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 9
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
Worked well. Tried sample with the New Mexican style (thick) tortillas and it didn't work well, but after buying the thinner traditional style, it came out perfectly. Will do 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.