Home-Fried Taco Shells

Published May 1, 2002.

Why this recipe works:

We set out to develop a taco recipe with a boldly spiced beef mixture and fresh toppings. We fried corn tortillas to make superior homemade taco shells. For the filling, we sautéed onions and garlic, then sautéed the spices to bring out their flavor. Using very lean ground beef prevented… read more

We set out to develop a taco recipe with a boldly spiced beef mixture and fresh toppings. We fried corn tortillas to make superior homemade taco shells. For the filling, we sautéed onions and garlic, then sautéed the spices to bring out their flavor. Using very lean ground beef prevented greasiness, and adding tomato sauce, chicken broth, brown sugar, and vinegar created roundness and depth.

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Makes 8 taco shells, serving 4

The taco shells can be fried before you make the filling and rewarmed in a 200-degree oven for about 10 minutes before serving.

Ingredients

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