Description
These tortilla bowls are baked, not fried. They’re crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy.
Ingredients
- 2 (8 inch) flour tortillas
- 1 tablespoon vegetable oil
- 2 oven-safe ramekins, about 4 inches in diameter
- Aluminum foil
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Brush oil on both sides of tortillas.
- Invert ramekin on a work surface. Center tortilla over bottom of the ramekin; gently shape tortilla down around sides. Place a double layer of aluminum foil over tortilla and press to form a bowl around the ramekin. Place right-side-up on a baking sheet. Leave about 1/2-inch of tortilla exposed above foil
- so it gets browned and crispy when baked. Repeat this step with second tortilla.
- Bake in the preheated oven for 5 minutes. Use tongs to remove the ramekins from shells. Continue baking shells until lightly browned
- about 5 more minutes.
- Carefully remove foil from around shells. Flatten foil sheets and invert shells on them. Bring foil up just around bottom of shells to protect top edge.
- Bake shells until browned and crispy
- 8 to 10 minutes. Invert shells and continue baking until crisp
- 3 to 5 minutes. Watch them carefully
- so they don’t burn.
- Transfer basket burritos to a rack to cool completely.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 2