Taco Shells

If you’re looking for a tortilla that is soft enough to roll –this is it. These are tender like a crepe, but the cornmeal makes them savory enough to be perfect in place of tortillas for enchiladas and casseroles.

  • ¾ cup Cornmeal
  • ½ cup Soft White Wheat Flour
  • 6 Tablespoons Whole Egg Powder
  • 1 teaspoon Salt
  • 2 cups Milk
Combine Egg Powder and Milk in a large bowl. Mix until smooth. Add remaining ingredients. Stir well. Fry 1/4 cup batter in greased frying pan. (Pour a bit of batter in and turn pan to spread evenly. When set turn over for a second. Like frying a Crepe.)
Easily freeze these! Place waxed paper between each shell and then place a whole stack of them in a Ziploc freezer bag. Then just thaw and roll up with your favorite fillings.
*Using fresh today? One large egg may be substituted for the egg powder. Reduce the Milk in this recipe to just 1 1/2 cups if you use fresh eggs.
**Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.

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