I had the idea that I was gonna make taco bowls for Cinco de Mayo, but then we ended up going out so I waited a couple days to make them.
Everything that I read online said take packaged tortillas and cut them for the bowls. But that just seemed like cheating to me. I got my mom’s taco shell recipe that she used when we were growing up and decided to figure it out myself.
The final step of her recipe is to fill a pot with an inch of oil, add the shells, and fold them. I knew I couldn’t make bowls with the same method, and this recipe wasn’t tested with bowls, but I figured I would try it.
Luckily, it worked. What didn’t work was my photo of my ingredients getting saved. I was uploading my photos and I couldn’t find it.
Homemade Taco Bowls
What You’ll Need:
- 1 1/2 cups cold water
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/4 teaspoon salt
- 1 egg
What You’ll Do:
Combine water, flour, cornmeal, salt, and egg.
Beat with a hand mixer until the batter is smooth.
Pour 1/4 cup of batter into a skillet. Rotate until a tortilla forms.
Wait two minutes, then flip it and cook the other side for two minutes.
When the tortillas are slightly cooled, fill a cavity of a muffin pan (or similar pan).
Bake for 10 minutes.
Enjoy with your favorite taco toppings.
You could probably drop them in hot oil for a minute to crisp them up a bit after you bake them, but I’m trying to be healthier so I didn’t want to have all that extra oil. Plus, this way, they were a lot easier to hold and enjoy.