So you want a crispy taco shell but without the fat?
Posted: Thu Jul 27, 2006 10:55 am
Get out your iron skillet! A dry iron skillet makes a wonderful, chewy taco shell that has a flavor advantage from charred spots the tortilla picks up while it cooks. It's labor intensive because you have to stand there with a pair of tongs and manage each corn tortilla individually (and gently fold it while it crisps up), but the effect is well worth it. Remove the finished shells to the bare rack of a warm oven as you go.
Only when I started making my tacos this way did I quit missing the hot, greasy, salty pan-fried taco shells of my childhood.
Only when I started making my tacos this way did I quit missing the hot, greasy, salty pan-fried taco shells of my childhood.