Cheese taco shell
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southern_star
Posts: 89 Member
Anyone tried this before? I did today and I'm undecided about it. I don't know what I'd expected it to be like but it didn't meet my expectations. I'd definitely give it another try though.
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Replies
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I've made them. Kind of tricky do I just don't bother usually.
I've tried microwaving them but the center gets too hard with soft edges and then you can't fold it either without it breaking.
I also fried them in a skillet then transferred onto some wax paper to fold over and cool. That worked well but it just took so long and I just don't want to take that long usually.
I suppose you could also just crisp them in the oven on parchment. I make "pizza" that way.
They do taste really good though.1 -
Pizza sounds good! Mine weren't crispy like I thought they would be. I did them in a skillet.1
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I just tried putting cheese slices under the broiler on parchment paper. They got all bubbly and browned, but didn't harden, and we're full of little holes! They tasted good, but for sure not useful for taco shells! I'm thinking you'd have to bake them longer and slower to dry them out? Too much work! I just made a taco salad instead!1
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I like the way they fluff and crisp in the microwave, but it's not able to be manipulated after that...maybe a form?0
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Oooo I make those all the time. Here's what I do:
Pre-heat the oven to between 425-450. Meanwhile shred a ton of cheddar cheese (for me, each shell ends up being 2-3oz of cheddar); since I shred the cheese myself I can't attest to how well pre-shredded would work. Put a piece of parchment paper over a large cookie tray, if it's the same size as mine you'll be able to fit two large tacos at a time.
Now here's what I found really worked well: liberally put grated Parmesan cheese (kraft or store brand) on top of the cheddar. It works to fill in some of the holes, and also crisps up a little bit better than the cheddar to give the taco a more interesting texture and also a little depth to the flavor. Then I bake them for about 10-12 minutes
These will be a little touch and go for the first few, and you can determine what oven temps/cook times work well for you after some trial and error.
Now these might be a little bit bigger, so here's how to lock in that hard-shelled taco shape:
Take two straws or rulers or something that would span the width of a piece of Tupperware, and wrap them loosely in tin foil to form a rough cylinder shape. When the tacos are done cooking in the over use a spatula to drape them over the cylinders so that the sides hang down, allowing them to cool in that taco shape. If you're making more than two, while those two are cooking you still the next two in the oven, and repeat the process.
Now full disclosure, there may still be a few holes. If drippings bother you, just layer the bottom with shredded lettuce first to block most of them, and then add the rest of your taco fillings on top.
Reading the comments above this way may be a little more work, with a bit more of a time commitment, but after you do it once or twice it becomes a pretty smooth process.
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I just put a slice of cheese (usually cheddar) on parchment paper and microwave one minute. Take it out and bend it while it cools. Viola! Crispy shell. It does have little holes in it unless you make it in a skillet but they're not big enough to bother me. Love them!1
