Gluten Free Taco Shells – Crispy

Ingredients:

• 16 small white or yellow corn tortillas (I use Mission Super Soft White Corn Tortillas)
• Oil for deep-fryer, Dutch oven, or skillet (I use light olive oil)
• Gluten free salsa
• Gluten free sour cream (most are)
• Gluten free guacamole

Instructions:

1. Preheat a deep-fryer, Dutch oven or deep skillet to 360ºF. If using a deep-fryer or deep pot, you'll need a taco press. Otherwise, any metal tongs will do. Line a plate with several paper towels.
2. If using a taco press, place a tortilla in the center of the press with an even amount of tortilla extending from the sides. Be sure to use small tortillas because even large deep-fryers don't hold enough oil to cover the tortilla when using a press. Fry for 1-1/2 minutes or to your liking. If you fry them too long, they'll become too crispy and fall apart when eating.
3. If you're not using a taco press, place half of the tortilla in about 1 - 2 inches of heated oil, holding the top folded over to create a taco shell shape. After it cooks about 1-1/2 minutes, turn it over using a second pair of tongs, and took it another 1-1/2 minutes. Be careful not to cook the center fold twice. Otherwise, it will crack easily when you eat the tacos.
4. Remove from oil and allow any excess oil to drip back into the heated oil. Transfer the paper-towel-lined plate to drain and cool.
5. Fill with heated beans and/or Mexican shredded beef or chicken or pork. The hot meat mixture will warm the taco shell. Top with shredded lettuce, chopped tomatoes, and shredded cheese.
6. Allow each guest to add salsa, sour cream, and/or guacamole as desired.

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