homemade taco shells

Baking your own taco shells is a simple way to vary taco night and try new flavours. By using a mix of durra flour and tapioca flour, the shells get a full-bodied, nutty character that lifts the filling in a way ordinary corn shells don't. The durra gives a stable base, and the tapioca makes the dough easy to roll out. It's an option for you who want a hearty base that feels more like cooking from scratch.

ingredients

• 330 g da Carla Durramjöl
• 120 g da Carla Tapiokamjöl
• 1½ tsk baking powder
• 1½ tsk salt
• 54 g rapeseed oil
• 240 g warm water (start with 200 g and add the rest if needed)

Here's how

• Mix the flours with baking powder and salt in a bowl.
• Add the rapeseed oil and work in the warm water a little at a time until you have a smooth dough.
• Let the dough rest for 30 minutes so the flour has time to absorb the liquid.
• Divide the dough into 6-8 pieces, roll them into balls and roll out thinly.
• Heat a frying pan to medium heat and fry each shell for 20–30 seconds per side.
• To shape the shells, place them straight after frying either over an upturned muffin tin or in a taco stand for the classic shape, or in an upright muffin tin to create taco baskets. The shells will set into shape as they cool.
• Fill with your favourite taco toppings.