Tortilla Baskets

A flour tortilla, a little oil, and a brioche pan are all you need to make crispy edible bowls at home. The scalloped sides of the brioche mold give these baskets a pretty, fluted edge that looks far more impressive than the effort involved.

Brush both sides of the tortilla with a thin layer of oil before pressing it into the pan. The oil promotes even browning and crispness. Press it snugly into the scalloped edges so it holds that shape as it bakes.

Twenty minutes in a hot oven turns the soft tortilla completely crisp and golden. It holds its bowl shape perfectly once cooled, sturdy enough to fill with taco salad, beans, guacamole, or any scoopable filling.

Chef Tips

• Use 9-inch flour tortillas. Corn tortillas crack when pressed into the mold and won’t hold their shape.
• Don’t over-oil. A light brush is all you need. Too much oil pools in the bottom and makes the base greasy instead of crisp.
• Let the basket cool in the pan for a few minutes before removing. It firms up as it cools and is less likely to crack.
• Make these ahead and store in an airtight container. They stay crisp for a day or two and re-crisp quickly in a warm oven.

Variations

• Muffin tin version: No brioche pan? Press smaller tortillas into muffin tin cups for individual appetizer-sized bowls.
• Seasoned baskets: Sprinkle the oiled tortilla with chili powder, cumin, or garlic powder before baking for extra flavor.