Crunchy Sourdough Taco Shells with Cornflake Crust (Baked)
Yields: 6 taco shells
Prep time: 15 minutes
Bake time: 15–18 minutes
Total time: ~35 minutes
🧑🍳 Ingredients:
- 1 ½ cups sourdough discard or active starter (100% hydration)
- ¾ cup all-purpose flour (or gluten-free flour if needed)
- 1 tbsp olive oil
- ½ tsp salt
- 1 egg
- 1 tbsp milk or water (for egg wash)
- 1 ½ cups unsweetened cornflakes, crushed (not powdered—think coarse crumb)
- 1 tsp paprika or chili powder
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt (for seasoning the coating)
🛠️ Equipment:
- Rolling pin
- Taco shell molds or a baking rack flipped upside down
- Parchment paper or silicone mat
🔪 Instructions:
1. Make the Sourdough Dough: - In a bowl, mix together sourdough discard, flour, olive oil, and salt.
- Knead into a soft dough. If it’s too sticky, add a bit more flour.
- Let the dough rest for 10 minutes.
- Prepare the Coating:
- In a shallow bowl, whisk the egg with milk/water.
- In another bowl, mix crushed cornflakes with paprika, garlic powder, onion powder, and salt.
- Shape the Shells:
- Divide dough into 6 equal balls.
- Roll each ball out into a thin circle (around 6 inches wide).
- Brush one side of each circle with the egg wash.
- Crust the Outside:
- Press the egg-washed side of each taco circle gently into the cornflake seasoning mix to coat well.
- Form the Taco Shape:
- Drape each shell, cornflake-side facing out, over a taco mold or an upside-down baking rack to create a taco shape.
- Bake Until Crispy:
- Preheat oven to 375°F (190°C).
- Bake for 15–18 minutes or until the shells are golden, firm, and crispy.
🥙 Tips & Ideas:
- Want spicier shells? Add a pinch of cayenne to the cornflake seasoning.
- For a fun twist, use crushed BBQ or chili-lime flavored cornflakes (if unsweetened).
- These are perfect for filling with grilled veggies, spicy beef, shredded chicken, or black bean taco mix.
