Just in time for Cinco de Mayo, I’m bringing you a recipe that’s simple and extremely tasty! Not to mention, pretty healthy given the ingredients.
The basic idea is that small (6-7″ across) flour tortillas are wedged between cups on an upside-down muffin tin and filled with dried beans (to weigh them down). The tortillas are baked for a handful of minutes and BOOM, perfectly crispy and shapely tostada bowls. No oil, lard, or complex equipment necessary!