Taco Shells

Thursday, July 8, 2010

Following on from yesterday's Tortilla Crisps post, up today are taco shells. The shells follow exactly the same recipe, but are shaped over a wire rack and baked in the oven to keep their shape. 

While obviously perfect for making tacos, taco shells are a great alternative to bread and work well instead of bread or wraps for a filling lunch. 
This recipe will make 6 small tacos.

• 120g Plain flour
• 60g corn meal/maize
• 1 vegetable stock cube. (Low sodium if possible). Crumbled
• 1 egg. Lightly beaten
• 400ml of cold water
• a couple of sprays of Fry Light One Cal spray oil

  1. Preheat the oven to 200°C and lightly spray a wire rack with oil.
  2. Sift the flour and maize into a bowl. Crumble in the stock cube and make a well in the centre.
  3. Meanwhile, combine the egg with the water and whisk to combine. Add the egg/water mixture to the bowl and stir to combine to form a batter. You can whisk the batter by hand or blitz it quickly using a hand blender to make sure it's completely combined and free of lumps.
  4. Next heat a small frying pan over a high heat and add a spray of one cal oil. Pour roughly half a ladle full of the mixture to the pan and gently fry, turning once. Remove from the pan and allow to cool. Continue with the batter until all pancakes are made. (Add a few more sprays of oil as you're making the pancakes).
  5. Next, to drape the pancakes over the wire rack as shown in the picture. The easiest way to do this is to prop the rack up on something. (I used some mugs) add the pancakes then transfer the rack to the oven. Bake for 10-15 minutes until golden brown.

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