Bushra Griffith
There are many types of cheese that can be used to make a delicious taco shell. For a keto-friendly option, you can use Cheddar cheese, baking it in the oven until it melts and turns a light brown. You can also use other melting cheeses, such as Chihuahua cheese, Queso Asadero, or Queso Oaxaca, to create a similar effect. If you're looking for a vegan option, Chao plant-based shreds are a tasty choice, especially when served with seasoned veggie crumbles in a crunchy corn shell. For a more classic take on the cheese taco shell, you can use shredded Mexican blends, such as Velveeta Shreds, which melt well and have a creamy flavour that pairs perfectly with spicy, salty beef. Another option is to use feta cheese, which can be paired with pork belly, pineapple, and mint for a unique flavour combination.
| Characteristics | Values |
|---|---|
| Cheese for taco shells | Cheddar, Cotija, Queso de Oaxaca, Chihuahua, Queso Asadero, Feta, Crema, Vegan cheese |
| Taco fillings | Pork belly, pineapple, and mint |
| Taco toppings | Lettuce, tomatoes, and hot sauce |
| Taco shell cooking time | 6 to 8 minutes |
| Taco shell cooling time | 2 to 3 minutes |
| Taco shell shaping time | 10 minutes |
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What You'll Learn
Keto taco shells made from baked Cheddar cheese
Ingredients
- Cheddar cheese (grated or shredded)
- Parchment paper or a silicone mat
- Aluminium foil
- A spatula
- A rolling pin or a wooden spoon with a thick handle
Method
Preheat your oven to 350-400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Place piles of grated Cheddar cheese, approximately 1/4 to 1/2 cup per shell, onto the prepared baking sheet, leaving about 2 inches of space between each pile. Press the cheese down lightly to form a layer. You can also spread the cheese into 6-inch circles if you prefer.
Bake the cheese in the preheated oven for 5 to 10 minutes, or until the cheese is melted and the edges are lightly browned. It is important to wait for the edges to crisp up, as this will give you the crunchiest taco shells. Remove the cheese from the oven and let it cool briefly for about 1 to 3 minutes. The cheese should be firm but still bendable.
Shaping the Shells
To shape the shells, you will need a wooden spoon or a rolling pin. Wrap the handle of the wooden spoon or the rolling pin with aluminium foil. You can balance the spoon between two tall cans or glasses, or place it across two glasses to create a curve for the taco shell shape. You can also use a greased rolling pin. Lift the cheese with a spatula and drape it over the prepared spoon, rolling pin, or another utensil. Allow the cheese to cool completely before removing it from the spoon or rolling pin.
Now you have your very own keto-friendly taco shells! Fill them with your favourite taco fillings and toppings, such as seasoned ground beef, shredded chicken, avocado slices, diced tomatoes, and shredded lettuce. Enjoy the delicious taste of tacos without the carbs!
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Crumbling queso fresco or cotija
When it comes to cheese taco shells, crumbling queso fresco or cotija are excellent options. Both are Mexican cheeses that are commonly used in Mexican cooking and are known for their distinct flavours and textures.
Queso fresco, which translates to "fresh cheese", is typically made from cow's milk or a combination of goat and cow milk. It is unaged, giving it a soft, moist, and crumbly texture similar to low-moisture mozzarella. Queso fresco has a mild, milky flavour, making it a refreshing addition to spicier Mexican dishes. It is perfect for sprinkling on tortillas or crumbling over refried beans, and it can also be used to fill tamales or black bean chiles rellenos. However, it is not a melting cheese, so it is not ideal for dishes like quesadillas. If you are looking for a substitute for queso fresco, Monterey Jack or queso Oaxaca are good alternatives.
Cotija, on the other hand, is an aged cheese that gets its name from the town of Cotija in Michoacán, Mexico. It is a crumbly white cow's milk cheese with a strong salty flavour. The longer the aging process, the saltier the flavour becomes. Cotija is often compared to Parmesan cheese due to its salty, tangy flavour and crumbly texture. It is a very versatile cheese and can be used as a topping for various dishes such as nachos, enchiladas, elote (Mexican street corn), beans, salads, and soups. If you are looking for a substitute for cotija, queso fresco can be used, but adjustments may need to be made to account for the difference in saltiness.
When making a cheese taco shell, you can use either queso fresco or cotija. Both cheeses have crumbly textures that can be baked and shaped into taco shells. However, it is important to note that queso fresco has a milder flavour, while cotija has a stronger, saltier taste. You can also experiment with different types of cheese to find your preferred flavour and texture. For example, you can try using cheddar cheese for a gluten-free, low-carb, keto-friendly option.
In conclusion, crumbling queso fresco or cotija are excellent choices for cheese taco shells due to their unique flavours and textures. They are versatile cheeses that can be used in a variety of Mexican dishes, and they can add a delicious and refreshing twist to your taco creations. So, whether you choose the mild and moist queso fresco or the salty and crumbly cotija, you are sure to enjoy a tasty and satisfying taco experience.
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Chihuahua cheese, similar to mild cheddar
Chihuahua cheese, also known as queso menonita, is a soft white cheese from the state of Chihuahua in Mexico. It was first produced by Mennonite farmers and has a flavour similar to mild cheddar cheese or Monterey Jack cheese. It is a good melting cheese and can be used as a filling for tamales, chiles rellenos, and quesadillas. It can also be put on top of tacos as a garnish.
If you are unable to find Chihuahua cheese in your local grocery store, mild cheddar is a good substitute. Cheddar is one of the most famous cheeses worldwide, although it originates from Somerset in England and is therefore most popular in Great Britain. Mild cheddar has a short ageing process, resulting in a mild, creamy flavour similar to Chihuahua cheese. It also has a high moisture content, a smooth texture, and is an excellent melting cheese.
When substituting mild cheddar for Chihuahua cheese, you can use roughly equal amounts, although you may wish to adjust the quantity depending on your personal preference and the specific recipe. For example, if you are making keto taco shells made from baked cheddar cheese, you may need to experiment with different amounts of mild cheddar to perfect your recipe.
In addition to mild cheddar, there are several other cheeses that are similar to Chihuahua cheese in terms of flavour and texture, including Colby Jack, Muencher, and Monterey Jack. These cheeses all have a mild flavour profile and melt well, making them good substitutes for Chihuahua cheese in recipes.
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Feta with pork belly, pineapple, and mint
Feta is a Greek brined cheese with a tangy, salty flavour. It is a great source of protein and calcium and is lower in fat than other cheeses. Feta is a versatile cheese that can be used in salads, pastries, and as a topping for meats and vegetables.
When it comes to creating a cheese taco shell, feta can be a good option due to its crumbly texture and flavour. It can be mixed with other ingredients to form a dough that can be baked or fried into a crispy shell. Feta also pairs well with a variety of other cheeses, such as Cotija, Queso de Oaxaca, Chihuahua cheese, and Queso Asadero, which can be shredded and mixed with feta to create a more complex flavour profile for the taco shell.
For a unique and delicious flavour combination, feta cheese can be paired with pork belly, pineapple, and mint. Here is a suggested recipe for a feta cheese taco shell filled with pork belly, pineapple, and mint:
Ingredients:
- Feta cheese
- Pork belly
- Pineapple (fresh or canned)
- Mint leaves
- Olive oil
- Lemon juice
- Cinnamon
- Taco seasonings (such as chili powder, cumin, paprika, etc.)
- Cornstarch or flour
- Salt and pepper to taste
Instructions:
- Preheat the oven to 375°F (190°C).
- In a bowl, mix feta cheese with cornstarch or flour, and season with salt and pepper. You can also add a small amount of water to help the mixture bind together.
- Press the feta mixture onto a greased or lined baking sheet, forming a thin layer that is shaped into a circle or oval, resembling a taco shell.
- Bake the feta mixture for 10-15 minutes, or until it is golden brown and crispy. Keep an eye on it to avoid overcooking.
- While the shell is baking, prepare the filling. Cut the pork belly into bite-sized pieces and season with salt and pepper, and any desired taco seasonings. Fry or bake the pork belly until cooked through and crispy.
- Chop the pineapple into small pieces and mint leaves into thin strips.
- In a bowl, combine the cooked pork belly, pineapple, and mint. Add a drizzle of olive oil, lemon juice, and a pinch of cinnamon. Toss gently to coat.
- Once the feta shell is ready, let it cool slightly, and then fill it with the pork belly, pineapple, and mint mixture.
- Serve immediately and enjoy!
This combination of feta with pork belly, pineapple, and mint creates a delightful contrast of flavours and textures. The salty feta complements the juicy sweetness of the pineapple, while the mint adds a refreshing touch. The pork belly, when seasoned and cooked properly, provides a crispy and savoury element to the taco.
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Vegan cheese, such as Chao plant-based shreds
Chao's vegan cheese shreds are made with a variety of plant-based ingredients, including filtered water, coconut oil, corn and potato starch, fermented tofu, and sea salt. They are dairy-free, egg-free, gluten-free, nut-free, peanut-free, vegan, and vegetarian, making them a safe option for people with various dietary restrictions or allergies.
When using Chao's vegan cheese shreds to make a cheese taco shell, it is important to note that the shreds may not melt as well as dairy cheese. However, this is a common issue with preserved cheese shreds, and it should not affect the overall taste or texture of the shell. To make a cheese taco shell, simply bake the shreds in the oven until they are melted and lightly browned, then cool and shape them into the desired shell shape.
Chao Creamery's vegan cheese shreds are a delicious and convenient option for anyone looking to enjoy a plant-based cheese experience. They are versatile and can be used in a variety of recipes, from tacos to pizzas and burgers, adding a bold and creamy flavour to any dish.
Overall, Chao plant-based shreds are a tasty and dairy-free option for creating cheese taco shells. With their bold flavours and meltable texture, they can be a great alternative to traditional cheese for those who are vegan or have dietary restrictions.
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Frequently asked questions
You can use cheddar cheese to make a keto-friendly taco shell, or try feta cheese for a unique flavour.
For a filling, shredded Mexican cheese blends are a good option, as they melt well and complement the other ingredients. For vegan tacos, Chao plant-based shreds are a tasty alternative.
Cotija, queso fresco, and queso Oaxaca are all popular Mexican cheeses that can be used to fill a taco shell.
Chihuahua cheese, also known as queso menonita, is a good garnish for tacos. Crema, a naturally-sourced thickened cream, can also be used as a topping for tacos and adds a tangy flavour.
