1. Add enough canola oil to the pot so that the liquid rises approximately three to four inches from the bottom. Make sure the pot is deep enough to avoid splattering over the sides. Heat the oil to 350 degrees over medium-high heat. 00:32
2. Using the tongs, pick up a tortilla and place it flat into the oil. After a couple of seconds, or when bubbles begin to form on the dough, fold the tortilla so that it forms a “U” shape. Submerge the curved tortilla in the oil, pushing it down against the bottom of the pot, for about ten seconds. Flip the “U” over and fry for a few more seconds. Lift the tortilla out of the pot, pour out any excess oil and set aside. Repeat until the desired amount of shells are formed. 00:44
What You'll Need
- Deep pot
- Metal tongs
- Store-bought corn tortillas (1 package)
- Canola oil (approximately 4 cups)
Chef Christy recommends using store-bought corn tortillas rather than the homemade variety because they are less doughy, less fragile, and more pliable.
Although less commonly used, flour tortillas can be substituted for corn tortillas to make taco shells.
Oils with high smoke points are ideal for frying. Unrefined nut and olive oils have low smoke points and should generally not be used for high temperature frying as they will burn quickly. Soybean, vegetable, and canola oils are preferred for frying.