Homemade Taco Tortilla Bowls

*Serves 6

6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars

Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.

Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.

Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

Whole Wheat Flour Tortillas

from Sister's Cafe

The tortillas are really good! We used them for quesidillas, wraps and as treat warmed then slathered in butter and cinnamon sugar and rolled up! The first time I made them I did not have the Demarle Roul'pat (non stick mat) and it was a MESS!! Anyway, here is my tips:

*Use a nonstick mat when rolling out
*Roll them out very thin!
*Do not overcook!!

Other than that they are easy and no fail!!



3 cups whole wheat flour
1 tsp salt
1 cup hot water
1/3 cup oil (I used canola)

Mix all ingredients thoroughly in mixer. Remove from mixing bowl and knead on countertop until smooth (add a little white flour if the dough is too sticky). Divide the dough into 12 balls, and let rest (covered) for 15 minutes. Roll each ball into a very think circle. HEat a heavy skillet (ungreased) to medium high heat. Cook tortillas until brown flecks appear, about 30 seconds each side. (Adjust heat accordingly) Use immediately, or wrap in plastic or place in a airtight container to refrigerate or freeze. To warm, wrap in damp paper towels and microwave 15-20 seconds.

Flour Tortillas

from Everyday Food Storage

2 c. flour
½ t. salt
1 heaping ¼ t. baking powder
¼ c. oil
2/3 c. hot water

Mix all ingredients in food processor. Mix until it forms a ball of dough. Cover with a damp cloth and allow to rest for 15 minutes. Uncover and form until balls of dough just larger than a golf ball. Cover with damp cloth and allow to rest for 15 minutes – 1 hour. Flatten and roll out. Cook on hot skillet flipping when bubbles form.