How to Make Wholesale Taco Shells for Restaurants
House-made shells cost about 40% less than premium pre-fried shells and give you a signature taste. Start with Maseca instant masa for consistency.
- Prep
- 45 min
- Cook
- 60 min
- Yield
- 100 shells
- Per serving
- 150 cal, 19 g carbs
Ingredients
- 5 lbs Maseca instant corn masa flour
- 7 to 8 cups warm water (about 100°F)
- 2 tbsp kosher salt
- Frying oil, such as Chosen Foods Avocado Oil
- Taco fryer basket or shaping rack
Instructions
- Mix masa, salt and water until like soft play dough. Rest 20 minutes.
- Portion 1.5 oz balls and press to 6 inches.
- Cook on a 400°F griddle, 30 seconds per side, to make flexible tortillas.
- Fry in a basket at 375°F for 60 seconds until crisp.
- Drain and cool. Pack in cartons of 50.
FAQ
How long do they last?
Up to 2 weeks in sealed containers at room temperature.
Can I bake instead?
Yes, 375°F for 8 minutes.
