Ingredients35 m servings 219
- Preheat oven to 375 degrees F (190 degrees C).
- Brush both sides of tortilla with oil.
- Invert ramekin on a work surface; center tortilla on the bottom of the ramekin. Gently shape the tortilla down around the sides. Place a double layer of aluminum foil over the tortilla and press to form the bowl around the ramekin. Place right side up on a baking sheet and leave about 1/2 inch of the edge of the tortilla above the foil so it gets browned and crispy when you bake it. Repeat with the second tortilla.
- Place baking sheet in preheated oven for 5 minutes. Remove sheet from oven and use tongs to carefully remove the ramekins from inside the shells. Transfer sheet back to the oven. Bake shells until lightly browned, about 5 minutes. Remove baking sheet from oven.
- Carefully remove foil from around the shells; reserve the foil. Flatten foil sheets and invert shells on them. Bring foil up just around the bottom of the shells to protect the top edge.
- Transfer sheet back to the oven. Bake until browned and crispy, 8 to 10 minutes. Remove sheet from oven and invert the shells once again so they are right side up. Place on foil and transfer sheet back to oven for the final crisping, 3 to 5 minutes. Watch them carefully so they don't burn.
- Remove sheet from oven; transfer basket burritos to a rack to cool completely.
- Chef's Note:
- The diameter of the ramekins should be about half that of the tortilla. In this case, I used a 4-inch ramekin for the 8-inch tortillas.
Per Serving: 219 calories; 10.3 27.2 4.3 0 234 Full nutrition
ReviewsRead all reviews 8
This was great! I have the actual shaped bowls to put my tortilla bread in. First time I used them! This was a great recipe and I just adjusted the timings and covered the tips from beginning. ...
Chef John (my hero!). I have not made these yet, but I am a Southern California woman who has been living in Europe for the last 30 years -- the last twenty of them in Sweden with my Swedish hu...
PERFECT!! This worked SO well! I'd like a little coarse salt sprinkled on before baking but my family isn't big on salt so I made them exactly as stated. They made the cutest little taco salads ...
I made per Chef John's directions but used an overturned Mason Jar for shaping/baking the tortilla shells. I love that I can now make these as I could live on them!
I used the recipe as written and the bowls turned out perfect. Very tasty. Easy to make. Will definitely make these again
Omg. I cant boil water but these were perfection. I can imagine sugar and cinnamon brushed on for a ice cream bowl or even fresh fruit. Endless possibilities.
Worked wonderfully! Even for my gluten free tortillas this made great bowls.