So yesterday morning my darling husband headed off for work with both of the car seats in his car again. You think we would have learned our lesson by now. The real tragedy of this was that I had tacos planned for dinner and no taco shells in the house! What I did have, thankfully, was a bag of Masa and a little ambition. :)
So the first thing I did was hop on the internet and see what other people had to say on the topic. By and large the "from scratch" hard taco shell recipes I found were not really from scratch. The first step in each one was take the corn tortillas you bought at the store... um, has no-one explained to these people what from scratch means? Now granted I didn't start with grain corn and make my own hominy but the ones I made are a little more from scratch those at the sources I found.
|With pictures no less!|
Step 2: Gather materials. Aside from your masa and water, you'll be needing a bowl, spoon, oven racks and something to flatten these bad boys out with. I don't own a tortilla press. I would never use it often enough to justify the cupboard space, but I do own two silicone baking sheet liners and a rolling pin. You could also use plastic wrap or your hands. I've used both before with reasonable success.
|Not quite enough water yet but close.|
|Prepare to be flattened.|
Step5: Start preheating your oven to 375 (take out the oven racks first) Then cook your tortillas! Place your flattened dough into a hot dry pan and cook as per instructions on the bag. I didn't time mine, I just flipped them when I felt like they were starting to brown a bit.
Once they're all cooked you grab one of those oven racks and drape the larger tortillas across 2 rungs so that they hang down and make a taco shape. (Sorry no pictures, what was I thinking?)
Now, the little 4-5 in tortillas were too small to drape on the oven rack like this as their sides would end up too short. So, I whipped out my cookie cooling racks (mine look like this) which have narrower rungs and placed that on the oven rack. Then I draped the smaller tortillas over the cooling rack which was the perfect size.
Pop the rack back in the oven. These bake for 7-9 min or until crispy (the thicker ones I made were a little doughy still).