I was taught how to make great tacos by an old Mexican neighbor when I was living in San Diego and have since became the taco chef around our place when it comes time for south of the border food. The problem is now when everyone hears I might be in a taco making mood we end up with a crowd for dinner.

The way I was taught to prepare the taco shells is to basically fry them in a frying pan one at a time, the length of time in the pan determines if you end up with a soft or hard shell. This works great except when you are trying to feed 10 people who may eat 5 or 6 tacos each. Anyone have a better method for preparing taco shells that doesn't take forever. Oh..please do not suggest getting the prepared shells at the grocery, might just as well go to Taco Bell [img]/forums/images/icons/smile.gif[/img]