Homemade Taco Shells From Scratch
I have used store bought flour tortilla wraps before and it works just as well but making food from scratch is one of my many culinary weak spots. I love to get my hands dirty and assemble my own doughs.
So give it a try as well then! You can make the tortillas as large or as small as you like. I prefer smaller tacos. Serve them with the toppings you love! Then check out my soft tuna tacos with pico de gallo! Or how about my pork belly tacos!
Homemade taco shells from scratch!
- 5 oz plain flour (140 g)
- ½ cup warm water (120 ml)
- 1 tsp caster sugar
- ¼ tsp curcuma powder
- Add the flour, sugar, ground curcuma and a pinch of salt to a large mixing bowl or a blender.
- Add the warm water and give it a good stir or pulse for 10 seconds until you end up with a slightly sticky yellow dough ball.
- Then transfer the dough to a floured surface, sprinkle with a little extra flour and knead the dough for a couple of seconds. Shape it into a ball and wrap it up in some cling film. Let the dough rest for 10 minutes. Then shape the dough into small balls. Roll them out on a lightly floured surface using a rolling pin. Don’t make them too thin. Make sure the dough doesn’t stick to the surface. Then with a serving ring or glass cut out a neat circle.
- Place the dough circles on some cling film. Gather the dough scraps and divide this into 2 balls. Make 2 more tacos. You should end up with 8 tacos. Place a non-stick pan over medium heat for 5 minutes. Don’t add any oil or butter. Place a dough circle in the hot pan and let it bake for a minute. Then flip it over using a spatula.
- Bake it on the other side for 2 more minutes. Make sure it doesn’t burn. Then flip it over a couple of times to make it bake evenly. The dough should be cooked inside but not crunchy. Place the baked tacos on a clean plate and prepare the rest. Serve the tacos with the the toppings you like.