These shells are quick and simple to make. We enjoy them with leftover chili (in this case it was chicken chili and re-fried beans) along with all the regular taco toppings.
- 1 cup flour
- 3/4 cup cornmeal
- 1/2 tsp salt
- 1 egg
- 1 1/2 cups cold water
- Mix dry ingredients, stir in 1 cup water, then stir in the egg well before adding the rest of the water. Let sit for a few minutes.
- Pour batter from a medium size ladle (about 1/4 cup) onto preheated 8-9 inch non-stick pan, holding pan up at an angle and rotating to cover bottom.
- Cook on medium heat and flip over to cook other side. Stack on serving plate. Makes 8 - 10 depending on how thin you make them. (water can be added as mixture thickens a bit)
- Serve with taco hamburger, sloppy joe sauce or chili, grated cheese, tomatoes, lettuce, sour cream and taco sauce.