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Cheddar cheese taco shells

It’s a special and intimate, the relationship between you and your tortillas. Maybe you’re a traditionalist who goes with the classic corn variety, or maybe you travel the flour route. This is a safe space—we do not judge!

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The Tortillaphilia™ Syndicate, too, like to get saucy now and again, and we have no issues trying «something out of the ordinary». Example: cheddar cheese taco shells.

The concept might sound wrong in most every way, and it kind of is, but the end result is actually not too far from a more traditional American taco shell. It’s kind of rubbery, but not as much as you would think.

The recipe for one «tortilla»

  • 1/2 cup grated medium cheddar. We recommend Tillamook.
  • Any spice you might want to add. A bit of paprika works great—Simply Organic is our go-to.

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To assemble:

Preheat oven to 400°.

Spread cheese into a six inch circle on a baking sheet. Make sure to at least use parchment paper, though a Silpat works better. You really do not want the cheese to stick.

Bake in the oven until the edges start to brown. About 8-10 minutes.

While tortilla is baking, put two glasses upside down on a towel, and bridge a spatula between them. (See illustrative photo above.)

Let tortilla cool for about 3-5 minutes. Then carefully pick it up, and hang it over the spatula. It should take the shape of a taco shell after about five minutes.

That’s it—fill the shell with whatever your heart desires, and you’ll have one hell of a taco going. And dont’t deny yourself anything. Adding extra cheese is perfectly acceptable.