hold it for a few seconds, letting the oil cook the fold and establish that oh-so-important structural integrity.
Don't overcook it! You want it golden brown, not approaching charcoal territory. Once it's looking crispy and beautiful, use your tongs to fish it out and drain it on a paper towel-lined plate.
The Final Touches: Salt, Sweat, and Tears (of Joy)
Give your masterpiece a sprinkle of salt while it's still hot. This is where the magic happens – the salt enhances all the delicious flavors.
Repeat the frying process with the remaining tortillas. And that's it! You've just become a taco shell frying champion.
Now, stand back and admire your handiwork. These beauties deserve a moment of appreciation before they become vessels for your culinary masterpieces.
So there you have it! With a little patience and these simple steps, you can transform tortillas into crispy taco shells that will make your next taco night legendary. And remember, even if a shell or two breaks, that just means more taco fillings for you to enjoy straight from the pan. Because hey, champions gotta refuel somehow, right?
