Corn Tortilla Cups are easy to make. I can’t say that I love leaving the ranch for ingredients that I don’t have on hand. Making my own tortilla cups for a taco salad buffet is a quick task. I like to make them ahead of time.
Skills are important
I am not sure if beginner cooks should try to make these Corn Tortilla Cups. Frying in vegetable oil can be a little tricky if you are accustomed to using the microwave or air fryer. Even though those appliances are super handy, they are also super safe. Safety is a great thing, for sure, but using them doesn’t prepare you for the kitchen tasks that require skill.
Tortillas dipped in hot vegetable oil can be a little slippery and tear. However, most cooks in Mexico (from what I have observed) use this tortilla softening technique. Also, I don’t recommend omitting the avocado oil. You will need a little fat in the corn tortilla for oven baking.
If you would like to soften the tortillas in a different way, you can always lightly heat the tortillas on a griddle and then brush them with avocado oil. I don’t find this method as effective as dipping the tortilla in hot vegetable oil, fyi.
Baking makes them crispy
Once the tortilla are softened and soaked in a little avocado oil, baking in the oven them makes them crispy. The bowl shape comes from using inverted glass or ceramic ramekins as your molds.
Make sure to only add your ingredients to the Corn Tortilla Cups right before serving. You’ve worked hard to make them crispy! Don’t let them go soggy.
Corn Tortilla Cups can be made in any amount, for big or small parties. As long as you have enough tortillas and a little avocado oil, you can have a taco salad party anytime!
PrintCorn Tortilla Cups are excellent for taco salad
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Total Time: 22 minutes
- Yield: 8 Tortilla Cups 1x
Ingredients
8 corn tortillas, 6″in/15cm diameter
Avocado oil for frying
Instructions
Line a baker’s half sheet pan with parchment paper. Place 8 oven proof glass or ceramic ramekins (6oz/177ml size) in the paper lined pan, bottom side up. Set aside.
Preheat your oven to 350°F (176°C).
Pour the avocado oil in a medium sized skillet and heat over a low flame. Once the avocado oil is hot, measuring about 325°F (162°C) on a thermometer, dip a tortilla in the hot avocado oil for 2-3 seconds. The tortilla should soften but not crisp.
Carefully place a softened tortilla on an inverted ramekin so that the tortilla drapes over the ramekin. Prepare all of the tortillas in this fashion.
Place the sheet pan with the prepared ramekins in the oven for 15-20 minutes, until the tortillas are crisp. Remove the pan from the oven and allow the tortillas to cool completely before removing the tortilla cups.
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