Tortilla Shell Baker chart
- See Chart
|Type of Tortilla||Tortilla Size||Microwave Single Baker|
|Corn||6" (15-cm)||1 min|
|Flour||6-7" (1-8-cm)||45 sec|
|Flour||8-10"(20-25-cm)||1 min 15 sec|
Prick tortilla with fork thoroughly.
Form tortilla into baker (no greasing needed).
Remove tortilla shell from baker immediately by using table knife to loosen and lift. If tortilla is pliable and not holding shape once removed from baker, continue to microwave in 15 sec intervals or oven bake for an extra min until desired crispness is reached.
Cool tortilla on a cooling rack. As tortilla cools, it will harden to a crisp. Note; it's normal for the underside to be slightly wet. This will crisp up during cooling.
If microwaving two bakers, increase microwave cook time by 30-60 sec. Ensure bakers do not touch eachother, walls or door of microwave oven. Place one or two bakers on center of rotating turntable. If microwave does not have a turntable, rotate baker every 30 seconds to reduce chance of hot spots.
For a savory tortilla bowl, spray or lightly brush tortilla with canola oil. Sprinkle with your favorite taco seasoning.
For a sweet version, sprinkle with a cinnamon/sugar mixture.
To bake in the oven, place directly on oven rack in pre-heated 400F (200C) oven for 12-14 minutes.