How to Make Your Own Healthy, Crispy Taco Shells (No, That's Not an Oxymoron)
One of the best reasons to cook Mexican food at home is to avoid the canned and processed foods and giant vats of grease that seem to be mandatory in all too many local Mexican restaurants.
If you like golden, crispy tortilla shells (whether flour tortillas for tostadas or corn tortillas for tacos) but you're not so keen on the hassle of deep-frying them yourself, you might think you're basically SOL.You're not.
With about $25 and a few minutes on your computer, you can come away with
two simple, nifty inventions that allow you to bake perfect tostada and
taco shells with absolutely no hassle, no mess, and not a drop of oil.
One is basically a fluted metal bowl that you fill with a softened flour
tortilla; the other is a metal rack that accepts four tortillas draped
over its V-shaped humps. Both are nonstick and require no more cleaning
than a quick swipe with a paper towel.
The process is as easy
as shooting fish off a log. Place the tortillas in a plastic bag and
steam them in the micro for about one minute. (Be exceedingly careful
when taking them out, as the first blast of steam can burn.) Then fit/drape the softened tortillas in/on the mold/rack
and place in a preheated 350-degree oven for 15 to 18 minutes.
(The exact time depends on your oven; set the timer for 15 and check it
periodically until they're done.)
The result: crispy, golden
and virtually fat-free tostada-toco shells, just waiting to be filled with whatever
your little jalapeño-inflamed heart desires. Are they as crispy and
golden as the deep-fried article? Uh, no. But they're close enough, with a
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