Monday, May 2, 2011

Homemade Soft Taco Shells

These have never worked quite right since they took the transfat out of Crisco, but I still make them. You have to eat them while they are warm or they get brittle.

3 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup shortening
1 cup warm water

Sift dry ingrediets and cut in shortening with a pastry cutter. Mix in warm water and knead until smooth. Pinch off a ball a little larger than a ping pong ball. Roll out on a well floured surface (I like using a pastry clothe) until thin. Fry on a DRY skillet (no oils) until the surface gets bubbles and the bubbles turn a little brown. Flip and cook the other side. Keep warm or they get brittle.

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