Here, we’re using the oven to achieve what I consider a superior product. They’re just as beautiful, and crispy as the ones from the deep fryer, but seem to be much less greasy. Not to mention, the mess is significantly less. I’ll trade those things for a few extra minutes production time any day.
Just be careful not to burn them trying to get the inside bottom crispy. Since that area is protected from the sides, it’s not going to get as browned, but it doesn’t have to. As soon as this is filled, no one will know the difference. Speaking of filling, deciding that is probably the hardest part of this whole operation, but I’m confident you’ll come up with something worthy. I really hope you give these a try soon. Enjoy!
Ingredients for 2 Crispy Basket Burrito Shells (aka Tortilla Bowls, or Tostada Shells):
2 flour tortillas (about 8 inches in diameter)
1 tablespoon vegetable oil
oven safe ramekin, about 4 inches in diameter