Learn how to fry corn or flour tortillas into folded taco shells, chips, or flat tostadas. All you need is a little oil, a skillet, and this simple shallow-frying cooking technique. No deep fryer required, I promise!
I’m also including an oven baked method for taco shells and tortilla chips, too, just in case you’d rather. That means you officially have run out of excuses not to crunch.
Recipe tips and variations:
- Best oil for frying: If you are frying corn tortillas, corn oil is the best choice. You can also use basic vegetable oil, peanut oil, soybean oil, safflower oil, or sunflower seed oil. You want a neutral-flavored oil with a high smoke point.
- Make sure the oil is hot enough. Use a thermometer to gauge the temperature of the oil accurately. If you don’t have one, wet the tip of your finger with water and drip just one drop of water into the oil. If it sputters and crackles, the oil is ready.
- But not too hot. Cooking with oil can be tricky. If the oil starts smoking, that means you’ve passed the point and should let the oil cool down a bit.
- Don’t crowd the pot. Too many chips or tortillas in the oil cools the oil down and prevents things from getting super crispy. It’s better to work slowly than rush.
- Add more oil as you go. Depending on how many tortillas you’re cooking, you may need to add more oil. Just let the oil heat up again before adding more tortillas.
- Paper towels are your friend. Paper towels really soak up extra oil (and extra calories) so feel free to break them out. When I make chips, I’ll layer them between batches of fried chips as I work. Not into paper towels? I keep a stack of clean wash clothes in my kitchen in my kitchen just for situations like this. Use them, then wash them!
- Seasoning and salt. Once the tortillas are crispy, salt and season them while they’re still warm. Use a coarse salt or any other seasoning you like. A sprinkle of chili seasoning, a squirt of lime juice, or maybe even a dusting of homemade fajita seasoning.
- Shelf life: Use what you make right away, or all your hard work may become chewy (humidity causes the chewiness). You can store them in a paper bag folded over and kept out at room temperature. Leftovers can be reheated in the oven to crisp them up again.
To fry tortilla chips:
- First, heat ¼ to ½ inches of oil in a skillet or Dutch oven (or you can use a deep fryer).
- When the oil reaches 350 degrees, place a few of the chips in at a time to cook. Be careful not to over crowd the pot.
- Fry the chips for just a couple of minutes, until they are start to turn light brown, and then remove from the oil and let drain on paper towels.
- Sprinkle with salt or other seasonings while still warm. A squeeze of lime juice is nice too!
THE ONLY FLOUR TORTILLA RECIPE YOU WILL EVER NEED!!! | Tortillas de Harina
Can you cook raw flour tortillas?
Yes, the last way I recommend cooking your raw flour tortillas is by frying them. You can easily pan-fry uncooked tortillas with healthy oils that have a high heat point such as avocado oil and coconut oil. You can also use olive oil but I highly recommend avoiding vegetable oil, canola oil, and other inflammatory oils.
Can eating tortilla help with weight loss?
Tortilla can be a good option for weight loss as long as it contains whole grains. As compared to white flour, it has way less fat and calories. It is also important which foods are in the inside; you must prefer lean meats, such as poultry or fish, and use many vegetables.
Can you pan fry uncooked tortillas?
You can easily pan-fry uncooked tortillas with healthy oils that have a high heat point such as avocado oil and coconut oil. You can also use olive oil but I highly recommend avoiding vegetable oil, canola oil, and other inflammatory oils. I would use this method if you’re trying to achieve a crunchy texture.
How do you cook uncooked flour tortillas?
Place tortilla on griddle for 25-30 seconds. Flip the tortilla and cook for an additional 5-15 seconds. Remove from heat and Enjoy! Cooking raw, uncooked flour tortillas is a simple process. I would say that it is almost like cooking any other tortilla, which is what I’ve done since childhood.