7 Crispy Baked Taco Shells

I have grown to love white corn tortillas.  One of these days, I am going to learn how to make them successfully from scratch.  Anybody out there have a great recipe?  I'm all ears!






What I love even better is a crispy white corn tortilla shell.   Not those store-bought stale shells that crumble with the first bite...

I have a pair of these tongs that I haven't even used yet.  I haven't been able to dig out my deep fryer and use them...

I considered buying one of these taco racks to use in my oven, but I came across another blog (sorry, I can't remember which one) that had another option to baking some crisp, corn tortillas...

using the oven grates to hold and bake the tortillas!  What a genius of an idea!

First, the corn tortillas need to be softened.  I put 4 tortillas on a microwave safe plate, cover it with plastic wrap and microwave it on high for about 1 minutes.  (**on the left is 3/4t. chili powder mixed in with 1/4 t. salt)

I spray just a little bit of canola oil on one side of the tortilla...Previously, I did both sides of the tortilla, but all that did was create a greasy gunk on my baking racks...

and spread the oil all over with a brush.  **You can sprinkle some chili/salt powder on one side, if you like. 

Then I quickly hang it on the grates of a preheated 375ºF oven to bake for 7-10 minutes.  Be careful not to burn yourself...

Looks like there's enough space for your favorite taco filling...

Crispy, a little chewy...just how I like it!