Baked Corn Tortillas - tostadas, chips, strips, tacos and taquito shells (no oil)

We love hispanic foods and use corn tortillas in a lot of different ways.


We use corn tortillas which have the least amount of ingredients with no oils or sugars (and if I can't pronounce or don't know what an ingredient is (or if I google it and it sounds funky), then we move along to another brand or make them ourselves with maseca.)

 The best tortillas contain the fewest ingredients - corn and lime (a mineral used to break the corn down) should be the two main ingredients.

For Simple Tostadas:
Simply separate, then lay corn tortillas on the oven rack and broil for 5-10 minutes, turning once when browned.  If you prefer crunchy, let them go a little longer, if you prefer them a little more chewy, use a little less time.  Remove and allow to cool, then serve topped with beans, lettuce, tomatoes, pico de gallo, avocados, olives, hot sauce - whatever you've got on hand. This is a fantastic snack, or super easy go to meal we use when we are short on time or ideas.

Easy Tortilla Chips:
If we are lazy, we simply break up tostadas (above) for dipping. However, some people want the uniform triangle chip, and cut them with a pizza cutter (or knife) into triangles (8 from each tortilla) and arrange them on a baking sheet and bake at 350* turning once, for 10-15 minutes.  

Tortilla Strips:
Tortilla strips can be made just like the tortilla chips by simply cutting into strips and baking at 350* for 10-15 minutes, turning at least once until browned.

Taco or Taquito Shells:
Corn tortillas - as many as desired (we plan for 4-6 + per person, which allows for lunches the next day).
Heat oven to 350*
Working in batches of 12, use a tortilla warmer like this  (they aren't expensive and they are amazing!) to heat up a stack of tortillas for 2 minutes in the microwave.

Tortillas can also be wrapped into a dishcloth or papertowel if a tortilla warmer is not available , heat for 2 minutes in the microwave.

This steams the tortillas and makes them pliable.

When they come out all steaming and pliable, simply drape them across the rungs of the oven rack - covering two rungs (they break when draped across just one rung - trust me, I've tried.)



Bake for 10 minutes until slightly golden brown, then remove and allow to cool.

These are a little wider mouthed than store bought taco shells, but still give a great crunch, and are easier to fill!

Crispy Tortilla Strips with a Popcorn maker

Last week I made our favorite Chicken Tortilla Soup.  One of our favorite facets of this soup are all of the a la carte toppings that can be added.  Especially the tortilla strips.  Thin, salty, and crunchy mmmm. 

Except that I dislike how long they take to stir, and turn, and stir again, waiting for them to brown. 

And then I saw the pop corn popper on the counter - just begging to be used, and had an epiphany.  

I couldn't believe how easy these were, and the popper took care of everything! 

Note, a "Stir-Crazy" or similar pop corn machine is required for this recipe. 

Tortilla strips - as many as desired, in stacks of 12-15 (corn or flour)

3 Tablespoons Coconut oil, or oil of your choice

coarse salt

Place tortillas in a stack and cut them into 1/2 x 2" strips with a large kitchen knife.  

Turn pop corn popper on, and add oil.  Once oil is heated (seconds), add tortilla strips. Take care not to overfill.  The bottom wire must be able to move the weight of the tortilla strips.  

Note the motion from the blurred parts of the image

Sprinkle with coarse salt, cover with lid and walk away. Check intermittently, and remove when crisped to satisfaction.

Carefully remove with slotted spoon or tongs, and allow grease to drain on a paper towel, over a bowl.  Salt and season to taste. 

Sprinkle over soups or salads

Variation - For a sweet taste, sprinkle with cinnamon sugar and serve over ice cream