Taco Shells
About
A crisp-fried corn tortilla.
Source
A tortilla is made by curing maize in limewater in the nixtamalization process, which causes the skin of the corn kernels to peel off, then grinding and cooking it, kneading it into a dough called masa nixtamalera, pressing it flat into thin patties using a rolling pin or a tortilla press, and cooking it on a very hot comal (originally a flat terra cotta griddle, now usually made of light sheet-metal instead). It's then formed into a U shape to hold the taco filling.
Local
Common Recipes
Nutritional Information
Based on a 100g portion 1
| name | amount |
|---|---|
| water | 0 g |
| energy | 0 kJ |
| protein | 0 g |
| fat | 0 g |
References
-
USDA Fooddata Central Database -- https://fdc.nal.usda.gov ↩
