Andrew McAfee

So for homemade tacos, it depends on the filling I am using. If a ground meat filling - good amount of oil cooked harder shell but not hard shell. If carne or chicken - tiny bit of oil cooked pliable. Never ever store bought shells. Ever.

Oh God, no. Heresy. This is also fascinating. I HAVE been doing it right, then. My wife’s family has a large-batch recipe for ground beef filling. I give the tortillas a minute or less fry, then drape them over a wooden spoon handle to give them shape.