Oven-baked Taco Shells is a traditional Mexican recipe for a classic method of converting corn tortillas into taco shells by baking in an oven. The full recipe is presented here and I hope you enjoy this classic Mexican version of: Oven-baked Taco Shells.
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For the perfect shape you can buy a commercial baked taco shell rack, but it works just as well by draping the corn tortillas over an oven rack, as in the image.
Ingredients:
8 corn tortillas
2 tsp lime juice (optional)
Salt to taste
oil, for greasing
Method:
Pre-heat your oven to 220°C. Spread out the tortillas and microwave until extremely soft and pliable. Depending on your microwave this can take between 1-3 minutes. They should be hot and readily pliable when you take them out.
You can wrap them in a moist paper towel to make them even softer. Immediately wrap in a towel or place in a ziploc bag to keep them warm. Keeping them soft is the key to not having them break in the oven.
Carefully brush each tortilla with oil on both sides. Sprinkle with lime juice and seasoning if using. Gently drape over the oven racks, pressing down ever so lightly. I usually drape mine over two rack wires so that the taco shells stand up nicely and have lots of room to press things in.
Repeat with the remaining tacos and then bake for 8-10 minutes until brown and crispy. These can go from perfect to burnt quickly so be sure to keep an eye on them.
