Rj's favorite taco shells!
In 1977 when we fell in love, we found out we had a love for other things to. One of them being food! In order to get the best food we deceided to do it our self. We've made hundreds of these because our family decided they loved them to. Now anytime we have a party, and we sure have a lot of them. The request is for TACO'S!
1 1/2 cups cold water
1 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
1 egg
vegetable oil
Heat 8-inch skillet over medium-low heat just until hot. Grease skillet if neccessary. (To test skillet, sprinkle with few drops water. If bubbles skitter around, heat is just right.)
Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes longer.
If you are making enchiladas or soft shell tacos stop here, if you want crispy shells or corn chips continue on.
Heat oil (1 inch) in 3-quart saucepan to 375 degrees. Slide tortilla into oil. Fold in half with tongs or two forks and hold a 1/2 inch space between halves of tortilla. Turning occasionally, until crisp and golden. Drain on paper towel. Yeilds about 1 dozen.
Do not use self rising flour in this recipe.
© 1997 rickey_joe@email.msn.com
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