Crispy All-Cheese Taco Shells Recipe

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J. Kenji Lopez-Alt

Note: After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days.

Fill these taco shells with soft scrambled eggs, or with charred corn.

Recipe Facts

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Active: 20 mins
Total: 20 mins
Serves: 2 to 3 servings

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Ingredients

  • vegetable oil
  • 2 ounces parmesan cheese, grated on a microplane grater

Directions

  1. Using a paper towel, spread a thin layer of vegetable oil on the inside of the ring mold. Wipe a thin layer of oil into a small cast iron or non-stick skillet and place over medium-low heat for 2 minutes. Place ring mold in center of skillet and sprinkle a very light layer of cheese inside it. It should form an even layer in which you can still see the black bottom of the pan poking through in spots. Carefully remove ring mold and set aside.

  2. Cook cheese until it stops bubbling and is an even golden brown throughout, adjusting heat so that pan is hot but not smoking (you should never take it above medium-low). Use a thin metal spatula to carefully remove cheese from pan.

  3. Working quickly, drape the cheese over the handle of a thick wooden spoon placed over two overturned cups and form into a shell shape. It will harden within a few seconds. Transfer to a plate to cool completely. Repeat with remaining cheese to make more shells. After cooling completely, these shells can be stored in an air-tight container at room temperature for up to 5 days. Fill as desired (such as with soft scrambled eggs, or with charred corn), and serve.

Special equipment

cast iron or non-stick skillet, 2 1/2-inch ring mold

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