2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.
You might need to improvise if your oven rack isn’t free from cross-contamination.
Fun and crunchy.
Ingredients
As many Corn Tortillas as needed.
Method
1. Preheat the oven to 175c (Fan).
2. Wrap the Tortillas in a paper towel and wet with water until damp. Microwave the tortillas for about 30 seconds. This will make them more pliable.
3. Place a wire rack on a baking tin and place that on a baking tray. Then hang the soft tortillas on the rack so that they hang without touching the bottom tray. Leave enough space in-between each side of the tortilla to provide space for whatever filling is to be used.
4. Bake for 10-15 minutes or until Tortillas are firm and dry. Remove from rack, fill and serve.
Alternatively:
Grease a muffin tin and place the steamed tortillas (15cm) in the tray and bake until solid, then add an egg and bake for a further ten minutes and finally top with cheese and return to oven until melted.
Pep's Free From Kitchen 
Pingback: Hard Shell Buckwheat Tortillas |