Homemade Tortilla Shell
Well , when you’re hungry for tacos but yet you can’t and don’t want to go out to grocery store for unnecessary item , and taco shell is kinda essential for dinner if we want tacos , you ended up making tortilla shell from scratch .
It’s actually not that hard at all . It’s better if you have someone helping you . My husband was in the kitchen with me tonight ( every night actually , he always helps ) , so while I’m rolling the dough , he’s in charge to cook the dough , which took literally seconds from start to finish for each shell .
It’s good if you have cast iron skillet but otherwise regular skillet would be okay too . Make sure you have plastic wrap and rolling pin .
Ingredients :
- 2 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 50 grams canola oil
- 200 grams hot tap water
Directions :
- Mix the flour and salt and baking powder in a mixer bowl with dough hook attached .
- Make a well in the center , add oil and probably about 3/4 of the water in your measuring cup you measured earlier . Reason you don’t pour them all at once is because the condition of your house ( humidity level) can effect the dough . As the dough being kneaded , you’ll be able to tell if it’s too dry , if it is just add little bit more water . Until it’s smooth , cleans the side if the bowl and not too dry not sticky . It has the tacky feeling .
- Cover , let it rest for 15 minutes .
- Divide the dough to 12 equal pieces .
- I’d use plastic wrap , place one dough ball on it , flatten it with my palm and cover with plastic , the start rolling . Turning each time to make it equal round shape . About 6-8 inches in diameter .
Now you know why I mentioned it’s helpful when you have someone helping you . So you roll out the dough and the other person can cook the tortilla . This recipe yield 12 shells .
Macros 19C 4F 3P approx 129 calories per one shell .
Here’s beef tacos with homemade shell
