1. Heat oil in an 8″ stainless skillet over medium-high heat until it reaches 375°.

2. Using a pair of metal tongs, hold the top of a corn tortilla and lower half of the tortilla into the oil. Fold it in half to form the taco shape. Gently press the half under the oil with a fork to keep the tortilla submerged, while holding the second half above the oil with the tongs. Fry the first half for 10 seconds to set the shape. Flip the taco over and fry the second half for 10-20 seconds until golden brown. Return the first half to the oil and fry for about 5 seconds longer if needed so that the taco shell is evenly browned.

3. Transfer hot taco shells to a wire rack set over a paper towel to cool. Maintain the oil’s heat at 375 and continue frying taco shells until you have the amount you need.

4. Let the oil cool completely and strain out the solids with a mesh strainer. Store oil in a jar to use another time.