Hard Shell Taco Shells
Crispy, golden taco shells made from scratch using masa harina, pressed into tortillas and deep-fried to a rigid, crunchy finish. A classic Mexican staple ready to fill with your favourite toppings.
TOTAL TIME
25 min
ACTIVE TIME
16 min
QUANTITY
~1.55 l
DIFFICULTY
Medium
CUISINE
Mexican
Who’s eating
A
Cooking for A typical adult.
This should leave everyone comfortably full.
Ingredients0/4
Tools0/10
Ingredients0/4 gathered · 8 servings
240g
1tsp
300ml
1l| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 240g | — | — | |
| 2 | | 1tsp | — | — | |
| 3 | | 300ml | — | — | |
| 4 | | 1l | — | — |
Tools10 items
Procedure19 steps
1 of 19
Add the masa harina to the large bowl
Masa harina · 240 g
⏱ 30s
ResultMasa harina2 of 19
Add salt into the large bowl
Salt · 1 tsp⏱ 15s
ResultSalt and masa harina mixture3 of 19
Add the warm water to the large bowl
Warm water · 300 ml⏱ 15s
ResultWarm water and salt mixture4 of 19
Mix the warm water and salt mixture
Look for
until smooth and pliable
⏱ 2 min
ResultMasa dough5 of 19
Transfer the masa dough from the large bowl to the kitchen counter
⏱ 30s
ResultMasa dough8 of 19
Line at the tortilla press
⏱ 30s
ResultLined tortilla press9 of 19
Roll the lined tortilla press in the dough balls
approximately 15 cm diameter, about 8 rounds
⏱ 2 min
ResultPressed tortillasused in step 1110 of 19
Preheat the frying pan
Look for
until dry and hot
⏱ 2 min
ResultHot frying pan11 of 19
Cook the pressed tortillas from the tortilla press
Look for
45–60 seconds per side, until dry to touch with light brown spots
⏱ 52s
ResultHalf-cooked tortillas12 of 19
Flip the half-cooked tortillas
45–60 seconds second side
⏱ 52s
ResultHalf-cooked tortillas13 of 19
Transfer the half-cooked tortillas from the non stick frying pan to the kitchen counter
⏱ 30s
ResultHalf-cooked tortillasused in step 1614 of 19
Add the vegetable oil to the deep heavy based saucepan
Vegetable oil · 1 l
⏱ 30s
ResultVegetable oil16 of 19
Shape the half-cooked tortillas
drape over central divider, fold into U-shape, clamp closed
⏱ 30s
ResultTortilla in taco basket17 of 19
Deep-fry the hot oil
2–3 minutes, deep golden and rigid
⏱ 2 min
ResultFried taco shell18 of 19
Transfer the fried taco shell from the taco fry basket onto the wire rack
⏱ 30s
ResultFried taco shell19 of 19
Rest the fried taco shell
at least 5 minutes on wire rack to cool and crisp
⏱ 5 min
ResultHard Shell Taco ShellsTotal Time25 min
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 240 g | | Add the masa harina to the large bowl⏱ 30sResultMasa harina |
| 2 | 1 tsp | | Add salt into the large bowl⏱ 15sResultSalt and masa harina mixture |
| 3 | 300 ml | | Add the warm water to the large bowl⏱ 15sResultWarm water and salt mixture |
| 4 | — | | Mix the warm water and salt mixtureLook foruntil smooth and pliable⏱ 2 minResultMasa dough |
| 5 | Masa doughstep 4 | | Transfer the masa dough from the large bowl to the kitchen counter⏱ 30sResultMasa dough |
| 6 | Masa doughstep 5 | — | Divide the masa dough⏱ 1 minResult8 dough portions |
| 7 | — | — | Shape the 8 dough portions⏱ 1 minResultDough ballsused in step 9 |
| 8 | — | | Line at the tortilla press⏱ 30sResultLined tortilla press |
| 9 | Dough ballsstep 7 | | Roll the lined tortilla press in the dough balls → approximately 15 cm diameter, about 8 rounds⏱ 2 minResultPressed tortillasused in step 11 |
| 10 | — | | Preheat the frying panLook foruntil dry and hot⏱ 2 minResultHot frying pan |
| 11 | Pressed tortillasstep 9 | | Cook the pressed tortillas from the tortilla pressLook for45–60 seconds per side, until dry to touch with light brown spots⏱ 52sResultHalf-cooked tortillas |
| 12 | — | | Flip the half-cooked tortillas → 45–60 seconds second side⏱ 52sResultHalf-cooked tortillas |
| 13 | Half-cooked tortillasstep 12 | | Transfer the half-cooked tortillas from the non stick frying pan to the kitchen counter⏱ 30sResultHalf-cooked tortillasused in step 16 |
| 14 | 1 l | | Add the vegetable oil to the deep heavy based saucepan⏱ 30sResultVegetable oil |
| 15 | — | | Heat the vegetable oil → to 190°C⏱ 5 minResultHot oilused in step 17 |
| 16 | Half-cooked tortillasstep 13 | | Shape the half-cooked tortillas → drape over central divider, fold into U-shape, clamp closed⏱ 30sResultTortilla in taco basket |
| 17 | Hot oilstep 15 | | Deep-fry the hot oil → 2–3 minutes, deep golden and rigid⏱ 2 minResultFried taco shell |
| 18 | Fried taco shellstep 17 | | Transfer the fried taco shell from the taco fry basket onto the wire rack⏱ 30sResultFried taco shell |
| 19 | — | | Rest the fried taco shell → at least 5 minutes on wire rack to cool and crisp⏱ 5 minResultHard Shell Taco Shells |
| Total Time | 25 min | ||
Nutritionper serving
Estimated · pre-cooking · 75% ingredients covered
| Nutrient | Per serving |
|---|---|
| 1,126kcal | |
| 3g | |
| 116g | |
| 18g | |
| 23g | |
| 0.1g | |
| 2g | |
| 292mg |
Ingredients0/4
Tools0/10
Mexican · Recipe
Hard Shell Taco Shells
Crispy, golden taco shells made from scratch using masa harina, pressed into tortillas and deep-fried to a rigid, crunchy finish. A classic Mexican staple ready to fill with your favourite toppings.
Serves8
Total25 min
LevelMedium
Ingredients
- Masa harina240 g
- Salt1 tsp
- Warm water300 ml
- Vegetable oil1 l
Tools
Non stick frying panSpoonTongsDeep heavy based saucepanTortilla pressTaco fry basketWire rackLarge bowlCling filmSpatula
Method
1
Add the masa harina to the bowl
30sLarge bowlMasa harina · 240 g
2
Add salt to the masa harina
15sLarge bowlSalt · 1 tsp
3
Add the warm water to the salt and masa harina mixture
15sLarge bowlWarm water · 300 ml
4
Mix the warm water and salt mixtureLook foruntil smooth and pliable
2 minSpoon
5
Transfer the masa dough from the large bowl to the kitchen counter
30sSpatulaMasa dough · step 4
6
Divide the masa dough
1 minMasa dough · step 5
7
Shape the 8 dough portions
Result · Dough balls · used in step 9
1 min
8
Line at the tortilla press
30sCling film
9
Roll the lined tortilla press in the dough balls → approximately 15 cm diameter, about 8 rounds
Result · Pressed tortillas · used in step 11
2 minTortilla pressDough balls · step 7
10
Preheat the frying panLook foruntil dry and hot
medium-high heat2 minNon stick frying pan
11
Cook the pressed tortillas from the tortilla pressLook for45–60 seconds per side, until dry to touch with light brown spots
medium-high heat52sNon stick frying panPressed tortillas · step 9
12
Flip the half-cooked tortillas → 45–60 seconds second side
medium-high heat52sSpatula
13
Transfer the half-cooked tortillas from the non stick frying pan to the kitchen counter
Result · Half-cooked tortillas · used in step 16
30sSpatulaHalf-cooked tortillas · step 12
14
Add the vegetable oil to the saucepan
30sDeep heavy based saucepanVegetable oil · 1 l
15
Heat the vegetable oil → to 190°C
Result · Hot oil · used in step 17
190°C5 minDeep heavy based saucepan
16
Shape the half-cooked tortillas → drape over central divider, fold into U-shape, clamp closed
30sTaco fry basketHalf-cooked tortillas · step 13
17
Deep-fry the hot oil → 2–3 minutes, deep golden and rigid
190°C2 minTaco fry basketHot oil · step 15
18
Transfer the fried taco shell from the taco fry basket onto the wire rack
30sTongsFried taco shell · step 17
19
Rest the fried taco shell → at least 5 minutes on wire rack to cool and crisp
Result · Hard Shell Taco Shells
5 minWire rack
Printed 20 September 2026