here’s how...

Turn a sim­ple flour tor­tilla into an im­pres­sive taco bowl. Michelle Southan’s handy tips will help you get the per­fect re­sults ev­ery time – crispy and crunchy bowls with a clas­sic Mex­i­can flavour that are ready to fill up! - - THIS MONTH -

tip 1

As you press the warmed tor­tilla into the saucepan, smooth the base and press the sides up against the pan so that the taco bowl is as big as pos­si­ble.

tip 2

To cre­ate an even coat­ing of Mex­i­can sea­son­ing, spray the tor­tilla with oil and sprin­kle with sea­son­ing, then lift and tilt the saucepan un­til the tor­tilla is well coated.

tip 3

Don’t re­move the bowl from the pan straight away or it will lose its shape. Set aside un­til cooled and hard­ened, about 2-3 min­utes, then re­move and make the next bowl.

tip 4

You can make the taco bowls ahead of time. Store them in an air­tight con­tainer for up to 3 days. Fill just be­fore serv­ing. If they soften, re­heat slightly in the oven to crisp up again.

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