Once you’ve mastered the art of making your own fresh tortillas, you’ll probably be eager to try out all the different ways you can use them. Of course there are the classic recipes like tacos and enchiladas, but did you know that you can make your own tortilla bowls for taco salad at home too?
Taco salad is a really popular dish, because it eliminates a common problem that happens while eating tacos: you’re munching along quite happily, and then all of a sudden all your taco fixings fall out the bottom of the taco!
It’s hard to eat a taco politely when half of the meat and cheese is threatening to slide out the bottom and little flakes of shredded lettuce are raining down all over your plate.
Of course, sometimes getting a little messy is part of the fun of eating tacos. But for other occasions where stricter table manners are required, you can serve taco salad.
Taco salad includes all the goodies you would find in a regular taco, layered inside of a tortilla bowl so you can eat them with a fork or with chips made from broken pieces of the bowl.
Serving Taco Salad in Tortilla Bowls
Taco salad served in a tortilla bowl looks fancy, but it’s actually really easy to make. All you have to do is make your tortillas as you normally would, mixing up your masa, forming it into balls, and then flattening and cooking them into perfect, round tortillas using your tortilla maker. Here are my tips on making perfect tortillas using a tortilla maker.
Place your finished tortillas into a handy tortilla server to keep them warm as you finish making the rest of your batch.
Making Your Tortilla Bowl in 3 Steps
Here is the best part, keeping your tortillas warm in a tortilla server gives you the most desirable shells.
1-Preheat your oven to 350 degrees, and get out some olive oil, a cookie sheet, and something ovenproof to drape your tortillas over.
While you can purchase tortilla bowl molds for this purpose, as long as you don’t require perfectly symmetrical fluted-bowls you can use a regular ovenproof bowl instead. I’ve even seen people use the backs of muffin cups to create mini bowls.
2-Take your tortillas out of the tortilla warmer. They should still be very pliable, but if they’ve cooled too much you can always microwave them for a few seconds. Not the best though as microwaving tends to take the moisture out of them.
Lightly brush both sides of each tortilla with your olive oil, and then gently press them into place over the back side of your bowl or mold.
3-Bake the tortillas for 12 or 13 minutes or until lightly browned and crispy. You can use other molds to achieve creative shapes.
Be the talk of the party by serving unique mini taco salads with mini-bowls made with different sizes cupcake molds and there you have it: piping hot, fresh and crispy bowls for taco salad.
Because they’ve been baked instead of fried, they’re much healthier than those you would probably get at a restaurant. If you have any bowls left over, break them up and serve them as chips with queso or one of your favorite Mexican salsa recipes.
I will experiment soon with small taco salad shells so I am thinking about serving 3 on a plate to make it fun. Each can have different ingredients.