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.
2 ounces Parmesan cheese, grated on a microplane grater
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.
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.
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.
Cast-iron or non-stick skillet, 2 1/2-inch ring mold
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 2 to 3|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 3g||1%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|