I had a lot of trouble with my frying the taco shells, to the point where it ruined the taco meat dinner I successfully made. First off I wanna say that the regular Mission tortillas are way thicker than mexican drive thru restaurants use. They fry up more like pita bread than authentic taco shells. They also kept coming out too brown. I discovered
this site that may explain why. That site no doubt shows why the inside of the folded shell stayed too soft while the outside burned. I was frying them at around 350F which is what some sites say to do. Anyways, I'm SURE that the tortillas mexican joints use aren't as thick as Mission's regular tortillas. Those things fry up like pillows! I had a hard time tasting the taco meat! I took a hint about poking small holes in the tortillas before frying to lessen them billowing up during frying, it only helped a little.
I couldn't find any at my store, but Mission does make extra thin tortillas. I'll buy some and practice with those before I make my next batch of taco meat. I'll definitely lower the cooking oil temp.