Any tips for making corn tortilla bowls out of these?
1797918
My bowls were way too large... I live in Mexico and could not find ANY tortillas (burrito or otherwise) that we're large enough to make anything substantial... other that an ashtray.
1202249
Carefully press the tortillas into the pan, they may spring back a little but with a little persistence you can get them to form to the inner sides. Very yummy and worth the little extra effort. Just be careful as to not break the shells while attempting to fit into the form. A little hanging over the edge is OK, this part may become a little crispier but tastes fine. If they break while attempting to fit to the inner sides all is not lost, but they do not look as perfectly formed but will work just fine none the less. I used to use soup bowls and draped on the outside for baking but these handy nonstick shell makers are the perfect answer to making great taco salad shell in the restaurant style.JAG Carefully press the tortillas into the pan, they may spring back a little but with a little persistence you can get them to form to the inner sides. Very yummy and worth the little extra effort. Just be careful as to not break the shells while attempting to fit into the form. A little hanging over the edge is OK, this part may become a little crispier but tastes fine. If they break while attempting to fit to the inner sides all is not lost, but they do not look as perfectly formed but will work just fine none the less. I used to use soup bowls and draped on the outside for baking but these... » Read More Carefully press the tortillas into the pan, they may spring back a little but with a little persistence you can get them to form to the inner sides. Very yummy and worth the little extra effort. Just be careful as to not break the shells while attempting to fit into the form. A little hanging over the edge is OK, this part may become a little crispier but tastes fine. If they break while attempting to fit to the inner sides all is not lost, but they do not look as perfectly formed but will work just fine none the less. I used to use soup bowls and draped on the outside for baking but these handy nonstick shell makers are the perfect answer to making great taco salad shell in the restaurant style.JAG « Show Less
779949
I'm not positive, but like for most containers (tupperware, for example), you take the lid off, or at least crack it, when heating in microwave. You could put a paper towel over the top. The tortillas should be hot out of the microwave, and then you can put the lid on to keep them warm.
1125743
In my experience the Baked Taco Rack doesn't work. I have never tried to pre-stuff a corn tortilla but since the tortillas have always broken apart before I even got them in the oven, I doubt whether pre-stuffing it would work.
915929
My plates are 10 inches in diameter. I also have a bowl, 10 across by 3 deep that would serve the purpose. Send a couple dozen tortillas and I'll do a proof of concept test for you
1813434
I agree with Ben. I am not sure what recipe everyone is using, but I am fairly certain real tortillas have lard in them. If you still have a problem here is what I did. [I made my dough, I used just what I had around the house, flour, water, salt and lard. I split a ziplock bag apart. I placed one side of the bag on the open press, then placed the little dough ball on the bag, and placed other side of the bag on the dough and closed the press. I pressed the leaver. Masa flour is more coarse, so you might want to add a tablespoon of regular bread flour or all purpose flour to the Masa as this may improve the dough because of the gluten that is in regular wheat flour. Gluten would or could or should ...laughing hold your dough together I would think. I laugh because I am only speaking theoretically and have not tired the Masa with flour. It is just cheap ingredients and well worth the trial, I think to have a good homemade, tortilla less all the additives store bought would have in them. Real tortillas I believe have pork fat or lard in them, so you would need some kind of fat. I don't think you want to use oil as this seems like it would be to liquid. In a pinch I would consider Crisco, but much prefer a natural ingredient like lard as it is a real fat that our body knows how to handle. I have a rule if I cannot get the stuff to melt on hot toast I don't think it is going to flow at body temperature in my blood. Good luck and don't give up.
480229
Yes. You can make your tortilla bowls small like in the picture here with the small size tortilla but the big ones also fit even when they go over the edge. When they go over the edge you have to be careful not to leave them too long or the edges can get burned. I will post a picture of a burrito bowl made with 8" tortillas. I usually eat that one but make bigger ones for people that like to eat more.
1112737
From both of those failed attempts sound like you are cooking them too long. Adjust your cooking time down by half and then add 30 sec to a min until they come out the way you like them. Also, you need to remember they will continue cooking for a min or two after you remove them from the microwave. You are adding some water, aren't you?
644932
We bake the Tortilla Shells at 350 degrees for about 10 minutes and seems to work out fine for us. Hope this helps.
6021
I have never cooked them that way. My husband is from Fla., and he taught me,( I'm from the Northwest), to bring about 2 cups of water to a slow simmer, stir in about 1/2 cup of grits SLOWLY. Let simmer until they begin to pop out of the pan. Place a lid over pan and cook untill thick. You can add salt if you wish. I then add shredded sharp cheese to it until it is as thick as you want it. Serve over fried eggs . Good eating!
556858
I put them into a used 19 oz. Kidney bean can. I glued the top back on( I used one of those safety can openers that cuts around the outside edge of the lid, leaving it dull on the edges), and then made a slit in the middle of it using a screw driver. Then recycle the can when full. Hope this helps!
1305421
No, because there is no way on earth for the tortillas to even stay on the baker. They will ALWAYS slide off and fall to the bottom of the stove. I tried, my friends tried, and none of us could get one tortilla to bake. I know I went through 80 fresh tortillas. Please, don't waste your money.
1324448
I haven't seen any, but there is no need. I went to Walmart and got the cheapest plastic food bowls I could find that were 8 inches across. About 5 or so inches deep. I got 12 for around $10. Threw away the lids. Fill them about an inch under the top and put them in the freezer - make sure their level. When ready to use, I take them out of the freezer about a hour before I plan on using them (leave them in the bowl - no mess). Then plop them on the cutter and go. The machine shuts off with about half an inch of ice still left.
1008550
Put parchment paper between he maker with the tortilla in between. If you need you can even spray a little oil on the paper. We use parchment paper and have had no trouble with any of it! Hope this helps!
477964
I use 3 jalapenos minus ribs & seeds, 1 med-small onion quartered. , 3 cloves smashed garlic, 2 Tbsp minced cilantro, 1 Tbsp olive oil: Run these through salsa maker and put in bowl for later. Take 3-4 medium Roma or? tomatoes, douse in boiling water for just 30 seconds and remove. Skin will practically fall off. Add tomatoes to salsa maker,1/2 at a time, and rough chop. DO NOT FORCE SALSA MAKER HANDLE--GO IN REVERSE FIRST BEFORE GOING FORWARD. Add tomatoes to bowl with onions,etc. Add 1 tsp sugar, 1/2 fresh lime juice, 1 tsp Ancho chili powder, 1/2 tsp each of salt and pepper. Combine and refrigerate for min 1 hour. I like my salsa on South of the Border Cantina Thins chips (thin AND crunchy) yum.
2138864
I'm no tortilla expert, and i'm looking for a new press as my aluminum one is a joke i have to use a rolling pin , but honest the best thing i've found is mix very warm to hot not boiling water with a pinch of salt and add this to the masa flour. Then knead and let it rest. The longer your masa sits the better it gets. If i try to make a tortilla just after mixing they crack while cooking. Just give it thirty minutes to an hour, then go back it should work out well. Good luck!
1254529
It's funny you should ask this question today. I have had a problem with tortillas sticking together in my warmer and just this morning did one of those head-slaps, thinking that parchment paper between slices would solve that problem. I will try it next time.