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My review
Crispy Basket Burritos (Baked Tortilla Bowls)
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Chef John
"These tortilla bowls are baked, not fried. They're crispy and not as greasy as the deep-fried ones. Just be careful not to burn them trying to get the inside bottom crispy."
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Ingredients
35 m servings 219Original recipe yields 2 servings (2 shells)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- 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.
Nutrition Facts
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Reviews
Read all reviews 8Most helpful
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11/7/2017
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. ...
11/7/2017
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...
5/21/2018
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 ...
2/20/2018
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!
11/7/2017
I used the recipe as written and the bowls turned out perfect. Very tasty. Easy to make. Will definitely make these again
9/27/2018
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.
8/31/2018
Worked wonderfully! Even for my gluten free tortillas this made great bowls.
11/8/2017
Very easy to make, and can be used in a variaty of ways. Nice and crunchy too.