Carly and her husband Carlos are passionate about making their own tacos and burritos.
Carly loves tacos.
The family runs a Mexican restaurant in the San Diego area and Carly’s family is the original owners of El Caminó Carre in Mexico City.
Carli loves tacos, too.
The Carlsons run a restaurant called El Caminos Tacos and Burritos, but they also like to make their own taco shells.
Carlinos taco shells are a great way to go.
If you are new to making your own taco shell, check out our step-by-step guide.
This taco shell recipe is great for making the filling, as well as the filling.
The filling can be substituted for regular taco shells, but it’s best to use the filling you have in your fridge to make the filling that is easier to spread on the tortillas.
Carlins taco shells can also be made with plain flour tortillas, or you can make a corn tortilla.
You can also make a taco shell with a cheese sauce and fillings of your choice.
Make this Mexican Taco Shell recipe and share with your friends on Facebook.
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3 1/2 cups corn flour tortilla shells (1 cup) 2 1/4 cups flour tortine (1/2 cup) 1 1/3 cups shredded cheddar cheese (3/4 cup) 6 tablespoons butter (1 stick) 1 teaspoon salt 2 tablespoons chopped cilantro 1/8 teaspoon pepper 1 1 1⁄2 cups shredded cabbage, shredded 1 tablespoon lime juice 1 tablespoon olive oil 2 tablespoons salsa 1/5 cup shredded cilantro, green chile, or avocado Optional: salsa or sour cream for garnish (optional) Directions: Preheat oven to 375 degrees F. Lightly grease and flour a 9-inch-square baking dish.
In a large bowl, whisk together corn flour and flour tortile.
In the bowl of a stand mixer, cream butter until creamy and fluffy.
Add in the cheddar, and beat on low speed for about 5 minutes.
Add the chopped cheddar and beat for another 5 minutes or until well combined.
Add flour tortini and cream butter again.
On low speed, add in shredded cayenne pepper and beat well until combined.
Finally, add the shredded cabbage and chopped cheshire.
Add 1 tablespoon of salsa, 1 tablespoon oil, and 1 teaspoon cilantro and beat until well incorporated.
Add lime juice and olive oil and mix on low until well blended.
Sprinkle 1 teaspoon of shredded chesuse to each tortilla, then top with 1 tablespoon more salsa and cheese sauce.
Bake tortillas for 8 to 10 minutes, or until slightly golden brown.
Nutrition Information Yield: 6 tortillas Prep Time: 15 minutes Cook Time: 1 hour 30 minutes Total Time: 2 hours 20 minutes Serving Size: 1 tortilla Calories: 3 kcal Ingredients 2 tablespoons butter, softened, plus more for brushing tortilla sides and filling Directions: In a medium bowl, combine corn flour, flour tortice, flour and 1 cup of shredded cheese.
Beat until smooth.
Add cheese mixture and 1 tablespoon salt.
In another medium bowl whisk together the butter and the shredded ciabatta cheese until smooth and creamy.
Add remaining cheese mixture to the cheese mixture.
Spoon batter onto the prepared baking dish, then spread the filling evenly over the batter.
Place a tortilla on top of the filling and top with salsa or a sour cream.
Recipe Notes *If using corn tortillas that have been shredded and you don’t want to use them, add 1 teaspoon more salsa to each filling.