Taco Or Tostada Shells
|Vegetable oil||1⁄4 Cup (4 tbs) (for shallow frying)|
To prepare taco shells, pour oil in a heavy skillet to a depth of 1 inch and heat it until it's very hot.
To test whether the oil is hot enough, dip in a small corner of the tortilla: if small bubbles rise, the oil is ready.
Hold the tortilla with a pair of tongs and dip it into the oil for 5 to 10 seconds.
Fold the tortilla in half and hold it open with the tongs while it cooks, to shape one side.
When the tortilla is crisp, after about 20 seconds, turn it over and repeat the procedure with the other side.
Remove the taco and drain it on paper towels.
You need to hold the tacos open so there will be room for the fillings.
To make tostada shells, follow the same procedure, but make a small slit in the center of the tortilla and don't fold it.
Makes 12 taco or tostada shells.