It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Taco Shells
- add review
- #27978
A simple way to make your own corn tortilla shells for tacos, enchiladas, and other Mexican recipe favorites.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
1 1/2 cup cold water
1 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
1 egg
directions
Combine the water, flour, cornmeal, salt, and egg. Mix with a hand beater or wire whisk until completely blended.
Heat a greased skillet over medium-high heat. Pour 1/4 cup of the batter onto the hot skillet and cook like you would a pancake, turning once to brown on each side.
Let cool then use like corn tortillas.
Store tortillas, covered, in the refrigerator.
nutrition data
130 calories, 1 grams fat, 25 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
reviews & comments
My family loves this recipe. You can also make the tortillas a day ahead and store in the frig until ready to fry and serve. Thank you for posting this, my recipe book fell apart and we lost some of it when we moved.
March 31, 2006
This is a family favorite. These shells are to die for! They don't even compare to store corn tortilla. They are well worth the work! It makes 13 to 14 shells. One step is missing - after frying the shell like a pancake, transfer it to another pan of hot vegetable oil for about 15 seconds, otherwise the shells will just fall apart. When used for enchiladas, they don't need fried and taste awesome as cheese & onion enchiladas.