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tortilla bowls

Homemade Corn Tortilla Bowls Recipe

Transform simple corn tortillas into crispy, impressive edible bowls using a clever oven-molding technique that requires just two basic ingredients. These versatile homemade tortilla bowls taste infinitely better than store-bought versions and create an elegant presentation perfect for filling with salads, nachos, tacos, or any topping your guests desire.
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Prep Time 10 minutes
Cook Time 12 minutes
Servings: 6
Course: Appetizer
Cuisine: Mexican
Calories: 65
Ingredients Method Notes

Ingredients
  

  • 6 8 inch corn tortillas
  • 1 teaspoon Crisco shortening

Method
 

  1. Begin by preheating your oven to 350°F and preparing your workspace. Grease the inside of 6 oven-proof soup or popcorn bowls with 1 teaspoon Crisco shortening, ensuring an even coating to prevent the tortillas from sticking.
  2. Place one 8-inch corn tortilla inside each greased bowl, gently pressing it to conform to the bowl's shape. Stack the filled bowls inside of each other, then place the 7th empty bowl (which you reserved) upside down inside the 6th bowl.
  3. This creates a weight that will help hold the tortillas in their bowl shape during baking. Add a heat-resistant weight inside the top bowl for additional pressure.
  4. Place the entire stack on a flat baking tray and bake for 12 minutes. If you're using homemade tortillas instead of store-bought versions, extend the baking time slightly since homemade tortillas contain more moisture and require additional time to achieve proper crispness.
  5. Remove the tray from the oven and allow the bowls to cool completely without moving them—this is indispensable for the tortillas to set properly in their molded shape.
  6. Once cooled, carefully remove the oven-proof bowls from around the tortilla shells. Stack the finished tortilla bowls with plastic wrap placed between each one for storage and protection.
  7. Remember to prepare and bake only 6 tortilla bowls at a time for best results, as this batch size allows for proper heat distribution and consistent shaping throughout the cooking process.

Notes

Tortilla Substitutions and Variations

While corn tortillas are traditional for this recipe, you’ve got plenty of room to get creative with what you use as your bowl-forming base. I’d suggest trying flour tortillas for a softer, more delicate shell, though they’ll need careful monitoring since they cook faster. Spinach or tomato-infused tortillas bring color and subtle flavor without changing the technique. You could even experiment with whole wheat varieties if you’re feeling adventurous. Just remember that thicker tortillas require extra baking time, and thinner ones crisp up quicker. The key is adjusting your timing based on thickness.