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I'm obsessed with crunchy tacos, also known as tacos doradas. My family and most of my friends find it almost impossible to refuse their enticing, crispy yumminess. 

I thought everyone made tacos like my mama until I was young. I was grocery shopping for taco ingredients when my college roommate put a box of taco shells in our basket. I had no idea that tacos came premade in a BOX, and that's how most people made them. Anyway, I put the box back and taught my roommate just how easy it was to make crunchy taco goodness from corn or flour tortillas, corn oil, and a skillet.

My mama put just about anything in her crunchy tacos: beef, chicken, chorizo & papas, carnitas, fish, beans, mashed potatoes, etc., and every single variety was yummy. I always ate a little more than I should have. I can't share my all-time tacos eaten at one meal record, but let's say it's more than six, and I was a growing kid working on a dairy farm. I was an adult when I realized that my mama used the versatility of tacos to use up her leftovers and make her children happy. 

I often make crunchy tacos for friends and family, and I may be guilty of spreading the taco-love obsession! Check out my YouTube videos to learn how to make our yummy tacos. But let me warn you: once you or your loved ones try these, you will forever make homemade taco shells; there's no going back!

Crunchy Taco Recipe

Tools

• large skillet or my favorite frying pan

• long tongs

• Flat wooden spoon

• glass measuring cup

• casserole dish

• parchment paper

Ingredients

• Crunchy taco shells

• 12 King Size Corn Tortillas at room temperature

• 1 cup Corn Oil or Avocado Oil

• Taco fillings

• Shredded Chicken Recipe

• Taco Toppings

• Guacamole

• Salsa Fresca

• Grated Mexican Cheese Blend

• Chopped tomatoes

• Finely chopped cilantro

• Diced jalapenos  & serranos peppers

• Diced onions

• Finely diced lettuce

• Sour Cream

Directions

• Set up a taco assembly line with all the toppings in small bowls on a table or counter.

• Warm filling (hamburger, shredded chicken, veggies, etc.) in a skillet, turn off and leave on the stove.

• Place parchment paper on the casserole dish.

• Place oil in skillet and turn burner to medium heat

• Test the oil temperature by placing the flat wooden spoon in the oil. When the oil is ready, tiny bubbles will appear around the base of the wooden spoon.

• Place tortilla in oil, dipping half in first for a few seconds, then fold over, making a shell shape. Fry for a few minutes and turn over until golden brown

• Remove the fried taco shell from the skillet with tongs, shake off excess oil, and place into a casserole dish lined with parchment paper.

• Gently fill the taco shell with warm filling.

• Add desired taco toppings, and enjoy!

Happy cooking!

Be well,

Molé Mama