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Blue corn taco shells Recipe

Mexican · Main course · 25 min total

Crispy, homemade blue corn taco shells made from masa harina. These are perfect for authentic tacos, offering a nutty flavor and sturdy structure.

Ingredients

• 1 cup blue corn masa harina
• 3/4 cup warm water
• 1/4 teaspoon salt
• vegetable oil for frying

Instructions

1. In a medium bowl, combine masa harina and salt. Add warm water and mix until a soft dough forms. If too dry, add water 1 tablespoon at a time; if too sticky, add more masa harina.
2. Divide dough into 8 equal balls and keep covered with a damp cloth.
3. Place a ball between two sheets of plastic wrap or parchment paper. Using a tortilla press or a heavy skillet, press into a 5-inch round.
4. Carefully peel off top plastic and transfer tortilla to a hot, dry comal or skillet over medium-high heat. Cook for about 30 seconds per side, until lightly browned and cooked through.
5. While still warm, drape each tortilla over the edge of a counter or a taco holder to form a U shape. Let cool for 1 minute to set the shape.
6. In a deep skillet, heat about 1/2 inch of oil to 350°F (175°C). Fry each shaped tortilla for 30-45 seconds per side until golden and crispy. Drain on paper towels.

Tips

• Keep the dough covered to prevent drying out.
• For a healthier alternative, bake the shaped shells at 375°F for 8-10 minutes until crisp.
• Store leftover shells in an airtight container at room temperature for up to 2 days; reheat in a 350°F oven for 5 minutes.

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