Baked Tortilla Bowls

Baked Tortilla Bowls

I made these Baked Tortilla Bowls for my Homemade Chipotle-style Buffet & Tortilla Salad (Lots of Vegetarian Options) dinner party. Topped (filled?) with cilantro-lime rice, black/pinto beans, tofu sofritos/taco chicken, corn with peppers, tomato salsa, red onions, cheese, sour cream, cheese and cilantro, it was a delicious meal. Guests were able to serve themselves and customize to suit their tastes. Once the table was set, it required very little oversight. Plus, it turned out to be a relatively inexpensive menu. Many of the items can be made ahead of time and heated just before serving.

Taco Salad Bowl

Making these tortilla bowls were a breeze with the Tortilla Bowl Pans which you can buy online or at the drug store for around $10/set of 4. Use 8-inch or 10-inch tortillas in the flavor of your choice. I used Original (plain) and Jalapeno tortillas. Make sure the tortillas are at room temperature, and soft and pliable before molding into the pan. If they were refrigirated, wrap in a damp paper towel and microwave for 15-20 seconds till just soft. Then, press gently and shape into the ungreased, non-stick tortilla bowl pans and bake in a preheated oven till crispy.

 If you do not want to buy the pan set ( I strongly urge you to spring for it if you are making these for a large crowd), you can use these two methods linked below:

-Make tortilla bowls with shaped foil, no Pan

-Make tortilla bowls with an upside-down muffin pan.

I have tried baking at 375* for 12-14 minutes, and 400* for 8-10 minutes. Different brands of tortillas seem to have different baking times and temperatures to crisp up nicely. Watch the first few carefully, making sure they do not burn. Then, you can follow the same time for the rest of your batch.

Once baked, remove from oven and allow to cool for a few minutes in the pan. Remove to a cooling rack and cool completely. Store in an air-tight container for about 2 days. Before serving, the bowls can be warmed up in a 350* oven for a few minutes to recrisp.

For recipes for the salad filling and toppings, click here.

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Microwave Besan Ladoo (Sweet Chickpea Flour Balls)

Microwave Besan Ladoo

Here’s another easy and delicious recipe I got from my aunt. She hosts a dinner at her home each fall for about 100+ people, and almost always makes hundreds of these delicious ladoos, except in the traditional way. The key to success in the traditional way is to roast the chickpea flour just right – cook too long and  the flour burns in a flash; too little and the finished sweet ends up raw and bitter. I have ruined at least a handful of batches till I got this recipe. Now, I can whip up a fail-proof batch anytime I crave for them. This recipe and the Microwave Doodh Peda recipe have been really handy when I’ve had guests over on short notice.

I have made these with regular besan and with laddu besan. Both are equally good. If you like a slightly grainer texture, use ladoo besan. If you like a smoother texture, use regular besan.

If you use homemade ghee in this recipe, make sure that all the moisture has been cooked out of the butter. I will soon post a super easy way to make Ghee in the crockpot.

Microwave Besan Ladoo

(10 – 12 pieces)

  • 1 cup besan
  • 3/4 cup fine sugar (measure into your mixer jar and grind for a few seconds)
  • 1/3 cup ghee (clarified butter)
  • 1/4 tsp cardamom powder
  • few saffron strands
  • 2-3 Tbsp toasted & chopped almonds / pistachio (optional)

1) Mix the flour & ghee in a medium glass bowl, and microwave on high for 1 minutes. Remove and stir well.

2) Repeat thrice for a total of 3 minutes.

3) Reduce microwave power to 50% and repeat for another 2-3 minutes, stirring every minute. After third time, taste a tiny pinch to check if the flour tastes raw. If it has a nice nutty, toasted flavor, then it is done. If not, continue microwaving in 30 second intervals. Be careful not to let it burn.

4) Cool the flour mixture.

5) Add sugar, cardamom & saffron, and mix well. Shape into balls and press few nuts into one side as you roll them.

6) Store in an airtight container.