Ultimate Chewy Taco Shells

1. Heat about 1 tablespoon of oil over high heat in a 12 inch skillet.

2. Once the oil is rippling, drop in the tortilla and flip immediately to ensure even coating of the oil on both sides.

3. After about 30 seconds, bubbles will begin to form on the top. ( I usually break these with my tongs).

4. Check the underside for desired crispiness, flip.

5. Once the other side begins to brown/crisp, fold the tortilla into a taco shape, and contiue to cook for about 30 seconds longer.

6. Drain on paper towels.

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Nutrient	Quantity
Total fats	13.6 g
Energy	117.232 kCal
Total lipid (fat)	13.6 g
Fatty acids, total saturated 16:0	1.1016 g
Fatty acids, total saturated 8:0	0.4488 g
Choline, total	0.0272 mg
Fatty acids, total saturated 10:0	0.5032 g
Fatty acids, total saturated 18:0	0.3808 g
Fatty acids, total saturated 18:1 undifferentiated	1.5504 g
Fatty acids, total saturated 18:2 undifferentiated	0.2176 g
Fatty acids, total saturated 14:0	2.2304 g
Fatty acids, total saturated 12:0	6.392 g
Fatty acids, total polyunsaturated	0.2176 g
Phytosterols	12.92 mg
Fatty acids, total saturated 6:0	0.0272 g
Vitamin K (phylloquinone)	3.3592 g
Fatty acids, total saturated	11.084 g
Fatty acids, total monounsaturated	1.5504 g
Vitamin E (alpha-tocopherol)	0.5182 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vegetable oil	1 tablespoon	117.232	0	13.6
taco flour tortilla	6	0	0	0