Tortilla Bowls
Posted
Thu, 04/08/04
Once a month I meet my cousin Sheila for lunch. Our haunt for the last year has been Casa de Oro, a Mexican eatery near my home. Today we had our April meet. We ordered two variety plates which included mini-tortilla bowls filled with Spanish rice and refried beans, along with chicken and beef quesadillas, hot peppers, onions, sour cream and hot salsa. I love the monthly luncheons – mainly for the company of Sheila, but also because I love the food.
I've always wanted a recipe for making the little tortilla bowls or the larger ones used for taco salads. I found the following at Low Sodium Cooking not because of the salt issue, but because I couldn't locate another recipe:
Tortilla Bowls
1 TBS olive oil
Lightly brush both sides of tortilla with oil. Fold the edges up and carefully press into an oven-proof soup bowl. Bake at 325-degrees F until crisp and lightly browned, about eight to ten minutes.
Other tortilla bowl preparation methods include:
Press flour tortillas into six 10-ounce custard cups or microwave safe soup bowls. Microwave on HIGH for two minutes; rotate and continue cooking on HIGH for one to two minutes. Carefully lift tortillas out and place in soup bowls.
For each bowl, ease a 10-inch flour tortilla into 2-1/2-quart oven-proof bowl, gently pleating edges. Microwave on HIGH for two minutes. Remove from bowl, invert onto wire rack; cool completely.
The bowls can be filled with a variety of food items as they were at the restaurant. The larger tortillas can be used to hold salads or soups. Besides that, the bowls themselves are mighty tasty.
*Related blog post: Taco Salad (10/15/12).
Tags: Bread & Cookies;
Mexico;
Restaurants
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