Cheese Taco Shells
- 4 ounce (113.4 g) cheddar cheese, shredded
- ancho chili powder to taste (optional)
- garlic powder to taste (optional)
Shred the cheddar cheese. Each ounce of shredded cheese will make 3, 3 inch (7.62 cm) shells. Tear, fold or cut a piece of parchment to fit your microwave. Divide one ounce (28.4 g) of shredded cheese into three small mounds on the parchment paper. Dust with ancho chili powder and/or garlic powder if you'd like. Balance three narrow wooden spoon handles across a saucepan. Microwave the shredded cheese for 1.5 minutes, or until just beginning to brown. Don't let them brown too much or they will be difficult to form. Remove the flat shells from the microwave, and form the middle of each one over one wooden spoon handle to make the traditional taco shape. Do this for each shell. Let the shells hang to cool, and they will harden. Gently remove from the spoon handles, and set aside to use. Because they are so fragile, we do not recommend freezing them. If you store them, place them in a strong container to help prevent breaking.
Base recipes provides 2 servings of 3 tacos, 2 oz/ 55g a piece.