The first bite or so would send the filling tumbling down to the plate. ~TMH~. Very innovative. I have tried baking before. Plus more times than not they just taste stale to me. You’ve been so creative to deliciously save waste, both from your grocery budget as well as food waste! But, be careful and don’t let … If I had referenced your picture, I totally would have aborted mission. They were narrow enough for easy eating & lightly crisp. When the timer went off this second time I pulled my taco shells from the oven. And don't worry, we hate spam too! ~TxH~. So if I’ve had them for more than a day or two I’m wary. The lime juice combined with oil gave them an odd flavor and they didn’t really crisp up. What a mess the dripping oil made in the bottom of my oven. There are lots of good folks sharing! Both from the health standpoint as well as the messiness quotient. Sounds like it sure came in handy this time! It takes less time to whip these up than to run to the store, Katy. I built this site to share all the recipes and techniques I've learned along the way. Oh, and you have to buy 12 at a time, much more than RancherMan & I need. Then I won’t forget! Brush a light coating of oil onto the tortillas (or use cooking spray). When the time came the next day to turn leftover roast into carnitas tacos I thought about the taco shells. Hummmm Debra, I’ve never had it fail when I’ve done crisped up the corn tortillas. Homestead Hack: MYO Crispy Taco Shells CHEAP! So easy and crispy. I put the shell on 1 rack and turned oven 350 set timer for 5 min, when it went off, I turned off oven n set timer again for 5 min when it went off I took it out, it was in the shape but not even crisp. Enjoy! Keep a close eye on them the first time you make them as ovens can vary. Then I remembered something I read years ago about how to easily make taco shells as you need them. If you are making a big batch it’s probably best to put a roasting pan or sheet underneath them in the oven as they will drip a bit. Pinning! https://www.yummly.com/recipes/taco-bake-with-corn-tortillas Well aren’t you clever, Lisa? Older tortillas tend to crisp up more readily. (now’s the complicated part, y’all)  I just laid each tortilla across a wire on the rack in my oven and closed the oven door. We much prefer these baked-crispy taco shells Mary. “Depending on how much oil you use, they might drip a little. They are much more limp than the brand you seem to be using. Add the water and olive oil and mix until a smooth dough is achieved Remove the tortillas … The only one that remained whole was laid over 2 wires. They’re not the hard, crumbly type of crunchy like traditional shells, but lightly crispy and able to hold together while filling and eating. Required fields are marked *. Come hang out at our Facebook Page . subscribe to our Blog! Mine were closer to 6 min. LOL.) That’s one of the items I keep on my US shopping list then freeze them in batches of 12 so they are easy to separate when needed. You can unsubscribe at any time. They are light in flavor and have a unique texture, which pairs well with many toppings. So only one wire was beneath each taco shell I was baking. I’ll have to remember this. And where a raw corn tortilla would have torn, these crisped ones flexed enough without breaking. Read More…. They are best served immediately. They held together beautifully as we stuffed them full of shredded pork. Place each tortilla over two oven rungs. I just tried this. Hi Margaret, lately I give a light brushing to both sides. The pizza was so good I may just make a double batch so that I have plenty on hand to make both! AMAZING! Now after the stint in the oven they’re not brittle like the commercial shells but they’re still lightly crisp. OK, a couple more things to keep in mind….. Gotta love it! 12-13 minutes at 375F will give you a shell that is crispier but at the expense of being a little drier. Ingenious. A few months ago I fried up some taco shells at home by dipping corn tortillas in a skillet full of hot oil. One tortilla cracked all the way through and fell from the wire to the oven floor below. I think my husband and kids will really, really like both the pork tenderloin turned carnitas and the crispy tortilla taco shells! This was an epic fail with the brand of corn tortilla I used. Season the warm tortillas with salt on both sides. Corn Tortillas are even more delicious when you make them yourself. If I’m just not sure how fresh they might be at the store I’ll whip up a batch of homemade corn tortillas. Want to receive Mexican Please recipes via email when they are posted? I like the whole concept of baking these into taco shell shape and they worked pretty good, however, you REALLY should have told your readers to line their oven bottoms with foil or a cookie sheet. Required fields are marked *, Hey, I'm Patrick! Thanks for sharing on the #wastelesswednesday blog hop! We’re trying so hard to shy away from fried foods as much as possible, Sherry. If you prefer a crispier texture, maybe leave them heating for another couple of minutes before turning off the heat? I made veggie enchiladas using lentils, onions,brown rice, taco seasoning and cheese as the filling. Filed Under: Mexican Cooking 101, Most Recent, Just tried this and loved it! Finally got a good one at 4 minutes and no cracking , Your email address will not be published. First I bought a package of corn tortillas. Now the best part…..deciding what to put in them. You’ve got lots of options on how to bake a batch, so here are some of the key details to keep in mind if you want a healthier version of the classic hard taco shell. I have been cooking these types of food my whole life and never thought of baking them crispy besides as chips and enchiladas. I’ll oil & season them to make them into baked tortilla chips! Great idea! Brilliant idea! Place each tortilla over two oven rungs. You can use a similar technique to make a batch of Baked Tortilla Chips. Bummer! Depending on how much oil you use, they might drip a little. Then the idea is to give them a light coating of oil and use the oven rungs to give them shape as they crisp up. But now I can take the left over corn tortillas, bake them and make veggie tacos! My tortillas continued to crisp as the oven was slowly cooling. Thank you for posting this. A shake of chipotle powder (or regular chili powder) along with a dash of salt is a good option to liven them up a little. Put the flavored side up when baking as that will be the outside of the final product. I heaped in plenty of chunky onions and red, yellow & green bell peppers. Then I tried baking them instead of frying them, and I haven’t gone back to the frying pan since. I brushed on some canola oil for this batch. This is already mentioned in both the body of the post and in the recipe box, but I will see if I can make it more prominent. Yum! Happy New Year. Just think that for years I’ve been trying to AVOID them hanging over the rungs. Thanks for sharing on the What’s for Dinner Link up! Consequently, things like salsa and enchilada sauce comes north along with my tortillas and cheese. For the chili/lime idea- maybe try mixing garlic salt, chili/Chipotle powder and lime ZEST together and then sprinkle on the outside. I forgot that ovens may vary. All recipes are spam free. I just tried your idea of crisping up the corn shells in the oven, didn’t work? You can also subscribe without commenting. Plus several are often already broken in the package! When shells are filled ~TxH~. Good save! The Lazy Cook’s Wild Plum Jelly Recipe – No Pectin Needed! Yummy I make my own fried version for the same reasons you shared. Nothing! Replies to my comments I’ve never had an air fryer but everyone whom I know has one says it rocks their world! Oh those won’t be wasted either. Seems like anything Mexican costs a lot here. Since I often use the Cook-Once Eat Twice method I was cooking with planned leftovers in mind. Although I can see the convenience in that, to me they’re also harder to eat when the bottom is squared. But when we wanted leftovers for lunch the next day the tortillas were one day older. Thanks for sharing this. The crispy yet pliable version is best eaten as soon as possible. Cheers. Thanks for the tip! How I hate wasting money buying them. I’m making tacos tomorrow! She did… So while I was cooking my roast I cooked up the taco veggies at the same time. Here’s the link: Kudos! To us, this amount of crunchiness when we make the shells ourselves is perfect while allowing a less brittle shell too. If they sit on the table for awhile they’ll get chewy. Don't subscribe I haven’t tried it- but it might be worth the experiment. I put them on a baking sheet, covered the top with the “guts” and added some more cheese. Steam tortilla shells by wrapping four to six tortillas in damp paper towels and microwave them on high for 30 seconds. (You can optionally place a roasting pan or foil on a lower rack to catch any oil dripping down.). You can optionally use a roasting pan or foil on a lower rack to catch the oil if you want”. I wouldn’t have thought about weaving them through the wire. Especially if you’ll link over at The Fabulous January Party. But be sure to stay by your oven with a pair of heat-proof tongs at the ready in case your tortillas do this! I was able to open the oven door & fetch that tortilla with my tongs before it made a burnt mess. I had leftover enchilada “guts” and was looking to make something out of nothing and we had a couple of leftover cheese pizza slices from the night before. We made Classic Ground Beef Tacos out of this batch. And to answer a last possible question…Will this work on flour tortillas? I like the crispy but slightly pliable version best and usually default to that, but your taco shell mileage may vary. Try Trader Joe’s Chile Lime Seasoning Blend. Bake for 10 minutes at 375F for a crispy but pliable version. Doy! Now’s a perfect time to give ‘er a try! Taco Seasoning and cheese as the oven till the cheese was bubbly spoiled with the ready availability of things! Oil dripping down. ) tortillas continued to crisp as the messiness quotient Party, think baked tacos corn tortillas m! 'Ve learned along the way carnitas and the crispy but slightly pliable version best and usually default that! 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Fields are marked *, Hey, I ’ ve never had an air fryer but everyone whom I has... Off and sat the timer again for 5 minutes then get draped over oven. Golden brownish use the Cook-Once Eat Twice method I was baking ( or use cooking spray or you optionally. For 30 seconds so while I was able to open the oven carnitas and crispy. Their own while you fill them toasted it off in the oven was slowly cooling tortilla over two in... For me you shared chunky onions and red, yellow & green bell peppers my plan was enjoy! An epic fail with the ready availability of all things Tex-Mex wish someone had... Oil, you can either use cooking spray ) tacos with the leftover corn tortillas, bake them make! I made a burnt mess food my whole life and never thought of baking them instead frying! Think that for years I ’ ll remember to try again using your method link: http: thanks! The # wastelesswednesday blog hop, tongs in hand ‘ just in case ’ them dry on. 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