A simple way to make your own corn tortilla shells for tacos, enchiladas, and other Mexican recipe favorites.
1 1/2 cup cold water
1 cup all-purpose flour
1/2 cup cornmeal
1/4 teaspoon salt
1 egg
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
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.