Homemade Gluten-Free Taco Shells
How about adding some variety to your Taco Tuesday? Believe me, these gluten-free taco shells will delight your taste buds! A healthy recipe that everyone will love. Plus, it's quite fun to prepare. We'll create wonders in the kitchen together.
- 2 cups masa harina
- ½ teaspoon xanthan gum
- ½ tablespoon gluten-free baking powder
- ½ teaspoon salt
- 1 cup warm water
- 3 tablespoons vegetable oil
In a large bowl, combine masa harina, xanthan gum, baking powder, and salt.
Add the warm water and vegetable oil. Don't worry, it's very easy! Stir well with a spoon.
Now it's time to use your hands! Continue mixing until the dough forms a ball.
Divide the dough into 10 equal pieces and roll each one nicely.
Set your stove to medium-high heat and grease a cast iron skillet, preheating it.
On a piece of parchment paper, shape the dough balls into disks.
Roll out the dough and cut with a 7-inch round cutter.
Cook the tortillas in the greased skillet until lightly browned on both sides.
Once the tortillas have cooled, serve or store them in the fridge.
If you wish, you can deep fry the tortillas while hot to make hard tacos!
Homemade Gluten-Free Taco Shells Cooking Tips
The tortillas are ready when small bubbles form on the surface while cooking. If they become too hard, try cooking them a little less!
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