HIC Kitchen Taco Shell Tong, Steel, For Making Homemade Taco Shells

The HIC Kitchen Taco Shell Tong in steel is nothing short of a game-changer for anyone who loves homemade tacos. From the moment I unboxed this utensil, I knew I was in for a treat, but like any good kitchen tool, it required a bit of personal customization to truly shine.First off, this tong is designed to make crisp, uniform taco shells by holding tortillas in a perfect taco shape as they fry. The steel construction ensures durability and even heat distribution, which is crucial when you're dealing with hot oil. Initially, I found that the tong's grip wasn't quite fitting into the basket of my deep fat fryer as seamlessly as I would've liked. However, with a minor modification - a slight bend in the handle for better leverage and fit - it worked like a charm.The real magic happens when you start frying. You can literally see your tortillas transform into golden, crisp taco shells right before your eyes without the hassle of flipping or adjusting them manually. This not only saves time but also reduces the risk of burns from hot oil splatters. The shells come out with a perfect curve, ready to be filled with your favorite fillings, be it meat, veggies, or cheese.What sets this tong apart is its simplicity and effectiveness. It might seem like a small tool, but it elevates the entire taco-making process, making it accessible even for those less confident in the kitchen. After using it, I've noticed a significant decrease in waste since every shell is uniformly crisp, and there's less chance of breakage or uneven cooking.In conclusion, the HIC Kitchen Taco Shell Tong has indeed changed my life in the kitchen. It’s a must-have for any taco enthusiast looking to perfect their homemade taco game. Just be prepared to tweak it slightly for your specific fryer setup, and you'll be on your way to taco nirvana.

This tortilla press is very lightweight but seems durable after quite a few uses. It works great for corn tortillas. It's also incredibly easy to clean.

I tested my device and immediately notice the taco shell was very wide at the top. If you bite the shell, it will certainly crack along the whole bottom. I squeezed the shell holder and now I'll be able to eat a taco without it breaking. Also, the number one complaint I read before buying this device was in regards to having to flip the taco because it won't fit in a pan. Now that my holder is skinner, it will fry a taco in a pan. Check out my picture to see the difference between the original design and my modified one.

I love this tool. I have owned others but this is my favorite. It doesn’t scratch, I can use it for many different things. It lasts a long time and doesn’t break up or crack. This is my go to kitchen utensil.

Works pretty good alittle hard to fry the second side. would be better if it was notched for the second side also.

Great idea but this design doesn't work in a skillet or a pan. You can only fry one side. The only work around it to flip the corn tortilla and fry the other side.

We love Mexican food, especially tacos. We used a corn tortilla recipe that I got off of the internet, which was 2 cups of masa herena, 1/2 tsp. salt, 1/2 tsp. oil (optional) and about 1 1/2 cups very warm water. You blend all of the ingredients in a mixing bowl by hand until the mixture is the consistency of cookie or play dough. If it the mixture is crumbly and won't hold together in one ball it's too dry, add more water a tsp. at a time. If the mixture sticky and sticks to you hands, then it's too wet, add more masa. Once you have the mixture to the right consistency, wrap it in plastic wrap and let it rest on the counter for at least 30 minutes. Do not put it in the refrigerator. While the tortilla dough is resting, take a standard Zip Lock sandwich bag and cut off, cutting as close as you can the zipper part. Then take a sharp knife and split out the rest of the sandwich bag, so you are left with 2 equal size pieces of plastic. You may use a quart or gallon size bag and cut them down, but the sandwich size works best. The sandwich size bag once done as directed, is the exact size that will fit the tortilla press and the sandwich size bag is more pliable than the larger bags, which makes for easier handling. Once your dough has rested, preheat a Comal, which is what we use or a large cast iron skillet or griddle to medium high heat (no oil, use dry). While you're preheating your cooking vessel, take the dough and form it into balls about the size of golf balls and set aside, covered with some damp paper towels to keep them from drying out. Then open the tortilla press and take one piece of the plastic and place it on the plastic on the bottom of the press, placing it slightly closer to the hinge side and then cover it with the other piece of plastic and press it down a little with the heel of your hand to form the ball into a small disc and then close the press and push down until it forms about a 6" diameter disc. Then very carefully peel each piece of plastic from the newly formed raw tortilla and in one motion flip it over onto the preheated Comal and cook about 30-45 seconds on each side or until it puffs up or the edges start to lift. Do not over cook or it will be stiff and you won[t be able to bend it for tacos or roll it for enchiladas. Immediately place the cooked tortillas in a tortilla warmer or on a plate and cover with a dish towel to keep warm. This recipe makes about 12 -15 six inch tortillas. I will never buy store bought tortillas again. There is no comparison. The home made are so much more tender and the taste is far superior to the ones you buy in the store. Also, these are so easy and fun to make. The tortilla press works perfectly and is of high quality. Note! Hand wash only. Placing this or any other aluminum product in the dishwasher will ruin the finish.

It sort of works, but not well. In idea it was good, but they missed the mark.