Baked Tortilla Bowls & Cups
By Monica
Tortilla bowls are fun to use to hold taco fixin's, tacos salads, and more. For a step-by-step photo tutorial that illustrates how to make your own in a variety of sizes, see original blog post at http://www.theyummylife.com/blog/2011/11/253
Ingredients
- flour tortillas (6-10 inches in diameter; 8" recommended for meal-size taco bowls, 10" recommended for salad, 6" recommended for appetizers)
Directions
Preheat oven to 375 degrees. If tortillas are not soft and pliable, wrap them in a slightly dampened dish towel and microwave 20-30 seconds, just until soft. Mold tortillas into bowl shapes using one of these methods:
1. tortilla shell maker molds (available at Amazon.com) -- press tortillas inside forms, bake for 14-16 minutes or until evenly browned.
2. oven proof bowl -- coat inside with cooking spray; press tortilla inside bowl; bake for 14-16 minutes or until evenly browned
3. inverted oven proof bowl -- coat outside of bowl with cooking spray; press tortilla around outside of bowl; bake for 14-16 minutes or until evenly browned
4. inverted canning jars -- coat outside of jars with cooking spray; press tortillas around outside of jar; bake for 14-16 minutes or until evenly browned.
5. regular muffin tins -- cut 10" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.
6. mini muffin tins (appetizer size) -- cut 6" tortillas into quarters. Press tortilla pieces inside muffin tins; bake for 12-15 minutes or until evenly browned.
Let tortilla bowls & cups cool in/on pan, bowl, or jar for 2-3 minutes before transferring to wire cooling rack. May be made a day ahead and stored in airtight plastic container or bag.
To bake multiple tortillas bowls at one time, place multiple tortilla maker molds, bowls, or jars on large baking sheet in oven.
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