So, you want to make fresh homemade taco shells from scratch but you think it is probably too hard or will take too much time. Well, guess again. Not only is it easy to make, but it doesn’t take that much time. Trust me, once you try the homemade version of corn tortillas, you will not go back to the supermarket ones. Mexican food is my favorite, and when I have tacos, I go all out and make them with these corn tortillas. They are so much better because of that. The aroma of the masa harina, the cornmeal dough used to make tortillas, is simply captivating. Imagine the satisfaction of rolling out the dough, feeling the soft texture under your hands, and then placing it on a hot griddle. Watching it sizzle and bubble as it transforms into a warm, golden tortilla is truly a delight for the senses.
Homemade taco shells have a depth of flavor and authenticity that is unparalleled. You can taste the difference in every bite. The slight sweetness and earthiness of the corn, combined with the gentle char from the cooking process, create a tortilla that is both tender and slightly crisp on the edges. It’s the perfect vessel for all your favorite fillings, whether it’s grilled shrimp, juicy carne asada, or a medley of roasted vegetables.
Making taco shells from scratch allows you to have complete control over the ingredients. You can choose organic, non-GMO cornmeal and add your own seasonings to suit your taste. Plus, you can customize the size and thickness of the tortillas to your liking. Whether you prefer small street taco-size tortillas or larger ones for burritos, the choice is yours.
INSTRUCTIONS:
The process is simple and straightforward. All you need is masa harina, water, and a pinch of salt. Mix them together to form a smooth dough, then let it rest for a few minutes to allow the flavors to meld. Divide the dough into small portions, and using a tortilla press or a rolling pin, flatten each portion into a thin round disc. Cook the tortillas on a hot, dry griddle for a minute or so on each side until they are dry and a golden color (for corn Masa) or puffed up with brown spots for flour ones.
PRO TIP:
- To prevent sticking on the cast iron, place a baggie around the top and bottom of it and then place the Masa ball onto the cast iron and press.
- You can add various seasonings to the Masa mixture, such as garlic powder, onion powder, cheese, and cayenne.
- The ratio I use is 1 cup of Masa to 3/4 cup of water. This makes about 6 8′ taco shell’s.
- Adjust the consistency of the dough by adding small amounts of Masa or water as needed. The dough should have a PlayDough-like texture.
Once you’ve mastered the art of making your own taco shells, a world of culinary possibilities opens up. From tacos and enchiladas to tostadas and quesadillas, the options are endless. You can even get creative and use the tortillas as a base for unique dessert creations like cinnamon sugar tortilla chips. So, why settle for store-bought tortillas when you can easily make your own? Embrace the pleasure of creating something from scratch and enjoy the incomparable taste of homemade corn tortillas. Whether you’re cooking for yourself, your family, or hosting a festive gathering, these tortillas will elevate your Mexican-inspired dishes to a whole new level. So, roll up your sleeves, grab some masa harina, and get ready to experience the joy of homemade tortillas. Buen provecho!
Try a vegan baked taco shell option. Also check out my other recipes.
You know how I feel about tacos, it's the only food shaped like a smile. A beef smile.Earl Hickey
