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How To Make Corn Tortilla Bowls

  • Author: Christine Mello
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 24 bowls 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican

Description

Learn to make mini baked corn tortilla bowls for appetizers, ice cream, salads and more! 


Scale

Ingredients

  • 24 corn tortillas, 4-1/2 inch
  • non-stick cooking spray

Instructions

  1. Preheat oven to 375°F. Lightly mist muffin tin with cooking spray.
  2. Place a damp paper towel on a microwave-safe plate. Working three at a time, cover tortillas with a second damp paper towel and microwave for 10 seconds on High power. Tortillas will be Hot!
  3. Working quickly, form tortillas into a bowl in the bottom of muffin wells, overlapping the sides, or turn muffin pan upside down and place tortillas between cups to make a shallow bowl.
  4. Bake in preheated oven for 10 – 12 minutes, until crisp and starting to brown. Tortillas will continue to crisp as they cool.
  5. Add filling and toppings to serve.

Notes

*I used street taco size tortillas **If tortillas will be put back in the oven to heat fillings or melt cheese, reduce bowl baking time by 2 – 3 minutes. ***For extra flavor, sprinkle chili powder, cinnamon sugar or other seasoning on tortillas immediately after removing from oven.

Keywords: corn tortillas, tortilla bowl, appetizer