Home-Fried Taco Shells

Be sure to use a heavy-bottomed skillet for this recipe. Taco shells can be fried before you make filling and rewarmed in 200-degree oven for about 10 minutes before serving.

1. Heat oil in 8-inch skillet over medium heat to 350 degrees, about 5 minutes (oil should bubble when small piece of tortilla is dropped in; tortilla piece should rise to surface in 2 seconds and be light golden brown in about 1-1⁄2 minutes). Meanwhile, line rimmed baking sheet with double layer of paper towels.
2. Using tongs to hold tortilla, slip half of tortilla into hot oil. With metal spatula in other hand, keep half of tortilla submerged in oil. Fry until just set, but not brown, about 30 seconds.
3. Flip tortilla; hold tortilla open about 2 inches while keeping bottom submerged in oil. Fry until golden brown, about 1-1⁄2 minutes. Flip again and fry other side until golden brown, about 30 seconds.
4. Transfer shell upside down to prepared baking sheet to drain. Repeat with remaining tortillas, adjusting heat as necessary to keep oil between 350 and 375 degrees.