Ingredients:

  • 12 count High-Quality Corn Tortillas (standard 6-inch/15 cm size)
  • 3 cups (approx. 750 ml) Neutral Frying Oil (Canola, vegetable, or peanut oil)
  • 1/2 tsp Fine Sea Salt (for seasoning)

Instructions:

  1. Set Up the Frying Station: Pour the oil into a deep, heavy-bottomed skillet (e.g., cast iron) to a depth of about 1 inch (2.5 cm). Heat the oil slowly until it reaches 350°F (175°C). Maintain this temperature carefully.
  2. Soften the Tortillas: To prevent cracking, gently soften the tortillas. Place them in a steamer basket over simmering water for 3–4 minutes until pliable, OR wrap them in a damp kitchen towel and microwave for 45–60 seconds. Keep them covered and warm until ready to fry.
  3. Initial Fry: Using tongs, carefully slide one softened tortilla into the hot oil. Fry for about 10–15 seconds per side until it starts to puff slightly and remains pliable (not yet stiff).
  4. Shape the Shell: Using two sets of tongs, gently fold the tortilla in half, allowing oil to fill the curve. Hold the shell in the 'U' shape, immersing the lower edge in the oil, for 15–30 seconds until the shape sets and the shell stiffens. Do not press the edges completely shut.
  5. Finish Frying: Release the tongs and allow the shell to fry freestanding for another 30–60 seconds, turning slightly if needed, until both sides are golden brown and perfectly crisp. Fry only 1-2 shells at a time to maintain oil temperature.
  6. Drain and Season: Remove the shell and place it vertically (resting on its edge) on a paper towel-lined cooling rack. Immediately sprinkle generously with fine sea salt.
  7. Cooling: Allow the finished shells to cool completely on the rack (about 10 minutes) before filling. They will crisp up further as they cool.